Black Sheep Restaurant
Last inspected: Nov 4, 2025
74
Score
Public records show seven inspections at Black Sheep Restaurant stretching back to 2022. The most recent visit was on Nov 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Black Sheep Restaurant's latest score is in line with the Jacksonville average of 74. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects found. 1 flying insect in prep area.
35A-02-7
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board on cooks line.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet Clear pans stacked on shelf along back wall.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler.
23-03-4
74
Jul 10, 2025
Complaint Full
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn salsa (44F - Cold Holding); cooked spinach (46F - Cold Holding) food items stored in reach in cooler drawer, per manager he verified they temperature was 39F 1 hour ago. Manager put food items back into the walk in cooler to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board have stain marks on cooks line.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Strawberry foam for cocktails are made from cracked shell egg whites. Manager corrected the menu and printed new menus during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. No hand soap provided at hand wash sink in bar area. Employee provided hand soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 2 days ago not date marked. Manager date marked milk. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine closest to walk in cooler.
22-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut right from box without washing and removing label. Spoke with manager he corrected the employee during inspection. **Corrected On-Site**
08B-39-4
52
May 28, 2025
Complaint Partial
No violations found.
100
Apr 10, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at both mop sinks on non chemical side
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50-52F - Cold Holding)stored on flip top cooler in upstairs from previous day
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish over mango in reach in freezer, manager properly stored food items **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to cover warm tortillas in hot well.
14-86-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors closer on employee restroom is in disrepair
32-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Stored food not covered. Dry seasoning and cut fruit in bar area stored on counter top uncovered.
08B-12-5
47
Nov 13, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Mar 3, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cooked bell peppers, explained time as public health control, mgr placed it in cooler **Corrective Action Taken**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink, bar upstairs
29-37-4
Intermediate - No soap provided at handwash sink. Hand sink at bar upstairs, employee placed one **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine by mop sink in kitchen and at bar upstairs, also ice bin upstairs **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, handsink by passing window, also handsink at bar by kitchen, mgr removed it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by ice machine, employee placed some **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A couple **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. For raw salmon
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar upstairs next to fruit in prep counter, mgr moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Frippery basket torn, gasket torn in prep unit by stove
14-11-5
Basic - Food storage container/container lid cracked or broken. Container for cut lettuce in prep cooler **Repeat Violation**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar upstairs
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at bar upstairs
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In prep unit
14-33-4
33
Aug 19, 2022
Routine - Food
5 critical violations. 9 major violations. 13 minor violations.
View 27 violations
High Priority - Dishmachine quaternary ammonium 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 quat at bar, explained manual sanitation
22-47-4
High Priority - Toxic substance/chemical improperly stored. Cleaner by to go lids in bag, by oven **Repeat Violation** **Admin Complaint**
41-10-4
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 pork chops not mechanically tenderized in drawer unit, mgr rearranged **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/22, paid **Corrected On-Site**
50-17-2
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 loading dirty dishes and then got clean dishes, explained to her and she washed hand **Corrected On-Site**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 60f boiled eggs-57f second temperature an hr later, they were on table in kitchen and mgr moved them to walk in cooler, big containers, explained to him and he added ice **Corrective Action Taken**
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 2 months, Francois
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice bin **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in back prep room **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, handsink by prep area by ice cream freezer, employee moved it, employee filling up water bottles in handsink at server area **Corrected On-Site**
31A-11-4
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. Bar tender 3 years
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. In chemical shelf **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/13/21 date on
29-28-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site**
12B-07-4
Basic - Clean linens stored on floor. Bag on floor at bar
21-17-4
Basic - Faucet/handle missing at plumbing fixture. Handsink is broken on cold water side of handsink by stove
29-09-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in handsink by ice cream freezer **Repeat Violation**
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By ice machine
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In one door prep unit by stove, also vent and top edge on the interior of glass cooler, upstairs bar **Repeat Violation**
22-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing foods **Repeat Violation**
13-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Ceiling tile missing. Two in kitchen by walk in cooler
36-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 f water for utensils
10-07-4
Basic - Food storage container/container lid cracked or broken. Container and lid for foods in 1 door prep unit by stove,
14-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By storage area
36-64-5
10
Frequently Asked Questions
When was Black Sheep Restaurant last inspected?
The most recent health inspection at Black Sheep Restaurant on file is from Nov 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Black Sheep Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Black Sheep Restaurant.
How does Black Sheep Restaurant compare to other restaurants in Jacksonville?
Black Sheep Restaurant most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has Black Sheep Restaurant's inspection record improved over time?
Yes. Recent inspections at Black Sheep Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Black Sheep Restaurant 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 Black Sheep Restaurant inspected?
Based on the inspection history on file, Black Sheep Restaurant is inspected around two times per year on average.
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