HURRICANE GRILL & WINGS
12547 BARTRAM PARK BLVD STE 205, Jacksonville FL 32258 · 904.503.3311
Last inspected Aug 24, 2026 · 8 visits since September 2023
SEP 24
JAN 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed five flying insects in back kitchen near dishware/ dry storage area. Observed approximately five flying insects at main bar near covered garnish station. Observed three flying insects near soda Bibb at server area in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Largest chicken tender in batch with cooking completed per employee at 146F. Added back to fryer at Retemped at 169F.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp with gloved hands, then handle seasoning containers without removing gloves and washing hands. Manager intervened.
Live, small flying insects found. Observed five flying insects in back kitchen near dishware/ dry storage area. Observed approximately five flying insects at main bar near covered garnish station. Observed three flying insects near soda Bibb at server area in dining room.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cases of ready to eat chili. Person in charge moved to appropriate location.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna, mahi, salmon thawed in sealed Rop packaging in reach in coolers with instructions to removed from packaging prior to thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce on fliptop doubled panned in plastic at 48F. Person in charge removed from double pan. Discussed holding on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings on line at 84-94F in baskets. Discussed holding on time. Will hold on remaining time today.
Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible on far right cookline due to drains large amount of wastewater onto floor when in use.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at far right cookline hand wash sink not functioning.
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. See stop sale. Tuna, mahi, salmon thawed in sealed Rop packaging in reach in coolers with instructions to removed from packaging prior to thawing.
Floors walls, and/or ceilings soiled/has accumulation of debris. Observed grease on floor behind fryers. Observed dust accumulation on vents in kitchen. Observed standing water at ice machine floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at soda dispenser with mold like substance accumulation.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee put gloves on without washing hands. Manager intervened.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings at 107°. 108°. In fryer basket. made at 12:30 pm Items placed on Time Temperature Controlled for Safety.
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. No employee training on about 16 employee.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles in kitchen by prep. Dusty ceiling tiles. Dining room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep tables. Moved by manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket, hat on prep area. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : Dry rack. Moved by manager for cleaning.
Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Bar area. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water in base of Drawer Cooler.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftover chili from last night at 95°. Started at 10:30. Manager rapidly reheated chili to185°.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
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. No proof of employee training for one employee ( cook)
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty/soiled ceiling tiles. Kitchen and bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone cellphone in box of single service gloves at prep line. Moved by manager. Employee. ELL phone charger over single service items. Prep line. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Jan 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko. At dry goods.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at kitchen Hand Wash Sink. Replaced by manger.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slaw in walk in cooler incorrectly date marked 2/12/25. Should be 1/12/25 per Person In Charge. Marked correctly by manger.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled interior of ice bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service. Kitchen. Moved by manager
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floor.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Cleaned by manager.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent / filter. Kitchen.
Floor area(s) covered with standing water. Standing water on floor by wait-station. Cleaned by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue buildup on exterior lid of panko container. Cleaned by manager.
Plumbing system in disrepair. Pipe under prep sink opposite walk in cooler does not align with drain causing water to flow onto kitchen floor.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Food service employees handling/ cutting lemons with bare hand contact. Manager intervened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler by cookline: Raw chicken 55°. Hamburger 55°. Raw fish 55°. Sliced cheese 55°. Per Person In Charge all items placed about 11 am. Items iced down by manager.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food service employees with long fingernails handling food containers, food items.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. Drawer cooler not holding foods to 41° or below.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Water leaking from pipe and/or faucet/handle. Minor leak at Hand wash sink by walk in cooler.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water. Standing water on floor by Ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
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.