Main Kitchen
Last inspected: Nov 14, 2025
50
Score
Main Kitchen has been inspected eight times since 2022. On Nov 14, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
Looking across the full record, “vacuum breaker missing at mop sink faucet” is the recurring theme, flagged two times.
Main Kitchen's latest score of 50 falls below the Jacksonville average of 74. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
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
50
Sep 19, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Nov 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
82
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate some fruit then grabbed clean container, explained to him and he washed hands and placed dish in dish machine again **Corrected On-Site**
12A-05-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On both sides of 2nd splitter **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Red solution by dish machine, labeled cleaner by employee **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On cheese powder for pop corn, employee removed it **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates that might be used for catering, storage area
24-05-4
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting raw meat
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
22-16-4
Basic - Silverware/utensils dried with a towel/cloth. **Corrective Action Taken**
24-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowls and to go trays in storage room not inverted **Repeat Violation**
25-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting steak
13-03-4
45
Nov 17, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On green hose side, mgr placed one **Corrected On-Site**
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by mop sink
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf above clean container, sushi area, mgr moved it **Corrected On-Site**
41-10-4
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. Hummus had wrong date on, employee fixed it **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. Mgr secured them **Corrected On-Site**
51-11-4
Basic - Drain cover(s) missing.
29-18-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, mgr placed one **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, a couple
23-03-4
Basic - Single-service articles improperly stored. To go containers not inverted, sushi area, storage shelf, mgr inverted them **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut lettuce in reach in cooler,
08B-17-4
43
Sep 22, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice made at 9 am and it's 1:38pm, mgr discarded it **Corrective Action Taken**
03F-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above sushi vinegar, upright cooler, employee moved salmon **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mgr wrote one for sushi rice, he had blank copy **Corrected On-Site**
03F-10-5
Basic - Reuse of single-service or single-use articles. Washed mangoes placed in same container that they came dirty in, employee removed them **Corrected On-Site**
25-32-4
Basic - Wood food-contact surface not properly sealed. Bamboo shush rice bowl used for rice
14-06-4
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. Raw salmon, employee punctured them **Corrected On-Site**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi cooler
05-09-4
47
Nov 4, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food items without a hair restraint, employee put on hair restraints during inspection. **Corrected On-Site**
13-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black substance on wall in dish area near hand wash sink
36-27-5
90
Oct 6, 2022
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Frequently Asked Questions
When was Main Kitchen last inspected?
The most recent health inspection at Main Kitchen on file is from Nov 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Main Kitchen?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Main Kitchen.
How does Main Kitchen compare to other restaurants in Jacksonville?
Main Kitchen most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Main Kitchen's inspection record improved over time?
Yes. Recent inspections at Main Kitchen have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Main 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 Main Kitchen inspected?
Based on the inspection history on file, Main Kitchen is inspected around three times per year on average.
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