Indulgence Southern Bistro
Last inspected: Jan 28, 2026
100
Score
Across the available record, Indulgence Southern Bistro has 22 inspections on file, the first dated 2022. The most recent visit was on Jan 28, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited eight times.
Indulgence Southern Bistro's latest score of 100 sits above the Jacksonville average of 74. Nothing in the record is alarming, but there's room to improve.
22
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
No violations found.
100
Nov 12, 2025
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
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 smoked sausage in open bag on top of box with raw fish in box freezer
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129f grits, on warmer, made today, manager turned up warmer and placed lid on grits,
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep cooler, manager moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, cook line, test strip turned almost black then little white, explained to manager, he diluted it to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked bacon, manager rearranged upright cooler **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink after sweeping and grabbing clean lid for grits on warmer, explained to him and he washed hands in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease build up
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at prep room **Repeat Violation**
31B-02-4
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. One employee here for almost 3 months states hers expired and it's at her other job, couldn't get a picture to see when it expired and one other employee since September, she is not here, both servers, Aiyana and Dee **Warning**
53B-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. For new server that started today, Charles **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at prep room **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish inside ice machine on tube and sides **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom by kitchen **Repeat Violation**
32-04-4
Basic - Cove molding at floor/wall juncture broken/missing. Pulled off of wall by hand sink in prep room
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above jug with oil in prep room
40-06-5
Basic - Hole in or other damage to wall. Hole on wall above hand sink in prep room **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 water for spatula and grits scoop, explained to manager, he placed it in warmer **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with food build up, also shelf above triple sink with grease build up
23-03-4
Basic - Plumbing system in disrepair. Mop sink missing a leg
29-08-4
16
Sep 25, 2025
Complaint Full
No violations found.
100
Sep 17, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. A couple in prep room **Repeat Violation** **Warning** - From follow-up inspection 2025-07-18: Same **Time Extended** - From follow-up inspection 2025-09-17: One ceiling tile has been placed by its missing 2 more, he has them on floor **Time Extended**
36-36-4
95
Sep 5, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant **Warning** - From follow-up inspection 2025-09-05: Will move all food and to go containers to restaurant in a couple of days because he needs help **Time Extended**
51-16-7
90
Sep 4, 2025
Complaint Partial
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on floor and shelf by cook line, 1 drooping on floor by co tank at bar **Warning**
35A-04-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant **Warning**
51-16-7
Basic - Floor soiled/has accumulation of debris. Along wall under prep table in prep area **Warning**
36-73-4
74
Jul 18, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. A couple in prep room **Repeat Violation** **Warning** - From follow-up inspection 2025-07-18: Same **Time Extended**
36-36-4
95
Jul 17, 2025
Complaint Full
5 critical violations. 5 major violations. 19 minor violations.
View 29 violations
High Priority - Live, small flying insects found. One by curtains, entrance to kitchen
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in bar triple sink, employee added only one table for 3 gallon, employee added 4 more tablets, 200 ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese, cut tomatoes on prep table, no time, no procedure, explained time as public health control, employee wrote time **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by containers with food on storage shelf, manager moved it **Corrected On-Site**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw shrimp then changed gloves and grabbed veggies, explained to him and he washed hands, he cooked veggies to 155f **Corrected On-Site**
12A-12-4
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. One new employee/cook **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by at prep room **Repeat Violation**
31B-03-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar **Repeat Violation**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at bar, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen by triple sink and in prep room **Repeat Violation**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, prep area
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to upright cooler and by table next to fryers
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in back
32-04-4
Basic - Ceiling tile missing. A couple in prep room **Repeat Violation** **Warning**
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. A couple of clean containers, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers, employee inverted them **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep room
36-03-4
Basic - Dead roaches on premises. One by hand sink in prep room, cleaned by employee **Corrected On-Site**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting potatoes
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under hand sink at prep room, cleaned by manager **Corrected On-Site**
36-73-4
Basic - Food storage container/container lid cracked or broken. Container for cut lettuce **Repeat Violation**
14-38-4
Basic - Food stored on floor. Cooking oil, employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Above hand sink in prep room
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115f water for cooking utensils at cook line **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter,also handles on hand sink at bar **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container on storage shelf, manager inverted them **Corrected On-Site**
25-06-4
11
Feb 14, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 13, 2025
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Dishmachine quaternary ammonium 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 ppm, almost empty jug, not dispensing, explained to him
22-47-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler **Repeat Violation** **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink at bar, test strip turned blackish, employee diluted it to 100 ppm, **Corrected On-Site**
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in prep room, employee placed some **Corrected On-Site** **Repeat Violation**
31B-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. None for all new employees **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at prep area **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by bar, per employee **Repeat Violation**
41-17-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand sink at bar, explained to her **Repeat Violation**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom **Repeat Violation**
32-04-4
Basic - Ceiling tile missing. By prep area
36-36-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with utensils and miscellaneous, by cook line
24-06-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee **Repeat Violation**
16-13-5
Basic - Floor area(s) covered with standing water. By triple sink **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Container cracked for salmon mix **Repeat Violation**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water for cooking utensils **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in prep area and hood filters, interior of cooler not in use,
23-03-4
21
Nov 21, 2024
Complaint Partial
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
86
Oct 4, 2024
Complaint Partial
No violations found.
100
Sep 10, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-10: 47f sausage, fries, in upright freezer at 52f, used as cooler, 60f sausage, raw shrimp, in prep cooler at 56f, ambient air reading 39f, 60f cheese, sausage by cook line, no time or procedure, all less than 4 hrs, wrote times on **Admin Complaint**
03A-02-5
86
Sep 5, 2024
Routine - Food
4 critical violations. 7 major violations. 11 minor violations.
View 22 violations
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, employee rearranged one door cooler by cook line **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above mashed potatoes, upright cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple wok at bar manager placed 2 tablets in 4 4 gallons, explained to him
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink at cook line, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, manager placed one roll by cook line **Corrected On-Site** **Repeat Violation**
31B-02-4
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. 2 servers here for more than 2 months **Warning**
53B-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. For one new employee **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in prep room **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar, all purpose cleaner per manager
41-17-4
Basic - Food stored on floor. Cooking oil, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell papers on shelf above cheese, upright cooler
08B-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for utensils at cook line, employee placed it on stove, got to 165f, also by warmer 97f water with utensils **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door cooler by cook line
05-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom **Repeat Violation**
32-04-4
Basic - Ceiling tile missing. A couple in kitchen **Repeat Violation**
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep area
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee and he placed it correctly **Corrected On-Site**
16-13-5
Basic - Food storage container/container lid cracked or broken. Cracked container for cut tomatoes, by cook line
14-38-4
16
Jul 2, 2024
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall **Warning** - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron **Admin Complaint** - From follow-up inspection 2024-07-02: 1 live roach on wall near hand wash sink behind while pole. Pest control company killed and discarded roach during inspection **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning** - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can **Warning** - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area **Admin Complaint** - From follow-up inspection 2024-07-02: One dead roach on ground between fryer and prep table. Employee cleaned and discarded dead roach. **Time Extended**
35A-03-4
70
Jun 28, 2024
Complaint Partial
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall **Warning** - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning** - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning** - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can **Warning** - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area **Admin Complaint**
35A-03-4
61
Jun 27, 2024
Complaint Partial
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. A few cleaning supplies stored in hand wash sink in back of establishment near triple sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the kitchen area
31B-02-4
Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can **Warning**
35A-03-4
43
Jan 30, 2024
Routine - Food
No violations found.
100
Jan 26, 2024
Routine - Food
5 critical violations. 7 major violations. 13 minor violations.
View 25 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed pasta, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
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 flower and placed it on top of drink liquid, she got gloves **Corrected On-Site** **Warning**
09-01-4
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 in reach in cooler at cook line, raw wings in open container on shelf above raw salmon in upright freezer, employee rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f heavy cream, sausage, cut tomatoes, and butter on table by cook line, 60f milk wash, 70f shredded cheese on table in front prep area, explained time as public health control and he wrote times, emailed procedure **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122-135f meatloaf made yesterday, placed in steamer at 10am, it's 12:05, employee placed it in oven to quickly reheat to 165f **Corrective Action Taken** **Warning**
03E-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line, employee at bar discarded liquid in hand sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot hand sinks in kitchen, employee placed in hand sink by cook line **Corrective Action Taken** **Repeat Violation**
31B-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. One employee since December, she read it **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in offing prep room **Repeat Violation**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating meatloaf
05-10-4
Intermediate - Probe thermometer not within the intended measuring range of use. Only for hot temps, not cold temps
05-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. On flour **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. By hand sink in front prep room
36-36-4
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. Salmon, employee punctured it **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above passing window
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Hole in or other damage to wall. Water damage above warmer, front prep area **Corrected On-Site**
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in front prep room **Repeat Violation**
31B-04-4
Basic - Plumbing system in disrepair. One leg missing on mop sink **Repeat Violation**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler at bar **Repeat Violation**
22-16-4
Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 50f raw fish in triple sink, room temperature, explained to him and he iced them down **Corrective Action Taken**
06-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 40f shrimp, employee placed it in cooler **Corrective Action Taken**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container **Repeat Violation**
02D-01-5
12
Aug 23, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
18
Jun 21, 2023
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023
50-17-3
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 operator vomiting and diarrheal clean up procedures during inspection
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Green bucket stored in hand wash sink in bar area
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in prep area
31B-02-4
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 employee training provided at inspection **Warning**
53B-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. NO proof provided, emailed operator employee reporting form during inspection
11-26-1
Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink in prep area
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Clear solution stored in bar area
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in prep area
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in kitchen area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled White powdery substance stored on bins, employee labeled containers **Corrected On-Site**
02D-01-5
32
Dec 7, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over fully cooked sausage in reach in freezer. Provided employee a safe refrigeration storage form DBPR Form HR 5030-098 during inspection.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Spatula stored on hand wash sink in kitchen area
31A-11-4
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 proof of manager certification provided at inspection **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in kitchen, employee provided paper towels during inspection **Corrected On-Site**
31B-02-4
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 employee training provided at inspection **Warning**
53B-01-5
Basic - Ceiling tile missing. Above hand wash sink in prep area and at entrance to kitchen
36-36-4
Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on equipment door handles
23-24-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in Prep area/food storage area and bar area. Provided a hand wash sign during inspection
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter when not in use
21-12-4
47
Frequently Asked Questions
When was Indulgence Southern Bistro last inspected?
The most recent health inspection at Indulgence Southern Bistro on file is from Jan 28, 2026. The public record contains 22 inspections in total.
What is the most common violation at Indulgence Southern Bistro?
Across the inspection record, “no paper towels” has been cited eight times, more than any other issue at Indulgence Southern Bistro.
How does Indulgence Southern Bistro compare to other restaurants in Jacksonville?
Indulgence Southern Bistro most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Indulgence Southern Bistro's inspection record improved over time?
No. Recent inspections at Indulgence Southern Bistro have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Indulgence Southern Bistro 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 Indulgence Southern Bistro inspected?
Based on the inspection history on file, Indulgence Southern Bistro is inspected around seven times per year on average.
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