Chophouse Thirteen
Last inspected: Feb 4, 2026
100
Score
Chophouse Thirteen has been inspected 10 times since 2022. The latest inspection on file is from Feb 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “old labels stuck to food containers after cleaning” is the issue that surfaces most often, recorded four times.
Restaurants in Jacksonville average 74, so Chophouse Thirteen is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
No violations found.
100
Feb 3, 2026
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
30
Oct 3, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
47
Nov 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
78
Aug 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker outside faucet.
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cheese date marked 8/13 in walk in cooler.
01B-24-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. By prep line.
23-24-4
67
Jan 10, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of employee restroom, did not wash hands , and began handling Single Service gloves. Inspector intervened. **Corrective Action Taken**
12A-11-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two large pans of whipped butter in kitchen at 70° , 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two large pans of whipped butter in kitchen at 70° , 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by prep room. Marked by manager. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing / jacket on Single Service items. Storage area.
40-06-5
Basic - Hole in or other damage to wall. Wall tile missing by cookline room.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Kitchen.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove tile missing cookline room.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager. **Corrective Action Taken**
12B-07-4
39
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
67
Apr 3, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
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. Food prep employee cutting lemons with bare hand contact at bar. Manager intervened. **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment chlorine sanitizing Dish machine with 0ppm final run. Supply bucket low. Person In Charge replaced supply bucket. New run 100ppm. Chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter. 70°. Per Person In Charge recently brought out. Person In Charge moved butter to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips for peroxyoctanoic acid **Repeat Violation**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in kitchen Hand Wash Sink. Moved by manager. **Corrected On-Site**
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. Emailed form.
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen Fish thawing in walk in cooler without bag being cut. Person In Charge had fish bags cut. **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee no beard guard. Manager intervened. **Corrected On-Site**
13-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. items Moved by manager. **Corrective Action Taken** **Repeat Violation**
16-46-4
41
Aug 30, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Truffle butter date marked 8/18 in reach in cooler. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired Certified Food Manager card. Mr BOIVIN 6/10/22
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked , frozen chicken date marked 8/15 , removed from freezer yesterday not tracked. Marked by manger. **Corrected On-Site**
02C-04-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizing Dish machine not sanitizing correctly. 0 ppm. Person In Charge called service technician. Dish machine wait-station not set up for dishware at time of inspection. Person In Charge was able to fix sanitizing on Dish machine. 100 ppm. **Corrected On-Site**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager **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. Employee bag on food rack. Moved by manager **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Silverware/utensils dried with a towel/cloth. Employee cloth drying cups that just came out of Dish machine. Manager intervened. **Corrective Action Taken**
24-17-4
50
Frequently Asked Questions
When was Chophouse Thirteen last inspected?
The most recent health inspection at Chophouse Thirteen on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chophouse Thirteen?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited four times, more than any other issue at Chophouse Thirteen.
How does Chophouse Thirteen compare to other restaurants in Jacksonville?
Chophouse Thirteen most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Chophouse Thirteen's inspection record improved over time?
Results have been roughly steady. Inspections at Chophouse Thirteen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chophouse Thirteen 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 Chophouse Thirteen inspected?
Based on the inspection history on file, Chophouse Thirteen is inspected around three times per year on average.
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