Mossfire Grill
Last inspected: Sep 10, 2025
39
Score
Mossfire Grill appears in inspection records nine times, starting in 2022. On Sep 10, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly six violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Sep 10, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Apr 30, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets and dish soap stored in hand sink near triple sink
31A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few certificates are photo copies
53B-09-4
Basic - Food stored on floor. Open case of canned food stored on floor under oven
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled with food debris **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blades are dusty in ware washing area Reach in freezer gaskets are soiled **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Wooden pole at end of triple sink
36-50-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee with facial hair preparing food items **Repeat Violation**
13-04-4
Basic - Floor tiles missing and/or in disrepair. In prep area near flip top cooler
36-17-5
52
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
May 9, 2024
Complaint Full
No violations found.
100
May 3, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Two bottles of medicine stored on counter where tea brewer machine is stored.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored with corn in reach in freezer
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (59F - Cold Holding); steak (59-60F - Cold Holding); chicken (57F - Cold Holding); cheese (60F - Cold Holding); slaw (47F - Cold Holding); cut lettuce (58F - Cold Holding); hamburger Patties (56F - Cold Holding); Fish (56F - Cold Holding); meat loaf (59F - Cold Holding) food items are held in a flip top cooler across from cooking equipment. cheesecake (49F - Cold Holding) held in dessert cooler near counter Per manager all food items were stored in the cooler from previous day except fish. Fish is brought from walk in cooler daily. Fish was refilled after lunch peak hour.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (59F - Cold Holding); steak (59-60F - Cold Holding); chicken (57F - Cold Holding); cheese (60F - Cold Holding); slaw (47F - Cold Holding); cut lettuce (58F - Cold Holding); hamburger Patties (56F - Cold Holding); Fish (56F - Cold Holding); meat loaf (59F - Cold Holding) food items are held in a flip top cooler across from cooking equipment. cheesecake (49F - Cold Holding) held in dessert cooler near counter Per manager all food items were stored in the cooler from previous day except fish. Fish is brought from walk in cooler daily. Fish was refilled after lunch peak hour. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of microwave
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing and server area **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table where salsa is stored, employee beverage on shelf near walk in cooler. Employee moved beverages **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Several cracked or broken floor tiles **Repeat Violation**
36-17-5
41
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in Prep area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Can opener blade Stained Cutting boards on cooks line **Repeat Violation**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and server area near ice machine **Repeat Violation**
36-37-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items in kitchen area
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles on cooks line **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on double door cooler gasket located across from triple sink
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall Behind dish machine
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use
21-12-4
55
Sep 5, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
58
Feb 8, 2023
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 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 drank tromp open cup and then grabbed plate with food, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon if requested, she called provider and got a letter **Corrected On-Site**
01D-01-5
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 triple sink at bar, employee only placed one tablet and it should be at least 4 per amount of water, employee placed 3 more **Corrective Action Taken**
22-43-4
High Priority - Raw shell eggs cooked for hot holding not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. 135f crab cake that has raw shelled egg in mix, employee cooked it longer to 155f **Corrected On-Site**
03C-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. , 47-50f pico de Gallo on double pan in prep cooler, mgr rearranged **Corrective Action Taken**
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. Emailed
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. She started on January 1st
53A-04-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by ice bin at bar, mgr placed some **Corrected On-Site**
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. Emailed
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage above soda machine
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to utensils at front counter, mgr moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on **Repeat Violation**
13-04-4
Basic - Floor soiled/has accumulation of debris. By fryer and under cooking equipment, also by cooler across from fryer
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked lid cheese, employee removed it **Corrected On-Site**
14-38-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep cooler by grill
14-33-4
Basic - Single-service articles improperly stored. Boxes with napkins and to go containers on floor, upstairs storage
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryer
36-27-5
Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty by ice machine in storage area upstairs, mgr took it put to dish machine to be washed **Corrective Action Taken**
10-12-5
17
Aug 19, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With big pots, handsink by triple sink, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping water in handsink at cook line, explained to him and he stopped **Corrected On-Site**
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kristen Cavins took test on 7/5//17
53A-03-7
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for chips on floor, cook line, employee took it to triple sink
24-26-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got hat **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment and in walk in cooler
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, mgr changed it **Corrected On-Site**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At bar cooler, who popped cream in it
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer by water heater and in upright freezer, by triple sink
23-03-4
Basic - Outer openings not protected with self-closing doors. Side door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door prep cooler **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Boxes with straws in upstairs storage
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 1 door prep up unit, cook line **Repeat Violation**
36-27-5
33
Frequently Asked Questions
When was Mossfire Grill last inspected?
The most recent health inspection at Mossfire Grill on file is from Sep 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Mossfire Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Mossfire Grill.
How does Mossfire Grill compare to other restaurants in Jacksonville?
Mossfire Grill most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Mossfire Grill's inspection record improved over time?
No. Recent inspections at Mossfire Grill have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Mossfire Grill 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 Mossfire Grill inspected?
Based on the inspection history on file, Mossfire Grill is inspected around three times per year on average.
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