Cross Creek Steakhouse
Last inspected: Dec 16, 2025
35
Score
Public records show 13 inspections at Cross Creek Steakhouse stretching back to 2022. The most recent visit was on Dec 16, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly zero violations before.
“Equipment in poor repair” comes up most often, recorded five times in the inspection record.
By comparison, the average Jacksonville facility scores 74, putting Cross Creek Steakhouse on the weaker side. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
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
35
Aug 26, 2025
Complaint Full
No violations found.
100
Aug 19, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Jun 12, 2025
Routine - Food
No violations found.
100
May 22, 2025
Complaint Partial
No violations found.
100
Apr 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired **Warning** - From follow-up inspection 2025-04-22: No change **Time Extended**
53B-05-5
90
Apr 9, 2025
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 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. Dishwasher (Chlorine 0ppm) 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. Cracked egg whites stored over condiments in the walk in cooler. Manager properly stored food items **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in double door cooler near cooking station. Manager properly stored food items **Corrected On-Site**
08A-20-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired **Warning**
53B-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Back pack stored on shelf next to salad mix cooler, manager moved back pack during inspection **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on shelf in prep area near ovens
24-08-4
Basic - Equipment in poor repair. Torn gasket on small reach in cooler near fryers **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris/black debris on Walk in freezer floor
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in kitchen area **Repeat Violation**
36-17-5
Basic - Food stored on floor. Cases of Syrups stored on floor in glass door storage room
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black debris on fan covers in walk in cooler Gaskets soiled with food debris in kitchen area **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on a few walk in cooler shelves **Repeat Violation**
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Small storage room walls near bar **Repeat Violation**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris In kitchen area **Repeat Violation**
36-27-5
33
Nov 18, 2024
Food-Licensing Inspection
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 16, 2024
Complaint Full
2 critical violations. 13 minor violations.
View 15 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink in prep area
29-37-4
High Priority - Toxic substance/chemical improperly stored. On shelf above prep table across from flat top grill, employee moved spray bottle **Corrected On-Site**
41-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease on ceiling in kitchen area between fryers and flat top grills
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage On prep table employee discarded beverage **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on meat cooler in kitchen area near fryers
14-11-5
Basic - Floor tiles missing and/or in disrepair. Several broken or mission floor tiles **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Several cracked or broken food containers and lids. Broken green strainer. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Two cases of meat stored on floor in walk in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on smoker door handle
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in Server area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach in freezer gasket, walk in cooler shelves soiled by kitchen area **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust on shelves in cooler next to fryer **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in Meat cooler closest to flat top grill
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wooden walls In storage room in bar area **Repeat Violation**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease and food debris on kitchen walls and outlets **Repeat Violation**
36-27-5
39
Mar 20, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 19, 2023
Routine - Food
1 critical violation. 2 major violations. 19 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese in upright cooler at end of cooks line. Employee properly stored food items. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board in prep room across from meat walk in cooler, drink nozzle is soiled with debris in bar area
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Fan cover missing in microwave on cooks line
14-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, employee discarded beverage **Corrected On-Site** **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 cell phone on prep table while prepping food items, employee moved cell phone **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on a few employees preparing food items in the kitchen area **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several wet clean dishes stacked on storage shelf in prep area
24-08-4
Basic - Equipment in poor repair. Water leaking in walk in cooler from fans. Water draining into pan **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor under shelves in the walk in freezer.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in kitchen area **Repeat Violation**
36-17-5
Basic - Food stored on floor. Container of liquid margarine stored on floor at end of cooks line near storage area, employee properly stored oil **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Tiles missing on wall behind storage shelf in prep area near baking area
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on smoker door handle
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole in wall in the walk in cooler (meat cooler) exposing insulation
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rust on exterior of cold line in kitchen hallway where dressings are stored, soiled gaskets on reach in freezer next to fryers. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright cooler in kitchen area is soiled with food debris, food debris on shelves **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust on interior of reach in freezer near fryers **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Foam to go containers stored on floor in storage space at end of cooks line.
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Storage room behind bar have wooden unfinished walls
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splattered on walls in kitchen area, black mold like substance on wall in kitchen area under wall cooler where lettuce is stored **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths stored on prep tables when not in use.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with white powdery substance stored on top of rice bin in kitchen area, unlabeled large white bin in server area with white powdery substance. Employee labeled container in server area **Corrective Action Taken**
02D-01-5
27
Feb 15, 2023
Routine - Food
4 critical violations. 7 major violations. 16 minor violations.
View 27 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. Employee cutting lemons for drinks at server station, explained to her, she got gloves **Corrected On-Site**
09-01-4
High Priority - Reduced oxygen packaged food label lacking use by date. Has prepared date on
03G-07-5
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. Cut tomatoes by fryer, employee write time on **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by cook line
29-34-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. ROP used for several foods that are not used within 48hrs
03G-50-1
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 in bar cooler, opened 3 days ago
02C-03-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 3 months
53A-04-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine **Repeat Violation**
16-37-1
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. Employee with no training
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. A couple of employees here fir a year
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Host stand, employee write name on **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food, storage shelf by server area **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with mushrooms, they got them **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with mushrooms, he got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in upright cooler by cook line **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. By cook line
36-17-5
Basic - Food storage container/container lid cracked or broken. Cracked lid for cut broccoli in walk in cooler
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Shelf in broiler **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in meat room **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters by grill, shelf in produce cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter, too many on shelf above coffee machine, server area, employee placed them in a container with lid on **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee changed solution, 200 ppm **Corrected On-Site**
21-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill next prep cooler **Repeat Violation**
36-27-5
12
Sep 2, 2022
Complaint Full
3 major violations. 15 minor violations.
View 18 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat for buckets
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. At computer station **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, mgr move it **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with cooked meats
13-03-4
Basic - Equipment in poor repair. Fries baskets torn, two of them **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. By dumpsters
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid cracked for rice in walk in cooler **Repeat Violation**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ledge on flat grill, interior of broiler,smoker shelves
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler by flat grill, crack on interior door
14-36-5
Basic - Light shield damaged/in disrepair. Cracked by expo area, in meat cooler too
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. In meat room
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, two of them, exterior of pots for reheating,
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler by grill **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Box with to go on floor in outside storage
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By steam table, **Repeat Violation**
36-27-5
35
Frequently Asked Questions
When was Cross Creek Steakhouse last inspected?
The most recent health inspection at Cross Creek Steakhouse on file is from Dec 16, 2025. The public record contains 13 inspections in total.
What is the most common violation at Cross Creek Steakhouse?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Cross Creek Steakhouse.
How does Cross Creek Steakhouse compare to other restaurants in Jacksonville?
Cross Creek Steakhouse most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Cross Creek Steakhouse's inspection record improved over time?
No. Recent inspections at Cross Creek Steakhouse have averaged around six violations per visit, up from roughly zero earlier in the record.
What does a high risk rating mean?
A high risk rating at Cross Creek Steakhouse 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 Cross Creek Steakhouse inspected?
Based on the inspection history on file, Cross Creek Steakhouse is inspected around four times per year on average.
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