The Local
Last inspected: Dec 17, 2025
67
Score
The health department has logged 15 inspections at The Local, the earliest from 2023. Inspectors last stopped by on Dec 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Restaurants in Neptune Beach average 72, so The Local trails the local norm. The inspection history reads as standard for a restaurant of this size.
15
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
67
Oct 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Whipped Goat butter dated 9-7-2025, House made Butter squash dated 9-7-2025,House made Taziki sauce dated 9-18-2025, House made Blue cheese dated 9-15-2025. See stop sale. - From follow-up inspection 2025-10-02: Observed Ricotta cheese dated 8-25-2025, Fondue dated 9-21-2025, Cooked red onions dated 9-21-2025. **Admin Complaint**
01B-28-5
86
Sep 29, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
26
Apr 1, 2025
Complaint Partial
No violations found.
100
Feb 24, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
25
Sep 18, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked shell eggs stored with raw shell eggs. **Repeat Violation** **Admin Complaint**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream in walk in cooler Sour cream (52F - Cold Holding). Cooler has ambient temperature of 42F. Manager stated they had produce delivery prior. Observed in flip top cooler on cook line Roast beef (52F - Cold Holding). Container of roast beef over filled above lip of container. Manager removed excess roast beef and placed in reach in cooler. **Corrective Action Taken** **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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on raw shell eggs being held on time control. Manager placed time mark on microwave oven for raw shell eggs. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of window cleaner stored in bar area near customer glasses. Employee removed and stored properly. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags missing last date served.
01C-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing watch.
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dry rack near dish machine. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at soda station wet wiping cloth stored on table. Manager removed and placed in sanitizer water. **Corrected On-Site**
21-12-4
41
May 20, 2024
Routine - Food
No violations found.
100
May 17, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-15: Not observed at callback **Time Extended** - From follow-up inspection 2024-05-17: Observed Blue cheese crumbles at 52F, Feta cheese cheese at 50F, cut tomatoes 51F, red onion jam at 52F,sliced cherry tomatoes at 51F. Cooler has an ambient temperature of 49F Manager stated product was placed in cooler at 12pm from walk in cooler. Establishment did not have written procedures for time control for the salad station. Establishment will use time control now on salad unit. Management completed time control sheet during inspection. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. **Warning** - From follow-up inspection 2024-05-15: Not observed at callback **Time Extended** - From follow-up inspection 2024-05-17: **Time Extended**
35A-02-6
74
May 15, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-15: Not observed at callback **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. **Admin Complaint** - From follow-up inspection 2024-05-15: Not observed at callback. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. **Warning** - From follow-up inspection 2024-05-15: Not observed at callback **Time Extended**
35A-02-6
64
May 13, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Feta cheese (50F - Cold Holding); Blue cheese crumbles (50F - Cold Holding); Sliced cherry tomatoes (50F - Cold Holding). Cooler had an ambient temperature of 46F. Manager stated that foods were placed on line at Manager removed TCS foods from cooler and stored in walk in cooler. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line Raw chicken (53F - Cold Holding); Raw chicken (52F - Cold Holding). Manager did not know whether raw chicken was left in cooler overnight and voluntarily discarded raw chicken. **Admin Complaint**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of six flying insects. Observed 3 flying insects in ware washing area. Observed 3 flying insects in bar area. **Warning**
35A-02-6
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. Observed chemical dish machine at 0ppm. Manager was able to get dish machine to sanitize properly. Second test of dish machine at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling air vents soiled through out kitchen.
36-34-5
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. Observed Commercially processed reduced oxygen packaged fish not removed from Packaging with label indicating it is to remain frozen until time of use, fish was no longer frozen.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk-in cooler door gasket soiled.
23-03-4
43
Jan 8, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at entrance of cook line in flip top cooler/drawers Corn blend (46F-52F - Cold Holding); Short ribs (46F-52F - Cold Holding); Ricotta cheese (52F - Cold Holding); Beef broth (50F - Cold Holding); Cooked noodles (50F - Cold Holding); Spaghetti squash (49F - Cold Holding); Blue cheese (49F - Cold Holding); Truffle butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); sliced ham (50F - Cold Holding); Cooked mushrooms (50F - Cold Holding); quinoa (49F - Cold Holding); Pico (49F - Cold Holding). Cooler has an Ambient temperature of 49.9F. Chef stated all TCS foods were in cooler from previous day. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at entrance of cook line in flip top cooler/drawers Corn blend (46F-52F - Cold Holding); Short ribs (46F-52F - Cold Holding); Ricotta cheese (52F - Cold Holding); Beef broth (50F - Cold Holding); Cooked noodles (50F - Cold Holding); Spaghetti squash (49F - Cold Holding); Blue cheese (49F - Cold Holding); Truffle butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); sliced ham (50F - Cold Holding); Cooked mushrooms (50F - Cold Holding); quinoa (49F - Cold Holding); Pico (49F - Cold Holding). Cooler has an Ambient temperature of 49.9F. Chef stated all TCS foods were in cooler from previous day. See stop sale. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near nozzles of unit. **Repeat Violation**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed and use knives stored alongside of hand sink . Chef removed and stored properly . **Corrected On-Site**
10-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty on Cook line .
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line . Employee removed and stored properly . **Corrected On-Site**
12B-07-4
58
Jun 6, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
39
Feb 27, 2023
Routine - Food
No violations found.
100
Feb 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (126F) stored under a heat lamp on cook line. Chef stated fries were cooked less then 30 minutes ago and placed under the heat lamp to hold hot. Chef voluntarily discarded fries. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (46-47F) in bottom drawer cooler under the steam table on cook line. Chef stated food was placed in cooler from walk in cooler 4 hours ago. Chef moved dip to walk in freezer. At 12:15pm found feta cheese (49F); blue cheese (47F); cooked beans (48F); cooked garbanzo beans (47F); cooked quinoa (49F); house made cream dressings (47-49F) in salad cooler on cook line. Cooler has an ambient temperature of 43.3F in the bottom part and 49F in the top part. Chef stated food was restocked in cooler from walk in cooler this morning at 8:30am. Chef moved food to walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled in back prep area near the walk in cooler. Manager labeled bottle. Spray bottle of sanitizer not labeled in outdoor bar. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing a watch while prep food on cook line. **Repeat Violation**
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled. Oven located near managers office.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in salad reach in cooler on cook line. **Repeat Violation**
05-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in outdoor bar.
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Frequently Asked Questions
When was The Local last inspected?
The most recent health inspection at The Local on file is from Dec 17, 2025. The public record contains 15 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 six times, more than any other issue at The Local.
How does The Local compare to other restaurants in Neptune Beach?
The Local most recently scored 67 out of 100, which is lower than the Neptune Beach average of 72.
Has The Local's inspection record improved over time?
Results have been roughly steady. Inspections at The Local have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Local means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Local inspected?
Based on the inspection history on file, The Local is inspected around five times per year on average.
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