Bourbon St Grill
Last inspected: Jan 20, 2026
55
Score
Inspectors have visited Bourbon St Grill 10 times, with records going back to 2022. Bourbon St Grill was last inspected on Jan 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Jacksonville facility scores 74, putting Bourbon St Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut cabbage in walk in cooler. Person in charge rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline with staining. Interior of ice machine with staining.
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Paintbrush used to baste chicken. Person in charge discarded. **Corrective Action Taken**
14-14-4
Basic - Dead roaches on premises. Observed approximately 4 dead roaches in cabinet under soda dispenser at front line. Person in charge began cleaning. **Corrective Action Taken**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors under cook line with grease/ food debris accumulation. Floors drain at cook line with debris buildup.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in small white reach in freezers near ice machine.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of in use bulk containers and bus tubs to hold product with debris buildup. Debris buildup observed in cabinet under soda dispenser at buffet line. Hood filters with grease accumulation. Interior edge of reach in freezer closest to cook line with debris accumulation. Underside catch trays at cook line with heavy grease and food debris buildup. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Several stored food items in walk in cooler and in white reach in freezers stored uncovered. **Repeat Violation**
08B-12-5
55
Jul 15, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage and noodles in front of pan closest to cookline at 47F. Person in charge states has had unit open frequently. Other items in unit 43F or below. In walk in cooler chicken, chicken 45-46F. Case of chicken stored close to door. Door not latching completely. Other items in unit 43F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found. Observed three flying insects around drain under triple sink.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining. Ice machine interior with mold like substance buildup. Can opener with black buildup. Pitcher stored inside bulk sugar with debris buildup. Person in charge removed to clean. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored inside back cookline hand wash sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed several certificates missing date of birth.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on cookline. Person in charge turned on during inspection. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Equipment in poor repair. Walk in cooler latch does not keep door sealed. Is slightly ajar when closed. Lid to bourbon sauce melted with hole in top. No longer smooth and easily cleanable.
14-11-5
Basic - Floor soiled/has accumulation of debris. Heavy food/ grease debris buildup on floor under cookline. Floor drains with heavy grease/ debris buildup. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water under rice cooker on shelf in water at 88F. Person in charge discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Shelving/ components under cookline with heavy debris buildup. Exterior of bulk sugar container with debris buildup. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed multiple items in walk in cooler uncovered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at prep sink. Person in charge turned on cold running water during inspection. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Observed discarded fryer stored in alleyway outside of restaurant.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet rags on tables in kitchen not stored in sanitizer solution. Also wet rag used under cutting board. Person in charge removed. **Corrective Action Taken**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not separated from food to be served to customers. **Repeat Violation**
08B-49-4
Basic - Clean-out cap missing from plumbing line. Missing cap on interior grease trap by back door.
29-24-4
27
Jan 14, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots thawed in reach in cooler at 44-46F. Item stored in bag above fill line on unit. Person in charge moved to reach in cooler below. Garlic in oil made with rehydrated garlic at 66F. Person in charge will hold on remaining time. **Corrective Action Taken**
03A-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. Establishment holds buffet on time, person in charge unable to provide time mark. Marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with mold like substance buildup. Sugar scoop and interior of sugar bulk container with debris buildup. Debris buildup on cutting boards. Observed measuring cups with caked on spices.
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee with a copy of their Safestaff certificate.
53B-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at hand wash sink at cook line. **Repeat Violation**
27-16-4
Basic - Reuse of single-service or single-use articles. Observed raw chicken cardboard box reused to hold cooked frozen chicken. Also, observed single service container cut to be used as scoop.
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer, cooktop, wok station with grease buildup. Shelving under cook line with heavy debris and grease buildup. Hood filters with grease buildup. Shelving above door to front line with dust buildup. Exterior of rice cooker in kitchen with debris buildup.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all white reach in freezer with debris buildup observed in ice.
14-69-4
Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
33-29-4
Basic - Floor soiled/has accumulation of debris. Floors with heavy debris buildup under cook line, along walls.
36-73-4
Basic - Drain cover(s) missing. Missing cover on grease trap opening.
29-18-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated from that being served to customers on shelving. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of chicken thawing at room temperature. Shrimp thawing submerged with no running water. Person in charge began moving to reach in cooler. **Corrective Action Taken**
06-01-5
37
Jul 1, 2024
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over bag of unwashed carrots in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink at cook line. Water at 80F. **Repeat Violation**
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in both hand wash sinks in back kitchen. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap dispenser not working at hand wash sink by ice machine. Person in charge provided and fixed. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed blue and yellow chemicals stored in unmarked spray bottles. Person in charge identified as winded and bleach. Labeled appropriately. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance buildup on deflector plate and ceiling of ice machine. Also, soda nozzle on dispenser with debris buildup. **Repeat Violation**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in multiple cold holding units not separated from food to be served to the customer.
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at prep station.
21-04-4
50
Jan 11, 2024
Routine - Food
No violations found.
100
Jan 8, 2024
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on front line furthest from heat lamps at 90F. Person in charge discarded. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, chicken, cream cheese at 44-47F. Person in charge states had door open for delivery approximately 1 hour ago. Person in charge called for repair during inspection, due to arrive in 1 hour. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask on face, then handle food without hand wash. Spoke to employees during inspection. **Corrective Action Taken**
12A-25-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee on service line handling food with painted fake nails, wearing bracelet.
13-06-4
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. Person in charge unable to provide written procedures. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front hand wash sink. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food employees present with no CFM present.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
05-08-4
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 employee working for 1 year with no proof of training.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front and back kitchen hand wash sink by cookline. Water turned off due to leak per person in charge.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. Especially on top, where deflector meets wall. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Buckets of sauce stored on floor in kitchen. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Boxes that unwashed broccoli arrives in reused and in direct contact with prepped and washed broccoli in walk in cooler.
25-32-4
Basic - Single-service articles improperly stored. Case of wrapped forks stored in front trash can. Person in charge removed. **Corrected On-Site**
25-05-4
26
Jul 31, 2023
Complaint Full
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinated chicken (45F - Cold Holding); raw shrimp (47F-48F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated items were placed in cooler during lunch. Operator removed both foods and placed in walk-in-cooler to chill. rechecked temps at end of inspection and chicken at 42F and shrimp at 44-45F**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Multiple bottled beverages stored in large ice machine that uses ice for beverages at soda dispensing machine. Stop sale for ice
01B-03-5
High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in walk-in-cooler. Operator removed raw fish to properly store. **Corrected On-Site**
08A-04-5
High Priority - Food stored in ice used for drinks. See stop sale. Multiple bottled beverages stored in large ice machine that uses ice for beverages at soda dispensing machine. See stop sale for ice
08B-56-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area soiled/ stained. Also, blade of can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from wok station used to store large bowls. Also, hand wash sink across from hot food bar at front counter used to rinse out a towel by employee. Discussed both with operator. Operator removed bowls and discussed with employee hand wash only in hand wash sinks. **Corrective Action Taken**
31A-11-4
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink. Operator labeled spray bottle of grill cleaner. **Corrected On-Site**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at reach-in freezer next to ice machine.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry
24-08-4
Basic - Equipment in poor repair. Gasket on reach-in cooler across from wok station torn **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler and reach-in cooler across from wok station soiled. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin and deflector plate in ice machine soiled. **Repeat Violation**
22-20-5
26
Oct 17, 2022
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
39
Aug 18, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated chef had chicken out during lunch and didn't put back in reach-in cooler immediately. Operator stated he will keep the chicken in cooler to chill. Also, cooked breaded chicken (54F - Cold Holding) on prep table. Operator stated the chicken was pulled from the freezer just before lunch to thaw. Operator placed chicken in fryer and cooked it to more than 165F **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Two bags of raw chicken not commercially packaged stored over boxes of shrimp in deep reach in freezer next to ice machine. Operator removed chicken to properly store **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area soiled/ stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large bowl stored in hand wash sink across from fryers. Operator removed bowl **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored at front service area. Operator labeled spray bottles of glass cleaner and sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and white deflector plate soiled. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above wok station soiled. Operator stated they are scheduled for service next week. Also, gasket on walk-in-cooler soiled
23-03-4
Basic - Equipment in poor repair. Deflector plate in ice machine chipped at top where bolt goes.
14-11-5
47
Frequently Asked Questions
When was Bourbon St Grill last inspected?
The most recent health inspection at Bourbon St Grill on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bourbon St Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Bourbon St Grill.
How does Bourbon St Grill compare to other restaurants in Jacksonville?
Bourbon St Grill most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Bourbon St Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bourbon St Grill have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bourbon St Grill 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 Bourbon St Grill inspected?
Based on the inspection history on file, Bourbon St Grill is inspected around three times per year on average.
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