The Chart House
Last inspected: Apr 21, 2026
45
Score
The Chart House appears in inspection records eight times, starting in 2022. The latest inspection on file is from Apr 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to 11 violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Jacksonville average 74, so The Chart House trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects found 3 flying insects in storage room.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on long white cutting boards
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not stored in chronological order.
01C-05-4
Basic - Bowl or other container with no handle used to dispense food. Small black soufflé cup Used to scoop butter near steamer and grill.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in front of cooking equipment is soiled with dust on cooks line.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked in prep area.
24-08-4
Basic - Equipment in poor repair. Fryer door missing on cooks line.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Kitchen area
36-17-5
Basic - Food stored on floor. Oil jug stored on floor on cooks line.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Small oven door handle in prep area.
10-20-4
Basic - Insect control device installed over food preparation area. Insect control device stored Over canned food storage rack in storage room.
35B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall in dry storage room
36-27-5
45
Dec 5, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Apr 24, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer, employee cleaned by employee **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made yesterday morning, employee wrote date on **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area, also shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. For cutting onions,
14-09-4
Basic - Single-service articles not stored inverted or protected from contamination. A couple of containers in storage, inverted by employee
25-06-4
Basic - Reuse of single-service or single-use articles. Washed strawberries and placed them in same container that they came in dirty, explained to manager
25-32-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler with milk in server area
14-33-4
Basic - Old labels stuck to food containers after cleaning. Removed by employee **Corrected On-Site**
16-46-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By hand sink at bar
36-64-5
45
Nov 1, 2024
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna in container above container with chives and ginger, prep cooler, raw shrimp above veggies in upright cooler, cook line, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing dates on 2
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and interior of pot for pasta **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine employee moved container that was on top of it **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made yesterday morning, manager wrote date on **Corrected On-Site**
02C-02-5
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. One employee in February 2024 **Admin Complaint**
53B-14-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep area, back kitchen, shelves in back dry storage, shelves in drink cooler at bar **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright, back prep area
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine, blackish
36-27-5
Basic - Ceiling tile missing. One by dish machine
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
32-12-5
Basic - In-use ice scoop stored on soiled surface between uses. On top of dusty ice machine, employee placed it by dish machine to be washed **Corrective Action Taken**
10-12-5
37
Apr 22, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
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. Butters from last night, employees discarded them **Corrective Action Taken**
03F-04-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by back prep area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With tray, hand sink by dish machine, employee moved it **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee brought some **Corrected On-Site** **Repeat Violation**
31B-02-4
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. One expired in 3-2023
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, labeled by employee, cook line **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it, server area **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, server area **Corrected On-Site**
12B-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them, employee fixed it **Corrected On-Site**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by employee **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back storage and fan in back prep area **Repeat Violation**
23-03-4
Basic - Reach-in freezer shelves with rust that has pitted the surface. At back prep area
14-33-4
Basic - Single-service articles improperly stored. Box with to go containers on floor, server area, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm **Corrected On-Site**
21-08-4
29
Nov 15, 2023
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f butter in counter, no time, no procedure, mgr wrote time and I emailed time as public health procedure **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above veggies and sauces, upright cooler by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mgr couldn't find them, October and September
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and by nozzles
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With tray, hand sink by dish machine, employee moved tray, **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, mgr paced 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. For new employee, he read it and signed **Corrected On-Site**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 1/2 printed on some menus, gave sign and posted it **Corrected On-Site**
02B-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, put on a hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table, employee discarded it **Corrected On-Site**
12B-12-5
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. Employee punctured them **Corrected On-Site**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. On paper and salt, server area, employee removed them **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Single-service articles improperly stored. To go containers in box on floor, mgr placed them on table **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On Oreo table, employee discarded it **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by storage room, fan in prep area
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for truffles in reach in cooler, also for bulk flour in storage area, employee removed it **Corrected On-Site**
14-38-4
Basic - Equipment in poor repair. Door opens in reach in cooler when other door closes, cook line
14-11-5
25
May 18, 2023
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
19
Sep 12, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flying insects in dry storage area, 1 flying insect in dish machine area, 2 flying insects in bar area **Repeat Violation** **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris
22-02-4
Basic - Ceiling tile missing. By dish machine
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye Glasses stored on prep table, employee moved glasses during inspection **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelves in the prep area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket walk in cooler is soiled with black debris, walk in cooler fans are soiled with dust
23-03-4
61
Frequently Asked Questions
When was The Chart House last inspected?
The most recent health inspection at The Chart House on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at The Chart House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at The Chart House.
How does The Chart House compare to other restaurants in Jacksonville?
The Chart House most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has The Chart House's inspection record improved over time?
Yes. Recent inspections at The Chart House have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Chart House 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 The Chart House inspected?
Based on the inspection history on file, The Chart House is inspected around two times per year on average.
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