INDULGENCE SOUTHERN BISTRO
315 West Forsyth Street
Jacksonville, Florida, 32202
LaVilla
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection on 2/14/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-02-14: 56f raw wings, raw fish in prep unit that the top was left open and has no cover on, placed them in this cooler 11:30am from upright cooler, 60f egg wash, no time no procedure, employee wrote time on, no potatoes today, employee iced them down **Admin Complaint**
Food safety inspection conducted on 2/14/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
3
Intermediate
6
Basic
10
Total
19
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.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. By prep area
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with utensils and miscellaneous, by cook line
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. By triple sink **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container cracked for salmon mix **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water for cooking utensils **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in prep area and hood filters, interior of cooler not in use,
- 22-47-4:High Priority - Dishmachine quaternary ammonium 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 ppm, almost empty jug, not dispensing, explained to him
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler **Repeat Violation** **Warning**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink at bar, test strip turned blackish, employee diluted it to 100 ppm, **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand sink at bar, explained to her **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in prep room, employee placed some **Corrected On-Site** **Repeat Violation**
- 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. None for all new employees **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at prep area **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by bar, per employee **Repeat Violation**
Food safety inspection conducted on 2/13/2025 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01B-07-4:High Priority - Food with mold-like growth. One washed raspberry, in bar fruit tray, employee discarded it **Corrected On-Site**
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
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 10/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-10: 47f sausage, fries, in upright freezer at 52f, used as cooler, 60f sausage, raw shrimp, in prep cooler at 56f, ambient air reading 39f, 60f cheese, sausage by cook line, no time or procedure, all less than 4 hrs, wrote times on **Admin Complaint**
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2024
High Priority
4
Intermediate
7
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. A couple in kitchen **Repeat Violation**
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee and he placed it correctly **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cut tomatoes, by cook line
- 08B-38-4:Basic - Food stored on floor. Cooking oil, employee placed them on shelf **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for utensils at cook line, employee placed it on stove, got to 165f, also by warmer 97f water with utensils **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door cooler by cook line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell papers on shelf above cheese, upright cooler
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple wok at bar manager placed 2 tablets in 4 4 gallons, explained to him
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above mashed potatoes, upright cooler, employee rearranged **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged one door cooler by cook line **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink at cook line, employee moved it **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, manager placed one roll by cook line **Corrected On-Site** **Repeat Violation**
- 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. 2 servers here for more than 2 months **Warning**
- 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. For one new employee **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in prep room **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, all purpose cleaner per manager
Food safety inspection conducted on 9/5/2024 revealed 22 total violations (4 high priority, 7 intermediate, 11 basic).
Inspection on 7/2/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning** - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler, ambient temperature of cooler 58F. Do not use this cooler until repairs are made and temperatures are between 38-41F **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can **Warning** - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area **Admin Complaint** - From follow-up inspection 2024-07-02: One dead roach on ground between fryer and prep table. Employee cleaned and discarded dead roach. **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall **Warning** - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron **Admin Complaint** - From follow-up inspection 2024-07-02: 1 live roach on wall near hand wash sink behind while pole. Pest control company killed and discarded roach during inspection **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. **Warning** - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).