LOCAL - FRONTRUNNERS
3605 PHILIPS HWY STE 3120, Jacksonville FL 32207 · 904-399-3223
Last inspected Jan 27, 2026 · 13 visits since August 2023
APR 25
JUL 25
AUG 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Manager stated they part cook wings and some get to 145f only, the chicken breast today is considered part cooked because it only reached 157f and the employee didn't take a second temperature for the carry over time (extra time in oven that is off after taking 1st temperature), employee must take 2nd temperature after carry over time to make sure it got to 165 or not in order to consider them fully cooked or part cooked, emailed and explained part cooking procedure, manager will email it to me when filled up
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler and in reach in cooler not labeled part cooked, explained to manger, he labeled them part cooked
Dec 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Blue cheese dressing made at sister restaurant on 12/5, manager discarded 1/4 cup
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f fish batter by fryer at cook line, explained 4 hrs procedure, manager wrote time, emailed procedure
Toxic substance/chemical improperly stored. Sanitizer above ice bin, employee moved it
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for meats on flat grill soiled with grease build up
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in stand kitchen by front desk, manager placed one
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. Missing for most employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sister restaurant makes ranch and has no date written on it, manager stated it's from Tuesday
Spray bottle containing toxic substance not labeled. Above ice bin, manager labeled it sanitizer, one also without name in concession stand area/kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pinkish build up inside ice machine
Bowl or other container with no handle used to dispense food. On flour, employee removed it
Carbon dioxide/helium tanks not adequately secured. 2 by mop sink not secured
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above ranch for customers in cooler at server area on side, manager rearranged
Equipment in poor repair. Torn fryer basket on fryer at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior top with old food build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple with blackish build up and vents dusty in walk in cooler
Objectionable odors in bathroom or other areas of the establishment. By drawer cooler under flat grill, cook line
Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf, manager inverted them
Aug 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Operator has homemade cooked pork stored in walk in cooler that is croyac with date 6-30-25. Validated with manager that date is correct. Stop sale issued.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator has homemade cooked pork stored in walk in cooler that is croyac with date 6-30-25. Validated with manager that date is correct. Stop sale issued.
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. Operator has homemade cooked pork stored in walk in cooler that is croyac with date 6-30-25. Validated with manager that date is correct. Stop sale issued. Provided operator with ROP FREQUENTLY ASKED QUESTIONS
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers under cooked burgers on menu but has no sign posted of advisory on menu. Provided paper hand out and manager posted on wall near bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at front concession area with soiled gaskets
Single-service articles improperly stored. Coffee filters at server wait station near coffee pot not properly stored. Employee properly stored
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority9 Intermediate10 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger on shelf above cooked chicken in reach in cooler, rearranged by employee
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked barley cooked on 4-1, employee discarded 1/4 cup,
Toxic substance/chemical improperly stored. Cleaner by peanut batter, expo area, employee moved it
Handwash sink used for purposes other than handwashing. Ice dumped in hand sink by stove
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, employee placed some
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 that couldn't find her certificate
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For batter with time only, employee wrote it in procedure
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. Chicken sous vide, emailed in November but had a typo, emailed again
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 couldn't find it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken on Saturday, employee wrote date on, also milk in cafe area opened on Sunday
Spray bottle containing toxic substance not labeled. Sanitizer per employee, by cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee 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. Employee food above customer food in cafe area manager rearranged
Equipment in poor repair. One torn basket
In-use knife/knives stored in cracks between pieces of equipment. Employee removed it, cook line area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters, also door frame in upright cooler
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed onions, explained to him
Single-service articles improperly stored. Bags for food in box on floor, employee placed them on shelf
Working containers of food removed from original container not identified by common name. A couple of bulk containers, employee labeled them
Nov 21, 2024Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f boiled eggs, 53f pasta above fill line in prep cooler, rearranged by employee, 53f butter and cream cheese in cafe cooler, overnight, stop sale, looks like cooler was off, manager turned it on
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above sauces in reach in cooler, rearranged by manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and cream cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f boiled eggs, 53f pasta above fill line in prep cooler, rearranged by employee, 53f butter and cream cheese in cafe cooler, overnight, stop sale, looks like cooler was off, manager turned it on
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of lid for cooking on grill, ice machine too
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cafe area, employee placed some
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. Submitted but hasn't heard from them yet
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. Expired in may 2024
Spray bottle containing toxic substance not labeled. Blue substance by prep sink, sanitizer per employee
Bowl or other container with no handle used to dispense food. Salt for pretzels, in the cafe 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. By prep area, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above napkins in box, employee moved it
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, manager placed one
No copy of latest inspection report available. Gave my name and he found it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters,
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 115f meatball and veggies-140-155f 2nd temperature, food placed at 10am and it's 12:05, employee placed on boiling water to quickly reheat
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. Several foods are ROP and are used longer than 48 hrs
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority14 Intermediate7 Basic
Show 23 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 115f meatball and veggies-140-155f 2nd temperature, food placed at 10am and it's 12:05, employee placed on boiling water to quickly reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose in mop sink
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20f in cooler at 40f, employee placed another one
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr stated reheating temperature for left overs is 145f, I explained it is 165f, he had warmer set up at 145f for reheating and he set it to 165f
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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lanisha Hughes took 7-13-18
Handwash sink not accessible for employee use at all times. A couple of containers in front of hand sink, by stove, cook line, employee moved them
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 new employees and the one that certificate wasn't found
No soap provided at handwash sink. At hand sink by cook line, by stove, employee placed some
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For batters, times on, emailed procedure to fill up
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. Several foods are ROP and are used longer than 48 hrs
Probe thermometer not used to ensure proper food temperatures. For reheating foods
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 December, mgr could not find her certificate
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beans and cooked meats opened a couple of days ago,
Spray bottle containing toxic substance not labeled. Sanitizer by prep area, mgr labeled it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf by triple sink, employee inverted them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employees moved it to bottom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of bags for food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 f water, employee discarded it
No Heimlich maneuver/choking sign posted. Emailed one
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws on bar counter by seats, employee moved them
Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar by mgr
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded raw chicken then he changed gloves and grabbed cooked fries, exposed to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 f beer wash on prep table, explain pedi time as public health control, mgr placed time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 107f hamburger on ledge of grill, employee reheated them to 165f
Toxic substance/chemical improperly stored. Cleaners on shelf above clean utensils above triple sink, employee moved them
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side of splitter
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know what kind of sanitizer for dish machine
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 Monday in prep cooler
Handwash sink used for purposes other than handwashing. Pitcher in hand sink at bar, mgr moved it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
No soap provided at handwash sink. Hand sink by cook line across from stove
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. One expired in September 2023
Bowl or other container with no handle used to dispense food. On chopped egg, reach in cooler, employee removed it
Carbon dioxide/helium tanks not adequately secured. By ice bin and in storage closet by cafe
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean equipment/utensils not stored at least 6 inches above the floor. Lids for fryers, cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
No copy of latest inspection report available.
Single-service articles improperly stored. To go containers in boxes on floor, under counter by entrance to kitchen
Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Raw alligator in standing water, 60f, employee ice them down,
Wood non food-contact surface not properly sealed. Stand in cafe, wood not painted
Working containers of food removed from original container not identified by common name. Bulk container in server area, employee placed names on
Portable fire extinguisher gauge in red zone. For reporting purposes only. By soda syrup rack
Aug 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.