COWFORD CHOPHOUSE LEVEL 1
101 E BAY ST, Jacksonville FL 32202 · 904-862-6464
Last inspected Jul 7, 2026 · 8 visits since December 2023
DEC 24
MAY 25
NOV 25
APR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Live, small flying insects found. 2 flies by foods cooling
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found Observed two flying insects in prep area and one flying insect at end of cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed deflector plates in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar near bar entry hand wash sink. Operator replenished paper towels.
Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of cleaner.
Show the remaining 1 finding ▾
Equipment or utensils not designed or constructed in a durable manner. Observed torn gasket on reach-in cooler drawer on cook line across from steamer.
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. White napkin used to line container of Chives. Manager removed napkins.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags are marked but not stored in chronological order.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Expiration Date missing on label. Manager added expiration date.
Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in back of kitchen.
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects found. One fly by front server area
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. Butter at cook line, employee write time on
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/ Miguel Flores expired on 11-1-25
Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents at cook line
Cloth used as a food-contact surface. On shucked oysters in prep cooler
Equipment in poor repair. Gasket torn in prep cooler at front prep area
Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way and no water comes out, hand sink at cook line by grill
Food storage container/container lid cracked or broken. Cracked lid cod cut peaches in bar cooler, employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in in cooler dusty, by cook line
Reach-in cooler interior/shelves have accumulation of soil residues. White build up on shelf in bar reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber above boiled eggs, manager rearranged prep reach in cooler
Working containers of food removed from original container not identified by common name. Spray bottle with water at bar
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 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 loaded dish machine with dirty dishes then grabbed clean dishes, explained to her and she 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. Cutting fruit at bar, explained to her and she got gloves
Live, small flying insects found. 2 flies by foods cooling
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood above cut tomatoes in drawer unit, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above raw beef loin, explained to manager and he rearranged walk in cooler
Clam/mussel/oyster tags not marked with last date served. A couple without dates
Clean utensils or equipment stored in dirty drawer or rack. Container for clean lids, prep area
Cloth used as a food-contact surface. On stuffed oysters
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, employee discarded it
Employee with no hair restraint while engaging in food preparation. Working with open foods
In-use knife/knives stored in cracks between pieces of equipment. Manager moved it, cook line area
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it higher
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Lids under hand sink pipe, bread/server station, manager move them
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sour cream on double pan in prep reach in cooler, employee removed double pans and placed ice bag on top, 60f butter on prep table, employee wrote time, explained time as public health control
Handwash sink not accessible for employee use at all times. Hand sink at cook line by grill, employee removed tray
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. Rop machine used for chicken
Clean linens stored on floor. By prep area, employee placed it on shelf
Employee with no beard guard/restraint while engaging in food preparation. Working with open food
Food storage container/container lid cracked or broken. Cracked lid for liquid bullion and container for cut lettuce is cracked
Ice scoop handle in contact with ice. At bar, manager removed them
In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
In-use utensil stored in sanitizer between uses. Explained to employee and he removed them
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer, employee added more
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked mushrooms and 50f cooked asparagus above fill line, cooked yesterday and placed in cooler a few minutes ago, employee rearranged
Handwash sink not accessible for employee use at all times. Cutting board on top, cook line hand sink, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by oven end/saute area at cook line
No soap provided at handwash sink. Hand sink by oven end/saute area at cook line
Bowl or other container with no handle used to dispense food. Flour, employee removed it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean utensils or equipment stored in dirty drawer or rack. Dirty container for lids, by window
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. Raw tuna, employee punctured them
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 can drink in kitchen, employee discarded it
No conspicuously located ambient air temperature thermometer in holding unit. In one door prep unit, manager placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by oven end/saute area at cook line and handsink at bar by dish machine
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee loading dirty dishes then got clean dishes, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters in bucket on shelf above cooked lobster in walk in cooler, mgr rearranged
Spray hose at dish sink lower than flood rim of sink. At prep sink
Toxic substance/chemical improperly stored. Block of soap on top of ice machine, employee moved it
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/. Ian stated it's expired but could find certificate
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None i
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee brought some
Spray bottle containing toxic substance not labeled. Yellow substance at bar, mgr discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack above prosciutto, mgr rearranged
Employee with no beard guard/restraint while engaging in food preparation. Workin with open food
Food storage container/container lid cracked or broken. Cracked lid for prosciutto
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cook line, mgr turned it faster
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.