CHOPHOUSE THIRTEEN
11362 SAN JOSE BLVD UNIT 1, Jacksonville FL 32223 · 904-482-6232
Last inspected Aug 11, 2026 · 9 visits since August 2023
AUG 24
NOV 24
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind oven in kitchen. Cleaned up by manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026026957 | Feb 3, 2026 | May 19, 2026 | $200 |
Inspection history
9 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
What the inspector wrote — 15 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Frozen fish (tuna and snapper) vacuum sealed in house, fish is thawed when sealed per person in charge. Also, one package of in house vacuum sealed salmon thawed in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler. Also, créme brûlée mix with raw pooled shell eggs stored over ready to eat items. Also, raw ground beef stored over whole intact steak in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deviled egg mix dated 8/1, whipped goat cheese dated 7/31.
Stop Sale issued due to food not being in a wholesome, sound condition. Frozen fish (tuna and snapper) vacuum sealed in house, fish is thawed when sealed per person in charge. Also, one package of in house vacuum sealed salmon thawed in walk in cooler.
Show the remaining 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives on bar at 60F. Recommend holding on time.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is pickling vegetables with hot brine and holding for longer than 7 days. No approved Haccp.
Food-contact surface soiled with food debris, mold-like substance or slime. Make line cutting boards with staining in main and pantry kitchens.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Bar menu missing disclosure for caviar, tuna stack, regular menu and bar menu missing disclosure for garlic aioli. Also, bar menu missing consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink at bar.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is utilizing server area to fill pitchers from ice buckets. Ice bin and hand wash sink on original plans have been removed. Also, establishment has added glass cleaner to dishpit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hold compound butter on time, person in charge unable to provide time paperwork during inspection. Inspector emailed.
Spray bottle containing toxic substance not labeled. One spray bottle unlabeled with cleaner in main kitchen. Person in charge labeled appropriately.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floor tiles missing and/or in disrepair. Multiple tiles cracked in kitchen area.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed single service items stored in employee restroom. Person in charge began removing.
Feb 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
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. Food service employee cutting tomatoes with bare hand contact. Manager intervened.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer.
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind oven in kitchen. Cleaned up by manager.
Stop Sale issued due to food not being in a wholesome, sound condition. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marked on sour cream, butters, at prep line. Marked by manger. Placed about 1 hr ago.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Food service employee unfamiliar with correct protocol for time marked Garlic in oil. Employee said item restocked after end of evening. Inspector Educated employee.
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. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer. Vaccum sealed beef With no HACCP.
Ceiling tile missing. Missing ceiling tiles in electrical room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Hole in or other damage to wall. Hole in wall in electrical room.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked sweet potato made last night at 49°. Walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sweet potato made last night at 49°. Walk in cooler. Reach in cooler / make table: Boiled eggs at 49°. 50°. 50°. Crem brûlée 50°. Salmon slice 49°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler / make table: Boiled eggs at 49°. 50°. 50°. Crem brûlée 50°. Salmon slice 49°.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Moved by manager.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired. (9/2/25)
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last use. Marked by manger.
Ice scoop handle in contact with ice. Scoop handle in ice. Ice bin. Moved by manager.
No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign by Hand Wash Sink in prep area.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cheese date marked 8/13 in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker outside faucet.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. By prep line.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of employee restroom, did not wash hands, and began handling Single Service gloves. Inspector intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two large pans of whipped butter in kitchen at 70°, 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two large pans of whipped butter in kitchen at 70°, 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by prep room. Marked by manager.
Cove molding at floor/wall juncture broken/missing. Cove tile missing cookline room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing / jacket on Single Service items. Storage area.
Hole in or other damage to wall. Wall tile missing by cookline room.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottle by Single Service gloves. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom doors.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Stored food not covered. Uncovered ice in reach in freezer.
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.