FREQUENCY RESTAURANT & LOUNGE
2101 DIXIE CLIPPER RD, Jacksonville FL 32218 · 904.741.1997
Last inspected Apr 15, 2026 · 11 visits since September 2023
APR 24
OCT 24
MAR 25
AUG 25
APR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar, observed 7 flying insects in corner by draft beer cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At buffet, sausage gravy (129F - Hot Holding). Operator stated gravy placed in service 30 minutes prior. Sausage gravy reheated above 165f.
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. At dish area, Dishwasher (Chlorine 0ppm). Operator primed machine, retested Dishwasher (Chlorine 50ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over fully cooked chicken wings. Operator moved raw chicken to proper storage level.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in side room by dish area, splitter on mop sink missing backflow preventer on non chemical dispenser side.
Show the remaining 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, slicer has build up of food debris at plate under blade. In prep area, one warmer box soiled with food residue on bottom plate.
Handwash sink used for purposes other than handwashing. At cook line, employee filled container of utensils with water from handwash sink. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Employee stocked towels during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, pasta has date of 3/11. Operator stated pasta was cooked, cooled and frozen on 3/11. Pasta was removed from freezer yesterday and not redated. Operator dated pasta with proper date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At soda station by walk-in cooler, ice chute on soda dispenser has mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on cutting board. Operator moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone and charger cord on prep table under pass thru. Operator moved cell phone.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood over grill has grease build up. At cook line, floor behind equipment soiled with grease and debris. At cook line, wall behind grill soiled with residue. At kitchen area entrance to cook line, build up of residue. At wait station, ceiling vent has dust build up.
Hole in or other damage to wall. In dry storage room off of cook line, hole in wall by CO tanks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar area, keg reach-in cooler has gasket and exterior face of cooler soiled with mold-like substance.
Standing water in bottom of reach-in-cooler. At bar, interior of bottle/can beer reach-in cooler has standing water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, Sanitizer Bucket (Quaternary 0ppm). Operator made new bucket, Sanitizer Bucket (Quaternary 300ppm).
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. In dry storage area, 1 can of orange marmalade gas deep dent on side.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, open case of raw sausage stored on top shelf over bags of fries. At cook line reach-in cooler, flat of shell eggs stored over corn salsa and cut vegetables. In second walk-in cooler, pan of raw beef stored over box of croissants and pan of raw chicken stored over pan of cooked chicken. Operator moved all items to correct storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line in flip top reach-in cooler, 2 portions of reduced oxygen packaging mahi in bottom section, not removed from reduced oxygen packaging environment.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, table top slicer has build up below blade. At prep area, can opener blade has build up. Operator has both items cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at handwash sink. Operator supplied.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach-in cooler by buffet door, short ribs cooked 4 days prior per operator, not dated. Operator dated.
Bowl or other container with no handle used to dispense food. In dry storage area, plastic togo cup used in rice. In prep area, plastic togo cup used in sugar. Operator removed both cups.
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. At cook line in flip top reach-in cooler, 2 portions of reduced oxygen packaging mahi in bottom section, not removed from reduced oxygen packaging environment.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line and entrance to cook line, floors, walls and ceilings soiled.
Food stored on floor. In dry storage room, 2 cases of oil on floor. Operator moved to rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At coffee cafe, reach-in cooler gaskets soiled.
Open dumpster lid. One lid open on two dumpsters at loading dock.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler by buffet door, employee drink on shelf. Operator removed.
Working containers of food removed from original container not identified by common name. At prep area, container of sugar not labeled.
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line fry station reach-in freezer, open box of raw sausage stored over open bag of ready to eat fries and open bag of ready to eat green tomatoes stored in same container as raw hamburgers. At cook line reach-in cooler top section, flat of raw shell eggs stored on top of ready to eat corn and salsa. Operator moved all items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at entrance to buffet area, liquid egg (52F - Cold Holding). Operator stated item out for use, recently returned to cooler. At buffet in small black counter top reach-in cooler, butter (53F - Cold Holding); milk (44F ambient - Cold Holding); cream, cheese (44F ambient - Cold Holding). Employee stated all items in cooler 2 hours. Ambient temperature 44f, operator lowered unit temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen at soda dispenser, ice chute has black mold-like substance.
Carbon dioxide/helium tanks not adequately secured. In kitchen at bag-in-box soda soda storage rack, one small tank not secured.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up.
Food stored on floor. At dry storage area, case of bottle water and case of oil stored on floor. Operator moved to shelves.
In-use tongs stored on equipment door handle between uses. At cook line, tongs on oven handle. Employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has grease build up.
Open dumpster lid. One lid open on all dumpsters.
Single-service articles improperly stored. In kitchen, open case of single service coffee lids stored on floor.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Administrative 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
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar, observed 7 flying insects in corner by draft beer cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener has build up at blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage room at end of cook line, interior of ice machine door has mold-like substance.
Carbon dioxide/helium tanks not adequately secured. At soda storage rack by walk-in cooler, one small tank not secured. Operator secured.
Cold holding equipment not maintained in good repair. In walk-in cooler, one unit has ice build up. Operator stated he called for repair. Second unit operating.
Floors, walls and/ or ceilings soiled/has accumulation of debris. Floor under fryer has build up.
Food stored on floor. In dry storage room at end of cook line, 2 cases of oil on floor. In water softener room, salt stored on floor.
Single-service articles improperly stored. In storage room, came of plates and paper lunch boxes stored on floor. Operator moved. Also, in wait station, coffee filters on top,of machine not protected. Operator moved.
Working containers of food removed from original container not identified by common name. In prep area, plastic container identified as gyro seasoning not labeled. Operator labeled.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Dishwasher (Chlorine 0ppm). Operator attempted to prime machine retest was 0ppm. Operator calling for service.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler on speed rack, roast beef, rice, pasta, cooked chicken, cooked fish (44F - Cooling overnight). Operator stated all items placed in walk-in cooler last night and not removed today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler on speed rack, roast beef, rice, pasta, cooked chicken, cooked fish (44F - Cooling overnight). Operator stated all items placed in walk-in cooler last night and not removed today.
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. Dishwasher (Chlorine 0ppm). Operator attempted to prime machine retest was 0ppm. Operator calling for service.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At prep area, Triple Sink (Quaternary 0ppm); operator made new sink, Triple Sink (Quaternary 200ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, pan of raw hamburger stored over open bag of cooked calamari. Operator moved calamari to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet, yogurt (45F - Cold Holding). Operator stated yogurt has been out for 30 minutes.
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. No written plan available.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, slicer has food debris.
No soap provided at handwash sink. Missing at handwash sink by triple sinks.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at prep area near slicer date 6/9/2021 date to be changed.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. Small tank in dry storage area of kitchen next to bag-in-box rack.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cookline, floor and wall behind/under cooking equipment.
Hole in or other damage to wall. Hole in wall by bag-in-box soda rack in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has build up.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, Floor under cooking equipment is unsealed concrete.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on counter.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Both boiler certificates expired 3/17/2024. Operator stated they are waiting on new certificates.
Sep 11, 2023Call 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. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool.
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool.
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. No written plan available. Inspector emailed Form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on cook line. Slicer in prep area in kitchen.
Handwash sink used for purposes other than handwashing. Strainer stored inside hand washing sink at bar.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working without any of those working certified food manager.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near dish machine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter in prep area near slicer needed to be changed 06/09/2021.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line. Apples removed from buffet.
Carbon dioxide/helium tanks not adequately secured. Tank by bag in box soda rack in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks (one open container) on cook line next to clean dishes. Drinks moved and stored correctly.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher only washing off pans with water. Manager coached employee on proper hand washing procedures.
Floor tiles missing and/or in disrepair. Tile missing by reach in cooler for buffet in kitchen.
Hole in or other damage to wall. Wall in back prep area.
No copy of latest inspection report available. Last inspection could not be provided.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in mop sink area show rust.
Open food items provided for self-service not properly protected. Bread and pastries on buffet line. Items removed from buffet.
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor under cooking equipment on cook line.
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.