Terry's Grill
Last inspected: Apr 9, 2026
100
Score
The health department has logged 14 inspections at Terry's Grill, the earliest from 2022. The most recent visit was on Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “unsealed concrete floor in food preparation” is the issue that surfaces most often, recorded six times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
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. At cook line; shell eggs, batter and hash browns held on time with no time marked. Employees stated items out 30 minutes. Time marked. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, case of raw sausage patties stored over ready to eat deli meats. In walk-in cooler, raw chicken stored over raw fish. All,items moved to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of reach-in cooler, grated cheese (49F - Cold Holding); ham (50F - Cold Holding); sauerkraut (46F - Cold Holding); sliced cheese (50F - Cold Holding). All items in cooler less than 4 hours. Lid left open. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station drink station, multiple soda nozzles have build up of residue.
22-02-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate thru ServSafe only.
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. At prep area, spray bottle with blue chemical not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back storage room, ice machine bin has build up of line scale.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink on shelf at toaster. Drink moved. **Corrected On-Site**
12B-07-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up of grease and debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At prep area, case of oil stored on floor. In outside walk-in freezer, multiple items stored on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In outside walk-in freezer, ice build up on door and floor. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gasket soiled. At cook line, hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In outside dry storage room, case of napkins and case of straws on floor.
25-05-4
Basic - Stored food not covered. At wait station drink station, coffee in filters not covered. Lid placed on container. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area. **Repeat Violation**
36-02-5
30
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Apr 9, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
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. At cook line, shell eggs and hash browns missing times removed from refrigeration. Manager marked times, items out less than 4 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In storage room by wait station, interior walls of ice machine have mold-like substance and scale build up.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink on upper shelf over microwave near dish area.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At front counter, plastic cups stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, dust build up on AC ducts.
36-73-4
Basic - Food stored on floor. At soda storage rack, one bag-in-box soda stored on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in walk-in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handwash sink by back door.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area. **Repeat Violation**
36-02-5
58
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Nov 12, 2024
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. At back prep area, jar and f petroleum jelly and first aid kits stored over spices in plastic cabinet. Operator moved medical items. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door reach-in freezer at cook line, open case of raw sausage stored over home fries, open case of raw beefsteak stored over fully cooked turkey bacon, pan of raw chicken tenders stored over pan of onion rings. Operator moved all items to proper storage levels. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At prep area, slaw in reach-in cooler dated for 8 days. Date corrected. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach-in cooler by front counter, milk (45,46F - Cold Holding). In flip top reach-in cooler at cook line, in both top and bottom sections, ham, cut tomato, mushrooms, sausage, cheese, chicken. pork, sauerkraut (55-57F - Cold Holding). Lid removed. Employee stated all items placed in coolers within 2 hours. Coolers continuously opened for breakfast rush. **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. At cook line, French toast batter missing time removed from refrigeration. Employee stated placed in service 25 minutes earlier. Time marked. **Corrected On-Site**
03F-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee certification thru ServSafe only.
53B-03-5
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. In stand up reach-in cooler by front counter, milk opened 4 days prior per manager not dated. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area, slicer soiled with food debris. **Repeat Violation**
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At both drink stations, plastic cups stacked before air drying.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ce build up at door and floor of walk-in freezer.
14-69-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area. **Repeat Violation**
36-02-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket- sink and surface sanitizer(0), Operator remade buckets, Sanitizer Bucket- sink and surface sanitizer (700) **Corrected On-Site**
21-45-1
23
Nov 3, 2023
Complaint Full
No violations found.
100
Oct 30, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing. **Warning** - From follow-up inspection 2023-10-30: Test kit still not present - cannot confirm proper sanitation of items. **Time Extended**
22-41-4
86
Oct 26, 2023
Complaint Full
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shell eggs and immediately handled clean utensils on cook line without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-27-4
High Priority - No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, ham, turkey, cheese, cut tomatoes and cut lettuce 50F. All items restocked approximately one hour prior. All items moved to reach in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple chemicals store next to wrapped straws under bar top. Chemicals moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area is soiled. Interior of black oven in prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in mop sink area has bucket inside. Bucket removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses DDBSA/Lactic Acid sanitizer and does not have test kit to check. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by bar. Towels provided. **Corrected On-Site**
31B-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on bar top are available to customers for self service. Muffins moved behind bar. **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door is damaged.
14-47-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen, prep and outside walk in cooler areas. **Repeat Violation**
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket near grill tested 0ppm. Solution discarded. **Corrected On-Site**
21-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Ceiling vent cover in prep area has hole.
36-37-5
29
Aug 21, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
33
Mar 22, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small ice bath near pick up area, kale 69F. Kale placed into service approximately one hour prior. Kale moved to reach in cooler to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector for ice machine near mop sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near bar as evidenced by ice inside sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Green ice bucket stored by ice machine. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf above make line in kitchen. Drink cup moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above flip top cooler with clean dishes. Phone moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Red plastic cups in dish area. Manager coached employee on proper ware washing procedures. **Corrective Action Taken**
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment on cook line.
36-73-4
Basic - Food stored on floor. Case of oranges on floor in outside walk in cooler for produce. Oranges moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In outside walk in freezers.
14-69-4
Basic - Missing drain plug at dumpster. Dumpster outside of establishment.
33-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wire shelves in dry storage area are rusted. Ceiling vent cover in prep area is damaged.
14-47-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas in kitchen and coolers are unsealed. Floors are smooth and easily cleanable. Operator states floors will be sealed soon. **Corrective Action Taken**
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor on cook line by fryers. Bucket moved and stored correctly. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Black bus tub with sugar stored inside. Container labeled. **Corrected On-Site**
02D-01-5
35
Aug 9, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook mixing ready to eat grits touched product with bare hands while mixing. Cook stopped, washed hands, put gloves and began mixing again. **Corrective Action Taken**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2022. License paid during inspection. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer near cook line, cooked sausage stored over raw sausage. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef stored in walk in cooler was not marked when pulled from walk in freezer. Manager dated beef. **Corrected On-Site**
02C-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on bar counter next to clean coffee cups. Drinks moved. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line. Cook placed hair net on. **Corrected On-Site**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer nearest to kitchen door.
14-69-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves and shelves under prep table in prep area are showing rust.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. Cabinet below drink dispenser in bar.
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lids closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and walk in coolers/freezers. **Repeat Violation**
36-02-5
39
Frequently Asked Questions
When was Terry's Grill last inspected?
The most recent health inspection at Terry's Grill on file is from Apr 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at Terry's Grill?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited six times, more than any other issue at Terry's Grill.
How does Terry's Grill compare to other restaurants in Jacksonville?
Terry's Grill most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Terry's Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Terry's Grill have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Terry's Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Terry's Grill inspected?
Based on the inspection history on file, Terry's Grill is inspected around four times per year on average.
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