The Local
Last inspected: Mar 18, 2026
20
Score
The Local has been inspected 12 times since 2022. On Mar 18, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly four violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
4
Major latest
8
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
20
Sep 17, 2025
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Dec 2, 2024
Complaint Full
No violations found.
100
Nov 20, 2024
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Oct 24, 2024
Complaint Partial
No violations found.
100
Jul 19, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
20
Jan 17, 2024
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f bullion sauce by grill on opposite side of grill, mgr reheated it to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Cutting washed lettuce for salad, he got gloves **Corrected On-Site**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then changed gloves and scoop ice, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and interior pasta boilers, around nozzles
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Getting water from hand sink at cook line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hands sink by dish machine, mgr placed some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach and degreaser on chemical shelf, labeled **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom, mgr placed one **Corrected On-Site**
31B-04-4
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. Raw fish, she punctured them all **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. And blackish marks for cutting lettuce
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting lettuce, he put one on **Corrected On-Site**
13-04-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut tomatoes in walk, in cooler, employee removed it **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Box with bread, mgr placed it on shelf **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by mgr **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame on reach in freezer
23-03-4
Basic - Old labels stuck to food containers after cleaning. On sauce, in walk in cooler, mgr removed it **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water and at 60f raw fish and shrimp, both iced down, taken out of freezer 30 minutes ago **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and strawberries on shelf above cakes, mgr moved them **Corrected On-Site**
08B-17-4
19
Sep 12, 2023
Routine - Food
No violations found.
100
Jul 14, 2023
Routine - Food
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed spinach, explained to him and he washed hands and discarded spinach **Corrected On-Site** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cheese balls, mgr rearranged **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Can garbanzo opened on 7/5, employee discarded 1/4 cup **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter chips at server area, no time no procedure, mgr wrote time and emailed blank procedure, 55f dairy in server cooler at 54f, mgr wrote time, less than 4 hrs **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 98f holandaise sauce, no time no procedure, mgr write time, emailed procedure to fill up **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles **Repeat Violation**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Holandaise sauce made with real raw egg, employee place dots on them **Corrective Action Taken**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New server area added by kitchen passing window at the beginning of the year, ice bin and drinks made there **Warning**
51-16-7
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. New employee
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by passing window, cook line, mgr fixed it **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta yesterday early morning, mgr 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 expired 4 days ago and one employee with servesave employee training only/unapproved provider
53B-14-5
Basic - Wiping cloth sanitizing solution stored on the floor. For counters at bar, employee placed it on shelf
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, at bar, employee pushed it in **Corrected On-Site**
21-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One door cooler by oven, employee placed one
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125f water for spatulas, mgr placed it on heat **Corrective Action Taken**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Knife in between cooler, mgr removed it **Corrected On-Site**
10-12-5
Basic - Food stored on floor. Boxes of food in walk in freezer, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler in server area, mgr rearranged **Corrected On-Site**
12B-07-4
Basic - Ceiling tile missing. By prep area/cook line
36-36-4
Basic - Bowl or other container with no handle used to dispense food. On pecans, employe removed **Corrected On-Site**
14-01-5
14
Jan 26, 2023
Complaint Full
No violations found.
100
Aug 11, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cantaloupe (54F - Cold Holding) stored in reach in cooler in the bar area from previous day **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cantaloupe (54F - Cold Holding) stored in reach in cooler in the bar area from previous day
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) use the triple sink to sanitize all dishes until the dish machine is properly repaired.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored on shelf by office area **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Several tongs stored on oven door handle, the manager properly stored tongs during inspection **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on reach in freezer Gasket on cooks line
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint, employee put on a hair net during inspection **Corrected On-Site**
13-03-4
45
Frequently Asked Questions
When was The Local last inspected?
The most recent health inspection at The Local on file is from Mar 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Local?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Local.
How does The Local compare to other restaurants in Jacksonville?
The Local most recently scored 20 out of 100, which is lower than the Jacksonville average of 74.
Has The Local's inspection record improved over time?
No. Recent inspections at The Local have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Local 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 Local inspected?
Based on the inspection history on file, The Local is inspected around three times per year on average.
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