SOUTH OF PHILLY & WING
6001 ARGYLE FOREST BLVD STE 23, Jacksonville FL 32244 · 904-772-6161
Last inspected Aug 21, 2026 · 8 visits since September 2023
JAN 24
AUG 24
SEP 24
AUG 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. No clean up plan. Emailed operator DBPR HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015030432 | Jul 7, 2015 | Aug 21, 2015 | $800 |
| 5--2015027549 | Jun 16, 2015 | Jul 2, 2015 | $400 |
Inspection history
8 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheeses (55F/54F/56F/57F - Cold Holding) in right flip top reach in cooler. Ambient thermometer in the unit reads at 50F. Operator states all cheese placed in the unit at 11:00. Cheeses moved to walk-in cooler. Also, observed raw shrimp (47F - Cold Holding); beef (55F - Cold Holding); raw beef ribeye (51F - Cold Holding); cheese (47F - Cold Holding)in left flip top reach in cooler. Ambient thermometer in unit reads at 50F. Per operator all products placed in the unit at 11:00. All products moved to the walk-in cooler. Also, observed sautéed onions (102F/93F - Cold Holding); sautéed peppers (79F - Cold Holding)being held on the kitchen counter with no heat applied. Per operator, peppers and onions prepared 3 hours prior. Operator moved peppers and onions to refrigeration. Also, raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature. See stop sale.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In small refrigerator next to stove burners, pan of portioned raw chicken stored over bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheeses (55F/54F/56F/57F - Cold Holding) in right flip top reach in cooler. Ambient thermometer in the unit reads at 50F. Operator states all cheese placed in the unit at 11:00. Cheeses moved to walk-in cooler. Also, observed raw shrimp (47F - Cold Holding); beef (55F - Cold Holding); raw beef ribeye (51F - Cold Holding); cheese (47F - Cold Holding)in left flip top reach in cooler. Ambient thermometer in unit reads at 50F. Per operator all products placed in the unit at 11:00. All products moved to the walk-in cooler. Also, observed sautéed onions (102F/93F - Cold Holding); sautéed peppers (79F - Cold Holding)being held on the kitchen counter with no heat applied. Per operator, peppers and onions prepared 3 hours prior. Operator moved peppers and onions to refrigeration. Also, raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature. See stop sale.
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. No written procedures available. Provided DBPR Form HR 5030-104.
Cardboard used to line nonfood-contact shelves. Cardboard used as a liner on shelf under air fryer and on bottom shelf of dry storage rack storing sauces.
Dead roaches on premises. Two dead roaches in cabinet under lobby soda machine. Operator removed and discarded dead roaches.
Employee personal food not properly identified and segregated from food to be served to the public. Box of employee personal food in walk-in freezer stored over customer food. Operator moved personal food box to appropriate location.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Floor under and around fryers with heavy debris/grease. Floor and wall behind both flip top reach in coolers in the kitchen are soiled.
Food stored on floor. Multiple cases of raw chicken stored on the floor in the walk-in freezer. Also, two bag in box sodas stored on the floor by dry storage.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sinks at the three compartment sink and at the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen microwaves with heavy soil residues.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of right flip top reach in cooler is soiled.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At end of cook line in small refrigerator, raw chicken tenders in metal pan stored on shelf above bagged ready to eat hoagie rolls. Operator switched raw chicken to lower shelf and moved bread up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini refrigerator at end of cook line, raw chicken tenders (47F - Cold Holding).
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler on cook line, cut lettuce (50F - Cooling @ 4.20 hours); cut tomatoes (49F - Cooling @ 4.20 hours). Employee stated they were prepped at 10:45 am and temperature was taken at 3 pm. Employee shut lid to reach in cooler to help bring down temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles on soda machine and tea urn nozzles in lobby soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at end of cook line. Operator filled paper towels.
Bowl or other container with no handle used to dispense food. In seasoning on shelf to the right when entering the back kitchen, to go bowls used as scoops. Operator removed all to go bowls from products.
Current Hotel and Restaurant license not displayed. License displayed at establishment expired June 1 2025. Employee showed me new license on phone and stated she will print out after work and hang up tomorrow.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to flip top reach in cooler on cook line. Operator moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee earbuds on prep table next to flip top reach in cooler on cook line touching paper used to wrap sandwiches. Operator moved earbuds.
Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind reach in coolers on cook line soiled with food debris. Also, floor under cook line soiled with grease and food debris. Also, floor under reach in cooler in back kitchen soiled with food debris.
Food stored on floor. To right when entering back kitchen, two containers of fry oil on floor. Operator moved oil to shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line have build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn. Also, hood filters above cook line have grease build up.
Open dumpster lid. On shared dumpster out back of establishment, dumpster lids open.
Wet mop not stored in a manner to allow the mop to dry. Three mops observed in mop bucket with dirty water in front of mop sink. Operator removed mops from water and hung up to properly dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on cutting boards of reach in coolers on cook line in between uses.
Wood food-contact surface not properly sealed. Unsealed wood board used as divider between end of cook line and small refrigerator at end of cook line.
Sep 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products. Operator said probe thermometer is on the way.
No Heimlich maneuver/choking sign posted. No choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken stored over portioned ready to eat fries. Manager moved to correct storage levels.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sink, chemical degreaser not labeled in spray bottle. Manager added label.
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. No clean up plan. Emailed operator DBPR HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with build up of food debris.
Handwash sink not accessible for employee use at all times. Hand wash station next to triple sink blocked by portable machinery. Manager removed.
Equipment in poor repair. Far right standing reach in cooler adjacent from triple sink gasket on door is torn.
Floor, walls and or ceilings soiled/has accumulation of debris. Wall of mop sink soiled. Floor under triple sink soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, remade 50ppm). Manager remade to correct strength.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw beef stored over ready to eat portioned french fries. In walk in freezer, case of raw chicken stored over ready to eat onion rings. Items moved and stored correctly.
Stop Sale issued due to adulteration of food product. In walk in freezer, piece of beef dropped on soiled floor. Beef discarded.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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 employee working today - expired 01/06/2024.
Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Employee working in prep area was constantly coughing. Manager states her symptoms are not illness related.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill in front counter area. Employee preparing food in prep area. Both employees placed hair restraints on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment near front counter. Shelves below prep tables in back kitchen.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.
Handwash sink used for purposes other than handwashing. Operator filling up container in hand wash station at front counter area.
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid on drainboard of triple sink in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets on make line near soda machine in dining area. Exterior of cabinets under soda machine in dining area. Underside of soda machine in dining area around nozzles. Exterior door of walk in freezer.
Objectionable odors in bathroom or other areas of the establishment. Around drain by triple sink in back of kitchen.
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.