Athenian Owl
Last inspected: Apr 9, 2026
100
Score
Inspectors have visited Athenian Owl 13 times, with records going back to 2022. The newest entry in the record is dated Apr 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small white household reach in cooler pasta, pasta, lamb at 44-46F. Per person in charge had door open frequently. Turned unit down during inspection. In fliptop across from cookline, gyro meat at 49F. Item stored above fill line. Other items in unit at 41F or below. Person in charge removed excess. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Inspector observed sanitizer bucket empty. Person in charge replaced and retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at server area with heavy debris buildup. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paper work during inspection. Inspector emailed to operator. **Corrective Action Taken**
03F-10-5
Intermediate - Nonfood-grade basting brush used in food. Metal wrapped basting brush observed in oil at cookline. Person in charge replaced. Also, duct tape utilized to repair hand mixer in back kitchen. **Corrective Action Taken**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, pasta made Monday per person in charge with no date mark. **Repeat Violation**
02C-02-5
Basic - Floor area(s) covered with standing water. Standing water observed on floor in employee restroom.
36-22-4
Basic - Food stored on floor. Bucket with onions, lamb stored on floor in walk in cooler. Person in charge began raising. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease observed on ground around receptacle outside of back door. **Repeat Violation**
33-20-4
37
Sep 26, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with to go style bags in reach in freezer. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-26: No change at callback. **Admin Complaint**
14-31-5
86
Sep 25, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
35
May 14, 2025
Routine - Food
7 critical violations. 5 major violations. 2 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on sealed butter pats in walk in cooler. Also in reach in freezer no longer commercially packaged raw chicken stored above open package of ready to eat chicken. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup in walk in cooler cooling overnight per person in charge at 45-54F. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat stored above fill line in reach in cooler at 53F. Person in charge removed excess. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at triple sink and at cook line missing vacuum breakers. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Container of medicine improperly stored. Liquid medicine stored on shelf above onions. Person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk in cooler cooling overnight per person in charge at 45-54F. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. To go bag in direct contact with meat in back kitchen.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with debris buildup in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and lemon observed in hand wash sink by ice machine. Ice trays stored in bar hand wash sink. Person in charge removed. **Corrective Action Taken**
31A-11-4
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/ 4+ food handling employees present with no CFM present. Manager arrived by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from bar hand wash sink, hand wash sink by ice machine, at both hand wash sinks in men's restroom. Person in charge began refilling. **Corrective Action Taken**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with clear and green chemical unlabeled. Person in charge began labeling. **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Uncleanable knife block in use to store knives. Several wooden knife blocks in use in kitchen.
14-55-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temperature in kitchen. Person in charge moved to reach in cooler. **Corrective Action Taken**
06-01-5
19
Dec 18, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-18: Navy bean soup in walk in cooler made yesterday and not removed from cooler per person in charge at 48-49F. Stored in large covered plastic container. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). **Warning** - From follow-up inspection 2024-12-18: Navy bean soup in walk in cooler made yesterday and not removed from cooler per person in charge at 48-49F. Stored in large covered plastic container. Other items in walk in cooler 43F or below. **Admin Complaint**
03D-02-5
74
Dec 11, 2024
Complaint Full
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ppm bleaching strip. Person in charge remade to 100ppm **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose Bibb at cook line with orange hose attached.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today. Also butter pats at 74F out of refrigerator for 30 mins per person in charge. Person in charge added ice. Recommend holding on time. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical bottles stored on shelf above clean glassware. Person in charge moved to appropriate location. **Corrected On-Site**
41-10-4
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/ 4+ food handling employees on duty with nomCFM on site.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb dish made Friday per person in charge with no date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing bleach per person in charge with no label, person in charge began labeling. **Corrective Action Taken**
41-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with 200+ppm stored next to food products on shelf in kitchen.
21-44-1
Basic - Food stored on floor. Bucket of food stored on floor in walk in cooler.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server line. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over food products for restaurant in kitchen.
12B-07-4
Basic - Dead roaches on premises. Observed approximately 10 dead roaches in glue trap inbar next to black reach in cooler. Also, observed two dead roaches on ground by dryer in back kitchen.
35A-03-4
Basic - Cloth used as a food-contact surface. Observed blue cloth in direct contact with lettuce in walk in cooler.
21-05-5
22
Jun 18, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Apr 15, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked spinach stored on plate above fill line in fliptop at 46F. Person in charge states in unit overnight. Also, butter pats in kitchen on thin layer of ice at 64F. Person in charge states has been out for less than 4 hours. Moved into cold holding unit. Provided time paperwork during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach stored on plate above fill line in fliptop at 46F. Person in charge states in unit overnight.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on door from kitchen to dining room. Person in charge killed and discarded. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen Rice, soup, beans (83-122F) reheating for 1.5 hours per person in charge. Rechecked at end of 30 minutes, still at 83-135F. Person in charge rapidly reheated items to 165F. **Corrected On-Site**
03E-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled at front counter and at dish machine. **Repeat Violation**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday per person in charge in lowboy in kitchen with no date mark.
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has Taramosalata on menu which contains raw fish eggs. Not identified as raw on menu. Also, establishment has no consumer advisory. Person in charge posted during inspection. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table in kitchen. Person in charge removed. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups at server station wet nesting.
24-08-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease on ground around shared receptacle.
33-20-4
32
Nov 14, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server cut bread loaf to serve immediately to guests with bare hands.
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Person in charge renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup with date of 11/7 in walk in cooler.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on thin layer of ice at 62F. Marinara on counter by cookline at 73F. Person in charge states has been out of unit less than 4 hours. Recommend holding on time.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pitcher at hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink at bar. Also missing from hand wash sink in kitchen. Person in charge provided. **Corrected On-Site**
31B-02-4
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. No proof employees are informed of their reporting responsibilities. Emailed form to operator during inspection. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled.
41-17-4
Basic - Food stored in a location that is exposed to splash/dust. Cut lemons uncovered stored next to hand wash sink by server line exposed to splash. Person in charge moved to appropriate location. **Corrected On-Site**
08B-36-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating at back prep table with prepped items on table to be served to customers.
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup.
23-03-4
Basic - Food stored on floor. Observed onions stored in bucket on floor in walk in cooler.
08B-38-4
30
Apr 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with non food grade bag in warming drawer on front service area. Operator removed bread from recycled thank you bag. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shaker spindle at front service line near soda dispenser soiled. Also, cutting board on reach-in cooler leading onto cook line soiled/ stained.
22-02-4
Basic - Single-service articles improperly stored. Box with sealed rolls of paper towels stored on floor in back storage area across from manager office. Operator removed paper towels to properly store. **Corrected On-Site**
25-05-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored in containers in banquet room stored with food contact surface up. Operator removed silverware to properly store **Corrected On-Site**
24-18-4
70
Nov 30, 2022
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. calamari (45F - Cold Holding); gyro meat (45F - Cold Holding) in reach-in cooler across from grill. Operator stated employee removed foods from walk in cooler and didn't put them in reach-in cooler Right away and had door opened and closed a bit. Operator discussed with employee to keep cooler door closed to get foods to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above ready to eat butter/ margarine in salad making reach-in cooler that doesn't have a physical barrier between top and bottom. Operator removed raw chicken and placed in bottom of reach-in cooler. **Corrected On-Site**
08A-13-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade sanitize solution for triple sink and retested at 200ppm **Corrected On-Site**
22-43-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched ready to eat chicken breast with bare hands while trying to straighten up chicken in pan. Discussed with operator about no bare hand contact with ready to eat foods.
09-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ George CFM certificate expired 11-28-22. He is currently looking to sign up to get class.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at salad making reach-in cooler soiled/ stained. Also, cutting board in front of hot well soiled/ stained **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in between grill and storage shelf. Also, no paper towels at hand wash sink in bar area and at hand wash sink next to ice machine. Operator stated she is waiting for some to arrive shortly
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees food safety training certificates expired earlier in year. Operator stated they are waiting on books **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple Unlabeled Spray bottles containing toxic substance stored at bar area, storage shelf and near prep area. Operator labeled spray bottles of sanitizer and cleaners. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Food stored on floor. Two bags of onions stored on floor under shelf in prep area
08B-38-4
32
Frequently Asked Questions
When was Athenian Owl last inspected?
The most recent health inspection at Athenian Owl on file is from Apr 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Athenian Owl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Athenian Owl.
How does Athenian Owl compare to other restaurants in Jacksonville?
Athenian Owl most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Athenian Owl's inspection record improved over time?
Yes. Recent inspections at Athenian Owl have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Athenian Owl means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Athenian Owl inspected?
Based on the inspection history on file, Athenian Owl is inspected around four times per year on average.
Nearby Restaurants