CITY GRILLE & RAW BAR
1314 PRUDENTIAL DR, Jacksonville FL 32207 · 904-398-8989
Last inspected Jan 29, 2026 · 12 visits since July 2023
JUL 24
JAN 25
JUL 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach crawling by drain at cook line, killed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026004381 | Nov 20, 2025 | Apr 27, 2026 | $800 |
Inspection history
12 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 bread on grill, made sandwich, explained to him and he placed it on grill and got to 145f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above lettuce in prep drawer unit by cook line, cook rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket at cook line, test strip turned light blue, employee diluted it to 200 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Show the remaining 8 findings ▾
Spray bottle containing toxic substance not labeled. By prep sink, cook line, employee labeled it cleaner, also one by dish machine
Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
Floors not maintained smooth and durable. A couple of tiles are gone by dish machine
Food storage container/container lid cracked or broken. Cracked lid for cooked chicken in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line dusty, employee took it outside
Old labels stuck to food containers after cleaning. On escargot tray, employee removed it
Stored food not covered. Grits, 41f in walk in cooler, manager covered them
Working containers of food removed from original container not identified by common name. Bulk containers with powders, employee labeled them, sugar, flour and panko
Nov 21, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches at bar area, underneath counter, interior of bar by dump sink, 20 live roaches underneath bar counter on exterior area of bar where customers sit, employee killed them
Dead roaches on premises. 2 dead roaches on floor by dish machine next to cook line, cleaned by employee
Nov 20, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 27 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate14 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed crab mix that has raw egg and then grabbed plate for order, explained to him and he washed hands, placed plate as dirty
Live, small flying insects found. One fly at bar area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled quail eggs on shelf above cooked shrimp in prep cooler at bar by office, manager rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw crab cakes mix with raw egg on shelf above raw lobster, drawer cooler at cook line, employee rearranged
Roach activity present as evidenced by live roaches found. 2 live roaches at bar area, underneath counter, interior of bar by dump sink, 20 live roaches underneath bar counter on exterior area of bar where customers sit, employee killed them
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f cooked onions above fill line in container at warmer, employee reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to prep cooler at bar by office
Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, employee diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In triple sink
Clam/mussel/oyster tags not marked with last date served. A couple missing dates
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple,e sink and hand sink by cook line, employee placed some
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. Manager couldn't find 3 employees, more than a year here
Spray bottle containing toxic substance not labeled. By triple sink, employee wrote cleaner
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. A couple in bathrooms
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tile dusty by cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plates on shelf by dish machine
Cove molding at floor/wall juncture broken/missing. A couple by ice machine and glass upright cooler by cook line
Dead roaches on premises. 2 dead roaches on floor by dish machine next to cook line, cleaned by employee
Employee with no hair restraint while engaging in food preparation. Manager scooping foods has no hair restraint
Equipment in poor repair. Torn fryer basket, employee removed it
Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
Floor soiled/has accumulation of debris. Under equipment at bar, blackish and food build up
In-use knife/knives stored in cracks between pieces of equipment. Employee moved it, in between table and prep cooler at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils used for food, cook placed it on stove, got to 165f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up by faucet base on dump sink at bar, vent dusty in walk in cooler
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Faucet at triple sink
Jul 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority4 Intermediate13 Basic
Show 23 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, employee made new solution, 300 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw think beef on shelf above ice cubes, both open, reach in freezer, employee rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad dated on 7/17, discarded by cook
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f puréed cooked carrots and cooked tomatoes, no time no procedure, cook wrote time and managed added them to 4 hrs procedure
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Solczyk took test on 7/23/20, mgr stated he is an employee so he'll do the employee training as soon as he can
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Spray bottle containing toxic substance not labeled. A couple of cleaners without name above dish machine
Bowl or other container with no handle used to dispense food. On grits, employee removed it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish washer
Cloth used as a food-contact surface. On raw fish, drawer unit
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook puncured it
Food storage container/container lid cracked or broken. Lid is cracked for cut lemons, employee discarded container
Food stored on floor. Two container with food on floor in walk in freezer
In-use ice scoop stored on soiled surface between uses. Employee took container and scoop to triple sink to be washed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer, also shelves in walk in cooler
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink by gloves in triple sink area, employee discarded it
Single-service articles not stored inverted or protected from contamination. Small to go cups, storage shelf, employee inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce in same container with unwashed wrapped lettuce, explained to him
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened on Sunday, date marked by manager
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
Current Hotel and Restaurant license not displayed.
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 at cook line, drank it all,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above gloves at cook line, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Food stored on floor. Trae with food in walk in freezer, placed on shelf by employee
In-use ice scoop stored on soiled surface between uses. Employee placed container by dish machine to be washed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 58f water for scoops, employee discarded it
No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar area, employee placed one
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Cut lettuce with wrapper on, in reach in cooler, explained to manager
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above sauces in walk-in cooler,
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority2 Intermediate12 Basic
Show 20 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. Hamachi is bare handed and it's not in the barehand procedure, manager added it
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mushrooms on 6/29, discarded 1/4 cup
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms, cooked potatoes, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cooked potatoes, 60f cooked Lima beans, risotto, cooked mushrooms and artichoke, butter mix, cooked tomatoes, rice, in prep cooler by cook line, some stop sale and some relocated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f cooked mushrooms and onions in warmer, double pan for mushrooms, employee reheated them to 165f
Toxic substance/chemical improperly stored. Cleaner by clean containers on shelf by triple sink, employee moved chemicals
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Lobster salad made on Friday, also bread pudding mix and custard, employee labeled it
Spray bottle containing toxic substance not labeled. Soap by dish machine, labeled by employee
Bowl or other container with no handle used to dispense food. On lobster salad, removed by employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots on shelf by mop sink
Employee with no hair restraint while engaging in food preparation. Making sushi
Food storage container/container lid cracked or broken. Cracked container for lobster salad, employee discarded it
Ice scoop handle in contact with ice. At bar, employee moved it
In-use ice scoop stored on soiled surface between uses. Container dirty, placed them by dish machine to be washed
Old labels stuck to food containers after cleaning. Employee removed it
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies above cooked octopus in walk in cooler, employee rearranged
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 200 ppm
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority6 Intermediate9 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi rice 87f, cooked yesterday and left out all day long, mgr discarded it
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon, changed gloves and then grabbed pasta, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Rae fish on shelf above pomegranate in sushi cooler, bar, mgr rearranged
Roach activity present as evidenced by live roaches found. One live roach crawling by drain at cook line, killed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f ricotta mix and butter, employee wrote it in procedure, wrote time
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side, and on hand sink sink in outside bar
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Monday, dated by mgr
Employee washed hands in a sink other than an approved handwash sink. At dump sink at bar after touching sushi rice and discard in it, explained to him and he washed hands in hand sink
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kevin Gaston and John Nagy took test on 1/7/19
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar
Spray bottle containing toxic substance not labeled. Cleaner, labeled by mgr
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by prep sink, cook line, handle doesn't work, mgr fixed it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on storage shelf
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo container for sushi rice
Faucet/handle missing at plumbing fixture. Handle in hand sink by prep sink, cook line goes all the way around
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 65f water for utensils, mgr removed it
No handwashing sign provided at a hand sink used by food employees. Hand sink at outside bar and bar inside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above can crab in portion cups, walk in cooler
Jul 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side, mgr fixed it
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 it
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One not closing all the way
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.