Gili's Kitchen
Last inspected: Feb 11, 2026
26
Score
Across the available record, Gili's Kitchen has 13 inspections on file, the first dated 2022. Gili's Kitchen was last inspected on Feb 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 20 violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
The city-wide average sits at 74, which Gili's Kitchen's 26 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
5
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then grabbed container with rice and hot dogs, employee washed hands and heater hot dogs to 165f **Corrected On-Site**
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had her phone in hands then she put it away and grabbed bread, explained to her and she washed hands, discussed bread **Corrected On-Site**
12A-29-4
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. Grabbed bread, explained to her and she put other glove on, she only had one glove on **Corrected On-Site**
09-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef in containers from kitchen on shelf above beef loin in bag, storage upright freezer, employee rearranged **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f hummus and pico de gallo, sitting on ice because the prep cooler is not working, added more ice water and they got to 41f **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in sandwich prep **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by triple sink, manager wrote windex, employee labeled it **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, she moved it to bottom shelf **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. Jackets and purse above soda syrup boxes, by passing window, employee removed them **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bans while making sandwiches
13-07-4
Basic - Ice scoop handle in contact with ice. In ice machine, manager removed it **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic warp that has no box, storage shelf at prep area, employee placed it under flat shelf **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood wall not sealed around ice machine
36-30-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder, manager labeled it pepper **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Jan 28, 2026
Complaint Partial
No violations found.
100
Dec 10, 2025
Complaint Full
No violations found.
100
Dec 9, 2025
Complaint Full
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on hinge on door frame in prep cooler in kitchen, manager killed them **Corrected On-Site** **Warning**
35A-05-4
High Priority - Shell eggs in use or stored with cracks or broken shells. A couple cracked, employee discarded it **Corrected On-Site**
01B-14-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Cooked chicken opened on Sunday, in reach in cooler,
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded his drink in hand sink
31A-11-4
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 employe here for 2 months, unable to find it
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lost, found one in paperwork and posted it **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by triple sink, operator said it's sanitizer
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 by box freezer in storage area **Repeat Violation**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing by shelf in storage area **Repeat Violation**
36-03-4
Basic - Dead roaches on premises. One dead roach under lid of prep reach in cooler, two dead roaches in upright freezer in storage area, owner cleaned them **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink at prep table in kitchen, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracks on interior door of box freezer in storage area
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with reach in freezers and fresh veggies
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill at cook line with food build up and a couple of hood filters with grease build up **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers for catering on top shelf by prep area
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed radish on shelf above bread in prep reach in cooler, owner rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door frame by ice machine
36-30-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bucket at cook line, 0ppm chl
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Yellow powder on shelf above microwave by prep cooler, owner said it's bread crumbs, also a few containers on storage shelf without names
02D-01-5
19
Jul 21, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then removed clean/sanitized dishes, explained to her and she washed hands **Corrected On-Site**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter by storage shelf **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and dumpling/balls made yesterday at noon, **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Back storage **Repeat Violation**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Broken by prep cooler at cook line
36-03-4
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 on top of soda syrup box, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above soda syrup box, moved by employee **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Owner removed it **Corrected On-Site**
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. One box freezer has cracked lid on the interior
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On a couple of container, prep reach in cooler
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above pickles, upright cooler in dining area, owner rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
35
Jan 28, 2025
Routine - Food
6 critical violations. 6 major violations. 12 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. Above soda syrup boxes, manager moved them **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in ziplock bag on shelf above onion rings, manager rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sweet potatoes fries, manager placed them in reach 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. Both sides of the splitter, faucet by storage shelf
29-34-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, manager diluted it to 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-18-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then grabbed bread, explained to him and he washed hands, discarded bread **Corrected On-Site**
12A-12-4
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 here couldn't find certificate, more than 2 months here
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic a couple of days ago, manager dated marked it **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In triple sink
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and sandwich press **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked lamb and ground beef if requested, printed and posted it **Corrected On-Site**
02B-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. One family member helping, he removed himself from kitchen, also new employee and one that couldn't find her certificate **Corrected On-Site** **Repeat Violation**
11-26-1
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 on prep table, manager discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and personal bag above soda syrup box, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Pulling pork, removed himself from kitchen **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. One door for prep cooler not properly closing **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked containers for croutons, discarded by manager **Corrected On-Site**
14-38-4
Basic - Ice scoop handle in contact with ice. Ice machine. Employee moved it **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box with plastic ware on floor, front counter
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above rice, manager rearranged cooler at dining area **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On Oreo table, manager discarded it **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder in storage shelf, flour per managed, labeled **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In storage area **Repeat Violation**
51-11-4
12
Jul 10, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
22
Jan 25, 2024
Routine - Food
6 critical violations. 5 major violations. 12 minor violations.
View 23 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 tomato for salad, she put on gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
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. Employee used bathroom and came back to wash dishes and then grabbed clean dishes too, explained to him and he washed hands **Corrected On-Site**
12A-11-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in back area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above hot dogs and tofu, employee rearranged reach in cooler by fryer, raw chicken on shelf above pickles, in back cooler, raw shelled eggs above cooked beef in cooler at dining area, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, glass cooler, employee rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f nuggets in double pan, prep cooler, employee moved it to reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket, little one
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher with water, she stopped **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburgers and steaks per cook, but the mgr stated it should be all medium well but they cannot tell me what's the temperature when the cook them like that, mgr wrote and posted it **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked garlic two days ago, employee write date on **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine by triple sink **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box above soda syrup on rack
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and by box freezer in back area **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. A couple in kitchen **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on some tiles in kitchen
36-32-5
Basic - Dead roaches on premises. By ice machine, cleaned up
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee making sandwiches
12B-09-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Gasket in glass door cooler **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Hole by side door to bathroom **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting cabbage, explained to mgr
08B-39-4
14
Aug 24, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
8 critical violations. 7 major violations. 14 minor violations.
View 29 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then getting dishes from sanitizer, I explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
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. Cutting tomatoes for salad, he got gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked chicken in prep reach in cooler, mgr rearranged **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor by entrance to kitchen, 2 more rodent dropping on floor in storage area, employee cleaned them up **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauerkraut
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f sauerkraut, non sabrets, in upright cooler, overnight, mgr discarded it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink, cook line area and on green hose side of splitter, faucet by ice machine
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in triple sink, very dark blue, mgr diluted it to 100 ppm **Corrected On-Site**
41-27-4
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. Hot dogs opened at 11 am yesterday
02C-03-5
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All wet
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. Two new employees
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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 some foods, falafel, steaks, and chicken, gave paperwork
03G-50-1
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. One cook here for 4 months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser per employee, front counter, she wrote name on **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line and hand sink by triple sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart on cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright by rear door
14-33-4
Basic - Single-service articles improperly stored. To go trays for catering on top shelf not inverted
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Falafel on cart, mgr placed it in cooler **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in cook line area
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. By water heater **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. A few in kitchen **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of them on prep tables, employee removed them **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No cooks
13-04-4
Basic - Equipment in poor repair. Gasket in true cooler kitchen **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Oil jug in back storage, mgr placed it on shelf **Corrected On-Site**
08B-47-4
Basic - Hole in or other damage to wall. By upright cooler in storage area
36-24-5
7
Jun 6, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
58
Jun 5, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023
50-17-3
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on lid of rice container 3 rodent droppings on lids of seasoning 1 rodent dropping on container of flour Stored on shelf across from ice machine. Employee started to clean and sanitize the area **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (49F - Cold Holding); roast beef (51F - Cold Holding); slaw (50F - Cold Holding); cut tomato (50F - Cold Holding); cooked beans (49F - Cold Holding); Beef (44F - Cold Holding) food items are stored in flip top reach in cooler near service window. Per manager food items were placed in cooler at 11am. Suggested to manager to move items to the freezer to rapidly cool then place in alternate flip top cooler at other side of cooks line **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kale and beans stored in upright reach in cooler not date marked
02C-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager certification provided at inspection **Warning**
53A-07-6
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 at inspection **Warning**
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Several co2 tanks stored in back of restaurant near white reach in freezer
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Several ceiling tiles missing in entire restaurant **Repeat Violation**
36-36-4
Basic - Equipment in poor repair. Torn gaskets on triple door reach in cooler in dining area
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching Slaw. Employee properly stored spoon during inspection **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach in cooler in back of Restaurant in food storage area
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled White bin with a white powdery substance **Repeat Violation**
02D-01-5
29
Oct 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Gili's Kitchen last inspected?
The most recent health inspection at Gili's Kitchen on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Gili's Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Gili's Kitchen.
How does Gili's Kitchen compare to other restaurants in Jacksonville?
Gili's Kitchen most recently scored 26 out of 100, which is lower than the Jacksonville average of 74.
Has Gili's Kitchen's inspection record improved over time?
Yes. Recent inspections at Gili's Kitchen have averaged around five violations per visit, down from roughly 20 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gili's Kitchen 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 Gili's Kitchen inspected?
Based on the inspection history on file, Gili's Kitchen is inspected around four times per year on average.
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