BOURBON ST GRILL
Southside Boulevard
Jacksonville, Florida, 32255
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Missing cover on grease trap opening.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated from that being served to customers on shelving. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with heavy debris buildup under cook line, along walls.
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all white reach in freezer with debris buildup observed in ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer, cooktop, wok station with grease buildup. Shelving under cook line with heavy debris and grease buildup. Hood filters with grease buildup. Shelving above door to front line with dust buildup. Exterior of rice cooker in kitchen with debris buildup.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed raw chicken cardboard box reused to hold cooked frozen chicken. Also, observed single service container cut to be used as scoop.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of chicken thawing at room temperature. Shrimp thawing submerged with no running water. Person in charge began moving to reach in cooler. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots thawed in reach in cooler at 44-46F. Item stored in bag above fill line on unit. Person in charge moved to reach in cooler below. Garlic in oil made with rehydrated garlic at 66F. Person in charge will hold on remaining time. **Corrective Action Taken**
- 03F-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. Establishment holds buffet on time, person in charge unable to provide time mark. Marked during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with mold like substance buildup. Sugar scoop and interior of sugar bulk container with debris buildup. Debris buildup on cutting boards. Observed measuring cups with caked on spices.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee with a copy of their Safestaff certificate.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at hand wash sink at cook line. Repeat Violation
Food safety inspection conducted on 1/14/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 7/1/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance buildup on deflector plate and ceiling of ice machine. Also, soda nozzle on dispenser with debris buildup. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in multiple cold holding units not separated from food to be served to the customer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at prep station.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over bag of unwashed carrots in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in both hand wash sinks in back kitchen. Person in charge removed. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap dispenser not working at hand wash sink by ice machine. Person in charge provided and fixed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed blue and yellow chemicals stored in unmarked spray bottles. Person in charge identified as winded and bleach. Labeled appropriately. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink at cook line. Water at 80F. Repeat Violation
Food safety inspection conducted on 7/1/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/8/2024
High Priority
3
Intermediate
7
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. Especially on top, where deflector meets wall. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Buckets of sauce stored on floor in kitchen. Person in charge raised. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Boxes that unwashed broccoli arrives in reused and in direct contact with prepped and washed broccoli in walk in cooler.
- 25-05-4:Basic - Single-service articles improperly stored. Case of wrapped forks stored in front trash can. Person in charge removed. Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask on face, then handle food without hand wash. Spoke to employees during inspection. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, chicken, cream cheese at 44-47F. Person in charge states had door open for delivery approximately 1 hour ago. Person in charge called for repair during inspection, due to arrive in 1 hour. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on front line furthest from heat lamps at 90F. Person in charge discarded. **Corrective Action Taken**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee on service line handling food with painted fake nails, wearing bracelet.
- 11-27-4: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. Person in charge unable to provide written procedures. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front hand wash sink. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food employees present with no CFM present.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working for 1 year with no proof of training.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front and back kitchen hand wash sink by cookline. Water turned off due to leak per person in charge.
Food safety inspection conducted on 1/8/2024 revealed 14 total violations (3 high priority, 7 intermediate, 4 basic).
Inspection on 7/31/2023
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin and deflector plate in ice machine soiled. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at reach-in freezer next to ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in cooler across from wok station torn Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler and reach-in cooler across from wok station soiled. Repeat Violation
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Multiple bottled beverages stored in large ice machine that uses ice for beverages at soda dispensing machine. See stop sale for ice
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in walk-in-cooler. Operator removed raw fish to properly store. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Multiple bottled beverages stored in large ice machine that uses ice for beverages at soda dispensing machine. Stop sale for ice
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinated chicken (45F - Cold Holding); raw shrimp (47F-48F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated items were placed in cooler during lunch. Operator removed both foods and placed in walk-in-cooler to chill. rechecked temps at end of inspection and chicken at 42F and shrimp at 44-45F**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
- 11-27-4: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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area soiled/ stained. Also, blade of can opener soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from wok station used to store large bowls. Also, hand wash sink across from hot food bar at front counter used to rinse out a towel by employee. Discussed both with operator. Operator removed bowls and discussed with employee hand wash only in hand wash sinks. **Corrective Action Taken**
- 11-26-1: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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink. Operator labeled spray bottle of grill cleaner. Corrected On-Site
Food safety inspection conducted on 7/31/2023 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).