Dicks Wings and Grill Yellow Bluff
Last inspected: Jan 6, 2026
61
Score
Dicks Wings and Grill Yellow Bluff has been inspected 11 times since 2022. Dicks Wings and Grill Yellow Bluff was last inspected on Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Food stored in ice used for drinks. See stop sale. Foam cup with lemons stored in drink Ice , discarded **Corrected On-Site**
08B-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with pink slime like debris, manager cleaned **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near pick up window, manager provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Handsink near pick up window, manager provided **Corrected On-Site**
31B-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small redbull glass cooler with ranch no thermometer , manager placed in ambient thermometer **Corrected On-Site**
05-09-4
61
Sep 18, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef over cut lettuce in reach in 3 door cooler, manager moved to store correctly **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled. Manager sent to sink to wash **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In triple sink area
31B-02-4
Intermediate - No soap provided at handwash sink. -Handsink in wait station -handsink at back prep triple sink area
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink substance in zapp spray bottle, employee states it's pine sol
41-17-4
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. 2 pieces of fish in vacuum seal thawed, discarded **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink Stored on top of microwave, moved to Lower shelf **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between cutting board and cooler, knives moved **Corrected On-Site**
10-17-4
50
May 7, 2025
Complaint Partial
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 57f Cole slaw 57f made 5-5-25
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to stored spoon that scooped mayo, manager removed spoon **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles handing from sink On clear substance other purple substance no label
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Cooler when cut lettuce and cut tomatoes are stored
29-49-6
67
Jan 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper in water 65f. Discarded
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table, moved **Corrected On-Site**
12B-07-4
82
Oct 1, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken bites and raw chicken wings over ice 50-55f. Manager place more ice under chicken **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with black residue at bar
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at pick up window in wait station
31B-02-4
Intermediate - No soap provided at handwash sink. Handsink in waitstaff station near pick up window. No soap at handsink near ice machine
31B-03-4
58
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority-Observed: 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. 0 ppms **Warning** - From follow-up inspection 2024-04-17: 50 ppm **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate-Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate-Observed: Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
27-05-4
70
Apr 16, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority-Observed: Roach activity present as evidenced by live roaches found.1 live roach crawling up wall near dry container storage area **Warning**
35A-05-4
High Priority-Observed: 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. 0 ppms **Warning**
22-41-4
High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cheese 49f diced tomatoes 47f cut lettuce 50f. replaced ice on items **Corrective Action Taken** **Warning**
03A-02-5
Intermediate-Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening .Chili and cheese sauce **Warning**
02C-03-5
Intermediate-Observed: 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. **Warning**
11-27-4
Intermediate-Observed: Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands **Warning**
27-05-4
Intermediate-Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine **Warning**
16-37-1
Basic-Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line prep area, moved **Corrected On-Site** **Warning**
12B-07-4
41
Jan 10, 2024
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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 proof of any employee training. all training expired **Warning** - From follow-up inspection 2023-10-31: At callback : Time needed to obtain. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification due to all certification expired. **Warning** - From follow-up inspection 2023-10-31: At callback : Time needed to obtain. **Time Extended**
53A-01-7
82
Apr 6, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 46F, shredded cheddar 50F. Held on cook line over ice bath. Discussed and operator moved to Time as a Public Health Control that is already implemented for other items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks behind bar unsecured. Discussed that even empty co2 canisters need to be secured.
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled with splashback residue
36-27-5
Basic - Food stored on floor. Half case of bottled water stored on floor behind bar. Employee properly stored. **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Multiple coolers on cook line and preparation area in non working condition.
14-11-5
Basic - Accumulation of debris on drainboards or equivalent. Drain boards holding racks for dishes run through dish machine are soiled with debris accumulation
16-15-4
61
Sep 14, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held to right of fry line on preparation table over ice, chicken strips (61F - Cold Holding); chicken wings (65F - Cold Holding). Employee stated ice is periodically added to containers every 3 hours and added ice to container and rotated product to a cooler. Printed Time as a Public Health Control process and encouraged operator to implement.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breasts stored in pan uncovered over opened uncovered 5 gallon bucket of pickles and over bottles of beer. Employee properly stored chicken. **Corrected On-Site**
08A-05-6
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. Dish machine in kitchen has 0ppm chlorine. Dish machine at bar has 0ppm chlorine. Bar dish machine has empty bottle of chlorine sanitizer and employee could not locate another. Manager arrived and located replacement and corrected both dish machines **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near dish machine in kitchen area. Employee supplied towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Stored food not covered. Pan of chicken breasts stored in walk in cooler uncovered. 5 gallon bucket of pickles stored with lid off and half covering container of pickles. Employee properly covered both **Corrected On-Site**
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop attached to large ice machine on side is stored in standing water 76F. Employee discarded water. **Corrected On-Site**
10-07-4
52
Frequently Asked Questions
When was Dicks Wings and Grill Yellow Bluff last inspected?
The most recent health inspection at Dicks Wings and Grill Yellow Bluff on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dicks Wings and Grill Yellow Bluff?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Dicks Wings and Grill Yellow Bluff.
How does Dicks Wings and Grill Yellow Bluff compare to other restaurants in Jacksonville?
Dicks Wings and Grill Yellow Bluff most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Dicks Wings and Grill Yellow Bluff's inspection record improved over time?
No. Recent inspections at Dicks Wings and Grill Yellow Bluff have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dicks Wings and Grill Yellow Bluff 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 Dicks Wings and Grill Yellow Bluff inspected?
Based on the inspection history on file, Dicks Wings and Grill Yellow Bluff is inspected around three times per year on average.
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