The Grub Brothers / Swisher
Last inspected: Mar 3, 2026
86
Score
The Grub Brothers / Swisher has been inspected eight times since 2022. The latest inspection on file is from Mar 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
The Grub Brothers / Swisher's latest score of 86 sits above the Jacksonville average of 74. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 minor violations.
View 3 violations
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
86
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
55
Apr 16, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a 2 qt container of chicken salad with prep date 4-7-25 and a 2 qt container of coleslaw with prep date 4-3-25. Verified with manager that prep dates are correct. Stop sale issued. Manager discarded
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on water hose spigot under ware washing area.
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a 2 qt container of chicken salad with prep date 4-7-25 and a 2 qt container of coleslaw with prep date 4-3-25. Verified with manager that prep dates are correct. Stop sale issued. Manager discarded
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish (76F - Cold Holding); raw chicken (74F - Cold Holding), both items stored ice bath storage container on cook line. Place there approximately 2 hrs ago from reach in cooler. Employee placing ice on top and back in reach in cooler after end of lunch rush. Item is on temperature **Corrective Action Taken**
03A-02-5
Basic - Insect control device installed over food preparation area. Bug zapper on wall over seasonings in kitchen area **Repeat Violation**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven on front line with black build up
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with solution stored next to condiments on front line
21-44-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink cups under prep table next to food and equipment
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with bracket and watch on wrist
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor behind fryer with grease build up
36-73-4
39
Jan 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in dry storage area
24-08-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Lights missing in both reach in coolers in prep area
38-08-4
Basic - Old labels stuck to food containers after cleaning. A few old labels stuck on clean dishes
16-46-4
Basic - Fly sticky tape/device hanging over food/food preparation area/food-contact equipment. Flying insect device hanging over dry storage food items
35B-08-4
74
Apr 25, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. On prep table
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on can opener blade Ice chute in dining area **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with Orange solution
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage in dry storage area
36-32-5
67
Sep 27, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brisket (70-71F - Cold Holding) brisket was previously cooked then cooled in the cooler. Today brisket was taken from cooler and place in a ice chest until cook sliced beef. Unable to determine exactly how long beef been in cooler. Approximately 30 minutes to an hour. Manager put brisket back in the cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with black debris in dining room
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bin under ice machine **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on shelf in dry storage room
24-08-4
Basic - Floor soiled/has accumulation of debris. Grease build up on floor under fryers
36-73-4
64
Mar 7, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f hash browns, under lamp, employee voluntarily discarded them, explained time as public health control **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut lettuce (arrives chopped) sitting on ice, employee rearranged **Corrective Action Taken**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.drank from a bottle, removed lid then put it back on and then put food away, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then grabbed cheese to put on top with same gloves, explained to him and he washed hands **Corrected On-Site**
12A-27-4
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 one
11-27-4
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. Milk opened on Friday, mgr placed date on **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed one **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Red solution of chemical rack, mgr labeled it **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Hole in or other damage to wall. By storage rack in office-storage
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container under ice machine
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many towels in solutions, towel not immersed, employee pushed it in **Corrected On-Site** **Repeat Violation**
21-12-4
26
Sep 14, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag for egg roll in freezer, employee placed them in ziplock bag **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/22 **Admin Complaint**
50-17-2
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 9/7 tuna salad, 9/6 coleslaw, employee discarded them
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter, employee discard it **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Single-service articles improperly stored. Squeeze bottles in storage area, mgr placed it on shelf **Corrected On-Site**
25-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Grabbed open food, he got one **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter and kitchen
36-34-5
35
Frequently Asked Questions
When was The Grub Brothers / Swisher last inspected?
The most recent health inspection at The Grub Brothers / Swisher on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at The Grub Brothers / Swisher?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at The Grub Brothers / Swisher.
How does The Grub Brothers / Swisher compare to other restaurants in Jacksonville?
The Grub Brothers / Swisher most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has The Grub Brothers / Swisher's inspection record improved over time?
Results have been roughly steady. Inspections at The Grub Brothers / Swisher have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Grub Brothers / Swisher 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 Grub Brothers / Swisher inspected?
Based on the inspection history on file, The Grub Brothers / Swisher is inspected around two times per year on average.
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