Bistro Aix
Last inspected: Feb 5, 2026
35
Score
Across the available record, Bistro Aix has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly one violation earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Jacksonville restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
7
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Food-Licensing Inspection
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above cut lettuce in walk in cooler, operator rearranged **Repeat Violation**
08A-05-6
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. Emailed **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by codified table next to storage area, front counter hallway
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it
05-08-4
Intermediate - No soap provided at handwash sink. Hand sink at front counter, operator placed one **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave one and posted, eggs and steaks undercooked **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in dish machine and hand sink in back kitchen, operator opened the pipe and it's hot **Corrected On-Site**
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. In triple sink at bar
29-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. In liquor closet
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in closet not inverted
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, emailed one, hand sink by core area, front counter hallway, also hand sinks at bar
31B-04-4
35
Jan 31, 2025
Routine - Food
2 critical violations. 7 major violations. 16 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at big bar, manager removed attachment **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f heavy cream in prep reach in cooler, carton in container-double pan- added ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One hand sink removed in dish washing area next to office **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by cook line **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at little bar area, manager placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At little bar, manager placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed one, printed and posted **Corrected On-Site**
02B-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here/server has only servsafe employee training, explained to him.
53B-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice bin area and by triple sink **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler, manager placed it by triple sink to be washed **Corrective Action Taken** **Repeat Violation**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots, plates and bowls on storage shelves
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above breading, cook line, employee moved it **Corrected On-Site**
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
14-42-4
Basic - Interior of microwave with rust that has pitted the surface
14-34-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area by office, open to go containers **Repeat Violation**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little cooler at small bar, employee placed one **Corrected On-Site**
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hood filters
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. In storage area, inverted by manager **Corrected On-Site**
25-06-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. One side of door frame missing, dessert area to dining door
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink by rear door, the lab kitchen **Repeat Violation**
29-11-4
Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 0 ppm, empty jug, manager changed jug and made new solution, 704 lactic acid **Corrected On-Site**
21-08-4
17
Sep 24, 2024
Complaint Full
No violations found.
100
May 16, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-05-16: No cooked shrimp ring now, 47f mozzarella ball, 47-48f mozzarella cheese, in prep unit, overnight, my probe thermometer reads 44f in prep cooler, discarded by mgr, stop sale, **Admin Complaint**
03A-02-5
86
May 10, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it **Corrective Action Taken** **Admin Complaint**
03A-02-5
86
Feb 14, 2024
Routine - Food
No violations found.
100
Jul 11, 2023
Complaint Full
4 critical violations. 13 major violations. 14 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter in prep area and 70f cut tomatoes crudo mix, no time or procedure, emailed procedure and employee write time on **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/23 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back kitchen **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Cleaner above food and coffee filters, server area, employee moved it **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine
16-37-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52f in cooler by flat grill, foods at 41f
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. Half and half opened a couple of days ago in little black cooler, server area
02C-03-5
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With big container, hand sink in a server area, employee moved it **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink by cook line, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None here **Warning**
53A-07-6
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. New employee
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at server area, employee placed some **Corrected On-Site**
31B-03-4
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. One expired on 7/20/22
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink solution, server area, employee didn't know
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink in back kitchen that is not used now **Repeat Violation**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, back kitchen, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods
13-03-4
Basic - Equipment in poor repair. Gasket is torn in black little cooler, servers area
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in pizza cooler **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. In walk in cooler
16-46-4
Basic - Outer openings not protected with self-closing doors. Rear door in back kitchen that is not in used
35B-03-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At back prep area, employee discarded it **Corrected On-Site**
21-12-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for coolers at front counter area, employee placed them on shelf **Corrected On-Site**
24-26-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Servers area
36-34-5
Basic - Bowl or other container with no handle used to dispense food. On flour by cook line
14-01-5
7
Dec 28, 2022
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Observed raw sewage and wastewater on ground and also backing up through floor drains on main cook line, on front line salad prep area, at dishwasher area and in both men and womens restroom. Rubber floor mats are place on ground over some raw sewage but areas still has employees walking over raw sewage during food prep. Operator stated had this problem since Christmas Eve and had restaurant open today for lunch and has plumber coming out **Warning** - From follow-up inspection 2022-12-28: Still the same. Operator has plumber at restaurant doing repairs **Time Extended**
28-26-5
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator serve undercooked salmon but unable to provide proof of parasite destruction letter. Reviewed with operator that salmon will need to be fully cooked when ordered by customer. Operator will find letter and have ready at call back inspection **Warning** - From follow-up inspection 2022-12-28: Still the same **Time Extended**
01D-01-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2022. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-28: Still the same. Administrative complaint already given on previous routine **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Lucas Rivera hired over 30 days with no proof on manager certification. Manager stated certification is expired. Operator has 2 other person in charge as managers but also no manager certification **Warning** - From follow-up inspection 2022-12-28: Still the same **Time Extended**
53A-02-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple Hans wash sinks missing paper towel - From follow-up inspection 2022-12-28: Multiple hand wash sink missing paper towel **Time Extended**
31B-02-4
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. Operator only able to provide proof of employee training for two employee. Operator has multiple food handler employees hired over 60 days and says all are expired **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-28: Still the same **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in entire establishment. Hot water is turned off and water temperature at 68F. **Warning** - From follow-up inspection 2022-12-28: Still the same **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 51 dead roaches on floor in following area: 19 dead roaches on floor behind sink area on front line 5 dead roaches on floor on front line between oven station reach in cooler 12 dead roaches on front line behind equipments 5 dead roaches in prep area near cook line 4 dead roaches in back kitchen prep area 6 dead roaches on floor in kitchen near dish machine area **Warning** - From follow-up inspection 2022-12-28: Observed multiple dead roaches still present in same areas. Operator has big company to come out later to spray as per person in charge **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Bathroom facility not clean. Both mens and womens restroom with odor due to raw sewage backing up and on floor - From follow-up inspection 2022-12-28: Still the same **Time Extended**
32-07-4
39
Oct 31, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2022 **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter, manager properly stored food items during inspection **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served, tags are not in order **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line **Repeat Violation**
22-02-4
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. Employee training missing for a few employees
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour in white bin, manager properly stored scoop during inspection **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Gaskets on drawers on cooks line **Repeat Violation**
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in dessert area near microwave **Repeat Violation**
38-07-4
Basic - Food stored on floor. 3 cases of food stored on the floor in the walk in freezer
08B-38-4
43
Frequently Asked Questions
When was Bistro Aix last inspected?
The most recent health inspection at Bistro Aix on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Bistro Aix?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bistro Aix.
How does Bistro Aix compare to other restaurants in Jacksonville?
Bistro Aix most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Bistro Aix's inspection record improved over time?
No. Recent inspections at Bistro Aix have averaged around 12 violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Bistro Aix 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 Bistro Aix inspected?
Based on the inspection history on file, Bistro Aix is inspected around three times per year on average.
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