Cruisers Grill
Last inspected: Feb 6, 2026
43
Score
Going back to 2022, Cruisers Grill has 16 inspections in the public record. The most recent visit was on Feb 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Cruisers Grill's latest score of 43 falls below the Jacksonville Beach average of 73. Diners may want to scan the inspection details before deciding to visit.
16
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Sep 5, 2025
Routine - Food
No violations found.
100
Sep 4, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-28: Observed breading cooler with Raw Fish at 52F, Raw chicken 56F, Milk wash at 56F. Cooler has an ambient temperature of 45F. Manager will place items on ice bath. Observed in reach in cooler at the end of cook line Cut tomatoes 56F, Cole slaw 54F, House made ranch burger sauce 58F. Cooler has an ambient temperature of 55F. Manager will place items on ice bath. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-04: Observed in breading cooler at the entrance of kitchen Mahi chunks, Flounder ,Cod fish , Raw chicken breast, Raw chicken chunks at 48F-54F. See stop sale. Cooler has an ambient temperature of 51F. Employee stated that all items were left in cooler overnight. **Admin Complaint**
03A-02-5
86
Aug 28, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-28: Observed breading cooler with Raw Fish at 52F, Raw chicken 56F, Milk wash at 56F. Cooler has an ambient temperature of 45F. Manager will place items on ice bath. Observed in reach in cooler at the end of cook line Cut tomatoes 56F, Cole slaw 54F, House made ranch burger sauce 58F. Cooler has an ambient temperature of 55F. Manager will place items on ice bath. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Aug 25, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
21
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing Sanitizer stored on cooler next to glasses in bar area. Employee removed and stored properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the end of cook line Cole slaw (47F - Cold Holding); Cut tomatoes (47F - Cold Holding); Hot dogs (47F - Cold Holding). Stainless pans not sealing in cooler top where air is coming from cooler. Manager will place ice bag on top of TCS items. Cooler has an ambient temperature of 41F. Observed in flip top cooler at the entrance of cook line Raw chicken (47F - Cold Holding). Container was filled and half way in pan raw chicken temperature was 42F. Manager removed half of raw chicken and placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch hat and proceeded to prep food. Manager spoke to employee, employee removed glove and washed hands properly. **Corrective Action Taken**
12A-28-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishwasher machine at 146F-153F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles of unit.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
13-04-4
Basic - Equipment in poor repair. Observed on cook line reach in cooler door gasket torn.
14-11-5
Basic - Food stored on floor. Observed cases of fries stored on floor in walk in freezer. Employee removed and stored properly. **Corrected On-Site**
08B-38-4
35
Sep 12, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024. Operator was able to update the business license to current during inspection. **Corrected On-Site** **Admin Complaint**
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machines soiled near ice chutes of units. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled / dusty in kitchen.. **Repeat Violation**
36-34-5
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. Observed multiple employee open drinks stored on prep tables throughout kitchen. Manager removed and stored drinks properly **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Old labels stuck to food containers after cleaning. Observed old stickers on food containers on dry storage rack.
16-46-4
67
May 22, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed fresh minced garlic in a pan dated 4-29-2024. See stop sale.
01B-24-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter added with hose attached without back flow device on either end of splitter. Manager removed splitter from mop sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**
22-02-4
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/ Observed one certified food manager expired.
53A-03-7
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dish machine at 205F **Repeat Violation** **Warning**
22-56-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at entrance of kitchen soiled at and around top of unit. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in cook line deeply grooved. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of prep table near washing area. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. **Repeat Violation**
23-03-4
35
Jan 11, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow devices on splitter.
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 3 flying insects. 1 flying insect near ware washing area. 2 flying insects in bar area.
35A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dish machine not sanitizing properly read 0ppm. **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked with boxes at entrance of kitchen. Manager removed boxes from in front of hand sink. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machines in kitchen soiled on the interior near ice chutes. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles soiled throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top coolers cutting boards deeply grooved.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees with beards engaging in food preparation without beard guard.
13-04-4
Basic - Equipment in poor repair. Observed door gasket of reach in flip top cooler on cook line torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on cook line soiled. Observed grill filters soiled over grill area.
23-03-4
Basic - Open dumpster lid. Observed dumpster lid open . Manager closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink at entrance of kitchen with sink stating broken. Manager stated that pipe under sink leaks.
29-11-4
33
Jun 21, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
May 22, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw fish in speed rack inside the walk in cooler. Manager properly stored and separated food. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: Raw fish stored over cooked bacon in speed rack inside walk in cooler. Chef properly stored food. **Admin Complaint** **Corrected On-Site**
08A-24-5
High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (161F - Cooking), employee re cooked chicken to 179F **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-22: Cooking not observed during callback **Time Extended**
03C-44-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager raw shell eggs are use to make Caesar dressing. Dine in menu and online menu governs by establishment does not identify that Caesar dressing contains raw eggs. **Warning** - From follow-up inspection 2023-05-22: Online menus were fixed. Dine in menus are not properly marked. Manager placed a mark on Caesar salad on all dine in menus during inspection. **Admin Complaint** **Corrected On-Site**
02B-01-5
67
Mar 15, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (161F - Cooking), employee re cooked chicken to 179F **Corrected On-Site** **Warning**
03C-44-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw fish in speed rack inside the walk in cooler. Manager properly stored and separated food. **Corrected On-Site** **Warning**
08A-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef base (67F) stored at room temperature in grill station. Manager stated beef base was taking out of the cooler approximately 3 hours ago. Manager voluntarily discarded beef base. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning solution stored on condiment shelf at the end of the cook line. Manager properly stored spray bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill station cutting board heavily stained. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager raw shell eggs are use to make Caesar dressing. Dine in menu and online menu governs by establishment does not identify that Caesar dressing contains raw eggs. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow cleaner solution per manager not labeled stored in condiment shelf at the end of the cook line. Manager labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches while cooking food on cook line.
13-07-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler left side shelves soiled.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machine soiled on cook line.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor and floor underneath the dishmachine soiled. Wall soiled behind ice tea station in front counter. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Fries reach in freezer and cheese top drawer cooler have torn gaskets. **Repeat Violation**
14-11-5
25
Aug 16, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed tall male employee on cook line fixed his hat then changed gloves and the began preparing food without washing hands. Reviewed proper handwash procedures with manager.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2022 **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (58F); raw shrimp (49F); raw chicken (46-48F) in small reach in cooler on the left side of fryers. Cooler has an ambient temperature of 43F. Manager stated food was placed in cooler from walk in cooler approximately two hours ago. Manager voluntarily discarded milk wash and placed ice under food containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both in use cutting boards on cook line stained and with deep cut marks that are no longer cleanable **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Stand alone reach in freezer and left side drawer cooler have torn gaskets.
14-11-5
52
Frequently Asked Questions
When was Cruisers Grill last inspected?
The most recent health inspection at Cruisers Grill on file is from Feb 6, 2026. The public record contains 16 inspections in total.
What is the most common violation at Cruisers Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Cruisers Grill.
How does Cruisers Grill compare to other restaurants in Jacksonville Beach?
Cruisers Grill most recently scored 43 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Cruisers Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Cruisers Grill have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cruisers Grill 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 Cruisers Grill inspected?
Based on the inspection history on file, Cruisers Grill is inspected around five times per year on average.
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