DirtyFLRestaurant Inspection Data

OLIVER'S

OLIVER'S located in DUNNELLON has undergone 9 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

Oliver Street South
Jacksonville, Florida, 32211
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13547794

Met Inspection Standards

4 high, 2 int, 6 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used for ceiling in dry storage closet. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored on shelf next to three compartment sink.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee quinoa in reach-in cooler next to back door.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from cook line. Employee removed phone during this inspection. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink soiled with old food debris. Fan in dish area dusty. Gaskets for bar reach-in cooler soiled with mold-like substance .
  • 25-05-4:Basic - Single-service articles improperly stored. To go plates in dry storage closet not inverted. Manager turned plates over. To go cups stored on floor in bar area. Employee placed cups on shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of refrigerated make-table at cookline: coleslaw (46F - Cold Holding). Employee at cookline stated the coleslaw has been stored inside the top of the refrigerated make-table overnight and has not been removed from refrigeration today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of refrigerated make-table at cookline: coleslaw (46F - Cold Holding). Employee at cookline stated the coleslaw has been stored inside the top of the refrigerated make-table overnight and has not been removed from refrigeration today.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to lemon juice in bar area. Employee removed glass cleaner during inspection. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cook line sanitizer bucket, 200+ ppm. Manager changed sanitizer water, 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for kitchen ice machine soiled with old food debris.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw stored in reach-in cooler across from kitchen ice machine. Manager stated coleslaw prepared on 2/19, manager placed proper date on coleslaw. Corrected On-Site

11/3/2025· 5mo ago

Visit ID: 13556462

Met Inspection Standards
  • N/A:No Violations Were Observed

10/22/2025· 5mo ago

Visit ID: 13547557

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dish machine today. Warning - From follow-up inspection 2025-10-22: Dish machine 0-10ppm. Operator stated the machine has been serviced, but the chemicals appear to be set up improperly and the sanitizer does not see, to Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dish machine today. **Time Extended**

10/13/2025· 6mo ago

Visit ID: 10882081

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured near soda syrup shelf in storage room.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in food storage closet. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair gaskets on reach-in freezer in dry storage room.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee bags stored on top of ice machine at kitchen entrance.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Flooring in dry storage room torn.
  • 01B-28-5: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. Opened package of hotdogs with date mark of 09/25 on shelf inside reach-in cooler at cookline. Employee discarded the hotdogs during this inspection.
  • 22-41-4: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. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dish machine today. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in bar area completely blocked by bucket inside the handwash sink. Manager removed the bucket from the sink during this inspection. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach missing label on shelf beside dish machine.

2/3/2025· 1y 2mo ago

Visit ID: 10705916

Met Inspection Standards

1 int, 5 basic

  • 36-37-5:Basic - Ceiling and/or floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Absorbent and porous acoustic ceiling tiles in-use in food storage closet in dining area and in food storage area near building entrance. 2. Floor in disrepair inside food storage room near building entrance. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Three dead roaches on floor behind bar. Employee swept and discarded all dead roaches during this inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Frying oil stored directly on floor in kitchen at cookline. Employee removed oil from the floor during this inspection. Corrected On-Site
  • 31B-04-4:Basic - No soap and/or handwashing sign provided at a hand sink used by food employees. 1. No handwash sign at handwash sink at cookline. 2. No soap at handwash sink behind bar. Employee replenished soap and hung a handwash sign during this inspection. Corrected On-Site Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Floor behind fryers soiled with grease. 2. Stained ceiling tiles in kitchen near dish machine. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline completely covered by tray containing seasonings. Employee removed tray from top of handwash sink during this inspection. Corrected On-Site Repeat Violation

10/28/2024· 1y 5mo ago

Visit ID: 8720780

Met Inspection Standards

1 int, 7 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in storage closet attached to dining room and in the refrigerator storage area near building entrance. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Ripped flooring in refrigerator storage area.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked plastic pans on shelf in kitchen near cookline. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors in bar area soiled with mold-like substances. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on clear plastic pan on clean dish rack near cookline.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Several stained ceiling tiles in kitchen. 2. Air vent on ceiling over cookline soiled with black substance. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline covered by tray of seasonings. Inspector had employee removed tray from top of handwash sink during this inspection. Corrected On-Site

4/22/2024· 1y 11mo ago

Visit ID: 8605542

Follow-up Inspection Required

1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach on floor below three-compartment sink in bar area. Manager cleaned up and discarded roach during this inspection. Corrected On-Site Warning - From follow-up inspection 2024-04-22: One roach wing on floor beside read-in cooler in bar area. One dead roach on floor in bar area near handwash sink. One dead roach on floor in bar area below beer cooler. One dead roach on floor in dry storage area behind black cooler. Manager cleaned up and discarded all dead roaches during this inspection. Admin Complaint Corrected On-Site

2/5/2024· 2y 2mo ago

Visit ID: 8602646

Follow-up Inspection Required

1 high, 1 int, 9 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in use in both dry storage rooms.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor below three-compartment sink in bar area. Manager cleaned up and discarded roach during this inspection. Corrected On-Site Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked clear plastic pans on storage rack near cookline.
  • 08B-38-4:Basic - Food stored on floor. Boxed soda syrup stored on floor in dry storage area. Employee removed all from floor during this inspection. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available. Manager unable to locate a copy of the last inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on keg cooler doors in bar area soiled with mold-like substance. Manager cleaned gaskets during this inspection. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in keg cooler on right-side behind bar. Warning
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Air vent in kitchen above cookline soiled with black substance. Several stained ceiling tiles throughout kitchen. Floor in dry storage room soiled with dirt/debris.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Drain pipe dripping below handwash sink in server station. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Dish soap and quaternary tablets stored on shelf beside simple syrup and lime juice in bar area. Manager removed simple syrup and lime juice from shelf during this inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink behind bar. Employee replsoap during this inspection. Corrected On-Site

7/25/2023· 2y 8mo ago

Visit ID: 8342770

Met Inspection Standards

2 high, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen beside toaster oven. Employee removed phone from table during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen beside cookline soiled with food debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to clean dishes in clean dish rack in warewash area. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup on top shelf inside reach-in cooler above pasta salad. Employee removed drink from shelf during this inspection. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe below three-compartment sink in bar area leaking with towels wrapped around it to contain the leak.
  • 22-41-4: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. Dish machine 0PPM. Employee primed machine, but still 0PPM. Inspector instructed employee to sanitize dishes in the three-compartment sink until the dish machine is serviced.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of shredded cheese with date mark of 7/10 inside reach-in cooler across from grill.