City Grille & Raw Bar
Last inspected: Jan 29, 2026
37
Score
Public records show 11 inspections at City Grille & Raw Bar stretching back to 2023. The newest entry in the record is dated Jan 29, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
“Commercially processed ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
City Grille & Raw Bar's latest score of 37 falls below the Jacksonville average of 74. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Nov 21, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at bar area, underneath counter, interior of bar by dump sink, 20 live roaches underneath bar counter on exterior area of bar where customers sit, employee killed them **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-21: 6 live roaches throughout bar, all killed **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches on floor by dish machine next to cook line, cleaned by employee **Warning** - From follow-up inspection 2025-11-21: None observed **Time Extended**
35A-03-4
82
Nov 20, 2025
Complaint Full
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
9
Jul 28, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-28: 44-45f cheeses, 55f pasta salad on top drawer in prep reach in cooler, overnight, bottom drawer is empty, it doesn't seal properly so it's affecting top drawer, 55f seared tuna, cheesecakes, bread pudding, and key lime pies in upright cooler at 53f, overnight, stop sale, all discarded **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc **Warning** - From follow-up inspection 2025-07-28: Cheese, pasta salad **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f **Warning** - From follow-up inspection 2025-07-28: Same **Admin Complaint**
14-74-7
70
Jul 24, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
14
Jan 21, 2025
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
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. Half and half opened on Sunday, date marked by manager **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
16-37-1
Basic - In-use ice scoop stored on soiled surface between uses. Employee placed container by dish machine to be washed **Corrective Action Taken** **Repeat Violation**
10-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above sauces in walk-in cooler, **Repeat Violation**
08B-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce with wrapper on, in reach in cooler, explained to manager
08B-39-4
Basic - Food stored on floor. Trae with food in walk in freezer, placed on shelf by employee **Corrected On-Site**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above gloves at cook line, employee moved it **Corrected On-Site**
40-06-5
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 at cook line, drank it all, **Corrected On-Site**
12B-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar area, employee placed one **Corrected On-Site**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 58f water for scoops, employee discarded it **Corrected On-Site**
10-07-4
47
Jul 11, 2024
Routine - Food
No violations found.
100
Jul 9, 2024
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mushrooms on 6/29, discarded 1/4 cup **Corrected On-Site**
01B-24-5
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. Hamachi is bare handed and it's not in the barehand procedure, manager added it **Corrected On-Site**
09-01-4
High Priority - Toxic substance/chemical improperly stored. Cleaner by clean containers on shelf by triple sink, employee moved chemicals **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f cooked mushrooms and onions in warmer, double pan for mushrooms, employee reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cooked potatoes, 60f cooked Lima beans, risotto, cooked mushrooms and artichoke, butter mix, cooked tomatoes, rice, in prep cooler by cook line, some stop sale and some relocated **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms, cooked potatoes, etc **Repeat Violation** **Admin Complaint**
01B-02-5
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. Lobster salad made on Friday, also bread pudding mix and custard, employee labeled it **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Soap by dish machine, labeled by employee **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Employee removed it **Corrected On-Site**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Bowl or other container with no handle used to dispense food. On lobster salad, removed by employee **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots on shelf by mop sink **Repeat Violation**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Making sushi
13-03-4
Basic - Food storage container/container lid cracked or broken. Cracked container for lobster salad, employee discarded it **Corrected On-Site**
14-38-4
Basic - Ice scoop handle in contact with ice. At bar, employee moved it **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Container dirty, placed them by dish machine to be washed **Corrective Action Taken**
10-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies above cooked octopus in walk in cooler, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 200 ppm **Corrected On-Site**
21-08-4
18
Feb 7, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
7 critical violations. 6 major violations. 9 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side, and on hand sink sink in outside bar **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f ricotta mix and butter, employee wrote it in procedure, wrote time **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling by drain at cook line, killed **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rae fish on shelf above pomegranate in sushi cooler, bar, mgr rearranged **Corrected On-Site**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon, changed gloves and then grabbed pasta, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi rice 87f, cooked yesterday and left out all day long, mgr discarded it **Corrective Action Taken** **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner, labeled by mgr **Corrected On-Site**
41-17-4
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, dated by mgr **Corrected On-Site**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At dump sink at bar after touching sushi rice and discard in it, explained to him and he washed hands in hand sink **Corrected On-Site** **Warning**
12A-03-4
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/ Kevin Gaston and John Nagy took test on 1/7/19
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by prep sink, cook line, handle doesn't work, mgr fixed it **Corrected On-Site**
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on storage shelf
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo container for sushi rice
14-25-5
Basic - Faucet/handle missing at plumbing fixture. Handle in hand sink by prep sink, cook line goes all the way around
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 65f water for utensils, mgr removed it **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at outside bar and bar inside
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above can crab in portion cups, walk in cooler
08B-17-4
12
Jul 6, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side, mgr fixed it **Corrected On-Site**
29-42-4
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 and posted it **Corrected On-Site**
02A-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One not closing all the way
32-04-4
74
Frequently Asked Questions
When was City Grille & Raw Bar last inspected?
The most recent health inspection at City Grille & Raw Bar on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at City Grille & Raw Bar?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at City Grille & Raw Bar.
How does City Grille & Raw Bar compare to other restaurants in Jacksonville?
City Grille & Raw Bar most recently scored 37 out of 100, which is lower than the Jacksonville average of 74.
Has City Grille & Raw Bar's inspection record improved over time?
Results have been roughly steady. Inspections at City Grille & Raw Bar have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at City Grille & Raw Bar 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 City Grille & Raw Bar inspected?
Based on the inspection history on file, City Grille & Raw Bar is inspected around four times per year on average.
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