Brine
Last inspected: Dec 18, 2025
86
Score
The health department has logged 10 inspections at Brine, the earliest from 2023. Brine was last inspected on Dec 18, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited three times.
Restaurants in Jacksonville average 74, so Brine is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 18, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly **Warning** - From follow-up inspection 2025-12-18: Same, no color change in test strip, 0 ppm, ran 4 times **Admin Complaint**
22-41-4
86
Dec 8, 2025
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Several sauces with dates longer than 7 days from day of preparation. Slaw dated 11/11
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg whites stored over cooked potatoes in walk in cooler.
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not held in chronological order.
01C-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on beef. Manager will give beef to employee. A few sauces not dated in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear solution stored near triple sink.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Small soufflé cup used to scoop pink salt.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup stored on prep table, employee beverage on shelf in ware washing area. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on single service items. **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink.
24-08-4
Basic - Food stored on floor. A few cases of food stored on floor in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers dusty in the walk in cooler.
23-03-4
33
Nov 17, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
3 critical violations. 7 major violations. 7 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner and sanitizer above dish machine, manager moved them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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 handling dirty dishes then grabbed clean knife, explained to him and he washed hands **Corrected On-Site** **Repeat Violation**
12A-13-4
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. Employee making little lobster roll, explained to him and he put on gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Employee has a container with ice and scoop under diner tent, explained he can't do that and he brought it inside kitchen **Corrected On-Site**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling container with water, explained to him and
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, manager brought some **Corrected On-Site** **Repeat Violation**
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. For one employee here that could not find certification **Repeat Violation**
11-26-1
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 since February
53B-13-5
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. Cooking short ribs at 135f for 72 hrs, explained to him, needs a process waiver too **Repeat Violation** **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. In shed, employee labeled essential oil for bugs **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, manager placed it on bottom shelf **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. Wallet and phone on container above clean plates by prep cooler, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making little lobster roll **Repeat Violation**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f water for utensils, employee added water to warmer **Corrective Action Taken**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic wrap on shelf out of box, explained to manager, containers not inverted on top shelf in shed, inverted by employee **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. White powder in container, employee labeled it salt **Corrected On-Site**
02D-01-5
22
May 20, 2025
Routine - Food
No violations found.
100
Mar 11, 2025
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. Removed oxygen process too, explained to manager and gave email to submit everything **Warning** - From follow-up inspection 2025-03-11: He'll submit them soon **Time Extended**
03G-50-1
90
Mar 3, 2025
Routine - Food
6 critical violations. 9 major violations. 5 minor violations.
View 20 violations
High Priority - Dishmachine chlorine 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, empty jug, manager placed new jug but still didn't dispense **Warning**
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 handled Dist Ty dishes and then poured water in pot for cooking, explained to him and he washed hands **Corrected On-Site**
12A-13-4
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. Grabbed garnish, explained to her and she got gloves **Corrected On-Site**
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, manager added more manually, 200 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies in walk in cooler, manager rearranged **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Cleaned hanging by plastic wrap, employee moved it **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters
01C-03-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Octopus not fully cooked on first cooked and fully cooked on 2 nd cook, email procedure to manager
03C-90-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager couldn't find it on phone
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager brought napkins **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. 2 new employees here
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. Removed oxygen process too, explained to manager and gave email to submit everything **Warning**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one and posted, had regular with shellfish on **Corrected On-Site** **Repeat Violation**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake made on Thursday
02C-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine and triple sink
16-33-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep cooler, manager discarded **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by manager **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed arrow root on shelf above cut lettuce, explained to him and he rearranged reach in cooler, **Corrected On-Site**
08B-17-4
13
Oct 16, 2024
Food-Licensing Inspection
5 major violations. 1 minor violation.
View 6 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one **Corrected On-Site**
02A-01-4
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 **Corrected On-Site**
02B-02-5
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 - Lack of toilet tissue at each toilet. In one bathroom, owner placed it **Corrected On-Site**
32-11-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
58
Sep 15, 2023
Routine - Food
4 major violations. 13 minor violations.
View 17 violations
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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner here that helps sometimes hasn't done training **Warning**
53B-01-5
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. Owner helps here rarely
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Restroom, owner doesn't know what it is
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container in boxes, storage by restroom
25-06-4
Basic - Bathroom door left open other than during cleaning or maintenance. One restroom, mgr closed it **Corrected On-Site**
32-02-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. On prep table, mgr moved it **Corrected On-Site**
12B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee foods on shelf above flavored liquids in walk in cooler
40-06-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. She has 33 seats, inside and outside **Warning**
51-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Side gap
35B-01-4
Basic - Hole in or other damage to wall. Small holes not sealed by mixer
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water for spoons by blender, owner removed it **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink by ice machine
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery on shelf above washed cut lettuce in walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner made chl solution and placed it there **Corrected On-Site**
21-12-4
35
Apr 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Brine last inspected?
The most recent health inspection at Brine on file is from Dec 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Brine?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Brine.
How does Brine compare to other restaurants in Jacksonville?
Brine most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has Brine's inspection record improved over time?
Results have been roughly steady. Inspections at Brine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Brine inspected?
Based on the inspection history on file, Brine is inspected around four times per year on average.
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