Whiskey Jax Kitchen and Cocktails
Last inspected: Jan 7, 2026
52
Score
The health department has logged six inspections at Whiskey Jax Kitchen and Cocktails, the earliest from 2022. The most recent report on file is from Jan 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 13 violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 75, which Whiskey Jax Kitchen and Cocktails' 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects found. Observed 1 flying insect near ware washing area.
35A-02-7
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 house made BBQ Ranch dressing dated 12-27-2025. See stop sale.
01B-28-5
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. Observed white milk without date mark. Manager could not confirm the date of opening and voluntarily discarded.
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using TIME As A Public Health Control for liquid eggs, and raw shell eggs. Inspector provided Time As A Public Health Control Document. Operator completed Time As A Public Health Control document during inspection. **Corrected On-Site**
03F-10-5
Basic - Single-service articles improperly stored. Observed single service to go platters on floor in storage area. Employee removed and stored properly. **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags and phone stored above food in storage area and on front line. Employee removed and stored properly. **Corrected On-Site**
40-06-5
52
Jul 21, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb in kitchen without back flow device. Observed threaded hose Bibb on hot water tank without back flow device. Manager was able to provide back flow devices for threaded hose bibbs. **Corrected On-Site**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical dish machine without test kit.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured. Manager will secure the CO2 tank. **Corrective Action Taken**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacles in unisex bathrooms.
32-12-6
70
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 17, 2024
Routine - Food
5 critical violations. 2 major violations. 15 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 6 flying insects. 4 flying insects in prep area near walk-in cooler. 2 flying insects in bar area.
35A-02-6
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 French fries in a tub being held on time control without time mark. Employee did not know and placed time mark on tub of fries. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter on reach cooler at 72F. See stop sale
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler Cooked Red cabbage dated 10-26-2023 Cooked chick peas dated 1-11-2024 House made Poached pears dated 1-2-2023 House made Tarter sauce dated 1-11-2024 Fondue dated 1-5-2024 Cooked rice and mussels dated 12-31-2023 Cooked black-eyed peas dated 12-31- 2023 Cooked greens dated 12-31-23 Cooked lamb dated 12-31-2023 Cooked Ribs dated 12-31-2023 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Food with mold-like growth. See stop sale. Observed cooked chili with mold-like growth. Observed sweet potatoes with mold-like growth. Observed pasta with mold-like growth. Observed diced tomatoes with mold-like growth. Observed rice and mussels with mold-like growth. Observed multiple unknown substances with mold growth in walk in cooler. **Warning**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled. Observed potato cutter soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled.
22-02-4
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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
24-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Drain cover(s) missing. Observed drain, cover, missing at mop sink .
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on a food preparation tables throughout kitchen.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled/has accumulation of debris under equipment in kitchen and in warehouse washing area.
36-73-4
Basic - Food stored on floor. Observed Food stored on floor throughout kitchen.
08B-38-4
Basic - Hole in or other damage to wall. Observed multiple holes in walls in kitchen area.
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No copy of latest inspection report available. Observed No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed server hand sink without handwashing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of reach in cooler flip tops soiled with food debris. Observed grill filters soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulated grease, food debris, and/or dust.
36-27-5
18
May 31, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Dec 16, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chickpeas in walk in cooler prepared on 12/3/22 not used within 7 days.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large Floor mixer soiled on interior around splash guard and area where blades attach. Slicer in preparation area soiled with old food debris. Several cutting boards on preparation table and clean dry rack stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near walk in cooler. No paper towels at hand wash sink on back kitchen wall. Operator supplied towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink near rear preparation area and walk in cooler. Operator supplied soap. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Full case of unopened dough stored on walk in freezer floor. Discussed
08B-38-4
Basic - Food storage container/container lid cracked or broken. Cracked lids in dry storage rack.
14-38-4
Basic - Cloth used as a food-contact surface. Dish cloth used as a cover for biscuits in walk-in cooler. Discussed and operator replaced with food grade cover. **Corrected On-Site**
21-05-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink behind bar area has steady dripping faucet.
29-11-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Drinking Straws on bar counter not individually wrapped. Bartender removed straws from customer reach. **Corrected On-Site**
25-27-4
50
Frequently Asked Questions
When was Whiskey Jax Kitchen and Cocktails last inspected?
The most recent health inspection at Whiskey Jax Kitchen and Cocktails on file is from Jan 7, 2026. The public record contains six inspections in total.
What is the most common violation at Whiskey Jax Kitchen and Cocktails?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Whiskey Jax Kitchen and Cocktails.
How does Whiskey Jax Kitchen and Cocktails compare to other restaurants in Atlantic Beach?
Whiskey Jax Kitchen and Cocktails most recently scored 52 out of 100, which is lower than the Atlantic Beach average of 75.
Has Whiskey Jax Kitchen and Cocktails' inspection record improved over time?
Yes. Recent inspections at Whiskey Jax Kitchen and Cocktails have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Whiskey Jax Kitchen and Cocktails 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 Whiskey Jax Kitchen and Cocktails inspected?
Based on the inspection history on file, Whiskey Jax Kitchen and Cocktails is inspected around two times per year on average.
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