GILI'S KITCHEN
126 W ADAMS ST UNIT 102, Jacksonville FL 32202 · 904-475-1400
Last inspected Jul 27, 2026 · 12 visits since August 2023
JUL 25
DEC 25
JAN 26
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches on hinge on door frame in prep cooler in kitchen, manager killed them
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026009817 | Dec 9, 2025 | Mar 31, 2026 | $600 |
| 5--2023046812 | Jun 5, 2023 | Oct 5, 2023 | $400 |
| 5--2018052801 | Oct 3, 2018 | Feb 22, 2019 | $400 |
| 5--2017039373 | Aug 7, 2017 | Sep 15, 2017 | $400 |
Inspection history
12 visits, newest first
Jul 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
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables, raw lamb, vegan feta cheese crumble, cut tomatoes, cut cabbage (45F-50F - Cold Holding) in reach-in cooler across from hand wash sink near expo window. Operator stated it was opened a lot during lunch. Operator told employees to keep lids and doors closed.
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables, raw lamb, vegan feta cheese crumble, cut tomatoes, cut cabbage (45F-50F - Cold Holding) in reach-in cooler across from hand wash sink near expo window. Operator stated it was opened a lot during lunch. Operator told employees to keep lids and doors closed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from hand wash sink soiled/ stained. Also, ice chute at soda dispensing machine in dining area and ice deflector plate in large ice machine soiled.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and employees on duty read and signed form.
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. Observed Gil food safety training expired in Feb 2026.
Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense sugar on dry food storage shelf. Operator removed bowl.
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. Observed reach-in cooler on cook line across from hand wash sink unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed door bounces back open when closed and lids not fully closing due to cutting board in way.
Equipment in poor repair. Observed hot water torn gasket and handle missing on glass door reach in freezer in back storage area. Also, handle on flip top reach-in cooler next to expo window in disrepair.
Hole in or other damage to wall/ door. Observed hot water hole in door leading into dining area from kitchen near restroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave next to hand wash sink soiled. Also, ice chute at soda dispensing machine in dining area and ice deflector plate in large ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler on reach in freezer soiled.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
Show 16 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then grabbed container with rice and hot dogs, employee washed hands and heater hot dogs to 165f
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had her phone in hands then she put it away and grabbed bread, explained to her and she washed hands, discussed bread
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, explained to her and she put other glove on, she only had one glove on
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef in containers from kitchen on shelf above beef loin in bag, storage upright freezer, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f hummus and pico de gallo, sitting on ice because the prep cooler is not working, added more ice water and they got to 41f
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in sandwich prep
Spray bottle containing toxic substance not labeled. Blue substance by triple sink, manager wrote windex, employee labeled it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, she moved it to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purse above soda syrup boxes, by passing window, employee removed them
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bans while making sandwiches
Ice scoop handle in contact with ice. In ice machine, manager removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters
Single-service articles not stored inverted or protected from contamination. Plastic warp that has no box, storage shelf at prep area, employee placed it under flat shelf
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood wall not sealed around ice machine
Working containers of food removed from original container not identified by common name. Brown powder, manager labeled it pepper
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 fryers not under hood, cooking chicken in there, they have a gyro special so the machine is in the spot that the fryer was and it'll be back under hood tomorrow
Jan 28, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 10, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority6 Intermediate12 Basic
Show 21 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 washed dishes then grabbed clean dishes, explained to him and he washed hands
Roach activity present as evidenced by live roaches found. 3 live roaches on hinge on door frame in prep cooler in kitchen, manager killed them
Shell eggs in use or stored with cracks or broken shells. A couple cracked, employee discarded it
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chicken opened on Sunday, in reach in cooler,
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
Handwash sink used for purposes other than handwashing. Employee discarded his drink in hand sink
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. One employe here for 2 months, unable to find it
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lost, found one in paperwork and posted it
Spray bottle containing toxic substance not labeled. Blue substance by triple sink, operator said it's sanitizer
Carbon dioxide/helium tanks not adequately secured. 2 by box freezer in storage area
Cove molding at floor/wall juncture broken/missing. Missing by shelf in storage area
Dead roaches on premises. One dead roach under lid of prep reach in cooler, two dead roaches in upright freezer in storage area, owner cleaned them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink at prep table in kitchen, employee discarded it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracks on interior door of box freezer in storage area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with reach in freezers and fresh veggies
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill at cook line with food build up and a couple of hood filters with grease build up
Single-service articles not stored inverted or protected from contamination. To go containers for catering on top shelf by prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed radish on shelf above bread in prep reach in cooler, owner rearranged
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door frame by ice machine
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bucket at cook line, 0ppm chl
Working containers of food removed from original container not identified by common name. Yellow powder on shelf above microwave by prep cooler, owner said it's bread crumbs, also a few containers on storage shelf without names
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 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 washed dishes then removed clean/sanitized dishes, explained to her and she washed hands
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter by storage shelf
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and dumpling/balls made yesterday at noon,
Carbon dioxide/helium tanks not adequately secured. Back storage
Cove molding at floor/wall juncture broken/missing. Broken by prep cooler at cook line
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 on top of soda syrup box, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above soda syrup box, moved by employee
In-use wet wiping cloth/towel used under cutting board. Owner removed it
Interior of refrigerator or freezer in disrepair/has exposed insulation. One box freezer has cracked lid on the interior
No conspicuously located ambient air temperature thermometer in holding unit. In prep reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Old labels stuck to food containers after cleaning. On a couple of container, prep reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above pickles, upright cooler in dining area, owner rearranged
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Container of medicine improperly stored. Above soda syrup boxes, manager moved them
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then grabbed bread, explained to him and he washed hands, discarded bread
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in ziplock bag on shelf above onion rings, manager rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sweet potatoes fries, manager placed them in reach in cooler,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of the splitter, faucet by storage shelf
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, manager diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and sandwich press
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked lamb and ground beef if requested, printed and posted 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. One family member helping, he removed himself from kitchen, also new employee and one that couldn't find her certificate
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. One employee here couldn't find certificate, more than 2 months here
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic a couple of days ago, manager dated marked it
Carbon dioxide/helium tanks not adequately secured. In storage area
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 on prep table, manager discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and personal bag above soda syrup box, employee moved it
Employee with no hair restraint while engaging in food preparation. Pulling pork, removed himself from kitchen
Equipment in poor repair. One door for prep cooler not properly closing
Food storage container/container lid cracked or broken. Cracked containers for croutons, discarded by manager
Ice scoop handle in contact with ice. Ice machine. Employee moved it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters,
Single-service articles improperly stored. Box with plastic ware on floor, front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above rice, manager rearranged cooler at dining area
Wet wiping cloth not stored in sanitizing solution between uses. On Oreo table, manager discarded it
Working containers of food removed from original container not identified by common name. White powder in storage shelf, flour per managed, labeled
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. On by cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of bag with fries, reach in cooler, cook line, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container on top of container with raw hamburger, employee rearranged cooler by cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sweet potato fries, on cart by cook line, manager placed them in freezer, got to 41f
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, test strip turned almost black, diluted, 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
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 2 new employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made at noon yesterday
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack, employee secured them
Ceiling/ceiling tile shows damage or is in disrepair. A few missing in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee removed it
Equipment in poor repair. Door not closing properly in prep cooler by soda syrup, employee fixed it
No copy of latest inspection report available. Couldn't find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Objectionable odors in cooler used for storage in the establishment.
Old labels stuck to food containers after cleaning. For soup
Single-service articles not stored inverted or protected from contamination. On storage shelf, to go containers, employee inverted them
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority5 Intermediate12 Basic
Show 23 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. Employee cutting tomato for salad, she put on gloves
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 used bathroom and came back to wash dishes and then grabbed clean dishes too, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in back area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above hot dogs and tofu, employee rearranged reach in cooler by fryer, raw chicken on shelf above pickles, in back cooler, raw shelled eggs above cooked beef in cooler at dining area,
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, glass cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f nuggets in double pan, prep cooler, employee moved it to reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket, little one
Handwash sink used for purposes other than handwashing. Filling pitcher with water, she stopped
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburgers and steaks per cook, but the mgr stated it should be all medium well but they cannot tell me what's the temperature when the cook them like that, mgr wrote and posted it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic two days ago, employee write date on
Spray bottle containing toxic substance not labeled. Chlorine by triple sink
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and by box freezer in back area
Ceiling tile missing. A couple in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on some tiles in kitchen
Dead roaches on premises. By ice machine, cleaned up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee making sandwiches
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box above soda syrup on rack
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket in glass door cooler
Hole in or other damage to wall. Hole by side door to bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Raw fruits/vegetables not washed prior to preparation. Cutting cabbage, explained to mgr
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 8 high priority.
8 High priority7 Intermediate14 Basic
Show 29 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 washing dishes then getting dishes from sanitizer, I explained to him and he 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 tomatoes for salad, he got gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked chicken in prep reach in cooler, mgr rearranged
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor by entrance to kitchen, 2 more rodent dropping on floor in storage area, employee cleaned them up
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauerkraut
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f sauerkraut, non sabrets, in upright cooler, overnight, mgr discarded it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink, cook line area and on green hose side of splitter, faucet by ice machine
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in triple sink, very dark blue, mgr diluted it to 100 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened at 11 am yesterday
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. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All wet
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. Two new employees
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 some foods, falafel, steaks, and chicken, gave paperwork
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. One cook here for 4 months
Spray bottle containing toxic substance not labeled. Degreaser per employee, front counter, she wrote name on
Carbon dioxide/helium tanks not adequately secured. By water heater
Ceiling tile missing. A few in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of them on prep tables, employee removed them
Employee with no beard guard/restraint while engaging in food preparation. No cooks
Equipment in poor repair. Gasket in true cooler kitchen
Food not stored at least 6 inches off of the floor. Oil jug in back storage, mgr placed it on shelf
Hole in or other damage to wall. By upright cooler in storage area
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line and hand sink by triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart on cook line
Reach-in cooler shelves with rust that has pitted the surface. Upright by rear door
Single-service articles improperly stored. To go trays for catering on top shelf not inverted
Time/temperature control for safety food thawed in an improper manner. Falafel on cart, mgr placed it in cooler
Water leaking from pipe and/or faucet/handle. Faucet in cook line area
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
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.