Hoptinger 5 Points
Last inspected: Apr 8, 2026
82
Score
Inspectors have visited Hoptinger 5 Points 14 times, with records going back to 2022. The most recent visit was on Apr 8, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“In-use knife/knives stored in cracks between pieces” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Jacksonville sits at 74, putting Hoptinger 5 Points on the better side of that line. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in ware washing area.
36-34-5
Basic - Equipment in poor repair. Torn gaskets on cooler drawers.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Flip top cooler and prep table, employee moved knife. **Corrected On-Site**
10-17-4
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 scoop touching Macaroni and cheese. Employee removed scoop. **Corrected On-Site**
10-06-5
82
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Sep 4, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
58
Apr 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to line the raw shell egg basket in cooler drawer
14-86-1
High Priority - Toxic substance/chemical improperly stored. Three chemical spray bottles stored on shelf with clean dishes, manager moved spray bottles **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained wooden finish cutting board in bar area
22-02-4
Basic - Ice scoop handle in contact with ice. Handle of ice scoop touching ice in bar area, employee properly stored ice scoop **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
22-20-5
Basic - Equipment in poor repair. Torn gasket on cooler drawer
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between two prep tables, manager properly stored knives **Corrected On-Site**
10-17-4
55
Aug 29, 2024
Complaint Full
No violations found.
100
Aug 20, 2024
Complaint Full
3 critical violations. 4 major violations. 16 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies at bar by kitchen, talked to Robert **Admin Complaint**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked mushrooms dated 8-18 to 8-25, explained to manager
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f raw shrimp, above fill line in prep cooler, employee iced it down and got to 41f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar by kitchen and knives in hand sink at 3rd floor triple sink room
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 2nd floor bar and in little triple sink room at 3rd floor, at server station
31B-02-4
Intermediate - No soap provided at handwash sink. At 2nd floor bar and in little triple sink room at 3rd floor
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. On salsa in prep cooler,
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler
51-11-4
Basic - Clean linens stored on floor. In bag at bar by kitchen, employee moved them **Corrected On-Site**
21-17-4
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 can at bar above customers drinks, employee removed it **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks cooking
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Food stored on floor. Box with whipping cream, walk in cooler, employee moved them to shelf **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. By ice machine, employee took it to dish machine to be washed **Corrective Action Taken**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area, removed by manager **Corrected On-Site** **Repeat Violation**
10-17-4
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, manager rearranged **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At 2nd floor bar and in little triple sink room at 3rd floor **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut cucumber without washing, explained to him
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above milk and dairy in walk in cooler
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, made new solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. White powder in container at bar, labeled sugar **Corrected On-Site**
02D-01-5
19
Jun 21, 2024
Complaint Partial
No violations found.
100
May 29, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Oct 31, 2023
Complaint Partial
No violations found.
100
Oct 18, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 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. Dishwasher (Chlorine 0ppm) do not use dish machine to sanitize dishes until repairs are made. Use the triple sink until dish machine is working properly
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects in downstairs bar area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp stored over cheese, manager properly stored food items **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy whipping cream (51F - Cold Holding) stored in cooler in bar area on second floor from previous day **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (51F - Cold Holding) stored in cooler in bar area on second floor from previous day.
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 procedures provided, emailed manager vomiting and diarrheal clean up procedures
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on chicken prep cooler on cooks line **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in the walk in cooler
22-31-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employee training certificates are expired
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured upstairs near walk in cooler. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is dusty in ware washing area, manager cleaned vent during inspection **Corrected On-Site** **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored 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. Employee preparing food items with out hair restraints
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelves in ware washing area
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In server area at end of bar
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor in downstairs bar area, employee properly stored sanitizing solution **Corrected On-Site**
21-38-4
22
Mar 31, 2023
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Displayed food not properly protected from contamination. At bar, washed lemon and cut fruit, mgr moved the **Corrected On-Site**
08B-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f sausage in warmer outside of liquid, cooked earlier, employee reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer above sugar at bar, mgr moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 131f cauliflower and 131f chili in the middle, placed them at 8:30am and it is 11:30, employee discarded them **Corrective Action Taken**
03E-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee in training to be a mgr didn't know minimum reheating temps
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two ice machines in 3rd floor **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 4 employees touching food, mgr showed up **Corrected On-Site**
53A-05-6
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 mgrs, less than 3 weeks
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, at bar, employee wrote name on **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler on 2nd floor
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
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. Raw salmon, employee punctured them **Corrective Action Taken**
06-09-1
Basic - Food storage container/container lid cracked or broken. Container for cut cabbage in prep unit **Repeat Violation**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee took it to triple sink, **Corrected On-Site**
10-17-4
Basic - No copy of latest inspection report available. General mgr emailed it **Corrected On-Site**
51-18-6
Basic - Utensils in poor condition. Spatula in prep area
14-12-4
Basic - Wood non food-contact surface not properly sealed. Shelf by upright cooler, cook line area and above prep area
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container, white powdery in back prep area, mgr labeled it, **Corrected On-Site**
02D-01-5
17
Oct 25, 2022
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Wiping Cloths Properly Used and Stored
FL-41
16
Frequently Asked Questions
When was Hoptinger 5 Points last inspected?
The most recent health inspection at Hoptinger 5 Points on file is from Apr 8, 2026. The public record contains 14 inspections in total.
What is the most common violation at Hoptinger 5 Points?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited four times, more than any other issue at Hoptinger 5 Points.
How does Hoptinger 5 Points compare to other restaurants in Jacksonville?
Hoptinger 5 Points most recently scored 82 out of 100, which is higher than the Jacksonville average of 74.
Has Hoptinger 5 Points' inspection record improved over time?
Results have been roughly steady. Inspections at Hoptinger 5 Points have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hoptinger 5 Points 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 Hoptinger 5 Points inspected?
Based on the inspection history on file, Hoptinger 5 Points is inspected around four times per year on average.
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