Best Bet
Last inspected: Feb 18, 2026
64
Score
Public records show 13 inspections at Best Bet stretching back to 2022. Best Bet was last inspected on Feb 18, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad/ pizza station handsink no paper towels, paper towels provided **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottle water on ice cream scooping area, water bottle discarded **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint. Provided bandanna **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gasket on drawer cooler
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Fryer basket with broken wires, manager replaced **Corrected On-Site**
14-10-4
Basic - Old labels stuck to food containers after cleaning. Old label on clean clean containers,
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored on handsink, moved to bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppms, remade300 ppm **Corrective Action Taken**
21-08-4
64
Oct 16, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in 2 door true cooler broken, manager provided thermometer **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-16: Still missing **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Server station handsink missing handwash sign **Warning** - From follow-up inspection 2025-10-16: Manager states will provide **Time Extended**
31B-04-4
86
Oct 15, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48 fish 48 in 2 door true cooler next to grill Butter 55f sour cream 51f blue cheese 50f salsa 51f cream cheese 54f in server cooler Turkey and ham pizza station 50f **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. Burger 122 in water over toaster, placed on grill to reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in vacuum seal **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in walk in freeze over ready to eat meatballs, employee moved **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 55f sour cream 51f blue cheese 50f salsa 51f cream cheese 54f **Warning**
01B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in 2 door true cooler broken, manager provided thermometer **Corrected On-Site** **Warning**
05-05-4
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. **Warning**
02C-03-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi bar. Discarded **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep area moved Personal water bottle on prep area moved **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Curly haired guy on line near grill area **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Server station handsink missing handwash sign **Warning**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, placed additional bucket under **Warning**
21-38-4
30
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Fly strip stored on chip rack, in pizza coffee station
41-20-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 13 mahi filets and 3 tuna packs thawed in vacuum seal
01B-13-4
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. Kyle and KB
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. Sushi rice no written procedure.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. 2oz cup in coleslaw used as a scooper, discarded **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and tuna
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in a clear cup on cook line, discarded
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coffee station cooler where milk in stored
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label on container of chili, sticker states steak, manager removed sticker
16-46-4
45
Dec 5, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ preparation. Chicken and wild rice dated to expire 10-10 but was cooked on 10-1 - From follow-up inspection 2024-12-05: No violation observed **Complied**
02C-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f - From follow-up inspection 2024-12-05: 41f no stop sale issued **Complied**
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. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f - From follow-up inspection 2024-12-05: No violation observed **Complied**
03D-02-5
High Priority-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. Sushi rice chart wasn't filled out since 9-26-24 - From follow-up inspection 2024-12-05: Filled out incorrectly **Time Extended**
03F-02-5
Intermediate - From initial inspection : Intermediate - Identity of food or food product misrepresented. Buri used as yellowtail - From follow-up inspection 2024-12-05: Buri labeled as Buri **Complied**
52-01-4
Intermediate - From initial inspection : 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. Stacy hired 12-2023 - From follow-up inspection 2024-12-05: Safe provided **Complied**
53B-02-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler thawed in sealed vacuum pack - From follow-up inspection 2024-12-05: Stored correctly **Complied**
06-09-1
Basic - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor next to ice machine, manager placed in proper holding area - From follow-up inspection 2024-12-05: **Complied**
10-14-5
Basic - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust - From follow-up inspection 2024-12-05: **Complied**
23-03-4
Basic - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in soiled water - From follow-up inspection 2024-12-05: **Complied**
42-01-4
Basic - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at hand sink upfront near pick up station - From follow-up inspection 2024-12-05: **Complied**
21-12-4
35
Oct 2, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f
01B-02-5
High Priority - 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. Sushi rice chart wasn't filled out since 9-26-24
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and wild rice dated to expire 10-10 but was cooked on 10-1
02C-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. Stacy hired 12-2023
53B-02-5
Intermediate - Identity of food or food product misrepresented. Buri used as yellowtail
52-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler thawed in sealed vacuum pack
06-09-1
Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor next to ice machine, manager placed in proper holding area
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in soiled water
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at hand sink upfront near pick up station
21-12-4
35
Jun 28, 2024
Complaint Partial
No violations found.
100
Jun 27, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 19 total live flying insects in following areas of establishment: 10 live flying insects at wait station area next to ice machine on wall 4 live flying insects at ware washing area next to hand wash sink and wall 5 live flying insects at coffee/pizza front line area next to drink station and on wall. Immediate AC and following day as per Robert in District Office Operator stated had pest control on Monday and other days to help with issue and will call them back out again. **Corrective Action Taken** **Admin Complaint**
35A-02-6
86
Apr 23, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creme cheese at bar 45°. Iced down. Egg wash at 48°. Placed 1 hr before. Items iced down by manager. **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. Cooked rice hot holding at 130°. Placed 2 hrs before. Discarded by manager. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in Hand wash sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Sanitizer bottle at bar. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: front kitchen. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in prepped foods. Slaw. Moved by manager. **Corrective Action Taken**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in dry goods room.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food containers stored under plumbing. In Hand wash sink cabinet.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing by Single Service items on storage shelf. Moved by manager. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
08B-39-4
Basic - Single-service articles improperly stored. Boxed Single Service lids stored on floor in dry in goods. Moved by manager. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation**
21-12-4
35
Dec 28, 2023
Routine - Food
2 critical violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Dec 27, 2023
Routine - Food
7 critical violations. 5 major violations. 11 minor violations.
View 23 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg at cooking station adjacent to prep area then prepare toast without washing hands. **Warning**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a total of nine live flying insects: 1 behind front counter area near beverage dispensers and ice machine, 3 under the dish machine adjacent to drying rack, and 5 underneath the hand wash sink adjacent to triple sink. Contacted district office spoke to Linda Sutherland; who advised not to issue admin complaint as no live flying insects were observed on food. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs and egg wash over RTE sausage in white refrigerator located adjacent to cooking station. Observed raw salmon ready to eat sauces in reach in cooler behind counter in dining area. Both issues corrected when employees rearranged items. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs in reach in cooler located adjacent to grilling station were 51-54. Employee stated going in and out of unit; but will keep door closed. ***Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream stored in SS use containers inside white refrigerator near coffee station located in separate space behind front counter is 45F. Milk in white refrigerator located in area behind service counter is 44F. Employee said going in and out of unit; employee kept door closed. Repeat Violation** **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. Sushi rice (118-120F - Hot Holding)-rice is held at sushi station and managers stated sushi rice is held under time; however no paperwork and time mark found. Manager Completed time paperwork during inspection. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed incorrectly; needs to be on non chemical side of splitter at mop sink **Warning**
29-42-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in white refrigerator located adjacent to cook station did not reflect proper temperature range of 39-42 as tested by inspector.
05-05-4
Intermediate - Certified food manager unable to answer basic questions about allergens. Manager unable to answer allergen questions.
53A-16-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer questions about big 6.
53A-14-4
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. Operator provided two expired employee training certificates (B. Mitchell and Q. Mercer, expired 1/30/2023). pro
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle stored beneath prep table adjacent to cooking station. Employee indicated it was sanitizer. Three unlabeled spray bottles hanging from left side of hand wash sink located adjacent to cooking station.
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in cooler adjacent to coffee maker in separate area behind front counter . **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between cook station and double ovens located adjacent to wash rack are heavily soiled. Coffee station adjoining espresso machine dispensers located behind service line are soiled. Vent hoods of cooking station adjacent to prep table is soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed 1 large white rubber maid bin near cook station with white powdery substance inside without labeling.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on cutting board next to flip top cooler adjacent to cook station.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine adjacent to coffee station in separate space behind front counter has black substance on interior ceiling.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged fish stored at sushi bar area not pierced or removed from package.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone atop beverage counter adjacent to dining area. Employee moved item. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping ice at ice machine with no restraint in separate space beneath bar area. Employee with facial beard preparing food on cookline located adjacent to prep table without beard guard.
13-03-4
Basic - Floor area(s) covered with standing water. Observed pooling water beneath ice machine adjacent to cooking station.
36-22-4
Basic - Food stored on floor. Plastic water bottles stored on floor at bar area. **Repeat Violation**
08B-38-4
12
Jan 30, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in sever double door clear cooler milk (50F - Cold Holding); cream cheese (58F - Cold Holding). Operator discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued on milk 50f and cream cheese 58f in cooler. Milk Product had been in cooler 6 days cream cheese was undetermined but more than 4 hours. Stop sale issued for adulterated reduced oxygen packaged(ROP) fish in sushi bar area. Fish is thawed in ROP state.
01B-02-5
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 of employees have been informed of responsibilities to report Heath issues. Emailed employee agreement for operator to print and have employees sign.
11-26-1
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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior topside of ice machine in server area has buildup residue on inside topside of machine where ice falls from maker. Microwave interior in server area soiled
22-02-4
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. Double door fridge in server area ambient temperature 54F with ice buildup across vents. Operator removed items and unplugged to thaw and service **Corrective Action Taken**
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two Thawed tuna packages in reduced oxygen state in sushi bar area. Stop sale issued.
06-09-1
Basic - Food storage container/container lid cracked or broken. Pizza sauce lid on pizza station has cracked lid. Operator discarded lid **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Full unopened case of salsa chips stored on floor of walk in freezer under wire shelves. Operator properly stored **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Double door cooler in server station with milk and dressings has ice buildup across vents visible when looking up through spinning fan with light.
14-69-4
43
Jul 5, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half n half 46f, Milk 45f in small reach in cooler in coffee/pizza area. Employee moved to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in pizza/coffee area soiled with debris accumulation on nozzles. Employee cleaned all nozzles and surrounding areas? **Corrected On-Site**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Multiple multi use lexan type containers cracked and chipping on edges.
14-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with yellow and pink substances not labeled. Operator properly labeled **Corrected On-Site**
41-17-4
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. Small fridge behind sandwich display cooler not keeping food cold with ambient temperature of 46f
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in small cooler next to pizza/coffee area has ice buildup in cooler. Operator emptied cooler and began clearing ice buildup **Corrective Action Taken**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer gaskets on make line cooler soiled with debris accumulation. Large roll in floor fan at end of cook line with dust accumulation on fan guards **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani buckets In bar and sushi bar on floor. Employees corrected **Corrected On-Site**
21-44-1
52
Frequently Asked Questions
When was Best Bet last inspected?
The most recent health inspection at Best Bet on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Best Bet?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at Best Bet.
How does Best Bet compare to other restaurants in Jacksonville?
Best Bet most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Best Bet's inspection record improved over time?
Yes. Recent inspections at Best Bet have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Best Bet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Best Bet inspected?
Based on the inspection history on file, Best Bet is inspected around four times per year on average.
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