DirtyFLRestaurant Inspection Data

DICKS WINGS AND GRILL YELLOW BLUFF

With 10 inspections documented, DICKS WINGS AND GRILL YELLOW BLUFF maintains a 2.5/5 food safety rating in JACKSONVILLE. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

12400 YELLOW BLUFF RD STE 101

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13524194

Met Inspection Standards

1 high, 3 int, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small redbull glass cooler with ranch no thermometer , manager placed in ambient thermometer Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Foam cup with lemons stored in drink Ice , discarded Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with pink slime like debris, manager cleaned **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near pick up window, manager provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink near pick up window, manager provided Corrected On-Site

9/18/2025· 5mo ago

Visit ID: 10915023

Met Inspection Standards

1 high, 4 int, 3 basic

  • 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. 2 pieces of fish in vacuum seal thawed, discarded Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink Stored on top of microwave, moved to Lower shelf Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between cutting board and cooler, knives moved Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef over cut lettuce in reach in 3 door cooler, manager moved to store correctly Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled. Manager sent to sink to wash Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In triple sink area
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Handsink in wait station -handsink at back prep triple sink area
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink substance in zapp spray bottle, employee states it's pine sol

5/7/2025· 10mo ago

Visit ID: 10832067

Met Inspection Standards

1 high, 2 int, 1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler when cut lettuce and cut tomatoes are stored
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 57f Cole slaw 57f made 5-5-25
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to stored spoon that scooped mayo, manager removed spoon Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles handing from sink On clear substance other purple substance no label

1/8/2025· 1y 2mo ago

Visit ID: 8994115

Met Inspection Standards

1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table, moved Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper in water 65f. Discarded
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar

10/1/2024· 1y 5mo ago

Visit ID: 8775922

Met Inspection Standards

1 high, 4 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken bites and raw chicken wings over ice 50-55f. Manager place more ice under chicken **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with black residue at bar
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at pick up window in wait station
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink in waitstaff station near pick up window. No soap at handsink near ice machine

4/17/2024· 1y 10mo ago

Visit ID: 8655709

Met Inspection Standards

1 high, 2 int

  • 22-41-4:High Priority - - From initial inspection : High Priority-Observed: 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. 0 ppms Warning - From follow-up inspection 2024-04-17: 50 ppm **Time Extended**
  • 27-05-4:Intermediate - - From initial inspection : Intermediate-Observed: Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands Warning - From follow-up inspection 2024-04-17: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate-Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine Warning - From follow-up inspection 2024-04-17: **Time Extended**

4/16/2024· 1y 11mo ago

Visit ID: 8541063

Follow-up Inspection Required

3 high, 4 int, 1 basic

  • 12B-07-4:Basic-Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line prep area, moved Corrected On-Site Warning
  • 22-41-4:High Priority-Observed: 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. 0 ppms Warning
  • 35A-05-4:High Priority-Observed: Roach activity present as evidenced by live roaches found.1 live roach crawling up wall near dry container storage area Warning
  • 03A-02-5:High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cheese 49f diced tomatoes 47f cut lettuce 50f. replaced ice on items **Corrective Action Taken** Warning
  • 02C-03-5:Intermediate-Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening .Chili and cheese sauce Warning
  • 11-27-4:Intermediate-Observed: 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. Warning
  • 27-05-4:Intermediate-Observed: Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands Warning
  • 16-37-1:Intermediate-Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine Warning

1/10/2024· 2y 2mo ago

Visit ID: 8540638

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

10/31/2023· 2y 4mo ago

Visit ID: 8375240

Facility Temporarily Closed

1 high, 2 int, 4 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 jacket on rear rack by restaurant foods.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water by Dish Machine and Three compartment sink and behind cookline equipment.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors sticky. By frontline wait station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves by rear cooler at prep line.
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Waste water backing up from floor drain in kitchen by Dish Machine floor drain and Three compartment sink floor drain. Waste water being tracked along kitchen prep area. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification due to all certification expired. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. all training expired Warning

10/31/2023· 2y 4mo ago

Visit ID: 8540566

Follow-up Inspection Required

2 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification due to all certification expired. Warning - From follow-up inspection 2023-10-31: At callback : Time needed to obtain. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. all training expired Warning - From follow-up inspection 2023-10-31: At callback : Time needed to obtain. **Time Extended**