1928 Bistro 3
Last inspected: Feb 23, 2026
47
Score
1928 Bistro 3 appears in inspection records 10 times, starting in 2023. The newest entry in the record is dated Feb 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler next to oven, salsa (55F - Cold Holding). Employee stated salsa has been in cooler since yesterday. When she got here this morning the cooler wasn't working so she has called someone to come look at it. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to oven, salsa (55F - Cold Holding). Employee stated salsa has been in cooler since yesterday. When she got here this morning the cooler wasn't working so she has called someone to come look at it. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting in ice bath on prep table in deep metal pan, pork (112F - Cooling @ 1 hour, 100F @ 1.5 hours). Operator put pork in reach in freezer to bring temperature down quickly. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter using handwash sink to rinse coffee machine cups in between customer orders.
31A-11-4
Basic - 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 in kitchen next to oven in disrepair. Ambient air thermometer reading 53F with actually ambient air at 55F. Employee has called company already. **Corrective Action Taken**
14-74-7
Basic - Garbage can located outside has no lid or lid open/broken. Lid broken on establishment dumpster.
33-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, multiple gaskets soiled/torn in kitchen. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing even with closing mechanism on door. **Repeat Violation**
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line equipment soiled with grease. **Repeat Violation**
36-27-5
47
Aug 5, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs into bowl then handled clean utensils in flip top cooler to add other products into eggs before cooking without washing hands/removing gloves.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cut lettuce (56F - Cold Holding). Product over fill line. Manager states lettuce was put in flip top cooler 1 hour prior. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven in kitchen, multiple pans of cooked pork (113F - Cooling @ 1.5 hours). Employee stated it was pulled from oven at 8 am and put on top of oven to cool down so she can shred it. Temperature taken at 9:30 am.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, one pack of tortilla wraps under tray of raw shelled eggs. Employee moved tortillas to top shelf. **Corrected On-Site**
08A-05-6
Basic - Drain cover(s) missing. Drain cover missing on drain under 3 compartment sink. **Repeat Violation**
29-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have build up of grease. Also, multiple gaskets throughout establishment soiled/torn. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing even though door has closing mechanism on it. **Repeat Violation**
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bottom part of wall behind cook line soiled.
36-27-5
45
Apr 15, 2025
Complaint Partial
No violations found.
100
Jan 31, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face with glove on while cooking food. Manager told her she must removed gloves, wash hands and put new gloves on before returning to cooking if she touches her face. **Corrective Action Taken**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cut lettuce (56F - Cold Holding). Lettuce is over chill line. Per manager the flip top cooler has been up and shut all morning due to being busy, lettuce was placed in cooler 2 hours prior. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line in warmer coquette (130F - Hot Holding) up again door. Per manager Product has been in warmer for about 2 hours since open.
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line rinsed hands off in 3 compartment sink with gloves still on after picking trash up off the floor, changed gloves, then continued to work with clean equipment without washing hands.
12A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep shelf in kitchen employees phone present. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ceiling tile missing. By back door in kitchen areas two ceiling tiles missing.
36-36-4
Basic - Drain cover(s) missing. Drain cover missing on drain under 3 compartment sink.
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cook line wearing watch while cooking food.
13-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on cook line with no covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in reach in coolers and reach in freezers on cook like torn or not in place.
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door has no self closing mechanism for self closing.
35B-03-4
41
Sep 23, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to flip top cooler at make line, shredded beef (45F - Cold Holding). Manager stated employee was using meat to make sandwiches and forgot. Manager placed item in walk in cooler to lower temp. Item was out of refrigerator less than 30 mins. In flip top cooler of bar area by register, sliced ham (48F - Cold Holding). Ham above fill line of cooler. Manager lowered amount of ham in container to be below fill line. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash station on make line, pitcher in sink. Manager removed from sink. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On recently delivered frozen hoagie rolls, employee purse on boxes. Manager removed bag from area. Multiple employee phones above prep tables. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In cabinet under coffee station, cup used as scooper. Manager replaced with scooper handle. **Corrected On-Site** **Repeat Violation**
14-01-5
67
Mar 1, 2024
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area in back kitchen, cooked ground beef in ice bath cooling 1.75 hours prior 99F. Beef moved to reach in freezer to attempt to cool. Beef checked 20 minutes later 82F. See stop sale.
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment using "citrus" cleaner to sanitize food contact surfaces. Establishment set up sanitizer bucket using quaternary ammonium sanitizer and wiped down food contact surfaces. **Corrected On-Site**
22-45-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front counter near coffee machine, cup with spoons stored in water 74F. Water discarded. **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area in back kitchen, cooked ground beef in ice bath cooling 1.75 hours prior 99F. Beef moved to reach in freezer to attempt to cool. Beef checked 20 minutes later 82F. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in kitchen, cream cheese stored on shelf above flip top cooler 71F. Cream cheese removed from temperature control approximately two hours prior. Cream cheese moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsing off hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Employee washed hands in hand washing sink in prep area correctly. **Corrected On-Site**
12A-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, seven employees working in establishment, none of which are certified food managers. Certified food manager arrived in the middle of inspection. **Corrected On-Site**
53A-05-6
Intermediate - 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. Employee working in kitchen hired less than 60 days does not have proof. Manager states form will be filled out today. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held on time with proper time marking stored at front counter. Inspector emailed Time As Public Health Control Paperwork. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Cup in bulk sugar container under coffee machine at front counter. Cup in brown rice in warmer in kitchen. Cup in white rice in warmer in kitchen. All cups removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. No license could be provided.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on front counter next to single use items by coffee maker. All drinks moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal cell phones stored on prep surfaces and shelves at front counter and kitchen. All phones moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in both men's and women's restrooms. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container below coffee machine at front counter.
02D-01-5
23
Oct 5, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in small refrigerator at front counter, per employee milk has been taken in and out of cooler for less the 1 hour, temperature of cooler turned down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. 3 chemical spray bottles with orange, purple, and blue liquid stored on top of napkins under front counter. 1 chemical spray bottle with orange liquid stored on cutting board of flip top reach in cooler at front counter. Employees moved all chemical bottles. **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cooked onions and raw shell eggs in kitchen on a four hour time frame, but those items are not on the written procedures, items written on procedures. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Self closing device to back door of kitchen is broken. **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. Box of to go cups on floor by back door to kitchen. Manager corrected during inspection. **Corrected On-Site**
25-05-4
58
May 23, 2023
Routine - Food
No violations found.
100
Mar 21, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee rinsed off gloved hands in triple sink, drop a knife on the floor and pick up the knife and used to cut open cardboard box to put away packages of raw pork then changed their gloves and continued to make food preparation without washing hands in between tasks.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (51F - Cold Holding) in box sitting out on floor by triple sink, per employee pork was delivered less then 1 hour prior, pork moved to reach in cooler in kitchen, retemp at 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per employees the green, hot, and Moho sauces contain raw shell eggs, there is a consumer advisory but the sauces on the menu do not state that they contain raw eggs. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site.
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter and milk at front counter on time as a public health control but do not have any written procedures.
03F-10-5
Basic - Outer openings not protected with self-closing doors. Self closing device at back door to establishment is broken. **Repeat Violation**
35B-03-4
52
Jan 3, 2023
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Frequently Asked Questions
When was 1928 Bistro 3 last inspected?
The most recent health inspection at 1928 Bistro 3 on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at 1928 Bistro 3?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at 1928 Bistro 3.
How does 1928 Bistro 3 compare to other restaurants in Jacksonville?
1928 Bistro 3 most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has 1928 Bistro 3's inspection record improved over time?
Yes. Recent inspections at 1928 Bistro 3 have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at 1928 Bistro 3 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 1928 Bistro 3 inspected?
Based on the inspection history on file, 1928 Bistro 3 is inspected around three times per year on average.
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