TERRY'S GRILL
605-7 NEW BERLIN ROAD, Jacksonville FL 32218 · 904-757-7780
Last inspected Apr 9, 2026 · 12 visits since August 2023
OCT 23
NOV 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016054056 | Nov 18, 2016 | Dec 15, 2016 | $160 |
Inspection history
12 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, case of raw sausage patties stored over ready to eat deli meats. In walk-in cooler, raw chicken stored over raw fish. All,items moved to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of reach-in cooler, grated cheese (49F - Cold Holding); ham (50F - Cold Holding); sauerkraut (46F - Cold Holding); sliced cheese (50F - Cold Holding). All items in cooler less than 4 hours. Lid left open.
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. At cook line; shell eggs, batter and hash browns held on time with no time marked. Employees stated items out 30 minutes. Time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. At wait station drink station, multiple soda nozzles have build up of residue.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate thru ServSafe only.
Spray bottle containing toxic substance not labeled. At prep area, spray bottle with blue chemical not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back storage room, ice machine bin has build up of line scale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink on shelf at toaster. Drink moved.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up of grease and debris.
Food stored on floor. At prep area, case of oil stored on floor. In outside walk-in freezer, multiple items stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In outside walk-in freezer, ice build up on door and floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gasket soiled. At cook line, hood filters have grease build up.
Single-service articles improperly stored. In outside dry storage room, case of napkins and case of straws on floor.
Stored food not covered. At wait station drink station, coffee in filters not covered. Lid placed on container.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in double door stand up reach-in cooler, slaw (50F - Cold Holding); cheese (51F - Cold Holding); mash potatoes (51F - Cold Holding); fish (51F - Cold Holding). Ambient temperature 50f. Door open constantly. At cook line in flip top reach-in cooler, cut tomato (47F - Cold Holding); mushrooms (46F - Cold Holding); sauerkraut (46F - Cold Holding); ham (47F - Cold Holding). Lid open constantly.
Handwash sink used for purposes other than handwashing. At wait station, metal spoon in handwash sink.
Spray bottle containing toxic substance not labeled. At prep area, spray bottle at sink not labeled.
Bowl or other container with no handle used to dispense food. At wait station, employee used styrofoam cup as scoop for ice.
Equipment and utensils not properly air-dried - wet nesting. At dish area and wait station plastic cups stacked before air drying
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under counters at dish soiled. In small walk-in cooler, floor under shelves soiled. At cook line, floors under equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. In small walk-in freezer, ice build up on floor and around door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In kitchen double door reach-in cooler, spoon stored in slaw with handle touching product. Manager removed spoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and sides of equipment have build up.
Single-service articles not stored inverted or protected from contamination. At bar counter area and wait station, coffee filters not protected.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area.
Apr 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
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. At cook line, shell eggs and hash browns missing times removed from refrigeration. Manager marked times, items out less than 4 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In storage room by wait station, interior walls of ice machine have mold-like substance and scale build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink on upper shelf over microwave near dish area.
Equipment and utensils not properly air-dried - wet nesting. At front counter, plastic cups stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, dust build up on AC ducts.
Food stored on floor. At soda storage rack, one bag-in-box soda stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handwash sink by back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 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. In stand up reach-in cooler by front counter, milk (45,46F - Cold Holding). In flip top reach-in cooler at cook line, in both top and bottom sections, ham, cut tomato, mushrooms, sausage, cheese, chicken. pork, sauerkraut (55-57F - Cold Holding). Lid removed. Employee stated all items placed in coolers within 2 hours. Coolers continuously opened for breakfast rush.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Container of medicine improperly stored. At back prep area, jar and f petroleum jelly and first aid kits stored over spices in plastic cabinet. Operator moved medical items.
Dented/rusted cans present. See stop sale. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door reach-in freezer at cook line, open case of raw sausage stored over home fries, open case of raw beefsteak stored over fully cooked turkey bacon, pan of raw chicken tenders stored over pan of onion rings. Operator moved all items to proper storage levels.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At prep area, slaw in reach-in cooler dated for 8 days. Date corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach-in cooler by front counter, milk (45,46F - Cold Holding). In flip top reach-in cooler at cook line, in both top and bottom sections, ham, cut tomato, mushrooms, sausage, cheese, chicken. pork, sauerkraut (55-57F - Cold Holding). Lid removed. Employee stated all items placed in coolers within 2 hours. Coolers continuously opened for breakfast rush.
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. At cook line, French toast batter missing time removed from refrigeration. Employee stated placed in service 25 minutes earlier. Time marked.
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 stand up reach-in cooler by front counter, milk opened 4 days prior per manager not dated. Operator dated.
Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area, slicer soiled with food debris.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee certification thru ServSafe only.
Damaged/spoiled/recalled food not properly segregated. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
Equipment and utensils not properly air-dried - wet nesting. At both drink stations, plastic cups stacked before air drying.
Ice buildup in reach-in freezer and/or walk-in freezer. Ce build up at door and floor of walk-in freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket- sink and surface sanitizer(0), Operator remade buckets, Sanitizer Bucket- sink and surface sanitizer (700)
Nov 3, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing.
Oct 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shell eggs and immediately handled clean utensils on cook line without washing hands. Manager coached employee on proper hand washing procedures.
No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, ham, turkey, cheese, cut tomatoes and cut lettuce 50F. All items restocked approximately one hour prior. All items moved to reach in cooler to cool.
Toxic substance/chemical improperly stored. Multiple chemicals store next to wrapped straws under bar top. Chemicals moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area is soiled. Interior of black oven in prep area.
Handwash sink used for purposes other than handwashing. Hand washing sink in mop sink area has bucket inside. Bucket removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses DDBSA/Lactic Acid sanitizer and does not have test kit to check.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by bar. Towels provided.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Ceiling vent cover in prep area has hole.
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. Muffins on bar top are available to customers for self service. Muffins moved behind bar.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door is damaged.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen, prep and outside walk in cooler areas.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket near grill tested 0ppm. Solution discarded.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line wiped hands on apron three times, handled bagged food product and then placed gloves on without washing hands. Manager coached employee on proper hand washing procedures.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for during inspection.
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. Pancake batter stored near cook line by fryers. Batter placed into service approximately 1.75 hours prior. Batter marked.
Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket in hand washing sink by bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses DDBSA/Lactic Acid for triple sink and sanitizer buckets, but does not have test kit to check strength of sanitizer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishwasher but does not have and measuring device/strips to ensure correct temperature.
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 cup on to go pass through area near side entrance. Employee cup on cart in bar area. Both drinks discarded.
Missing drain plug at dumpster. Dumpster outside of establishment on north side of property.
No copy of latest inspection report available. Last inspection could not be provided.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of walk in cooler door is cracked. Wire vent cover in ceiling in prep area.
Open dumpster lid. Dumpster outside of establishment on north side of property.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen areas and walk in coolers.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple white wiping cloths in prep area. Cloths removed.
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.