JACKSONVILLE JAGUARS
1 PERFORMANCE PLACE, Jacksonville FL 32202 · 904-305-0021
Last inspected Jan 30, 2026 · 8 visits since October 2023
JAN 24
AUG 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One by prep sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f eggs and sausage in warmers, employee placed the oven to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press at front counter with grease build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White build up on shelf in big walk in cooler
Single-service articles not stored inverted or protected from contamination. To go lids not inverted, storage area, manager inverted them
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 quat in spray bottles for prep areas, test strip turned light bluish instead of greenish
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects found. One by prep sink
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f butter under lamp, buffet area, explained to employee wrote in 4 hrs procedure and added time
Toxic substance/chemical improperly stored. Cleaner hanging by plates, front counter, manager moved them
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 quat in spray bottles for prep areas, test strip turned light bluish instead of greenish
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bottles
Handwash sink not accessible for employee use at all times. Door latch on the way by hand sink next to prep area by door, manager removed it
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee with employee training card expired on 2-2025 (most have manager cards)
Clean utensils or equipment stored in dirty drawer or rack. Where cutting boards area and strainers
Employee with no hair restraint while engaging in food preparation. Handling open foods
Equipment in poor repair. One fryer basket is torn
Ice buildup in reach-in freezer and/or walk-in freezer. In small walk in cooler, also in little cooler at pizza area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in small walk in cooler, exterior of fryer
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls at buffet area, inverted by manager
Single-service articles improperly stored. Pizza boxes in box on floor, employee placed them on shelf
Working containers of food removed from original container not identified by common name. While powder on storage shelf, labeled sugar by manager
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Sanitizer hanging by candy, front counter, glass cleaner by clean pans, in cabinet, cooking island,, manager moved it
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in spray bottle for food contact surfaces, manager diluted it to 200 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For spray bottles
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press, front counter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Some foods on 4 hr time list not on procedure, manager will write them
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Has the oysters posted instead of the regular one, no oysters sold here, found it and posted it
Spray bottle containing toxic substance not labeled. 2 by dish machine, labeled cleaners per employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler, meats one
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowl in storage area, employee covered it with bag
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in cooler, meat one, shelves in walk,in cooler
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by pizza area, employee moved them
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee grabbed dirty dishes then grabbed clean dishes, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f sour cream, employee iced it down, walk in cooler at 43f, manager called someone to come check it
Toxic substance/chemical improperly stored. Spray bottle with sanitizer by to go cups and lids at front counter, employee remove them
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Can artichokes opened five days ago, employee wrote date on
Spray bottle containing toxic substance not labeled. Manager labeled it sanitizer, front counter area
Bowl or other container with no handle used to dispense food. On sugar, employee removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf above to go containers, employee moved it
Old labels stuck to food containers after cleaning. For can artichoke, removed by employee
Single-service articles not stored inverted or protected from contamination. Trays and cups in storage area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes on shelf above cut watermelon in walk in cooler, manager moved them
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Yogurt not under sneeze guard, mgr pushed it under, island buffet, topping for oatmeal,
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee changed solution but it didn't dispense, he will pour it manually
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Can beans opened on 1/15, discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheeses above fill line in prep cooler, mgr rearranged, island buffet area, 70f waffle mix in dispenser, employee wrote time, explained time as public health control
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave, smoothie area
Handwash sink used for purposes other than handwashing. Pizza cutter in hand sink, pizza front counter. Mgr removed it
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. List with times only, mgr printed one that I had emailed
Spray bottle containing toxic substance not labeled. Sanitizer, per manager, in mop sink closet, wrote name
Carbon dioxide/helium tanks not adequately secured. In walk in cooler, removed by employee
Food stored on floor. Oil jug, mgr placed it on top of empty one, cook line
No Heimlich maneuver/choking sign posted. Emailed one
Single-service items for customer self-service not properly protected to prevent contamination. Plates not inverted and utensils in container that have little round holes all over, mgr moved all plates
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes on shelf above cut carrots in walk in cooler, mgr rearranged
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority8 Intermediate6 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of bag with liquid eggs, in walk in cooler, mgr rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f sausage and egg sandwiches at front counter explained time as public health control, mgr wrote time on
Toxic substance/chemical improperly stored. Cleaner by aluminum wrap, service window, employee moved it
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Friday, employee placed date on
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used a couple of days ago
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/. Mgr here doesn't have one, here since July, he could find another mgr's certification, other mgr here Gary states that it expired but he doesn't have card in him
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Two thermometers that have max temperature bottom have no battery
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to kitchen, employee placed some
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. One employee here for 3 months, mgr stated there are 5 more employees and he couldn't show me the 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. For employees here
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breakfast burritos made 2 days ago, employee voluntarily discarded them
Carbon dioxide/helium tanks not adequately secured. By beverage counter
Covered waste receptacle not provided in women's bathroom. Unisex restroom
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. Unisex restroom and in cooking island in dining room, also in pizza cooking station
Wet mop not stored in a manner to allow the mop to dry. In mop sink o
Working containers of food removed from original container not identified by common name. Brown powder on storage shelf at front counter
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.