LILLIAN'S SPORTS GRILL
5393 ROOSEVELT BIVD SUITE 6, #6, JACKSONVILLE 32210
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic cups with no handle used to scoop salt and pepper in dry storage area. Person in charge removed small cups. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler across from fryer station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on wire rack next to food items located above flip top cooler across from grill station. Person in charge removed employee beverage. 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. Observed employee speaker stored on wire shelf above flip top cooler across from fryer station. Wire rack also contained food items and single service items. Repeat Violation
- 36-73-4:Basic - Floor, walls, and/or ceilings soiled/has accumulation of debris. Observed; soiled floors under stove and oven station on cook line. Soiled ceiling tiles throughout kitchen area. Soiled walls behind cook station and prep table on cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between reach in cooler and prep table across from fryer station. Employee removed knives and placed in dish area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled racks used for holding dishes while in dish machine. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on drying rack across from dish machine.
- 14-12-4:Basic - Utensils in poor condition. Observed spatula with large chip on rubber end stored on wall next to dish machine. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler in server area. Person in charge moved wiping cloth to sanitizer solution. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket person in charge contained quatanery ammonium solution testing at 0ppm. Person in charge discarded solution and replaced with quatanery ammonium testing at 200ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket retest (Quaternary 200ppm) Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two cans of green chilis with visible dents along seam and jagged edges. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding) Repeat Violation Admin Complaint
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker for threaded hose bibb at mop sink.
- 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. Observed half and half with no date marking when it was opened stored in reach in cooler on server line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives and knife storage on wall at end of cook line soiled with food. Repeat Violation
- 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. Observed 2 out of 4 food handlers on cook line with expired food handler certifications. Repeat Violation
Food safety inspection conducted on 1/21/2025 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).
Inspection on 7/22/2024
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed to go box of employee food on shelf above to go station. Corrected On-Site Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles in kitchen area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in sugar bin in kitchen near to go station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door frame and gasket to walk-in cooler. Observed dust build up on walk-in cooler fans. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Observed melted spatula handle on spatula on cook line. Person in charge discarded spatula. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls and floor on cook line behind fryer, grill, and coolers.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak above wall knife-storage in kitchen area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of beans in dry storage area by office.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed soiled lid exterior on flour bin between front line and cook line.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed half and half carton in back bar area with 7/12 date mark. Person in charge discarded. Observed half and half carton in front bar area with 7/2 date mark. Person in charge discarded. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed frozen salmon on cook line with a temperature of 81F. Person in charge moved salmon to reach in freezer. Second temperature taken was 43F. Corrected On-Site Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on flip top cooler on cook line. Observed soiled soda gun on outside of back bar area closest to arcade. Observed some food build up in microwave at to go station. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle nozzle dispenser in hand wash sink in bar area.
- 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. Observed one employee on cook line with expired food handler certification. Repeat Violation
Food safety inspection conducted on 7/22/2024 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 2/19/2024
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in bar dining room by arcade is soiled.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on shelf with canned food and containers of spices. Operator removed bag. Observed unopened canned drink on prep table next to food. Employee removed drink. Corrected On-Site
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Multiple employee on cook line and one employee at dish station did not have hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean dish rack in kitchen. Advised operator to let air dry before stacking.
- 08B-38-4:Basic - Food stored on floor. Container of sriracha on ground in liquor room. Operator removed from floor. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at server station is soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above cook line in kitchen is soiled.
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open at inspection. Operator closed. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Containers of spices being reused with additional spices after original container runs empty.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At reach in cooler at front and back bar area has standing water on bottom where beer bottles are stored.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar had no label. Operator added label. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler in kitchen, mash potatoes had date marking that exceeded 7 days. Employee put correct date. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler on cook line, hotdog (48F - Cold Holding). At reach in cooler in kitchen behind cook line, cheese slice (51F - Cold Holding).
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In storage closet near customer restrooms chemicals were stored over paper towels.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen is soiled.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written plan food kept on time at front of kitchen. Operator had incomplete written plan that was missing where the items were kept, in addition to foods that were not in their paperwork. Operator had sour cream being kept on time but had no paper work.
- 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. Multiple employees present, trainings are expired per operator. Operator stated he will get them retrained soon. **Corrective Action Taken**
Food safety inspection conducted on 2/19/2024 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).