The Olive Garden 1816
Last inspected: Feb 10, 2026
52
Score
The Olive Garden 1816 has been inspected eight times since 2022. The newest entry in the record is dated Feb 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
By comparison, the average Jacksonville facility scores 74, putting The Olive Garden 1816 on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At wait station, employee dropped plastic lids on floor, picked up lids and discarded. Employee then handled togo food container form reach-in cooler without washing hands and changing gloves. Manager discussed with employee, she washed hands and changed gloves. **Corrective Action Taken**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce. **Corrective Action Taken**
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area, handwash sink by walk-in cooler at 79f after running for several minutes. Operator stated she already placed a service call this morning. **Corrective Action Taken**
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, metal containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line pass thru window area, build up of tape and residue on shelf ledge. At cook line, top bread warmer has build up of dust/residue. In prep area, lids of bulk containers soiled with food residue. Operator had lids cleaned. **Corrective Action Taken**
23-03-4
52
Aug 6, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. In women's restroom, multiple chemicals stored over paper towels and toilet tissue. Manager moved all chemicals to bottom shelf. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, interior of under counter hot holding unit soiled. Manager had employee clean. At pass thru window, bread chute has build up on interior. At bar, soda gun has build up at nozzle. Manager had employee lean. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. At bread station in server alley, cardboard used on back of shelf behind single service utensil packs. Manager removed cardboard. **Corrected On-Site**
14-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, metal pans on clean dish shelves stacked before air drying. Operator moved pans to air dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
70
Feb 12, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Aug 29, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employee touched face with bare hand, put on gloves and handled utensil. He also handled cell phone, changed gloves and touched pan handle. Manager spoke to employee, he washed hands and put on new gloves. **Corrective Action Taken**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in reach-in cooler drawer by pass thru window, pasta (47, 49F - Cold Holding). Manager stated pasta in drawer 1 hour. Manager had employee put pasta on ice to cool. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In wait station and bar pass thru, gaskets on reach-in coolers have black stains. **Repeat Violation**
23-03-4
Basic - Building components, attachments or fixtures in poor repair. At walk-in cooler, door gasket torn.
36-51-4
Basic - Cardboard used to line food-contact shelves. In wait station, cardboard used to line bottom of reach-in cooler. Employee removed cardboard. **Corrected On-Site**
14-05-4
Basic - Floor area(s) covered with standing water. At cook line, water on floor in walkway. Employee squeegeed water. **Corrected On-Site**
36-22-4
61
Jan 18, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At bar, open containers of milk dated for 8 days. Operator had employee put correct date on containers. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, blade at arm of spindle mixer has sticky debris. Operator had employee clean and sanitize. **Corrected On-Site**
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At wait station pass thru window, scoop in grapes and tongs in parmesan cheese have handles touching product. Operator moved utensils. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of equipment soiled At wait station by bar, gasket on under counter reach-in cooler has black stains. At salad area in wait station, interior of bowl storage has build up of food debris. **Repeat Violation**
23-03-4
Basic - Old plastic wrap stuck to food containers after cleaning. On clean dish shelves at prep area, multiple clean pans have plastic wrap on outside of lasagna pans.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At wait station by bar, interior of under counter reach-in cooler soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. In prep area, Togo containers on top,shelf not inverted. At wait station, sleeve dispensers not covered. Operator had employee correct both items. **Corrected On-Site**
25-06-4
61
Jul 14, 2023
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
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. Dishwasher handled soiled pans from cook line, placed pans down in dish area and immediately handled clean bowls coming out of dish washer without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher in dish area washed hands in hand washing sink by dish area for approximately 4 seconds. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-17-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cream stored in walk in cooler opened 7/5/2023. Item discarded.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler drawer, fettuccine pasta 47F. Fettuccine placed into service approximately 30 minutes prior. Fettuccine placed in freezer to cool. Recheck temperature 40F. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of blue soap stored on can rack with canned foods and next to clean ice bins. Container moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device could be provided.
16-62-1
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in prep area. Bucket moved and stored correctly. **Corrected On-Site**
21-38-4
Basic - Utensils in poor condition. Gray and white handled scoops in prep area are melted.
14-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles for yellow scoops in prep area. Shelf below prep table where salad chopper is stored. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of cook line furthest away from dish area. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Tape and tape residue used for labeling on clean trays in prep area. **Repeat Violation**
16-46-4
Basic - Interior of oven/microwave/ice bin has accumulation of black substance/grease/food debris. Interior of small warming cabinet under prep table in back kitchen. Interior of ice bin in server station by service bar.
22-08-4
32
Jan 23, 2023
Routine - Food
7 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
70
Jul 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Olive Garden 1816 last inspected?
The most recent health inspection at The Olive Garden 1816 on file is from Feb 10, 2026. The public record contains eight inspections in total.
What is the most common violation at The Olive Garden 1816?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Olive Garden 1816.
How does The Olive Garden 1816 compare to other restaurants in Jacksonville?
The Olive Garden 1816 most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has The Olive Garden 1816's inspection record improved over time?
Yes. Recent inspections at The Olive Garden 1816 have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at The Olive Garden 1816 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 Olive Garden 1816 inspected?
Based on the inspection history on file, The Olive Garden 1816 is inspected around two times per year on average.
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