D & G Deli & Grill
Last inspected: Jan 27, 2026
86
Score
D & G Deli & Grill appears in inspection records 11 times, starting in 2023. The newest entry in the record is dated Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 12 violations per visit.
The pattern that stands out is “employee with no hair restraint while engaging”, which has been cited four times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
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. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-27: 53f cold cuts, 48f gyro and cooked potato, all above the fill line, placed at 7am, explained to employee and he placed them back in reach in cooler, 100f beef taken out of cooler at 7am and placed on grill for a few minutes then placed on table by grill, no time, explained 4 hrs time again, wrote time **Admin Complaint**
03A-02-5
86
Nov 24, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
May 8, 2025
Routine - Food
6 critical violations. 3 major violations. 15 minor violations.
View 24 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and grabbed bread, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
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 made sandwiches with bare hands, manager grabbed washed carrots to place in juicer, explained to them, got gloves, gave bare hand contact procedure **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects found. One by cook line **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cold cuts in reach in cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f gyro above fill line, employee placed it in reach in cooler, 48f cream cheese on produce cooler at 50f, overnight, stop sale, manager wrote employee food on it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Squeegee in it, hand sink by ice machine, moved by manager **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and by triple sink, employee placed one roll **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, employee turned it on **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in white cooler in back, rearranged by manager **Corrected On-Site**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
22-20-5
Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee labeled it salt **Corrected On-Site**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink **Repeat Violation**
29-11-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall cracked and peeling by co2 rptanks, front counter **Repeat Violation**
36-30-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line
21-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white upright cooler, manager placed one **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Food stored on floor. Boxes with soda syrup, employee placed them on shelf
08B-38-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for cut onions
14-38-4
Basic - Equipment in poor repair. Gasket torn in prep cooler **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-03-4
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 above prep cooler, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
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. 50f produce cooler, condensation inside cooler, cream cheese in it, only tcs, labeled employee food
14-74-7
14
Dec 3, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
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
Plumbing Maintained; Sewage Disposal
FL-51
12
Jul 2, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. One new hire working with no Employee reporting form completed - From follow-up inspection 2024-07-02: No change **Time Extended**
11-26-1
90
Jun 28, 2024
Complaint Partial
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in kitchen area **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing a faucet near hand wash sink **Repeat Violation** **Admin Complaint**
29-34-4
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. One new hire working with no Employee reporting form completed
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, manager discarded **Corrected On-Site**
12B-07-4
55
Apr 16, 2024
Routine - Food
11 critical violations. 6 major violations. 12 minor violations.
View 29 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black then turned white, employee made new solution, 100 ppm chl **Corrected On-Site**
41-18-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 70-100f phili meat cooked earlier, on ledge of grill, employee placed back on grill, got to 165f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken 100f reheated at 7am, it is 9:30am, employee discarded 2 pieces, stop sale, **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f gyro above fill line on prep table, employee rearranged it **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken
01B-02-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw smoked salmon, employee arranged reach in cooler **Corrected On-Site**
08A-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cut onions and cold cuts, reach in cooler, cook line, employee moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 grabbed toast, explained to her and she got gloves **Corrected On-Site**
09-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair net then she grabbed spatula to flip fish on grill, explained to her, she washed hands **Corrected On-Site**
12A-25-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employees cracked eggs and washed hands for 8 seconds, explained to her and she did it again **Corrected On-Site**
12A-17-4
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 - 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. Gave one **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles, operator cleaned it **Corrected On-Site**
22-02-4
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. For new employee **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator didn't check temperature of chicken when reheated this morning
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad and soup made yesterday early morning, employee voluntarily discarded little left overs, **Corrected On-Site**
02C-02-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Drain cover(s) missing. In mop sink **Repeat Violation**
29-18-4
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 by prep cooler
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting sandwich **Repeat Violation**
13-03-4
Basic - Food stored on floor. Soda syrup in box on floor, front counter area **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Crack on wall by soda syrup rack, front counter **Repeat Violation**
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler, operator placed one **Corrected On-Site**
05-09-4
Basic - No hot running water at mop sink. Operator said he ordered a new faucet, also in hand sink by triple sink, operator turned it on in hand sink **Corrected On-Site** **Repeat Violation**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in 1 door upright freezer
23-03-4
Basic - Reuse of single-service or single-use articles. Employee stated the veggies where washed but they were placed in same box that they came in, explained to him, in glass door cooler
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink **Repeat Violation**
29-11-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line, made new solution **Corrected On-Site**
21-03-4
6
Nov 29, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, cook line **Repeat Violation**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Soap on shelf above mayo packet, storage shelf, mgr moved them **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on shelf above cooked sausage in open bag, upright freezer, employee rearranged **Corrected On-Site**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed cooked bacon, explode to her and she changed gloves and washed hands, put bacon on grill and got to 155f **Corrected On-Site**
12A-27-4
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. Feta cheese opened yesterday early morning, employee wrote date on **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Umbrella in hand sink at front counter by coffee area, mgr moved it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back area by triple sink, mgr placed some **Corrected On-Site**
31B-02-4
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. One new employee **Repeat Violation**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at coffee station, front counter, mgr fixed it **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling open food
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above container with sugar, employee rearranged **Corrected On-Site**
40-06-5
Basic - Drain cover(s) missing. In mop sink, employee placed it on hole **Corrected On-Site**
29-18-4
Basic - Bowl or other container with no handle used to dispense food. On brown powder, removed by mgr **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made a new solution, 100 ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder on storage shelf, cinnamon per employee, labeled **Corrected On-Site**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in mop sink because handle is broken
29-11-4
Basic - Single-service articles improperly stored. To go containers in box on floor, arrived yesterday, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting lettuce before washing it, states on package to wash before use, exposed to him
08B-39-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee removed it **Corrected On-Site**
10-01-5
Basic - Hole in or other damage to wall. A long tear by upright co2 tanks, front counter
36-24-5
Basic - Food stored on floor. Soda syrup by warmer
08B-38-4
Basic - Equipment in poor repair. Gasket in prep unit **Repeat Violation**
14-11-5
17
Aug 3, 2023
Routine - Food
No violations found.
100
Jun 1, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet near hand wash sink
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects in beverage prep area
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand wash sink, employee turned on water during inspection **Corrected On-Site**
27-16-4
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. No written procedure available, emailed operator
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with a mold like substance in dining area
22-02-4
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. No employee training provided **Warning**
53B-01-5
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. No proof provided at inspection, emailed operator employee responsibility form
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach in freezer
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on Top of flip top cooler, employee moved beverage **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food items without a hair restraint **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Torn gasket on reach in freezer and reach in cooler **Repeat Violation**
14-11-5
32
Jan 3, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Frequently Asked Questions
When was D & G Deli & Grill last inspected?
The most recent health inspection at D & G Deli & Grill on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at D & G Deli & Grill?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at D & G Deli & Grill.
How does D & G Deli & Grill compare to other restaurants in Jacksonville?
D & G Deli & Grill most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has D & G Deli & Grill's inspection record improved over time?
No. Recent inspections at D & G Deli & Grill have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at D & G Deli & Grill 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 D & G Deli & Grill inspected?
Based on the inspection history on file, D & G Deli & Grill is inspected around four times per year on average.
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