D & G DELI & GRILL
233 E BAY ST, Jacksonville FL 32202 · 904-634-0328
Last inspected May 4, 2026 · 10 visits since August 2023
JUN 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One by cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 4, 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 cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs and then changed gloves and scooped cooked foods, explained to him and he washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in open bag on shelf above gyro in box in white upright freezer, manager rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink in cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute with blackish build up, employee cleaned it up
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at cook line
Equipment in poor repair. Gasket torn in prep cooler by hand sink at cook line
Food storage container/container lid cracked or broken. Lid is cracked for cooked bacon, manager changed it
Food stored on floor. Tahini in bucket on floor, employee placed it on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee changed solution
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By co tanks at front counter, wall not smooth
Water leaking from pipe and/or faucet/handle. Faucet in mop sink dripping
Jan 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on
Nov 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then schooled cooked beef with school, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above jar with pickles in reach in cooler by fryer, raw beef in open bag on shelf above bag with veggies, white upright freezer in back prep area, manager rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken cooked today, employee placed it on grill to reheat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink at cook line
Handwash sink used for purposes other than handwashing. Squeegee in hand sink at front counter, employee removed it
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Daniel Isa took test on 9/30/20, only manager here
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, also in hand sink at front counter, employee placed 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. One new employee here cooking, Said
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some black build up inside also blackish in ice chute, employee cleaned ice chute
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack at front counter, employee secured them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink above prep cooler, employee removed it and covered it
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint, he put one on
Equipment in poor repair. Gasket torn in upright freezer by fryer, cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and ledge on hood with grease, manager cleaned it, blackish build up on gasket in upright freezer
Reach-in cooler shelves with rust that has pitted the surface. In upright cooler by cook line, next to ac unit
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and lemons above milk and opened drink mix in reach in cooler at front counter, employee rearranged
May 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and grabbed bread, 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. Employee made sandwiches with bare hands, manager grabbed washed carrots to place in juicer, explained to them, got gloves, gave bare hand contact procedure
Live, small flying insects found. One by cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cold cuts in reach in cooler, employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f gyro above fill line, employee placed it in reach in cooler, 48f cream cheese on produce cooler at 50f, overnight, stop sale, manager wrote employee food on it
Handwash sink used for purposes other than handwashing. Squeegee in it, hand sink by ice machine, moved by manager
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and by triple sink, employee placed one roll
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, employee turned it on
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Bowl or other container with no handle used to dispense food. On salt, employee removed it
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. 50f produce cooler, condensation inside cooler, cream cheese in it, only tcs, labeled employee food
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, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in white cooler in back, rearranged by manager
Employee with no hair restraint while engaging in food preparation. Working with open foods
Equipment in poor repair. Gasket torn in prep cooler
Food storage container/container lid cracked or broken. Cracked lid for cut onions
Food stored on floor. Boxes with soda syrup, employee placed them on shelf
No conspicuously located ambient air temperature thermometer in holding unit. In white upright cooler, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall cracked and peeling by co2 rptanks, front counter
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee labeled it salt
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and got cheese for omelet, explained to him and he washed hands, cheese got to 155f left omelet longer when i explained
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by coffee area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f gyro above fill line, employee rearranged
Toxic substance/chemical improperly stored. Cleaners hanging by clean pots and pans, employee moved them
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, employee placed one
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip almost black, employee made new solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Handwash sink used for purposes other than handwashing. 2 things in it, employee removed them, hand sink in coffee area
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by coffee area, employee placed one
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 new employe, he read it and signed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made yesterday early morning, dated by employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Also mop sink Employee turned it on
Carbon dioxide/helium tanks not adequately secured. Manager secured 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. One open by above to go containers, employee placed lid
Employee with no hair restraint while engaging in food preparation. Wrapping breads
Equipment in poor repair. Torn gasket in both upright freezer
No conspicuously located ambient air temperature thermometer in holding unit. White cooler by oven, employee placed one
No copy of latest inspection report available.
Single-service articles improperly stored. Box on floor with to go containers, employee placed them on shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above milk for coffee, employee rearranged
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Crack on wall by front counter
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jul 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. One new hire working with no Employee reporting form completed
Jun 28, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in kitchen area
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing a faucet near hand wash sink
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. One new hire working with no Employee reporting form completed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, manager discarded
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 11 high priority.
11 High priority6 Intermediate12 Basic
Show 29 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employees cracked eggs and washed hands for 8 seconds, explained to her and she did it again
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair net then she grabbed spatula to flip fish on grill, explained to her, 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. Employee grabbed toast, explained to her and she got gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cut onions and cold cuts, reach in cooler, cook line, employee moved it
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw smoked salmon, employee arranged reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f gyro above fill line on prep table, employee rearranged it
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken 100f reheated at 7am, it is 9:30am, employee discarded 2 pieces, stop sale,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 70-100f phili meat cooked earlier, on ledge of grill, employee placed back on grill, got to 165f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black then turned white, employee made new solution, 100 ppm chl
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. Gave one
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles, operator cleaned it
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 new employee
Probe thermometer not used to ensure proper food temperatures. Operator didn't check temperature of chicken when reheated this morning
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad and soup made yesterday early morning, employee voluntarily discarded little left overs,
Drain cover(s) missing. In mop sink
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 by prep cooler
Employee with no hair restraint while engaging in food preparation. Employee cutting sandwich
Food stored on floor. Soda syrup in box on floor, front counter area
Hole in or other damage to wall. Crack on wall by soda syrup rack, front counter
No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler, operator placed one
No copy of latest inspection report available.
No hot running water at mop sink. Operator said he ordered a new faucet, also in hand sink by triple sink, operator turned it on in hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in 1 door upright freezer
Reuse of single-service or single-use articles. Employee stated the veggies where washed but they were placed in same box that they came in, explained to him, in glass door cooler
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line, made new solution
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed cooked bacon, explode to her and she changed gloves and washed hands, put bacon on grill and got to 155f
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on shelf above cooked sausage in open bag, upright freezer, employee rearranged
Toxic substance/chemical improperly stored. Soap on shelf above mayo packet, storage shelf, mgr moved them
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, cook line
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened yesterday early morning, employee wrote date on
Handwash sink used for purposes other than handwashing. Umbrella in hand sink at front counter by coffee area, mgr moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back area by triple sink, mgr placed 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. One new employee
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at coffee station, front counter, mgr fixed it
Bowl or other container with no handle used to dispense food. On brown powder, removed by mgr
Drain cover(s) missing. In mop sink, employee placed it on hole
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above container with sugar, employee rearranged
Employee with no hair restraint while engaging in food preparation. Handling open food
Equipment in poor repair. Gasket in prep unit
Food stored on floor. Soda syrup by warmer
Hole in or other damage to wall. A long tear by upright co2 tanks, front counter
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee removed it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Raw fruits/vegetables not washed prior to preparation. Cutting lettuce before washing it, states on package to wash before use, exposed to him
Single-service articles improperly stored. To go containers in box on floor, arrived yesterday, employee placed them on shelf
Water leaking from pipe and/or faucet/handle. Faucet in mop sink because handle is broken
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made a new solution, 100 ppm
Working containers of food removed from original container not identified by common name. Brown powder on storage shelf, cinnamon per employee, labeled
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.