Chef Garden of Jacksonville
Last inspected: Mar 27, 2026
26
Score
Inspectors have visited Chef Garden of Jacksonville eight times, with records going back to 2022. On Mar 27, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 12 violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
7
Major latest
7
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 critical violations. 7 major violations. 7 minor violations.
View 16 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat, employee placed 3 tablets to 4 gallons of water, added more tablets, got to 300 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef scraps on shelf above cooked chicken, walk in cooler, manager rearranged **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
16-33-4
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. Milk opened on Monday
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blackish build up on arepas machine
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in middle prep room, manager placed one **Corrected On-Site**
31B-02-4
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. Two employees here for 4 months or more **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken taken out yesterday
02C-08-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. One hand sink in back prep are and one hand sink in middle prep area only get to 70f
27-16-4
Basic - Bowl or other container with no handle used to dispense food. On yellow corn
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table for making empanadas, manager placed it on bottom shelf
12B-07-4
Basic - Food stored on floor. Potatoes in bag on floor, walk in cooler
08B-38-4
Basic - No copy of latest inspection report available. Unable to find it
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent with dust in walk in cooler
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Base of handle in hand sink, prep area by cook line
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White and yellow powder by cook line. Baking soda and corn meat per employee
02D-01-5
26
Jul 17, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by mop sink outside
29-34-4
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. Emailed to operator **Corrected On-Site**
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink in prep room
31B-05-4
Basic - Hole in or other damage to wall. A couple of holes on storage closet door
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them, operator moved filters and it closed gap **Corrected On-Site**
14-42-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, restroom by cook line and hand sink in small prep room
31B-04-4
Basic - Self-closing device on bathroom door disconnected/broken. It disconnects when bathroom door opens
32-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
52
Oct 22, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back prep area
35A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f whipped butter on table, almost 4 hrs, employee decided to discard them instead of placing in freezer **Corrective Action Taken**
03A-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. Not dispensing, 0 ppm chlorine **Warning**
22-41-4
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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Sunday, employee wrote date on **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At prep area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates for tastings on storage shelf, storage room **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack above raw pasta on storage area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Handle on cold side turns all the way and no water comes out, hand sink by dish machine, also hand sink in mid prep room **Repeat Violation**
29-09-4
Basic - Food stored on floor. Tray with raw turkey in walk in freezer, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler by dish machine room
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting and peeling carrots, explained to him
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, operator inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. White powder, labeled sugar by operator **Corrected On-Site**
02D-01-5
25
Mar 11, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
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 took boxes from recycle then came to kitchen and grabbed a bag with to go containers, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above pesto, employee rearranged walk in freezer **Corrected On-Site**
08A-02-6
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. Raw chicken in ziplock bag on shelf above raw conch, employee rearranged walk in freezer **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 3/4 cold cut, walk in cooler, employee discarded 3 slices **Corrected On-Site**
01B-24-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple
01C-03-4
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. Butter and milk opened on Saturday, dated by employee, reach in cooler
02C-03-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on storage shelf, mgr inverted them **Corrected On-Site**
24-05-4
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, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, mgr moved them **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, put one on **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, put one on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Handle on cold water goes all the way around and water doesn't come out, hand sink by dish machine, also in hand sink at prep room by bar cooler, also in prep room (middle room)
29-09-4
Basic - Food stored on floor. Big water bottles,
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers and lids on storage shelf, mgr inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
30
Oct 12, 2023
Complaint Full
No violations found.
100
Oct 4, 2023
Complaint Full
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
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 loaded dish machine with dirty dishes then he got clean dishes, explained to him and she washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep area **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f mashed potatoes for a catering leaving in an hr, employee placed them back in oven **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner above clean silverware, employee moved **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler, knob turns around all the way and no hot water comes out, employee fixed it
27-16-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand sinks have been removed, one from dish washing room and another one from storage/drink station room **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Owner stated he touches food sometime but he couldn't find his certification
53A-01-7
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. Claudia has servsafe only food handler certification
53B-03-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Mop sink faucet, both waters
27-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved them **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Making mashed potatoes
13-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food storage/ prep area
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom, employee placed one **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by dish machine, removed **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door by triple sink
35B-03-4
Basic - Plumbing system in disrepair. Faucet missing in mop sink, owner placed it back on **Corrected On-Site**
29-08-4
Basic - Water leaking from pipe and/or faucet/handle. Clean water pipe in mop sink, owner fixed it **Corrected On-Site**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee labeled it **Corrected On-Site**
02D-01-5
Basic - Single-service articles improperly stored. To go catering containers, owner inverted them **Corrected On-Site**
25-05-4
18
May 9, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and beef stored over cheese ravioli and wonton wrappers in walk in freezer
08A-05-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. A couple of employees preparing food without beard guards
13-04-4
Basic - Floors not maintained smooth and durable. Floor in walk in freezer in disrepair **Repeat Violation**
36-11-4
Basic - Food stored on floor. Cooked pasta, sauce and potatoes stored on floor in walk in cooler, manager properly stored food items during inspection **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled with black debris **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance on walls and fixtures in walk in cooler
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored on shelves not inverted
24-05-4
64
Nov 1, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 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. Triple Sink (Chlorine 200ppm) test strip is really dark. Manager stated he will call company to fix the dish machine
22-41-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop trail mix
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelves near walk in cooler
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in dry storage area **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Gaskets on triple door reach in cooler
23-03-4
Basic - Worn, torn and/or soiled floors/carpeting. Walk in freezer floor in disrepair **Repeat Violation**
36-10-4
67
Frequently Asked Questions
When was Chef Garden of Jacksonville last inspected?
The most recent health inspection at Chef Garden of Jacksonville on file is from Mar 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Chef Garden of Jacksonville?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Chef Garden of Jacksonville.
How does Chef Garden of Jacksonville compare to other restaurants in Jacksonville?
Chef Garden of Jacksonville most recently scored 26 out of 100, which is lower than the Jacksonville average of 74.
Has Chef Garden of Jacksonville's inspection record improved over time?
No. Recent inspections at Chef Garden of Jacksonville have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chef Garden of Jacksonville 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 Chef Garden of Jacksonville inspected?
Based on the inspection history on file, Chef Garden of Jacksonville is inspected around two times per year on average.
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