Ida Claire
Last inspected: Mar 10, 2026
90
Score
Ida Claire appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment doing special process of Sous vide without and approved HACCP. Paperwork has been submitted and received but not yet approved. **Repeat Violation** - From follow-up inspection 2026-03-10: At callback discussed with operator to adjust hack to Florida food code vs Texas food code and resubmit. Emailed operator updated ROP forms. **Time Extended**
03G-50-1
90
Jan 5, 2026
Complaint Full
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (47F - Cold Holding) in reach-in cooler drawer below grill. Operator stated drawer was opened a lot during lunch. Operator placed pan of ice above goat cheese to chill. Retemped at end of inspection at 45F. Also, cooked chicken (46F-52F - Cold Holding) in reach-in cooler drawer across from grill. Operator removed chicken and placed in walk-in-cooler to chill. Retemped at end of inspection and temperature dropped a few degrees. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves and then adjusting his headphone equipment, then head to bar to make beverage without removing gloves and washing hands. Operator discussed handwashing procedures with employee. Employee removed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-09-4
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. Observed container of milk in server cooler opened more than 24 hours not date marked. Also, container of liquid pasteurized eggs in walk-in-cooler opened on Sunday not date marked. Operator date marked both milk and liquid eggs. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed package of Sous vide chicken without label on packaging. Operator stated chicken is Sous vide'd every 4 days. Operator labeled chicken. **Corrected On-Site**
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from wood fire grill and a portable cutting board at end of cook line soiled/ stained. Operator showed new cutting boards that are waiting to get installed once a hole is drilled in board to connect to cooler. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near waffle bakers. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
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. Observed establishment doing special process of Sous vide without and approved HACCP. Paperwork has been submitted and received but not yet approved. **Repeat Violation**
03G-50-1
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink near bakery area leaking.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled with black marks.
22-20-5
Basic - Equipment in poor repair. Observed gasket torn on reach-in cooler drawer on cook line with French fries across from waffle bakers.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters in hood above grill soiled.
23-03-4
37
Oct 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Establishment currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit. **Warning** - From follow-up inspection 2025-10-14: At callback no raw meats vacuumed packaged. Chef stated that was done in error. They currently soup vide Pork chops and pastrami meat and the paperwork has been received by the division. **Time Extended**
03G-50-1
90
Aug 12, 2025
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce, house made whipped cream, blanched potatoes (45F-47F - Cold Holding) in reach-in cooler drawers across from hand wash sink on cook line. Operator stated items were placed in cooler earlier today. Operator removed TCS foods from drawers and placed in walk-in cooler to chill. Retemped items at end of inspection at 42F-43F. **Corrected On-Site**
03A-02-5
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. Container of milk in front service station, container of half and half and container of heavy whipping cream in bar area all opened on Sunday not date marked. Operator dated marked all three containers. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Ice deflector plate in large ice machine on right soiled. Also, vegetable wedger near prep sink soiled. Also, multiple cutting boards at reach-in coolers and portable cutting boards on clean storage shelf in ware washing area soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink in ware washing area to empty bottles of liquid. Discussed with operator
31A-11-4
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. Establishment currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottles containing toxic substance stored in bar area. Operator labeled spray bottles of cleaners. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of waffle bakers on cook line and on clean storage shelf soiled/ has accumulation of debris.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense vegetables in top of flip top reach-in cooler. Operator removed cup **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in ware washing area unable to properly air dry
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under equipment on cook line soiled/ accumulation of debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of multiple ovens on cook line and prep area has accumulation of debris.
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in men's restroom.
36-64-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of Sanitizer stored on floor in bar area. Operator placed a second bucket under sanitizer. **Corrected On-Site**
21-44-1
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. Reach-in cooler drawers across from hand wash sink on cook line unable to maintain temperature of 41F and below. Ambient temperature 55F. Observed standing water on bottom. Operator removed TCS foods from drawers and stated he will call to have drawers serviced. **Corrective Action Taken**
14-74-7
35
Dec 2, 2024
Complaint Full
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
90
Nov 19, 2024
Complaint Partial
No violations found.
100
Nov 7, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. **Warning** - From follow-up inspection 2024-11-07: Time extend to next inspection. Person in charge states has submitted application. **Time Extended**
03G-50-1
90
Oct 28, 2024
Food-Licensing Inspection
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. One can of hoisin sauce with dent along seam.
01B-01-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license due to on warning for Haccp Plan. **Warning**
50-08-7
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter.
29-42-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dishmachine is high temp, person in charge unable to provide way to test.
16-62-1
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. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. **Warning**
03G-50-1
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in bar area. Person in charge states due to leak in reach in cooler. Person in charge states has call in for repair.
36-22-4
50
Oct 3, 2023
Routine - Food
No violations found.
100
Feb 21, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods in walk-in cooler. Chef removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed prepared soups placed in walk-in cooler to cool at 11am at 80F. Chef removed all soups prepared at 11am to quick cool in ice bath. Observed soups at 69F after ice bath and steady dropping temperature. **Corrective Action Taken**
03D-01-5
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. Observed establishment to not have written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
11-27-4
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. Observed multiple employees to not have food safety training certificates. Chef stated that certificates have not been printed.
53B-13-5
Basic - Food stored on floor. Observed pan of food stored on floor in walk-in cooler. Chef had employee store the pans properly on shelf. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers being held on shelf after cleaning.
16-46-4
Basic - Cloth used as a food-contact surface. Observed soiled wiping cloth stored under clean containers on drying rack. Chef removed and stored properly. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee candies stored on shelf in ware washing area. Observed multiple employee drinks stored throughout kitchen on clean prep tables. Chef removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining at bottom of exit back door.
35B-01-4
47
Oct 28, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad on flip top cooler located at entrance of cook line to be at 48F-49F. See stop sale Chef stated was placed on line at 10am. Observed Fresh made garlic butter at 49F. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham and bacon sandwiches at 49.9F. Chef stated the sandwiches were made yesterday. See stop sale. Observed chicken salad on flip top cooler located at entrance of cook line to be at 48F-49F. See stop sale Chef stated was placed on line at 10am. Observed Fresh made garlic butter at 49F. See stop sale Observed multiple TCS foods on flip to coolers at 48F - 49.9F. Chef stated some items placed at 11:00-11:30. Employee placed iced bath on TCS foods. Ambient temperature of cooler at entrance of cook line 47.7F, Ambient temperature of cooler across from grill at 49.9F. **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over TCS food in bar area. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle without label stored on dish machine.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket to be soiled. Observed beer cooler door gasket to be soiled. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes wet nesting on clean drying rack located near ware washing area.
24-08-4
52
Frequently Asked Questions
When was Ida Claire last inspected?
The most recent health inspection at Ida Claire on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ida Claire?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Ida Claire.
How does Ida Claire compare to other restaurants in Jacksonville?
Ida Claire most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Ida Claire's inspection record improved over time?
Results have been roughly steady. Inspections at Ida Claire have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ida Claire 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 Ida Claire inspected?
Based on the inspection history on file, Ida Claire is inspected around three times per year on average.
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