HURRICANE GRILL AND WINGS
1615 HENDRICKS AVE STE 2, Jacksonville FL 32207 · 904.393.7933
Last inspected Apr 13, 2026 · 7 visits since December 2023
MAY 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly at bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
What the inspector wrote — 20 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. Bartender grabbed lemon for drink, explained to employee and she got gloves
Live, small flying insects found One fly by ice machine in kitchen and one fly by ice bin at bar
Toxic substance/chemical improperly stored. Sanitizer hanging by silverware, shelf by host stand, manager moved it
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
Show the remaining 16 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. Cooked corn and cheesecake in walk in cooler opened on Saturday, manager wrote date on
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender cutting lemon for drink, long and fake fingernails
Food-contact surface soiled with food debris, mold-like substance or slime. Old build up on fryer baskets
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
Spray bottle containing toxic substance not labeled. Pink solution at chemical rack, manager labeled it sanitizer and blue substance by mop sink outside
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish build up in ice machine
Accumulation of debris inside warewashing machine. And exterior with old build up
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above walk in cooler dusty
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. Fish in bags in walk in cooler. Manager removed them from bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above lids by ice bin, employee moved it to bottom shelf
Equipment in poor repair. Gasket torn on reach in freezer by cook line, gasket torn on drawer in cooler unit too, one drawer not sealing well by cook line, torn fryer basket
Floor soiled/has accumulation of debris. Floor with blackish build up by hand sink and ice machine, also under storage shelf by chemical shelf
Food storage container/container lid cracked or broken. Cracked container for cut lettuce in prep cooler and for cooked shrimp in walk in cooler and raw chicken too in drawer unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old build up on paper towel dispenser, hand sink by dish machine, gasket with black build up on reach in freezer by cook line, vents dusty in in walk in cooler, crates for dish machine have old food build up
Working containers of food removed from original container not identified by common name. Bulk container, by preo sink, manager labeled it flour
Portable fire extinguisher gauge in red zone. For reporting purposes only. By office
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority1 Intermediate15 Basic
Show 20 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pans up, changed gloves and scooped cooked hamburgers, explained to him and he washes hands
Live, small flying insects found. One fly at bar area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above potatoes, both open, reach in freezer, manager rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 114f fries on fryer basket, explained to employee, he reheated them to 165f
Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by manager
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Scooped ice with cup, explained to her
Ceiling tile missing. Above office by triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in kitchen area
Clean equipment/utensils not stored at least 6 inches above the floor. Lids for fryers by cook line on floor
Clean utensils or equipment stored in dirty drawer or rack. Lid in container dirty inside
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 walk in cooler, manager rearranged
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook cooking has watch, employee removed it
Equipment in poor repair. Gasket torn in drawer unit and prep reach in cooler, one torn fryer basket too, and container for cooked rice in walk in cooler
Floor area(s) covered with standing water. By cook line
Food storage container/container lid cracked or broken. Container for raw shrimp cracked in reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer at cook line, also bottom area of paper towels, both soiled
Plumbing system in disrepair. Pipe on floor for prep sink
Single-service articles not stored inverted or protected from contamination. Catering to go container on storage shelf, manager inverted them
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket by cook line, line has a lot of bubbles when dispensing, employee made new solution, 300 ppm
Apr 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw bacon then scooped the cooked bacon, 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. Grabbed lemon for drink, she got tongs
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above sauces, employee rearranged reach in cooler
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Part cooked wings, reached 140f when I was here, emailed procedure to fill up
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, hand sink, employee brought some, also hand sink at bar
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 one employee here that employee training wasn't found and his name is not in agreement signed log
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 since last inspection, manager couldn't find his file and he doesn't have it on him
Spray bottle containing toxic substance not labeled. By hand sink at cook line, employee labeled it cleaner, another one no labeled by chemical rack
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line area
Employee eating while preparing food. Explained to him and he moved food away and stop
Equipment in poor repair. One fryer basket torn
Food stored on floor. Opens bag of raw rice by triple sink
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, employee placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of towel dispenser by dish machine
Raw fruits/vegetables not washed prior to preparation. Employee cut avocados and weren't washed, explained to him
Reach-in cooler interior/shelves have accumulation of soil residues. Shelve in reach in freezer
Single-service articles improperly stored. Box with to go containers on floor, by triple sink
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw dish on shelf above veggie burgers in drawer unit, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin
Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line, employee moved it
Spray bottle containing toxic substance not labeled. Degreaser, employee labeled it
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. Employee puncture them
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 by cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above packaged food in server area, manager moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on
Food storage container/container lid cracked or broken. Lid cracked on raw chicken in prep cooler, employee removed it
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm
May 2, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f coleslaw, cut tomatoes, cheeses, cut lettuce, sour cream, rice, Mac ands cheese, in prep unit, door not closing properly, ambient temperature at 55f, some relocated and some stop pale because overnight
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Prep cooler has torn gasket and door doesn't close properly, ambient temperature at 55f
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 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 him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then delivered paper for bread, explained to him and he washed hands, discarded deli paper
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf's I've onion rings me, both open, reach in freezer, rearranged by employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese, rice, cut cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f coleslaw, cut tomatoes, cheeses, cut lettuce, sour cream, rice, Mac ands cheese, in prep unit, door not closing properly, ambient temperature at 55f, some relocated and some stop pale because overnight
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened yesterday morning, walk in cooler
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
Food-contact surface soiled with food debris, mold-like substance or slime.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager her could not find certificates
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. Unable to find certificates
Spray bottle containing toxic substance not labeled. Cleaner per employee by dish machine
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. Prep cooler has torn gasket and door doesn't close properly, ambient temperature at 55f
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. 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 drink above prep area, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Cutting raw chicken
Equipment in poor repair. Gasket torn in reach in cooler and reach in cooler, one door not closing properly
Floor area(s) covered with standing water. Storage area, employee cleaned it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. 1 door reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket, employed got new solution, 200 ppm
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate12 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting raw chicken then changed gloves and grabbed cooked corn tray, cook grabbed raw chicken then changed gloves and got celery, explained to both and they washed hands
Food not properly protected from contamination. Dog bowl on top of sass syrup box, mgr moved it
Nonfood-grade bags used in direct contact with food. Thank you bags used as liner in prep unit for raw chicken and flour
Shell eggs in use or stored with cracks or broken shells. One cracked in walk inc older, mgr removed it
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by ice machine, employee fixed it
Ceiling tile missing. Above office
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
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 shelf by food, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Cutting raw chicken and cook
Equipment in poor repair. Gasket torn in reach in freezer and in prep reach in cooler and a door is not closing properly for prep cooler
Food storage container/container lid cracked or broken. Contained for cooked corn
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in prep cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line by flat grill, mgr placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in reach in freezer and shelves in walk in cooler
Single-service articles improperly stored. Aluminum trays not inverted, storage shelf
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 58f cooked corn in running water, employee iced them down
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.