PIER 1515
1515 PRUDENTIAL DR, Jacksonville FL 32207 · 904 396 5100
Last inspected Aug 21, 2026 · 8 visits since November 2023
NOV 24
APR 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Two flies at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020000352 | Dec 26, 2019 | Jan 17, 2020 | $400 |
Inspection history
8 visits, newest first
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Live, small flying insects found. Observed one flying insect in storage area and one flying insect near prep area. Operator killed both flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat pastry dough in walk in freezer-not all foods commercially packaged. Also, raw salmon stored above ready to eat beef kebabs in reach-in cooler at end of cook line. Operator rearranged foods in both coolers to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable wedger, and slicer in prep area soiled with food debris. Also, deflector plate in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area. Operator replenished paper towels.
Show the remaining 6 findings ▾
No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator replenished soap.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in warewashing area soiled with mold like substance throughout area.
Dead roaches on premises. Observed two dead roaches on floor in front of expo line. Operator cleaned up and discarded.
Equipment in poor repair. Observed one side of handle on waffle baker missing/ in disrepair. Also, a couple of filters above grills on cook line missing slats/ in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in both walk in freezers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on cook line. Employee remade sanitizer solution and retested at 200ppm.
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. Temporary cooking station at dining room across bar has no sneeze guard, explained to them, employee removed everything by the time I washed my hands
Live, small flying insects found One fly by back cook line
Raw sewage on ground of establishment. In mop sink room, sewage on floor by mop sink,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut melon and yogurt at buffet, no time, blank procedure, explained to manager, employee discarded them
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f sausage, buffet, no time, blank no procedure, explained 4 hrs procedure, employee voluntarily discarded sausages
Toxic substance/chemical improperly stored. Windex by lids in storage area, manager moved it
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 and ham opened on Friday, date marked by employee, upright cooler by cook line, front one
Handwash sink missing in warewashing or food preparation area. They have a temporary cook line at dining area across bar, no hand sink, employee removed station by the time I washed my hands much hands at bar
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at bar, manager brought some
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Cooking in dining room, a small cooking station placed in dining room for 3 days only, per manager, explained to him, employee removed everything by the time I washed my hands, I couldn't take temperatures,
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pots on shelf by triple sink, employee inverted them
Clean utensils or equipment stored in dirty drawer or rack. Utensils in drawer that has old build up, by front cook line in kitchen
Drain cover(s) missing. 2 cover missing by dish machine
Floor area(s) covered with standing water. Water in walk in cooler not in use in back storage room
Food stored on floor. Soda syrup boxes in storage area that arrived yesterday
Hood filter missing from automatic fire suppression/exhaust system. A couple are broken by fryer, front line cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front cook line with old build up
Old labels stuck to food containers after cleaning. Left on cover for cheesecake, upright cooler by front cook line, employee removed it
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at front dining buffet
Single-service articles not stored inverted or protected from contamination. Lids in storage not inverted, manager inverted them, to go silverware box on floor too
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Temporary cook line at dining area across bar, cooking eggs, employe removed everything by the time I washed my hands
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority7 Intermediate12 Basic
Show 24 findings ▾
Food with mold-like growth. See stop sale. Brisket, discarded by manager
Live, small flying insects found. One fly by toaster oven and one by slicer on wet towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cesar dressing made here with liquid eggs on 9/26, employee discarded 1 oz, also cooked brisket on 8/29, discarded by manager
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by ice machine in coffee room
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine for dish machine at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Toaster oven with food build up
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back cook line and hand sink in coffee area employee placed rolls,
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 a couple of employees without employee training, manager couldn't locate agreement for them
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 June and another one for a year
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach dip mix made 3 days ago, employee labeled it
Spray bottle containing toxic substance not labeled. Blue substance in mop room, discarded by manager, he didn't know what it is
Ceiling/ceiling tile shows damage or is in disrepair. Water damage above dish machine
Drain cover(s) missing. In storage closet by server area, manager placed it there
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. One employee drink on prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above coffee stirrers, manager rearranged, closet by server area
Floor area(s) covered with standing water. By triple sink, employee cleaned it
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them, front cook line area
Ice scoop handle in contact with ice. In ice machine, manager moved it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with black build up on prep cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at server area
Reach-in cooler shelves with rust that has pitted the surface. Prep unit by front cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above hash browns in prep reach in cooler, manager rearranged
Wet wiping cloth not stored in sanitizing solution between uses. By slicer, employee discarded it
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired on 10/4/25, inspector is coming soon to inspect
Apr 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Live, small flying insects found. Two flies at bar
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cheesecake made here on 4/15, employee discarded one slice,
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 and heavy cream, opened yesterday morning for breakfast, date marked by manager
Handwash sink used for purposes other than handwashing. Bucket in bar hand sink, employee removed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes 2 days ago, employee dated them
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 January
Spray bottle containing toxic substance not labeled. A couple in mop room, cleaners per manager
Ceiling tile missing. One is broken and hanging by dish machine
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage room by server area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf, storage area
Drain cover(s) missing. By dish machine
Ice scoop handle in contact with ice. Ice bin, manager removed it
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler by office, also shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by server area
Single-service articles not stored inverted or protected from contamination. Too many tea filters above machine, manager placed them on bag
Stored food not covered. Cooked potatoes 41f in walk in cooler, manager placed a lid
Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in cooler
Water leaking from pipe and/or faucet/handle. Faucet in prep sink, back cook line
Working containers of food removed from original container not identified by common name. Powder in storage area, manager labeled sugar
Nov 4, 2024Administrative 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 ▾
Displayed food not properly protected from contamination. Strawberries at buffet area, placed under dome with other fruits
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Slicer ways used with cheese last night, employee cleaned it
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw bacon, employee rearranged walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked potatoes, by microwave in kitchen, employee placed them in cooler, explained time as public health control,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets, interior of little pizza oven
Handwash sink used for purposes other than handwashing. Towel in it, hand sink by ice bin, employee removed it
Spray bottle containing toxic substance not labeled. Blue substance, in mop room, labeled windex by employee
Ceiling/ceiling tile shows damage or is in disrepair. A couple with water damage in storage by buffet area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Coffee area, vent dusty
Interior of refrigerator or freezer in disrepair/has exposed insulation. A couple of cracks in prep reach in cooler, front cook line
No Heimlich maneuver/choking sign posted. Emailed them
No handwashing sign provided at a hand sink used by food employees. Hand sink by ice bin, server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line, vent/fan in one walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Vent and shelf in upright cooler at server area
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by fruit, buffet, inverted by employee, also on shelf in storage area
Single-service articles not stored inverted or protected from contamination. Too many filters on top of coffee machines, employee rearranged
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut lettuce, upright cooler by front cook line, employee rearranged
Working containers of food removed from original container not identified by common name. White and black mix, labeled salt and pepper by employee, shelf by cook line
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then grabbed plate, explained to him, place plate as dirty and he washed hands
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened one 3-23, 1/4 cup discarded by manager
Spray hose at dish sink lower than flood rim of sink. At triple sink, maintenance person fixed it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut melon on buffet, no time no procedure, explained to them and he wrote time, has blank time as public health control procedure
Toxic substance/chemical improperly stored. Cleaner by food and utensils, server set up area, manager moved it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by hand sink in dish machine room, maintenance placed one
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 yesterday early morning
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
No paper towels or mechanical hand drying device provided at handwash sink. Han sink by cook line, employee placed some
No soap provided at handwash sink. Hand sink by cook line, employee placed some
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by server set up area and storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf above food, employee rearranged
Ice scoop handle in contact with ice. In ice machine and also in sugar, employees moved it
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them,
No copy of latest inspection report available.
Single-service articles not stored inverted or protected from contamination. To go containers in storage room, employee inverted them
Water leaking from pipe and/or faucet/handle. Pipe disconnected in hand sink by dish machine, employee connected it
Working containers of food removed from original container not identified by common name. Powders in containers, storage room, spices per manager,
Nov 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 6 high priority.
6 High priority8 Intermediate15 Basic
Show 29 findings ▾
Food with mold-like growth. Heavy cream, employee discarded 1/2 cup
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage on shelf above cheese, in walk in cooler, mgr rearranged
Spray hose at dish sink lower than flood rim of sink. At triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter on table in drink area, explained time as public health control, employee placed it in cooler,
Toxic substance/chemical improperly stored. Cleaner handing by clean container, and cleaner above to go containers at bar, employee removed it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, don't know when opened, discarded because of mold
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/. Frankie Clinch expired on 6/25/23
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
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 employee and one that has been here since August
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Log filled up with times, emailed procedure
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at bar, fixed
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 August and 2 employees are expired in October 2023
Ceiling tile missing. One piece missing by prep cooler, cook line
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage closet by drink station area
Drain cover(s) missing. In storage room across cook line
Employee with no hair restraint while engaging in food preparation. Handling bread
Equipment in poor repair. Gasket in upright cooler, server drink area
Faucet/handle missing at plumbing fixture. Handle on hot water in mop sink at laundry room is missing, handle not working in hand sink at ice machine/drink room, mgr fixed one in handsink
Food storage container/container lid cracked or broken. Container is cracked for cut veggies, employee discarded it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Handles on fryer baskets
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage stores with open to go containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer, gaskets in a couple of coolers,
Old labels stuck to food containers after cleaning. One on clean pan
Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler, also vent and interior top of cooler, server/drink area
Reuse of single-service or single-use articles. Washed tomatoes and placed them back in box that they came in dirty, employee removed them and washed them again
Single-service articles improperly stored. Box with to go containers on floor in storage room, employee placed it on shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee discarded them, dispenser not working
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.