Bellwether
Last inspected: Jan 30, 2026
35
Score
Bellwether appears in inspection records 13 times, starting in 2022. The most recent visit was on Jan 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged four times.
Restaurants in Jacksonville average 74, so Bellwether trails the local norm. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
35
Sep 17, 2025
Routine - Food
No violations found.
100
Jul 18, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
16
Jan 21, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above syrup in walk in cooler at bar, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then removed gloves and grabbed bread, explained to him, washed hands and discarded bread **Corrected On-Site**
12A-27-4
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. Bare handed bread got to 100f, explained to him and placed back on grill to get 145f **Corrected On-Site**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp in drawer unit, employee rearranged it **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions, employee stated they are under 4 hrs but no time or procedure filled up for them, explained to him and he wrote time and write them in procedure **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. One expired in 2024
53B-14-5
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. Heavy cream opened yesterday at noon, in walk in cooler at bar, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and around nozzle in soda dispenser **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler at bar
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above box with Oreos, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright freezer **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, storage shelf
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar, employee cleaned it **Corrected On-Site**
22-20-5
26
Aug 21, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at back prep area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce, explained time as public health control, wrote time on **Corrective Action Taken** **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. 125f chicken on tray above grill, explained to him and he reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner by paper towels at bar, operator moved them **Corrected On-Site**
41-10-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for 2 months **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator cleaned it, around nozzles in front server, ice machine at bar **Corrected On-Site**
22-02-4
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. For new employee
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. Making salads, got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f employee turned heat higher **Corrective Action Taken**
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ice machine, operator moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on **Corrected On-Site**
13-04-4
30
May 20, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. ROP raw fish and cooked chicken and pork **Warning** - From follow-up inspection 2024-04-30: Submitted some papers on email on 4-24-24, showed me proof **Time Extended**
03G-50-1
90
Feb 27, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2/16 opened can of chick peas, 1/4 cup discarded by mgr **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut tomatoes from culler above fill line, 48f cooked squash in double pan, employee rearranged **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink, mgr diluted it to 300 ppm **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm in bucket at cook line, dilute by mgr 300 ppm **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat **Repeat Violation**
16-33-4
Intermediate - 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. ROP raw fish and cooked chicken and pork **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here more than 2 months
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked meat taken out of freezer on Saturday
02C-08-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water in hand sink by cook line
27-17-4
Basic - Bowl or other container with no handle used to dispense food. I n milk powder storage shelf **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. A few in kitchen
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee **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. Jacket above food in storage area, mgr moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Handling cooked chicken
13-03-4
Basic - Ice scoop handle in contact with ice. Ice machine at bar, employee moved it **Corrected On-Site**
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination. Spoon on shelf, storage area, mgr placed them in box **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area for counters, employees placed them in sanitizer **Corrected On-Site**
21-12-4
22
Oct 6, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
9 critical violations. 9 major violations. 12 minor violations.
View 30 violations
High Priority - Dishmachine Peroxyoctacnoic Acid sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Peroxyoctacnoic acid **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bread, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
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. Mgr grabbed cheese for hamburger, explained to her and she got gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing Peroxyoctacnoic acid, employee will sanitize in triple sink that is set up already **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon in bag on top of bag with cooked oxtail, both packaged here on site, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw salmon in reach in cooler, mgr rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork and queso made here reheating since 9:30am and it's 11:45f mgr rapidly reheated it to 165f **Corrected On-Site** **Warning**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by lids in server drink area, employee moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Doesn't have any
16-62-1
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. For employees that have no training **Repeat Violation**
11-26-1
Intermediate - 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. ROP used for several foods **Repeat Violation**
03G-50-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries are dead,
05-06-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find certificate for servers for 4 months here
53B-13-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
16-33-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that set up reheating water doesn't know the minimum reheating temperature, explained to him **Corrected On-Site**
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. With rack, hand sink in back prep area, employee moved it, **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer for dumping ice in hand sink at bar, employee moved it **Corrected On-Site**
31A-11-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cut lettuce
14-38-4
Basic - Bowl or other container with no handle used to dispense food. In flour, employee moved it,
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back prep area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish washer **Repeat Violation**
24-05-4
Basic - Cloth used as a food-contact surface. On cut lettuce, mgr removed it **Corrected On-Site**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above utensils and food, above ice machine, mgr moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks, put on one **Corrected On-Site**
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by microwave
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In prep table, mgr discarded it **Corrected On-Site**
21-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked broccoli on table, employee placed it in cooler **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. White powder in container, storage area in back, employee wrote name on **Corrected On-Site**
02D-01-5
6
Apr 13, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm and not sanitizing while employee using when removing equipments after wash and rinse cycle. **Warning** - From follow-up inspection 2023-04-13: Still the same. Manager has employee to set up three compartment sink. 200ppm quaternary at three compartment sink **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine at 0ppm and not sanitizing while employee using when removing equipments after wash and rinse cycle. **Warning** - From follow-up inspection 2023-04-13: Still the same. Employee setting up three compartment sink and going to re washing in three compartment sink **Time Extended**
22-45-4
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning** - From follow-up inspection 2023-04-13: Operator does sous vide cooking and then removes item from package and cools and re-package in ROP bags to be held for at least 5 days **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning** - From follow-up inspection 2023-04-13: Operator does sous vide cooking and then removes item from package and cools and re-package in ROP bags to be held for at least 5 days **Time Extended**
03G-54-1
64
Apr 5, 2023
Routine - Food
9 critical violations. 7 major violations. 8 minor violations.
View 24 violations
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning**
03G-27-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm and not sanitizing while employee using when removing equipments after wash and rinse cycle. **Warning**
22-49-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine at 0ppm and not sanitizing while employee using when removing equipments after wash and rinse cycle. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pan of prep beef stored over deli meat in walk in cooler on shelf. Moved by manager. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade kimchi in walk in cooler on shelf with date marked 3-21-23 on container. Manager stated date was incorrect and was 3-28-23 instead. Date is still ice than 7 days after prep. Stop sale issued. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed homemade kimchi in walk in cooler on shelf with date marked 3-21-23 on container. Manager stated date was incorrect and was 3-28-23 instead. Date is still ice than 7 days after prep. Stop sale issued. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (68F - Cold Holding), stored in pan of ice on cook line, place there from walk in cooler as per manager. Manager placed more ice under pan and place pan in walk in freezer cut lettuce (56F - Cold Holding), stored under pan of ice on front line near prep area, place there approximately 30 mins ago from walk in cooler as per employee. Employee place more ice under pan **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (112F - Hot Holding); Mac and cheese (99-114F - Hot Holding), both items stored in hot water container for hot holding and has been place there approximately 2 hours ago as per manager after reheating. Manager reheating **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical torch stored under prep table next to food and equipment. Employee removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning**
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table on cook line stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee preparing food in front of hand wash sink in prep area. Employee moved prep items to other side **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Manager 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
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. Operator has some employees training certificates expired and also have some employees hired over 60 days with no proof of employee training
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table on cook line with excessive cut marks
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees phones stored on prep tables in kitchen area. Manager removing **Corrective Action Taken**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees prep food with no hair restraint. Employee put on hat Employee in back kitchen area preparing food with hair not restraint not effective Employee with facial beard preparing food in kitchen with no beard guard **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Middle upright reach in freezer with torn gasket Beer walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator does sous vide cooking and then removes item from package while still hot and places into another new package at 135F and cryovac it and cools down to 41F and stored for approximately 4 days in walk in cooler. Package has no time marked. Observed 8 packs of cooked chicken with date marked 3-2-23, 3-7-23, 3-17-23 and 3-28-23 on package. Stop sale issued. **Warning**
03G-54-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored clean plates on dry storage rack not inverted
24-05-4
9
Sep 27, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
Frequently Asked Questions
When was Bellwether last inspected?
The most recent health inspection at Bellwether on file is from Jan 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Bellwether?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Bellwether.
How does Bellwether compare to other restaurants in Jacksonville?
Bellwether most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Bellwether's inspection record improved over time?
Results have been roughly steady. Inspections at Bellwether have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bellwether 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 Bellwether inspected?
Based on the inspection history on file, Bellwether is inspected around four times per year on average.
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