LILLIAN'S SPORTS GRILL
5393 ROOSEVELT BIVD SUITE 6, Jacksonville FL 32210 · 9044151889
Last inspected Jul 24, 2026 · 14 visits since July 2023
JUL 25
SEP 25
NOV 25
FEB 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler on cook line, hotdog (48F - Cold Holding). At reach in cooler in kitchen behind cook line, cheese slice (51F - Cold Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 packs of raw salmon thawed in its original commercially processed reduced oxygen package stored in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items at temperatures of 49-52F stored in flip top cooler at end of cook line. Person in charge stated food items were in cooler over night and not removed for any reason.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 49-52F stored in flip top cooler at end of cook line. Person in charge stated food items were in cooler over night and not removed for any reason. Raw salmon, raw tuna, various sliced cheeses, raw beef patties, raw chicken (49-52F - Cold Holding)
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. Observed 6 packs of raw salmon thawed in its original commercially processed reduced oxygen package stored in walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
Floor and/or walls soiled/has accumulation of debris. Observed; mold like substance build up on floors around soda tower in kitchen. Dust build up on walls on cook line.
Floor tiles missing and/or in disrepair. Observed multiple missing floor tiles throughout kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee beverages stored in reach in freezer closest to hand wash sink. Person in charge removed all beverages.
Utensils in poor condition. Observed spatulas with melted handles stored on cook line.
Apr 7, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food debris amd stains stored on cook line.
Feb 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over ready to eat dressings in reach in cooler across from grill top. Person in charge rearranged food items to proper storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food debris amd stains stored on cook line.
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 1 employee engaging in food preparation with a food handler certification that expired in 07/2025.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
Employee with ineffective hair restraint while engaging in food preparation. Observed 1 server engaging in food preparation while wearing an ineffective hair restraint. Server is wearing a headband but hair is long enough to hang below shoulders.
Floor tiles missing and/or in disrepair. Observed multiple missing floor tiles and multiple floor tiles in disrepair throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; food debris build up on gaskets of reach in cooler doors on cook line. Food debris and grease build up on sides of fryers on cook line.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack in dish machine area.
Nov 10, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed; container of cooked green beans with date marking of 11/03. House made brown gravy with date marking of 11/03.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 2 containers of cut tomatoes held on time as a public health control not discarded at end of 4 hour time period. Time marking stated 11-3, items not discarded by 3:20.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of baked potatoes at temperatures of 110-123F on grill top on cook line. Person in charge stated potatoes were baked 1 hour prior and began reheating to minimum temperature of 165F. Baked potatoes (110-123F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee beverage on prep table next to hot items on server line. Person in charge voluntarily discarded beverages.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on gaskets on reach in cooler doors on cook line.
Single-service articles not stored inverted or protected from contamination. Observed unwrapped straws not protected from contamination at back bar top.
Sep 9, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw bacon in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch clothing with gloves on then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles bulging or in disrepair in kitchen area.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of raw chicken stored on top of box of ready to eat pot roast in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; basket of cooked chicken wings at temperatures of 110-125F that were cooked for lunch rush an hour prior and intended to be held hot and flash fried before service at fryer station. Person in charge moved wings to cool in walk-in cooler since lunch rush was over. Baked potatoes at temperatures of 110-125F stored on stove top on cook line. Person in charge stated potatoes were cooked 2 hours prior and held on stove hot. Person in charge moved potatoes to flat top grill for reheating to minimum temperature of 165F or higher. Cooked chicken wings, baked potatoes (110-122F - Hot Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quatanery ammonium solution in sanitizer testing at 500+ppm in sanitizer bucket on server line. Person in charge discarded and replaced with solution testing at 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife stored in knife storage at end of cook line. Person in charge placed knife in dish area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored in flip top cooler.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair piping under AC unit above knife storage. AC unit is leaking water.
Employee eating while preparing food. Observed employee cooked meal stored on prep shelf above flip top cooler. Person in charge voluntarily discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above food items in bar near hand wash sink. Person in charge removed employee items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation while wearing a bracelet.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored across from dish area.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; soiled walls behind cook line. Soiled ceiling tiles throughout kitchen. Soiled floors and missing tiles on floor around reach in freezer at end of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line.
Stored food not covered. Observed coffee bags stored with no protective covering on top of tear urn.
Utensils in poor condition. Observed spatula with melted rubber handle and no longer smooth and easily cleanable. Person in charge voluntarily discarded.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed two cans of green chilis with visible dents along seam and jagged edges.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding)
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker for threaded hose bibb at mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half with no date marking when it was opened stored in reach in cooler on server line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives and knife storage on wall at end of cook line soiled with food.
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 2 out of 4 food handlers on cook line with expired food handler certifications.
Bowl or other container with no handle used to dispense food. Observed clear plastic cups with no handle used to scoop salt and pepper in dry storage area. Person in charge removed small cups.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler across from fryer station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on wire rack next to food items located above flip top cooler across from grill station. Person in charge removed employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker stored on wire shelf above flip top cooler across from fryer station. Wire rack also contained food items and single service items.
Floor, walls, and/or ceilings soiled/has accumulation of debris. Observed; soiled floors under stove and oven station on cook line. Soiled ceiling tiles throughout kitchen area. Soiled walls behind cook station and prep table on cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between reach in cooler and prep table across from fryer station. Employee removed knives and placed in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled racks used for holding dishes while in dish machine.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on drying rack across from dish machine.
Utensils in poor condition. Observed spatula with large chip on rubber end stored on wall next to dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler in server area. Person in charge moved wiping cloth to sanitizer solution.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket person in charge contained quatanery ammonium solution testing at 0ppm. Person in charge discarded solution and replaced with quatanery ammonium testing at 200ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket retest (Quaternary 200ppm)
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed one dented can of beans in dry storage area by office.
Food placed in soiled container/equipment. Observed soiled lid exterior on flour bin between front line and cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed half and half carton in back bar area with 7/12 date mark. Person in charge discarded. Observed half and half carton in front bar area with 7/2 date mark. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed frozen salmon on cook line with a temperature of 81F. Person in charge moved salmon to reach in freezer. Second temperature taken was 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on flip top cooler on cook line. Observed soiled soda gun on outside of back bar area closest to arcade. Observed some food build up in microwave at to go station.
Handwash sink used for purposes other than handwashing. Observed bottle nozzle dispenser in hand wash sink in bar area.
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 one employee on cook line with expired food handler certification.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed to go box of employee food on shelf above to go station.
Floor tiles missing and/or in disrepair. Observed cracked floor tiles in kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in sugar bin in kitchen near to go station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door frame and gasket to walk-in cooler. Observed dust build up on walk-in cooler fans.
Utensils in poor condition. Observed melted spatula handle on spatula on cook line. Person in charge discarded spatula.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls and floor on cook line behind fryer, grill, and coolers.
Water leaking from pipe and/or faucet/handle. Observed leak above wall knife-storage in kitchen area.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler in kitchen, mash potatoes had date marking that exceeded 7 days. Employee put correct date.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler on cook line, hotdog (48F - Cold Holding). At reach in cooler in kitchen behind cook line, cheese slice (51F - Cold Holding).
Toxic substance/chemical improperly stored. In storage closet near customer restrooms chemicals were stored over paper towels.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen is soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written plan food kept on time at front of kitchen. Operator had incomplete written plan that was missing where the items were kept, in addition to foods that were not in their paperwork. Operator had sour cream being kept on time but had no paper work.
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. Multiple employees present, trainings are expired per operator. Operator stated he will get them retrained soon.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in bar dining room by arcade is soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on shelf with canned food and containers of spices. Operator removed bag. Observed unopened canned drink on prep table next to food. Employee removed drink.
Employee with ineffective hair restraint while engaging in food preparation. Multiple employee on cook line and one employee at dish station did not have hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean dish rack in kitchen. Advised operator to let air dry before stacking.
Food stored on floor. Container of sriracha on ground in liquor room. Operator removed from floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at server station is soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above cook line in kitchen is soiled.
Open dumpster lid. Dumpster lid open at inspection. Operator closed.
Reuse of single-service or single-use articles. Containers of spices being reused with additional spices after original container runs empty.
Standing water in bottom of reach-in-cooler. At reach in cooler at front and back bar area has standing water on bottom where beer bottles are stored.
Working containers of food removed from original container not identified by common name. Container of brown sugar had no label. Operator added label.
Oct 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front and back dining rooms and upstairs storage area, multiple vents, ceiling tiles and light covers have build up of dust and mold-like substance.
Jul 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, clean cutting boards have black stains.
Spray bottle containing toxic substance not labeled. At back bar, spray bottle identified as sanitizer not labeled. Employee labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front and back dining rooms and upstairs storage area, multiple vents, ceiling tiles and light covers have build up of dust and mold-like substance.
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. In top,section of flip top reach-in cooler at cook line, mahi and salmon not removed from reduced oxygen packaging.
Floors and/or walls soiled/has accumulation of debris. Wall and hood at grill on cook line have grease build up. Floor in beer walk-in cooler has build up. Walls in beer walk-in cooler soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill on cook line have grease build up. Exterior of bulk sugar container at drink station, soiled.
Single-service articles improperly stored. In upstairs storage area, open case of takeout boxes on floor.
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.