The District
Last inspected: Feb 3, 2026
100
Score
Going back to 2022, The District has 12 inspections in the public record. On Feb 3, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “food stored on floor” is the recurring theme, flagged four times.
Among Jacksonville restaurants, the typical score is 74; The District is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
No violations found.
100
Jan 30, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
50
Sep 11, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
May 8, 2025
Routine - Food
No violations found.
100
Apr 30, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two pans grits (43-45F - Cooling); One pan short rib (61-63F - Cooling); One pan gumbo (49-51F - Cooling), all items stored overnight as per manager with no additional preparation today located inside double door upright glass reach in cooler with lid on top and condensation under lid. Stop sale issued. Manager discarded. Provided cooling flyer handout **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One container of dice tomatoes with prep date 4-22-25 and one container of cut tomatoes with prep date 4-23-25. Validated dates are correct with manager. Stop sale issued. Manager discarded **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One container of dice tomatoes with prep date 4-22-25 and one container of cut tomatoes with prep date 4-23-25. Validated dates are correct with manager. Stop sale issued. Manager discarded **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans grits (43-45F - Cooling); One pan short rib (61-63F - Cooling); One pan gumbo (49-51F - Cooling), all items stored overnight as per manager with no additional preparation today located inside double door upright glass reach in cooler with lid on top and condensation under lid. Stop sale issued. Manager discarded. Provided cooling flyer handout **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Can of butane chemical stored on shelf next to dry foods. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two pans grits (43-45F - Cooling); One pan short rib (61-63F - Cooling); One pan gumbo (49-51F - Cooling), all items stored overnight as per manager with no additional preparation today located inside double door upright glass reach in cooler with lid on top and condensation under lid. Stop sale issued. Manager discarded. Provided cooling flyer handout **Warning**
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup stored above prep table. Moved by manager. **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 prep table. Employee personal bag on dry storage shelf next to food. All items Moved by manager. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Container with stored craw fish mix is broken near top
14-38-4
Basic - Food stored on floor. Jugs of oil stored on floor outside. Moved by manager. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. Bug light device stored on wall over clean dishes near kitchen door entrance. Manager moved plated **Corrected On-Site**
35B-02-4
33
Oct 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepard pie mix (47F - Cold Holding) in the reach in cooler. Per employee they been rotating food items
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line **Repeat Violation**
22-02-4
Basic - Food stored on floor. Container of flour breader mix stored on floor in kitchen area
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Pooling water in bottom of reach in cooler near oven
29-49-6
Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not properly secured near dry storage area **Repeat Violation**
51-11-4
67
Apr 15, 2024
Complaint Full
No violations found.
100
Feb 6, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in kitchen area **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued due to food originating from an unapproved source. 4 pans Bread pudding stored on shelf in kitchen area, per employee the owner just dropped the bread pudding off at the restaurant. Per employee they may have purchased the bread pudding from another restaurant but wasn't for sure. **Repeat Violation** **Admin Complaint**
01B-04-5
Intermediate - Nonservice animals in the food establishment or on premises. Black cat on patio along with food bowl and water **Warning**
35A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board small white cutting board on prep table **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two co2 tanks not secured on side of refrigerator
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White Bowls stored not inverted on shelf near triple sink
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on door of flip top cooler
23-03-4
52
Sep 14, 2023
Routine - Food
No violations found.
100
Sep 6, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Jan 26, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Custard, mgr discarded one **Corrected On-Site**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked asparagus in reach in cooler, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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. Cooked potatoes yesterday morning **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Cardboard used to line food-contact shelves. Dirty
14-05-4
Basic - Bowl or other container with no handle used to dispense food. On granola
14-01-5
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. Open drink on prep table, employee moved it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above prep table, employee moved it **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Good in jug bu cook line, mgr placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, mgr placed one **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onion without washing, explained to her
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, mgr placed it on shelf **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
21-08-4
35
Aug 8, 2022
Routine - Food
7 critical violations. 5 major violations. 13 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mgr said she cooked the soup this afternoon and placed it in cooler at 2pm, it is 4:10, she separated it and placed them in ice bath and bag with ice as chill stick, explained proper procedure, got to 70f in 10 min **Corrected On-Site**
03D-01-5
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 washing dishes then got clean dishes then put clean dishes away, explained to her **Corrected On-Site**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One, employee killed it **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cooked asparagus on table, explained time as public health control, employee wrote time on **Corrective Action Taken**
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. Cut tomatoes, mgr wrote time on **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 112f cooked zucchini, on shelf, explained time as public health control, employee wrote time on **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner by clean dishes, triple sink, employee moved it **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep pan and covered container, explained to her proper procedure
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, mgr cleaned it **Repeat Violation**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For soup
05-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked two days ago, employee date marked it **Corrected On-Site** **Repeat Violation**
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 in May
53B-14-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery on top of cut tomatoes and can cod in prep unit, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Food stored on floor. Container with raw shrimp on floor in walk in cooler, employee moved it **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food stored outside. One cooler for alcohol drinks outside with some bread, mgr moved bread inside **Corrected On-Site**
08B-42-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Abrasives and detergents not removed during the rinse process. She washed container then she placed into sanitizer, explained proper procedure,
16-10-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Container with lids under prep table, placed by triple sink **Corrected On-Site**
24-26-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with lids I dirt, under shelf, kitchen, employee placed them by triple sink to be washed **Corrected On-Site**
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Preparing food
13-03-4
Basic - Food storage container/container lid cracked or broken. Lid for olives, mgr changed lid, **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. There door prep uni, mgr placed one **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in unit by triple sink, fan in kitchen
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table
21-12-4
11
Frequently Asked Questions
When was The District last inspected?
The most recent health inspection at The District on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at The District?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at The District.
How does The District compare to other restaurants in Jacksonville?
The District most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has The District's inspection record improved over time?
Results have been roughly steady. Inspections at The District have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The District 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 The District inspected?
Based on the inspection history on file, The District is inspected around three times per year on average.
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