DirtyFLRestaurant Inspection Data

CHOPHOUSE THIRTEEN

Food safety records indicate CHOPHOUSE THIRTEEN in JACKSONVILLE has 8 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

11362 SAN JOSE BLVD UNIT 1

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13625309

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

2/3/2026· 1mo ago

Visit ID: 13624776

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles in electrical room.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in electrical room.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting tomatoes with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind oven in kitchen. Cleaned up by manager. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer. Warning
  • 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 and the time removed from temperature control cannot be determined. No time marked on sour cream , butters, at prep line. Marked by manger. Placed about 1 hr ago. **Corrective Action Taken** Warning
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Food service employee unfamiliar with correct protocol for time marked Garlic in oil. Employee said item restocked after end of evening. Inspector Educated employee. **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. 5 packets of frozen tuna in vacuum sealed bags in reach in cooler. Establishment vacuum sealed fresh fish and froze tuna in freezer. Vaccum sealed beef With no HACCP. Warning

10/3/2025· 5mo ago

Visit ID: 13537977

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

10/2/2025· 5mo ago

Visit ID: 10931194

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked sweet potato made last night at 49°. Walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sweet potato made last night at 49°. Walk in cooler. Reach in cooler / make table: Boiled eggs at 49°. 50°. 50°. Crem brûlée 50°. Salmon slice 49°. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler / make table: Boiled eggs at 49°. 50°. 50°. Crem brûlée 50°. Salmon slice 49°. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Moved by manager. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired. (9/2/25)

11/12/2024· 1y 4mo ago

Visit ID: 8866185

Met Inspection Standards

1 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Scoop handle in ice. Ice bin. Moved by manager. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign by Hand Wash Sink in prep area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last use. Marked by manger. **Corrective Action Taken**

8/20/2024· 1y 6mo ago

Visit ID: 8749669

Met Inspection Standards

2 high, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. By prep line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
  • 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. Container of cheese date marked 8/13 in walk in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker outside faucet.

1/10/2024· 2y 2mo ago

Visit ID: 8473593

Met Inspection Standards

3 high, 2 int, 6 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove tile missing cookline room.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager. **Corrective Action Taken**
  • 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 clothing / jacket on Single Service items. Storage area.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall tile missing by cookline room.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of employee restroom, did not wash hands , and began handling Single Service gloves. Inspector intervened. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two large pans of whipped butter in kitchen at 70° , 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two large pans of whipped butter in kitchen at 70° , 71°. (Since 9 am ) Two containers of clarified butter in prep area by grill at 71°, 70°. Overnight temperatures ). Over stacked butter in make table at 50°
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by prep room. Marked by manager. Corrected On-Site

8/14/2023· 2y 7mo ago

Visit ID: 8364835

Met Inspection Standards

1 high, 1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom doors.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
  • 08B-12-5:Basic - Stored food not covered. Uncovered ice in reach in freezer.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by Single Service gloves. Moved by manager. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.