SOUTHERN GRILL OF JAX (THE)
800 FLAGLER AVE, Jacksonville FL 32207 · 8589800
Last inspected Feb 18, 2026 · 11 visits since December 2023
APR 24
DEC 24
MAY 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One in back storage, killed by manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
What the inspector wrote — 24 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed ham, explained to him, he washed hands and heated ham to 155f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cooked chicken in walk in cooler, manager rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f mashed potatoes in warmer, employee placed them in microwave and got to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, test strip,almost black, manager diluted it to 100 ppm
Show the remaining 20 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, green build up
Handwash sink used for purposes other than handwashing. Cup in hand sink at bar, employee removed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket cooked 2 days ago
Spray bottle containing toxic substance not labeled. Purple solution at front counter, employee labeled it table cleaner
Carbon dioxide/helium tanks not adequately secured. Outside storage area, one not secured
Ceiling tile missing. By dish machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls in storage shelf by dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of soda syrup, bar area, employee moved her drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on soda syrup box, employee moved it to bottom shelf, bar area
Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
Food stored on floor. Box with eagle mix bag on floor, upstairs storage
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel is missing from upright cooler and freezer by triple sink
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies and cookies at front counter for customers to grab, employee moved container to front counter so employee can give it to customer
No conspicuously located ambient air temperature thermometer in holding unit. In cooler where butter is at at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet by Karie's restroom with food build up, 2 hood filter with grease build up, shelf where microwave is has food build up, cook line, exterior of dome lid for cooking without washing hands grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Top shelf with food build up in upright cooler at front counter
Reach-in cooler shelves with rust that has pitted the surface. 1 door prep cooler by cook line
Single-service articles not stored inverted or protected from contamination. Aluminum trays in upstairs storage not inverted
Dec 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach excrement and/or droppings present. On floor by storage shelf in upstairs storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by prep cooler and cook line, also side of equipment with build up, side of cooler and cooking equipment
Oct 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 6 high priority.
6 High priority3 Intermediate21 Basic
Show 30 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked bag of fries that fell on floor then got bread to toast, explained to him and he washed hands, discarded bread
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cut and then scooped foods, explained to him and he washed hands
Roach excrement and/or droppings present. On floor by storage shelf in upstairs storage
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad and cut cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheeses, cold cut, cut tomatoes and lettuce on prep cooler by cook line, less than 4 hrs, placed in freezer, 45f tuna salad and cut cabbage, on doble pans overnight, stop sale, cooler at 41-43f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f beans on steamer, employee placed them on stove and got to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday, sandwich press and weight for food on grill, all have build up, also can opener manager placed it by triple sink to be washed, around nozzles
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 here, has blank copy
Spray bottle containing toxic substance not labeled. Manager labeled it degreaser, front counter area
Accumulation of debris in three-compartment sink. Upper corner in triple sink
Carbon dioxide/helium tanks not adequately secured. Outside storage
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling hole in triple sink area, manager stated they are working on it
Clean utensils or equipment stored in dirty drawer or rack. Container with lids by triple sink to be
Dead roaches on premises. One under stairs, employee cleaned it
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. Opened employee drink, manager discarded it
Employee with no hair restraint while engaging in food preparation. Cook cook cooking
Food stored on floor. Pancake mix in box on floor, upstairs storage
Hole in or other damage to wall. By upright cooler, cook line area, also door frame at rear door and wall in storage area by dish machine and paint peeling by triple sink
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed it
Interior of refrigerator or freezer in disrepair/has exposed insulation. One interior panel is missing in upright cooler by cook line, also in upright freezer
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by prep cooler and cook line, also side of equipment with build up, side of cooler and cooking equipment
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and interior wall in upright cooler by cook line
Reach-in cooler shelves with rust that has pitted the surface. One door prep unit
Single-service articles not stored inverted or protected from contamination. Open contained of to go in box on floor upstairs storage
Wall soiled with accumulated grease, food debris, and/or dust. Under prep tables and steam table
Working containers of food removed from original container not identified by common name. Bag with white powder, labeled breaded by manager
May 15, 2025Call 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 ▾
Roach activity present as evidenced by live roaches found. One in back storage, killed by manager
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority4 Intermediate16 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Owner came from upstairs apartment, got gloves and grabbed container with cooked beef to make soup, explained to him and he washed hands
Roach activity present as evidenced by live roaches found. One in back storage, killed by manager
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press and ice machine, also around nozzles, employee cleaned ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes salad and roast made yesterday early morning
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. 2 expired in march 2025
Spray bottle containing toxic substance not labeled. A couple by storage shelf, labeled cleaner by employee
Carbon dioxide/helium tanks not adequately secured. In back storage
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. Fish, employee removed the, from bag, explained new rule for next January
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. Open drink on prep table, discarded by employee
Employee with no hair restraint while engaging in food preparation. Working with open foods
Hood filter missing from automatic fire suppression/exhaust system. One missing
In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by triple sink to be washed
In-use tongs stored on equipment door handle between uses. On oven handle, removed by employee
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in upright cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter and shelf under steam table
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Reach-in cooler shelves with rust that has pitted the surface. 2 prep coolers,
Single-service articles not stored inverted or protected from contamination. Plates with bag open on shelves, upstairs storage
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. 55f raw ground turkey, under running water, manager added ice
Utensils in poor condition. Cracked spatula for mayo, manager discarded it
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Dec 16, 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. 46-53f cheese, sausage, cooked chicken, cut lettuce and tomatoes in prep cooler on double pan, overnight, stop sale, discarded by employee, interior of reach in prep cooler is reading 43f on one side and 40f on the other, my prob thermometer
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed bread, explained to him and he washed hands and discarded bread
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes then he grabbed clean bowl, explained to him and he washed hands
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Slicer used for tomatoes yesterday
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in kitchen
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce and tomatoes, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46-53f cheese, sausage, cooked chicken, cut lettuce and tomatoes in prep cooler on double pan, overnight, stop sale, discarded by employee, interior of reach in prep cooler is reading 43f on one side and 40f on the other, my prob thermometer
Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket, also ice machine blackish, employee cleaned it
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. One employee here for a year, has blank copy
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 for a year, he couldn't find it on his phone
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus, coleslaw and beef cold cut made yesterday early morning
Spray bottle containing toxic substance not labeled. Orange substance, employee labeled it cleaner
Carbon dioxide/helium tanks not adequately secured. In back storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By stairs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above box with tortillas, employee moved them
Hood filter missing from automatic fire suppression/exhaust system. One
Ice scoop handle in contact with ice. Employee removed it
In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by triple sink to be washed
Interior of refrigerator or freezer in disrepair/has exposed insulation. One interior panel is missing in upright cooler and in upright freezer
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies and cookies at front counter, employee moved them so they can give it to customers
No copy of latest inspection report available. Couldn't find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter
Reach-in cooler interior/shelves have accumulation of soil residues. Long prep cooler
Reach-in cooler shelves with rust that has pitted the surface. One door prep unit
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed pitta, explained to him and he washed hands, discarded pitta
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee clean floor with towel then put on gloves to scoop food, explained to employee and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chop above cooked turkey in upright cooler, raw hamburger on shelf above cooked seafood, on upright freezer, employee rearranged
Toxic substance/chemical improperly stored. Oven cleaner on shelf above clean utensils, employee removed cleaner
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at front counter
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 that don't have certification
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. A couple of employees here for more than 2 months
Spray bottle containing toxic substance not labeled. Upstairs storage, yellow liquid, labeled pinesol m red solution by self service counter
Carbon dioxide/helium tanks not adequately secured. By upright freezer
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf not inverted, employee inverted them
Clean utensils or equipment stored in dirty drawer or rack. Container for lids, employee placed it by triple sink to be washed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee moved it
Equipment in poor repair. Gap in between filters
Evidence of employee smoking in food preparation, food storage or warewashing area. Ashes on storage shelf,
In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by triple sink to be washed
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door panel for upright door cooler and freezer are missing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave, employee cleaned it, gasket in 1 door prep unit
Single-service articles not stored inverted or protected from contamination. To go containers, employee inverted them
Wall soiled with accumulated grease, food debris, and/or dust. By prep table, food splatters, cleaned
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority5 Intermediate10 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then he touched cooked sausage, explained to him and he washed hands, discarded sausage
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread for sandwich, explained to him, he got gloves,
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened drink, drank and then grabbed cooked potatoes, explaining to him and washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal food stored in same container as ready-to-eat food. Raw fish in same container with raw steak, all proportioned in bags, raw pork chop on shelf above cooked meat, upright cooler, raw bacon in paper on top of bags with cooked meatball in upright freezer, employees moved them
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef above raw ribs in walk in cooler,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f pooled eggs on melted ice, by stove, employee iced it down, got to 41f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88 cooked potatoes above steam table, employee added them to time chart
Toxic substance/chemical improperly stored. Bleach on shelf above clean containers, shelf by triple sink, employee moved it
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/. Joey Farrah 2-7-23 certificate no ad000174227, card given is forged per Robert P that called company
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 two employees that don't have certification
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy hanging
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. Two employees here expired in 2021, and 2 employees her for mother than 2 months don't have certifications
Spray bottle containing toxic substance not labeled. Purple solution at front counter, labeled cleaner by employee
Carbon dioxide/helium tanks not adequately secured. Outside storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on shelf by dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above eagle maker, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking
Interior of refrigerator or freezer in disrepair/has exposed insulation. One interior panel is missing, upright cooler
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies for customers to grab, employee moved them to her counter so she can give them to customers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit and 2 hood filters
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. 48f raw fish in running water, employee placed it in cooler
Working containers of food removed from original container not identified by common name. White powder in cabinet, dining area, employee wrote sugar
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.