Sierra Grille
Last inspected: Jan 26, 2026
67
Score
Going back to 2022, Sierra Grille has nine inspections in the public record. The most recent visit was on Jan 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited three times.
The city-wide average sits at 73, which Sierra Grille's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Aug 1, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
50
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler proportioned Guacamole with tomatoes (50F - Cold Holding); Sour cream (50F - Cold Holding). Employee removed and placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed House made ranch , Monterey Jack and Blended cheese and pico on cook line held on time control without a time mark. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Container of medicine improperly stored. Observed cold/flu medication stored on dry food storage rack. Manager removed and stored properly. **Corrected On-Site**
41-07-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee required training expired 2024.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle containing vegetable oil without label. Manager placed label on bottle. **Corrective Action Taken**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup used to dispense salsa on cook line. Employee removed cup from salsa. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dry food rack. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
45
Aug 6, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Raw Shrimp (46F - Cold Holding); (45F - Cold Holding); Raw chicken (45F - Cold Holding); Pico (45F - Cold Holding). Cooler has an ambient temperature of 44.6F. Manager stated multiple deliveries, one during inspection, also cooler was in defrost mode. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pico on cook line being held on time control without time mark. Employee placed time mark on pico. **Corrected On-Site**
03F-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line touch face with gloved hands and proceeded to engage in food preparation. Inspector was able to intervene and talked to employee regarding hand washing. Employee removed gloves and washed hands properly. **Corrected On-Site**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near ware washing area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp in flip top cooler on cook line over jalapeños peppers. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups used to dispense foods on flip top cooler. Manager removed soufflé cups from food items on cook line. **Corrected On-Site**
14-01-5
45
Mar 20, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 25, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station located in dining area soiled around nozzles of unit. Observed cutting boards on cook line stained. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing toxic substance not labeled. Manager placed label on spray bottle.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near chute of unit.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent in disrepair in kitchen. Observed ceiling vents soiled throughout kitchen.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Manager removed and stored properly.
12B-07-4
70
Feb 24, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook moving a trash can and then grabbing cleaned utensils on cook line. After reviewing with cook he washed his hands and put utensil in dishmachine **Corrective Action Taken**
12A-29-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. House made pico and and ranch dressing at room temperature held under time control not time marked on cook line. Chef stated food was taking at of the cooler at noon and that he forgot to write the time on the food. Chef put a time mark on the food. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (127F); grilled vegetables (101F) in secondary steam table. Chef stated food was cooked less then an hour ago and placed in steam table to hold hot. Chef reheated food to 170-171F. **Corrected On-Site**
03B-01-6
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. Establishment does not have a written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line stained.
22-02-4
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. Manager did not provided knowledge of employee reporting agreement. Reviewed with manager and emailed him employee reporting agreement form. **Corrective Action Taken**
11-26-1
47
Oct 28, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade spray bottle used for cooking oil. Chef moved cooking oil to food grade container **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Frequently Asked Questions
When was Sierra Grille last inspected?
The most recent health inspection at Sierra Grille on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Sierra Grille?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Sierra Grille.
How does Sierra Grille compare to other restaurants in Jacksonville Beach?
Sierra Grille most recently scored 67 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Sierra Grille's inspection record improved over time?
No. Recent inspections at Sierra Grille have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sierra Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sierra Grille inspected?
Based on the inspection history on file, Sierra Grille is inspected around three times per year on average.
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