DirtyFLRestaurant Inspection Data

CITY GRILLE & RAW BAR

Prudential Drive
Jacksonville, Florida, 32207
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13471423

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f Warning - From follow-up inspection 2025-07-28: Same Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc Warning - From follow-up inspection 2025-07-28: Cheese, pasta salad Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale **Corrective Action Taken** Warning - From follow-up inspection 2025-07-28: 44-45f cheeses, 55f pasta salad on top drawer in prep reach in cooler, overnight, bottom drawer is empty, it doesn't seal properly so it's affecting top drawer, 55f seared tuna, cheesecakes, bread pudding, and key lime pies in upright cooler at 53f, overnight, stop sale, all discarded Admin Complaint

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10878654

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On grits, employee removed it Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish washer
  • 21-05-5:Basic - Cloth used as a food-contact surface. On raw fish, drawer unit
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook puncured it Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut lemons, employee discarded container Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Two container with food on floor in walk in freezer Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employee took container and scoop to triple sink to be washed **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer, also shelves in walk in cooler
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink by gloves in triple sink area, employee discarded it Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Small to go cups, storage shelf, employee inverted them Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce in same container with unwashed wrapped lettuce, explained to him Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, employee made new solution, 300 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw think beef on shelf above ice cubes, both open, reach in freezer, employee rearranged Corrected On-Site
  • 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. Pasta salad dated on 7/17, discarded by cook Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f puréed cooked carrots and cooked tomatoes, no time no procedure, cook wrote time and managed added them to 4 hrs procedure **Corrective Action Taken**
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Solczyk took test on 7/23/20, mgr stated he is an employee so he'll do the employee training as soon as he can
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. A couple of cleaners without name above dish machine

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8824637

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line, drank it all, Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above gloves at cook line, employee moved it Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
  • 08B-38-4:Basic - Food stored on floor. Trae with food in walk in freezer, placed on shelf by employee Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employee placed container by dish machine to be washed **Corrective Action Taken** Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 58f water for scoops, employee discarded it Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar area, employee placed one Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce with wrapper on, in reach in cooler, explained to manager
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above sauces in walk-in cooler, Repeat Violation
  • 02C-03-5: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. Half and half opened on Sunday, date marked by manager Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8824569

  • N/A:No Violations Were Observed

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8728386

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On lobster salad, removed by employee Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots on shelf by mop sink Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sushi
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for lobster salad, employee discarded it Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar, employee moved it Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Container dirty, placed them by dish machine to be washed **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Employee removed it Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies above cooked octopus in walk in cooler, employee rearranged Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 200 ppm Corrected On-Site
  • 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. Hamachi is bare handed and it's not in the barehand procedure, manager added it Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mushrooms on 6/29, discarded 1/4 cup Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms, cooked potatoes, etc Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cooked potatoes, 60f cooked Lima beans, risotto, cooked mushrooms and artichoke, butter mix, cooked tomatoes, rice, in prep cooler by cook line, some stop sale and some relocated 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. 122f cooked mushrooms and onions in warmer, double pan for mushrooms, employee reheated them to 165f Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by clean containers on shelf by triple sink, employee moved chemicals Corrected On-Site
  • 02C-03-5: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. Lobster salad made on Friday, also bread pudding mix and custard, employee labeled it Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Soap by dish machine, labeled by employee Corrected On-Site

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8602961

  • N/A:No Violations Were Observed

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8438280

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on storage shelf
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo container for sushi rice
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle in hand sink by prep sink, cook line goes all the way around
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 65f water for utensils, mgr removed it Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at outside bar and bar inside
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above can crab in portion cups, walk in cooler
  • 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. Sushi rice 87f, cooked yesterday and left out all day long, mgr discarded it **Corrective Action Taken** Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon, changed gloves and then grabbed pasta, explained to him and he washed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rae fish on shelf above pomegranate in sushi cooler, bar, mgr rearranged Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling by drain at cook line, killed **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f ricotta mix and butter, employee wrote it in procedure, wrote time Corrected On-Site Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side, and on hand sink sink in outside bar Repeat Violation Admin Complaint
  • 02C-03-5: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. Milk opened on Monday, dated by mgr Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At dump sink at bar after touching sushi rice and discard in it, explained to him and he washed hands in hand sink Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kevin Gaston and John Nagy took test on 1/7/19
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner, labeled by mgr Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by prep sink, cook line, handle doesn't work, mgr fixed it Corrected On-Site

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8161745

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One not closing all the way
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side, mgr fixed it Corrected On-Site
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one and posted it Corrected On-Site