Deerwood Bistro
Last inspected: Dec 17, 2025
55
Score
Going back to 2022, Deerwood Bistro has 11 inspections in the public record. The most recent visit was on Dec 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
That's lower than the typical Jacksonville restaurant, which scores around 74. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Pesticide-emitting strip present in food area. Pesticide emitting strip observed on wall to right of glass door reach in cooler at front counter area. Person in charge discarded. Also, cough drops stored on microwave in kitchen. Person in charge moved to appropriate location. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over lettuce in makeline, over ham in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox advertised on blackboard special with no disclosure. Person in charge added during inspection. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Person in charge removed to be cleaned. Interior right side of deflector plate in ice machine with debris buildup. **Corrective Action Taken**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Components under griddle with debris buildup. Good filters with grease accumulation. **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium sanitizer bucket testing at 0ppm. Person in charge removed to change. **Corrective Action Taken**
21-08-4
55
Jul 16, 2025
Routine - Food
No violations found.
100
Jul 15, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 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. Dishmachine testing at 0ppm, even after priming and changing sanitizer. Person in charge will utilize triple sink until unit can be serviced. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs at cook line, then handle clean equipment. Spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
12A-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed one pan of salmon in walk in cooler thawed with instructions to remove from packaging prior to thawing in package with no oxygen introduced.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from cook line observed coleslaw, cheese, cheese, sausage at 46-51F. Ambient temperature of unit 54F during inspection. Person in charge began moving excess items to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at server line hose Bibb by hand wash sink. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge sausage and French toast batter is held on time, but not indicated on time paperwork.
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer provided by operator is at 40F in ice bath.
05-06-4
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. Observed one pan of salmon in walk in cooler thawed with instructions to remove from packaging prior to thawing in package with no oxygen introduced.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open pack of cigarettes observed stored on microwave in kitchen. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris observed at left side cook line wall around outlets missing covers. Also, mold like substance buildup observed at soda plates in dining area. Also, components under cook line griddle with debris buildup.
23-03-4
33
Jan 27, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler raw bacon stored over cold smoked salmon. Also in reach in cooler cold smoked salmon stored over lettuce. Person in charge moved to appropriate location. **Corrected On-Site**
08A-16-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella fresh cheese stored above fill line in reach in cooler at 47F. Person in charge moved to deeper pan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at front server line hose Bibb. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip observed in front server line area. Person in charge discarded. **Corrected On-Site**
41-24-4
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with yellow chemical unlabeled. Person in charge labeled appropriately. **Corrected On-Site**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made Saturday per person in charge with no date mark. Person in charge discarded.
02C-02-5
Basic - Stored food not covered. Several items cold holding in walk in cooler with no lid. Person in charge added lid. **Corrected On-Site**
08B-12-5
43
Aug 2, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed one pan of salmon and one pan of mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bread pudding sitting on counter at 73F for 1 hour per person in charge. Person in charge moved to reach in cooler. Discussed the possibility of holding on time with person in charge. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose Bibb at front server hand wash sink with green hose attached.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink in kitchen inaccessible due to water not draining in sink. Person in charge states due to be fixed today. **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds eggs, butter, cream cheese on time. Time paperwork provided is not filled out.
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation around vent in kitchen. Also, food debris buildup in exposed outlet opening on left side wall of cook line.
36-34-5
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. Observed one pan of salmon and one pan of mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced. **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on pan of bread pudding, employee keys stored on shelf with food products in kitchen. Person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
45
Jan 9, 2024
Routine - Food
No violations found.
100
Jan 8, 2024
Routine - Food
4 critical violations. 3 major violations. 4 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. Observed employee come out of restroom and immediately start working with clean dishes. Spoke to employee about double hand wash. Employee washed hands. **Corrective Action Taken**
12A-11-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop tuna, mahi, salmon with direction to remove from packaging thawed in reach in cooler with no oxygen introduced.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, gravy, soup at 44-46F. Person in charge states has been in and out of unit. Ambient temperature of unit at 43F. Person in charge turned down unit during inspection. Also, butter pats not indicated on time paperwork at 51F. Also, French toast batter at 60F on line. Recommend holding butter and batter on time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemicals stored with food products on shelf in office. Person in charge removed. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on blacked ahi tuna wrap on menu. Person in charge states served undercooked. **Warning**
02B-01-5
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. One employee on duty working at establishment longer than 60 days with no proof of training.
53B-13-5
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 procedures available during inspection. Emailed to operator. **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - Equipment in poor repair. Observed deflector plate in ice machine missing edge.
14-11-5
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. Rop tuna, mahi, salmon with direction to remove from packaging thawed in reach in cooler with no oxygen introduced. **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape, keys stored in microwave in kitchen. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup. Fan in glass door reach in cooler at server station with dust buildup. Soda plates at beverage station with mold like substance buildup. **Repeat Violation**
23-03-4
33
Aug 8, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (48F - Cold Holding);in top of flip top reach-in cooler across from stove. Also, cooked hard boiled eggs (46F - Cold Holding); feta cheese crumbles (44F - Cold Holding) in top of flip top reach-in cooler in prep area near kitchen entry door. Operator stated employee let the lid/ door ajar this morning while cooking. Operator stated he spoke with employee to keep lids closed on flip top coolers when not using. Rechecked temps at end of inspection and temperatures of items where between 43-45F **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cold smoked salmon stored over ready to eat cut lettuce on speed rack in walk-in-cooler. Employee removed salmon to properly store. **Corrected On-Site**
08A-20-5
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. Ready to eat ciabatta bread slid off plate while server pulling food off rail at pick up window. Server used bare hands to put bread back on plate. Establishment does not have an approved AOP. Discussed with operator. Operator stated he will talk with server **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda dispensing machine soiled. Also, can opener near kitchen entry door soiled. Also, cutting board across from stove and portable cutting board in prep area soiled/ stained **Repeat Violation**
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees fill out form during this inspection. **Corrected On-Site** **Repeat Violation**
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. Raw. Salmon and raw fish with label indicating remove before thawing still in sealed package already thawed. Discussed with operator. Operator started to put slit in some of the fish during this inspection **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. Observed five dead roaches in cabinets below coffee and tea urns in front service area. Operator discarded and cleaned area. Operatorstated he was recently serviced. **Corrected On-Site**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior lid and back area of lid of reach-in cooler across from prep table near kitchen entry door soiled
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados at cook line not washed prior to prep. Observed sticker still adhered to avocados.
08B-39-4
39
Apr 4, 2023
Routine - Food
1 critical violation. 4 major violations. 4 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. Employee prepping parsley with bare hands. Parsley will go on salads and will not be cooked to 135F. Discussed with operator and operator had employee wash hands and put gloves on to continue prepping parsley **Corrective Action Taken**
09-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in bar area. Operator stated he needs to have it repaired.
27-16-4
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
11-26-1
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers in cook line area soiled/ stained. **Repeat Violation**
22-02-4
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. Raw salmon and mahi fish commercially processed reduced oxygen package labeled to be removed prior to thawing not removed or cut open when thawed in reach-in cooler across from grill. Discussed with operator
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored next to box of coffee and clean towels on bottom shelf next to food pick up window. Operator removed employees purse to properly store. **Repeat Violation**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavy build up of debris in oven next to grill
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving in reach-in cooler across from grill soiled.
22-16-4
47
Nov 1, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding); cream cheese (47F - Cold Holding) at counter in front of food pick up window. Employee stated they keep it cold on ice. Discussed with operator about TPHC. Filled out paperwork for TPHC during this inspection **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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) employee primed machine and reran cycle to retest at 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of French toast batter stored over ready to eat deli meat in walk-in-cooler. Employee removed French toast batter to properly store. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray can containing toxic substance stored next to box of sugar on shelf near deep reach in freezer. Employee removed lysol spray to properly store.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Cutting board on reach-in cooler across from grill soiled/ stained. 2. cutting board on reach-in cooler near kitchen entry door soiled/ stained. 3. blade of can opener and can opener holster soiled. 4. slicer soiled
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink in bar area. Temp of hot water 71-72F
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on shelf near food pick up window next to box of single use gloves and single serve to go boxes. Employee removed purse and keys to properly store **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. White deflector plate in ice machine cracked/ chipped/ missing piece
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of clean bowls not inverted on clean storage shelf next to hand wash sink.
24-05-4
39
Frequently Asked Questions
When was Deerwood Bistro last inspected?
The most recent health inspection at Deerwood Bistro on file is from Dec 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Deerwood Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Deerwood Bistro.
How does Deerwood Bistro compare to other restaurants in Jacksonville?
Deerwood Bistro most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Deerwood Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Deerwood Bistro have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Deerwood Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Deerwood Bistro inspected?
Based on the inspection history on file, Deerwood Bistro is inspected around four times per year on average.
Nearby Restaurants