TED'S MONTANA GRILL
8635 BLANDING BLVD STE. 104, Jacksonville FL 32244 · 904-771-1964
Last inspected Jul 21, 2026 · 7 visits since July 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Four live flying insects found in the following areas; Two live flying insects in bar area. One live flying insect at service station. One live flying insect at back prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee washed hands with no soap. Observed cook place raw chicken on the grill with gloved hands, removed gloves, rinsed hands in handwash sink and dried hands. No soap was used. Inspector coached employee and employee washed hands with soap.
Live, small flying insects found. Four live flying insects found in the following areas; Two live flying insects in bar area. One live flying insect at service station. One live flying insect at back prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of ground beef in kitchen reach-in cooler at 46F. Operator states lid had been consistently open and product was placed in the unit approximately two hours prior. Raw beef moved to freezer unit and temperature retaken at 38F. Also, butter on speed rack beside oven in back prep at 72F/73F. Per manager, butter to be used throughout the day for vegetables. Operator states butter was placed out approximately two hours prior. Operator voluntarily discarded both butters.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at service expo area held on time controls does not have the time marked. Operator states butter brought out at 11:00 and placed time mark on butter.
Show the remaining 4 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook preparing grilled chicken and hamburger patty unaware of minimum internal cooking temperatures for poultry and ground beef. Provided DBPR Form HR 5030-060 to operator.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Floors under fryers, at fry prep station, under all bar equipment, under equipment on service line, under racks by walk-in cooler, under the dishmachine and under small ice machine are soiled. Also, vent above and wall at large ice machine has dust. Also, wall around dishmachine is soiled.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below flat grill and burners with food/grease build up. Heat lamp above fry holding area with grease build up.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Blue spray bottle of cleaner on cook line counter next to bread toaster upon arrival. Employee removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of small ice machine soiled with pink mold-like substance.
Floor soiled/has accumulation of debris. Floor under dish machine soiled with food debris.
Working containers of food removed from original container not identified by common name. On bottom shelf of storage shelf near oven, panko breading not labeled. Operator put labeled on container.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, whipped cream (52F - Cold Holding); house made tartar sauce (51F - Cold Holding). Whipped cream in ice bath container towards end of cook line. Manager stated it was put out around 1 hour prior and moved whipped cream into bar reach in cooler to bring down temperature. Tartar sauce in reach in cooler on cook line right under heat lamp with lids to reach in cooler removed for service. Product was pulled from walk-in cooler about 1 hour prior. Manager put lids back on top of reach in cooler to bring temperature down.
Food-contact surface soiled with food debris, mold-like substance or slime. At server line, nozzles of tea urns have brown build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone on top of single service paper used to line customer food baskets. Manager removed cell phone.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in prep area has food debris at bottom.
Missing drain plug at dumpster. At shared dumpster out back of establishment, dumpster missing drain plug.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line has build up of grease. Also, on soda machine at server line, around soda nozzles soiled.
Open dumpster lid. At shared dumpster out back of establishment, right lid open. Manager shut lid.
Standing water in bottom of reach-in-cooler. On cook line, reach in cooler with breaded onion rings and raw fish has standing water at bottom of cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server line, Sanitizer Bucket (Quaternary 0ppm). Manager remade sanitizer bucket and rechecked at 200ppm.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. In kitchen on can shelf, one can of chili sauce dented on top and bottom rims. See stop sale.
Handwash sink used for purposes other than handwashing. In bar area, handwash sink used for dumping. Observed hand wash sink with ice in it.
Spray bottle containing toxic substance not labeled. Spray bottle In walk-in cooler next to handwash sink and spray bottle on shelf above mop sink containing toxic substance not labeled. Manager labeled both spray bottles of cleaners.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above large ice machine in kitchen has build up of dust.
Drain cover(s) missing. Under 3 compartment sink and dishwasher drain covers missing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by steam table Utensil in pan of standing water temping 90F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven in prep area has some food debris inside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of fryer baskets soiled. Also, Walk-in cooler gasket soiled. Also, area behind soda nozzles at soda machine in front server line soiled.
Raw fruits/vegetables not washed prior to preparation. Cut avocado on cook line in flip top cooler not washed prior to cutting. Avocado still had sticker adhered to it.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed produce over top of ready to eat cut lemons and pans of butter and mayonnaise.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. At chemical storage rack by back door, paper towels and clean linens were stored over all chemicals in establishment. Manager started moving to correct order.
Handwash sink not accessible for employee use at all times. Hand wash station on make line, box of potatoes blocking path. Manager moved potatoes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two uncovered employee drinks on prep table behind bar area. Manager discarded employee drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack at bar area over single service items. Manager removed.
Equipment and utensils not properly air-dried - wet nesting. Next to triple sink, two recently cleaned containers were not air dried before stacking. Manager separated containers to air dry.
Floor, walls and or ceilings soiled/has accumulation of debris. Floor under ice machine in back of house. Floor and wall under triple sink has build up.
Garbage can located outside has no lid or lid open/broken. Lid of shared dumpster broken/missing.
Garbage on the ground and/or pad around dumpster. At shared dumpster area, build up of unbagged trash around enclosure.
In-use tongs stored on equipment door handle between uses. Tongs on hood pipes above flat top grill. Employee moved tongs to designated area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at bar area 78. Manager replaced water 144F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler under flat top are soiled with food debris. Side of fryers have grease build up.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted corn on pan in prep area near convection oven 76F. Corn began cooling approximately three hours prior. Corn discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted corn on pan in prep area near convection oven 76F. Corn began cooling approximately three hours prior. Corn discarded. See stop sale.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands at dish hand washing sink for approximately three seconds. Manager coached employee on proper hand washing procedures.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line pressed down raw beef burgers on grill and immediately handled cooked bacon without removing gloves and washing hands. See stop sale.
Stop Sale issued due to adulteration of food product. Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line pressed down raw beef burgers on grill and immediately handled cooked bacon without removing gloves and washing hands. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, chip dip and horseradish sauce (both contain sour cream) 55F. Items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Spray bottle containing chemical wood cleaner stored in bar area by silverware rollups. Bottle moved and stored correctly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, cream opened two days prior not dated. Cream voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. On top of can rack in prep area, white cutting board soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink in middle of cook line by fryers blocked by small prep table with potatoes. Table moved.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at end of cook line across from grill. Towels provided.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Equipment in poor repair. Wooden door for reach in cooler below bar taps in bar area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor under bar top. Floor in dry storage area by stand up reach in freezer. Floor in prep area. Walls behind cooking equipment on cook line.
Garbage can located outside has no lid or lid open/broken. Shared dumpsters behind establishment. Manager closed lids.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grills in cook line. Ladder stored near stand up reach in freezer. Blue floor fan sitting on prep table in back kitchen. Can rack in prep area.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in kitchen by dish machine, manager corrected during inspection.
Floor soiled/has accumulation of debris. Under large ice machine in back of kitchen. Under dish machine in back of kitchen by office. Under all equipment on cook/make line. Under all equipment at bar area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of top oven in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around exterior of wooden doors at bar area. Around door frames and gaskets of wooden doors at bar area. Top of warming unit on cook line by fryers.
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.