BRINE
1435 NALDO AVE STE 3, Jacksonville FL 32207 · 904-240-0777
Last inspected Jul 21, 2026 · 10 visits since September 2023
OCT 24
MAR 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed garnish, explained to her and she got gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat sauces in walk-in-cooler. Chef removed raw shelled eggs to properly store.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not stored in chronological order. Discussed with chef.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed CFM Kelly Picard 5-23-21 certification expired.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior top of white deflector plate in large ice machine soiled. Chef cleaned area during inspection.
Show the remaining 4 findings ▾
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored next to triple sink. Chef labeled spray bottle of sanitizer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler soiled.
Stored food not covered. Observed dessert in walk in freezer not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in walk-in-cooler and on cook line in some areas.
Dec 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly
Dec 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly
Raw animal food stored over/not properly separated from ready-to-eat food. Egg whites stored over cooked potatoes in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Several sauces with dates longer than 7 days from day of preparation. Slaw dated 11/11
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not held in chronological order.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on beef. Manager will give beef to employee. A few sauces not dated in cooler.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear solution stored near triple sink.
Bowl or other container with no handle used to dispense food. Small soufflé cup used to scoop pink salt.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup stored on prep table, employee beverage on shelf in ware washing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on single service items.
Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink.
Food stored on floor. A few cases of food stored on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers dusty in the walk in cooler.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling dirty dishes then grabbed clean knife, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making little lobster roll, explained to him and he put on gloves
Toxic substance/chemical improperly stored. Glass cleaner and sanitizer above dish machine, manager moved them
Handwash sink missing in warewashing or food preparation area. Employee has a container with ice and scoop under diner tent, explained he can't do that and he brought it inside kitchen
Handwash sink used for purposes other than handwashing. Employee filling container with water, explained to him and
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, manager brought some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee here that could not find certification
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooking short ribs at 135f for 72 hrs, explained to him, needs a process waiver too
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since February
Spray bottle containing toxic substance not labeled. In shed, employee labeled essential oil for bugs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, manager placed it on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and phone on container above clean plates by prep cooler, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Employee making little lobster roll
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f water for utensils, employee added water to warmer
Single-service articles not stored inverted or protected from contamination. Plastic wrap on shelf out of box, explained to manager, containers not inverted on top shelf in shed, inverted by employee
Working containers of food removed from original container not identified by common name. White powder in container, employee labeled it salt
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed oxygen process too, explained to manager and gave email to submit everything
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority9 Intermediate5 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, empty jug, manager placed new jug but still didn't dispense
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled Dist Ty dishes and then poured water in pot for cooking, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed garnish, explained to her and she got gloves
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, manager added more manually, 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies in walk in cooler, manager rearranged
Toxic substance/chemical improperly stored. Cleaned hanging by plastic wrap, employee moved it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine and triple sink
Clam/mussel/oyster tags not marked with last date served. For oysters
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Octopus not fully cooked on first cooked and fully cooked on 2 nd cook, email procedure to manager
Manager or person in charge lacking proof of food manager certification. Manager couldn't find it on phone
No paper towels or mechanical hand drying device provided at handwash sink. Manager brought napkins
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees here
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed oxygen process too, explained to manager and gave email to submit everything
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one and posted, had regular with shellfish on
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake made on Thursday
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep cooler, manager discarded
Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
In-use tongs stored on equipment door handle between uses. On oven handle, removed by manager
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed arrow root on shelf above cut lettuce, explained to him and he rearranged reach in cooler,
Oct 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Lack of toilet tissue at each toilet. In one bathroom, owner placed it
No probe thermometer provided to measure temperature of food products.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave one
No Heimlich maneuver/choking sign posted. Emailed one
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded.
0 High priority4 Intermediate13 Basic
Show 17 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner here that helps sometimes hasn't done training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Owner helps here rarely
Spray bottle containing toxic substance not labeled. Restroom, owner doesn't know what it is
Bathroom door left open other than during cleaning or maintenance. One restroom, mgr closed it
Current Hotel and Restaurant license not displayed. Old one
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. On prep table, mgr moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee foods on shelf above flavored liquids in walk in cooler
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. She has 33 seats, inside and outside
Exterior door has a gap at the threshold that opens to the outside. Side gap
Hole in or other damage to wall. Small holes not sealed by mixer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water for spoons by blender, owner removed it
No handwashing sign provided at a hand sink used by food employees. On hand sink by ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
Single-service articles not stored inverted or protected from contamination. To go container in boxes, storage by restroom
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery on shelf above washed cut lettuce in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Owner made chl solution and placed it there
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.