WHISKEY CAKE
10209 RIVERCOAST DR, Jacksonville FL 32246 · 904.990.5940
Last inspected Aug 4, 2026 · 11 visits since September 2023
NOV 24
DEC 24
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 30 points off where it started.
Live, small flying insects found. One live flying insects on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016028957 | Jun 15, 2016 | Jul 1, 2016 | $400 |
Inspection history
11 visits, newest first
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Live, small flying insects found. One live flying insects on cook line
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. All individually packs of sous vide pastrami and pork not individually labeled and dated as per their HACCP plan. Establishment does not use 48 hrs exception and pork was cooked on Sunday and pastrami cooked on Saturday.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator conducting ROP sous vide cooking of pork and pastrami on site and paperwork submitted for review to the DBPR Division. HACCP plan submitted by corporate is based on Texas food code and has not yet been approved by DBPR OPQ. Operator has been made aware during previous inspection visits. EZ templates forms is made available for operator to use and follow and submit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime meat in walk in cooler with no date marked. Manager said prepared on Sunday and date marked. Cooked chicken in reach in cooler on cook line not date marked. Manager stated prepared on Sunday and date marked it
Show the remaining 8 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint. Employee put on hat
Equipment in poor repair. Oven door handle in disrepair
Floor soiled/has accumulation of debris. Under cook line cooking equipment
Food storage container/container lid cracked or broken. Crack lid on container with stored eggs in walk in cooler
Ice scoop handle in contact with ice. At bar area in ice bin. Manager properly stored
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Back of flip top lid at front line reach in cooler with old food debris Inside cook line reach in cooler drawer
Stored food not covered. Flour uncovered on shelf at dry storage. Manager covered
Mar 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing special process of Sous vide without and approved HACCP. Paperwork has been submitted and received but not yet approved.
Jan 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves and then adjusting his headphone equipment, then head to bar to make beverage without removing gloves and washing hands. Operator discussed handwashing procedures with employee. Employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (47F - Cold Holding) in reach-in cooler drawer below grill. Operator stated drawer was opened a lot during lunch. Operator placed pan of ice above goat cheese to chill. Retemped at end of inspection at 45F. Also, cooked chicken (46F-52F - Cold Holding) in reach-in cooler drawer across from grill. Operator removed chicken and placed in walk-in-cooler to chill. Retemped at end of inspection and temperature dropped a few degrees.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of milk in server cooler opened more than 24 hours not date marked. Also, container of liquid pasteurized eggs in walk-in-cooler opened on Sunday not date marked. Operator date marked both milk and liquid eggs.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed package of Sous vide chicken without label on packaging. Operator stated chicken is Sous vide'd every 4 days. Operator labeled chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from wood fire grill and a portable cutting board at end of cook line soiled/ stained. Operator showed new cutting boards that are waiting to get installed once a hole is drilled in board to connect to cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near waffle bakers. Operator replenished paper towels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing special process of Sous vide without and approved HACCP. Paperwork has been submitted and received but not yet approved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled with black marks.
Equipment in poor repair. Observed gasket torn on reach-in cooler drawer on cook line with French fries across from waffle bakers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters in hood above grill soiled.
Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink near bakery area leaking.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce, house made whipped cream, blanched potatoes (45F-47F - Cold Holding) in reach-in cooler drawers across from hand wash sink on cook line. Operator stated items were placed in cooler earlier today. Operator removed TCS foods from drawers and placed in walk-in cooler to chill. Retemped items at end of inspection at 42F-43F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in front service station, container of half and half and container of heavy whipping cream in bar area all opened on Sunday not date marked. Operator dated marked all three containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Ice deflector plate in large ice machine on right soiled. Also, vegetable wedger near prep sink soiled. Also, multiple cutting boards at reach-in coolers and portable cutting boards on clean storage shelf in ware washing area soiled/ stained.
Handwash sink used for purposes other than handwashing. Employee using hand wash sink in ware washing area to empty bottles of liquid. Discussed with operator
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit.
Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottles containing toxic substance stored in bar area. Operator labeled spray bottles of cleaners.
Bowl or other container with no handle used to dispense food. Cup without handle used to dispense vegetables in top of flip top reach-in cooler. Operator removed cup
Buildup of food debris/soil residue on equipment door handles. Handles of waffle bakers on cook line and on clean storage shelf soiled/ has accumulation of debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler drawers across from hand wash sink on cook line unable to maintain temperature of 41F and below. Ambient temperature 55F. Observed standing water on bottom. Operator removed TCS foods from drawers and stated he will call to have drawers serviced.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in ware washing area unable to properly air dry
Floor soiled/has accumulation of debris. Floor under equipment on cook line soiled/ accumulation of debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of multiple ovens on cook line and prep area has accumulation of debris.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in men's restroom.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of Sanitizer stored on floor in bar area. Operator placed a second bucket under sanitizer.
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Standing water in bottom of reach-in-cooler. Standing water. In base of drawer cooler.
Nov 19, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 7, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge.
Oct 28, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One can of hoisin sauce with dent along seam.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license due to on warning for Haccp Plan.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dishmachine is high temp, person in charge unable to provide way to test.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge.
Floor area(s) covered with standing water. Observed standing water on the floor in bar area. Person in charge states due to leak in reach in cooler. Person in charge states has call in for repair.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects. Observed 1 flying insect on cook line. Observed 2 flying insects near ice machine. Observed 1 flying insect in ware washing area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with raw shell eggs. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed hot butter blend in walk-in cooler made on 9-15-2023. See stop sale. Observed lemon butter blend made on 9-15-2023. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Cut cherry tomatoes (46F - Cold Holding); House made Ranch (48F - Cold Holding); Cooked red onions (48F - Cold Holding); Crab blend (48F - Cold Holding); Craw fish mix (48F - Cold Holding) cooked tomatoes (46F - Cold Holding). Cooler has an ambient temperature of 50F. Manager stated all foods recently replenished. Manager removed all TCS foods from cooler and placed in walk in cooler.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed raw shell eggs being held on time control without time mark. Manager placed time mark on pan of raw shell eggs.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter installed and back flow device incorrectly installed before splitter. Manager properly installed back flow device on non chemical side of splitter.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed in bar area raw shell eggs. Bartender stated they are used for peachy Keane drink. Drink menu does not have consumer advisory to identify item contains raw or undercooked animal foods. Manager stated they use raw shell eggs for the peachy Keane Inspector provided copy of consumer advisory. Manager printed posted consumer advisory and placed * on contains raw or undercooked animal foods on the consumer advisory and * by the Peachy Keane drink for each drink menu.
Cutting board has cut marks and is no longer cleanable. Observed 2 cutting located on cook line deeply grooved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while engaging in food preparation.
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.