Restaurant Orsay
Last inspected: Jan 7, 2026
52
Score
Restaurant Orsay appears in inspection records 13 times, starting in 2022. Restaurant Orsay was last inspected on Jan 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited eight times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The pattern in the record is worth a careful look.
13
Inspections
0
Critical latest
4
Major latest
5
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not dated with last date served.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Soda nozzle on soda gun in bar area is soiled.
22-02-4
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. HACCP plan submitted with Denied status. Administrative complaint recommended from previous callback inspection. Establishment currently vacuum sealing lobster and cooked beef.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange solution in server area.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles dusty in kitchen area.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items with facial hair.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean clear cups stacked on shelf in ware washing area.
24-08-4
Basic - Food stored on floor. Cases of food stored on floor in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers dusty in walk in cooler. Dust on electrical panel and backside of dessert cooler.
23-03-4
52
Dec 3, 2025
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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. **Warning** - From follow-up inspection 2025-10-22: Verified online DBPR intranet Restaurant Orsay was denied. Per manager they are working with Tallahassee to make some corrections to their HACCP plan so they can be approved. **Time Extended** - From follow-up inspection 2025-12-03: Per manager they are still waiting to hear from Tallahassee on a few items on their HACCP plan. Please time extend. **Time Extended**
03G-50-1
90
Oct 22, 2025
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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. **Warning** - From follow-up inspection 2025-10-22: Verified online DBPR intranet Restaurant Orsay was denied. Per manager they are working with Tallahassee to make some corrections to their HACCP plan so they can be approved. **Time Extended**
03G-50-1
90
Aug 19, 2025
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects found. One flying insect in kitchen area.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles soiled in bar area are soiled with a mold like substance.
22-02-4
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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Orange chemical spray bottle unlabeled hanging over mop sink.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in kitchen area.
36-34-5
Basic - Food storage container/container lid cracked or broken. Cracked lid on desserts in reach in cooler.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on milk cooler in beverage prep area, manager cleaned gasket during inspection **Corrected On-Site**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled under waste washing area.
36-27-5
52
Apr 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Oyster rocker fella stored on cloth dinner napkins
14-86-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags are not marked with last date served
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board and blue cutting board
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid of ice machine is soiled with a black mold like substance
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored next to dry seasonings, back pack on prep table, manager moved both personal items **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar area reach in cooler is soiled at bottom of unit
22-16-4
Basic - Food storage container/container lid cracked or broken. Broken clear food storage container open ware washing area
14-38-4
58
Feb 13, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towels used as a food contact surface for scallops **Repeat Violation**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil debris Soda nozzle in bar area **Repeat Violation**
22-02-4
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. Establishment is vacuum sealing meats without an approved HACCP **Warning**
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen area are dusty **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching Flour, manager properly stored scoop **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler
23-03-4
58
Apr 10, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 29, 2024
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 cooks and cool meat products shrimp, beef, lamb, duck and chicken. **Warning** - From follow-up inspection 2024-02-29: Establishment is currently still vacuum sealing meats. Per employee they are working on submitting paperwork **Time Extended**
03G-50-1
90
Dec 19, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in bar area
35A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not maintained in chronological order with last date served.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris, employee cleaned can opener. Multiple stained Cutting boards Drink nozzle soiled in bar area **Corrective Action Taken**
22-02-4
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. Establishment cooks and cool meat products shrimp, beef, lamb, duck and chicken. **Warning**
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in kitchen area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing potatoes
13-03-4
Basic - Food storage container/container lid cracked or broken. Multiple cracked food storage containers
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system **Repeat Violation**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer/cooler fan covers are dusty, gaskets soiled on walk in cooler door **Repeat Violation**
23-03-4
47
May 22, 2023
Routine - Food
No violations found.
100
May 16, 2023
Routine - Food
4 critical violations. 7 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops on shelf above cooked shrimp in upright cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46-50f can peas, cooked lobster, less than 4 hrs, relocated, 46-48f, cheese, cooked mushrooms, cooked garlic, sour cream, mgr wrote time, less than 4hrs, prep unit by flat grill, 45f cheeses in prep unit by fryers **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs on prep cooler by cook line, employee moved them to another cooler, less tap ham 4 hrs **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Displayed food not properly protected from contamination. Employee making juice in front of customers, employee moved **Corrected On-Site**
08B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in it, little bar, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. ROP machine, several foods
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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 it **Corrected On-Site**
11-27-4
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. For new employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Key lime pie, cook wrote date on **Corrected On-Site**
02C-08-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean utensils stored between equipment and wall. Lids and knives, between table and wall, employee removed them **Corrected On-Site**
24-14-4
Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food
13-04-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in between them
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Broiler
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ice machine room
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line, shelf under broiler, cook line, shelves above prep sink, **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee discarded it **Corrected On-Site**
21-08-4
17
Nov 9, 2022
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above butter, raw mussels on shelf above cooked lobster, upright cooler by triple sink, employee rearranged **Corrected On-Site**
08A-05-6
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 loading dirty dishes into machine and then she got the clean dishes, explained to her and she washed hands **Corrected On-Site**
12A-13-4
High Priority - Dishmachine chlorine 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 chl in dish machine at back bar,
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto, some labeled 10/29 and some 11/2, mgr discarded them **Corrected On-Site**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck in sealed bag in same container with raw fish and whole muscle steak in reach in cooler, mgr rearranged **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 65f cooked fish on rack in kitchen, both temperatures 65f, employee placed them in cooler, room temperature is 65f **Corrective Action Taken**
03D-15-4
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/. Michael here for 2 months
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in up handsink at back barb
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
05-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep station, employee discarded them **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Old labels stuck to food containers after cleaning. In container, walk in cooler, mgr put new label and removed old one **Corrected On-Site**
16-46-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line, mgr changed solution **Corrected On-Site**
21-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cooked shrimp, reach in cooler by cook line, mgr rearranged **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep table by triple sink, mgr discarded them **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by triple sink, shelf above stoves **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in ice machine room **Repeat Violation**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Raw oyster cooler at bar
05-09-4
Basic - Light shield damaged/in disrepair. Cracked by triple sink
38-01-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them **Corrected On-Site**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use ice scoop stored on soiled surface between uses. In ice machine room, employee placed them by triple sink **Corrective Action Taken** **Repeat Violation**
10-12-5
16
Frequently Asked Questions
When was Restaurant Orsay last inspected?
The most recent health inspection at Restaurant Orsay on file is from Jan 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Restaurant Orsay?
Across the inspection record, “operator is doing a special process” has been cited eight times, more than any other issue at Restaurant Orsay.
How does Restaurant Orsay compare to other restaurants in Jacksonville?
Restaurant Orsay most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Restaurant Orsay's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurant Orsay have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Restaurant Orsay 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 Restaurant Orsay inspected?
Based on the inspection history on file, Restaurant Orsay is inspected around four times per year on average.
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