Juliette's Bistro
Last inspected: Feb 26, 2026
5
Score
Juliette's Bistro appears in inspection records seven times, starting in 2023. Inspectors last stopped by on Feb 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 18 violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 74, which Juliette's Bistro's 5 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
6
Critical latest
6
Major latest
8
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
5
Aug 27, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
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 14, 2025
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 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, walk in cooler **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. 50-58f cream cheese and butter at buffet, no time and no procedure, explained time as public health control, manager wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Bread, open milk, fruits, apples, oatmeal toppings at buffet area, oatmeal and shredded cheese, at buffet,
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink at dish machine
35A-02-6
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. Key lime pie opened a couple of days ago, date marked by manager **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter cook line, container in hand sink, bags in hands at dishwashing area, manager moved them **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated it broke and they ordered a new one, has not arrived
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, manager placed some **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at dish machine, also at hand sink in bar, manager placed some **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep sink
36-34-5
Basic - Food stored on floor. Container with raw fish in walk in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, magnates moved it
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager moved it **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter cook line
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One prep unit at front counter cook line, manager placed one **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler, produce one
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On prep cooler at front counter cook line **Repeat Violation**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet ah hand sink, front counter cook line
29-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. In storage room by beer walk in cooler
51-11-4
18
Aug 16, 2024
Complaint Full
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked bacon, explained to employee, discarded bacon and washed hands **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f liquid eggs silting on ice, front counter cook line, employee pushed into ice, got to 41f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Heavy cream and hummus, opened a couple at days ago
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Rinsed knife in hand sink, front counter cook line
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Mgr stated it broke
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter cook line, employee brought some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Mgr didn't know what it was so she discarded it **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by oven area, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle in hand sink at prep area goes all the way around and no water comes out, maintenance person fix it **Corrected On-Site**
29-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives, employee took them to trip,'em sink to be washed **Corrective Action Taken**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by hand sink at front cook line **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in one walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front cook line, employee started cleaning it **Corrected On-Site** **Repeat Violation**
22-16-4
29
Jan 18, 2024
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 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 placed dirty dishes in dish machine then he changed gloves and grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked wings on cart in walk in cooler, mgr rearrange **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 hamburger on shelf above raw shrimp in upright cooler at cook line **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f goat cheese sitting on ice, employee added more ice, got to 41f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f sauce with dairy, on stove, employee reheated it to 165f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pasta warmer baskets, employee placed it by dish machine to be washed **Corrective Action Taken**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Angelina has a 360 certificate that states principles
53A-01-7
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white on drink in menu, mgr added dots on menus **Corrected On-Site**
02B-04-5
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 - Spray bottle containing toxic substance not labeled. In storage area, mgr discarded it, didn't know what it was **Corrected On-Site**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cook line **Repeat Violation**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Equipment in poor repair. Gasket in upright freezer by cook line
14-11-5
Basic - Bowl or other container with no handle used to dispense food. On bulk sugar, mgr removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. By triple sink **Repeat Violation**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cart, employee pushed it up under table, drink area **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved it from prep table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above microwave, moved by mgr **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for raw shrimp, employee removed it, upright cooler by cook line **Corrected On-Site**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, cook line, employee placed one **Corrected On-Site**
05-09-4
17
Jul 21, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and chicken in open container on shelf above fries un upright freezer by front counter cook line, employee 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. 56f butter on counter, cook line, explained to him and he write time **Corrective Action Taken**
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. Cheesecake opened yesterday at 3:30, it's 4pm, employee write date on **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Several things on hand sink at front counter cook line, hand sink by dish machine, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Tuna is seared in reach in cooler, emailed procedure but they might not do it because the secondary cook has to be fully cooked
03C-94-4
Basic - Bowl or other container with no handle used to dispense food. On ice, mgr removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At server area, employee secured it **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. A couple by triple sink
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hood in back cook line
36-34-5
Basic - Faucet/handle missing at plumbing fixture. Broken handle in hand sink at back prep area
29-09-4
Basic - Floor soiled/has accumulation of debris. At bar under equipment
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spatulas, employee placed it on stove **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in meat walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler at front counter cook line, employee started cleaning them **Corrective Action Taken**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar under counter
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter cook line
29-11-4
29
Jan 20, 2023
Food-Licensing Inspection
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
37
Frequently Asked Questions
When was Juliette's Bistro last inspected?
The most recent health inspection at Juliette's Bistro on file is from Feb 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Juliette's Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Juliette's Bistro.
How does Juliette's Bistro compare to other restaurants in Jacksonville?
Juliette's Bistro most recently scored 5 out of 100, which is lower than the Jacksonville average of 74.
Has Juliette's Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Juliette's Bistro have averaged around 18 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Juliette's Bistro 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 Juliette's Bistro inspected?
Based on the inspection history on file, Juliette's Bistro is inspected around two times per year on average.
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