SWEET SOUTHERN SKILLET
6661 BOWDEN RD, Jacksonville FL 32216 · 9122539327
Last inspected Jun 30, 2026 · 11 visits since August 2023
JUL 24
JAN 25
NOV 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream corn (109F - Hot Holding, reheated 168F); gravy (112F - Hot Holding, reheated 171F); rice (101F - Hot Holding, reheated 165F), all stored in steam table after being reheated for hot holding. Dial on steam table was turned down low. Manager reheated all food over 165F and turn temperature dial up
Toxic substance/chemical improperly stored. Hand soap stored next to clean utensils. Moved by manager.
Handwash sink used for purposes other than handwashing. Red spatula stored in hand wash sink on cook line. Moved by manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has total of 2 food handler employees hired over 60 days with no proof of any training
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on prep table next to food. Moved by manager.
Floor soiled/has accumulation of debris. Floor with black and grease build up in front of door entrance to restaurant. Also same thing on asphalt in same area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Exterior fryer soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior drawer of reach in cooler soiled
Time/temperature control for safety food thawed in an improper manner. Case of frozen fish stored in three compartment sink to thaw with no running water
Water leaking from pipe and/or faucet/handle. Cold water valve at ware washing area leaking
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator using double portable fryer in kitchen area and no hood suppression system installed over area being used.
Feb 20, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Operator has no manager certification and no other certificate manager employed at this establishment
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. Operator has only 1 employee with no proof of form
Dec 22, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Operator has no manager certification and no other certificate manager employed at this establishment
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. Operator has only 1 employee with no proof of form
Dec 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 10 high priority.
10 High priority6 Intermediate8 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. Observed cook employee cracking and handling raw shell eggs and then handling prep foods and to go containers without washing hands
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. Observe employee washing soiled equipments and then rinse and place away to dry with sanitizing and then went to handling and preparing foods without washing hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee multiple time touching face, clothing and hair with hands and then return back to handling food and to go containers to prep without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee washing soiled equipments and then rinse and place away to dry with sanitizing and then went to handling and preparing foods without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in upright single door reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prep raw chicken stored over prep raw sausage patties in upright single door reach in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 container of prep chicken salad with no date marked. Manager stated was prep last week Thursday 12-11-25. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition. 1 container of prep chicken salad with no date marked. Manager stated was prep last week Thursday 12-11-25. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (55F - Cold Holding), stored in bowl sitting out near stove top area, place there approximately 10 mins ago from main reach in cooler as per employee. Discussed placing items on TIME. Operator place back in reach in cooler. raw bacon (58F - Cold Holding); cheese slices (53F - Cold Holding), both stored sitting out on prep table and place there approximately 30 mins ago from main reach in cooler as per employee. Discussed placing items on TIME. Operator place back in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (114F - Hot Holding), stored in pot warmer on prep table, place there approximately 30 mins ago after cooking. Operator making new batch and using up remaining amount for customer orders. egg and sausage mix (87F - Hot Holding); egg patty (109F - Hot Holding), both stored sitting in containers on prep table for approximately 10 mins after cooking for hot holding. Discussed placing items on TIME. Operator used some for orders and reheating rest of them
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Cook employee preparing food with artificial fingernails and not wearing gloves with exposed food
Handwash sink used for purposes other than handwashing. Wet cloth stored in hand wash sink
Manager or person in charge lacking proof of food manager certification. Operator has no manager certification and no other certificate manager employed at this establishment
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. Operator has only 1 employee with no proof of form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prep beans not date marked in single door reach in cooler. Manager stated was prep 2 days ago
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook employee preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Cook employee preparing food with no hair restraint. Cook employee with facial beard preparing food with no beard guard
Food stored on floor. Bag of sugar stored on floor. Case of fry oil stored on floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris build up
Single-service articles improperly stored. Case of plastic to go bags stored on floor under prep table. Some white portion bowls stored in box of floor
Water leaking from pipe and/or faucet/handle. Cold water faucet knob at three compartment sink is leaking water when in use
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink not hung to dry
Working containers of food removed from original container not identified by common name. Container with white powdered substance on shelf. Manager stated it flour
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flattop griddle and small fryer being used to prepare food with no hood suppression system
Nov 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Food stored on floor. Bag of onions, crock pot of rice and jug oil stored on floor
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with solution next to three compartment sink are
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator has 2 flat top griddles used to prep food on prep table
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling cash and card transactions and then wipe hands on apron and put on gloves and handle food. Reviewed with employee. Employee washed hands
Food prepared in a private home. See stop sale. As per operator, the 1 pan of melted butter on prep table was prepared at home and brought in restaurant due to not having enough at restaurant to make. Provided technical assistance. Stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked potato in reach in fridge
Stop Sale issued due to food originating from an unapproved source. As per operator, the 1 pan of melted butter on prep table was prepared at home and brought in restaurant due to not having enough at restaurant to make. Provided technical assistance. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice, cooked vegetables and stew sauce (104-109F - Hot Holding), all stored on prep table, place there for breakfast shift to be kept at room temperature after cooking today at 8am. Discussed TIME and completed paperwork for these items cooked potato ball (93-94F - Hot Holding), stored inside oven and place there after cooking to maintain room temperature for breakfast period and discarded after 4 hours. Placing item on TIME.
Handwash sink used for purposes other than handwashing. Bowl stored inside hand wash sink
Bowl or other container with no handle used to dispense food. Bowl stored inside container of food near service window
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep tables
Food stored on floor. Pot of cooked rice stored on floor
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with solution next to three compartment sink area
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator has 2 flat top griddles used to prep food on prep table
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese (47F - Cold Holding), stored on cook prep table, place there approximately 30 mins ago from reach in cooler as per manager. Discussed adding to TIME paperwork being completed and operator agreed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.
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. Employee drink container stored on prep table next to food
Aug 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using bleach to sanitize but no chemical test strips provided
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
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.