RESTAURANT ORSAY
With 12 inspections documented, RESTAURANT ORSAY maintains a 3.0/5 food safety rating in JACKSONVILLE. Recent inspections show improving food safety practices.
Last inspection: 2 months ago · 12 reports on file
3630 Park Street
Jacksonville, Florida, 32205
Avondale
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 12 health inspection reports
All Inspection Reports
1/7/2026· 2mo ago
Visit ID: 13588080
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. Warning - From follow-up inspection 2025-10-22: Verified online DBPR intranet Restaurant Orsay was denied. Per manager they are working with Tallahassee to make some corrections to their HACCP plan so they can be approved. **Time Extended** - From follow-up inspection 2025-12-03: Per manager they are still waiting to hear from Tallahassee on a few items on their HACCP plan. Please time extend. **Time Extended** - From follow-up inspection 2026-01-07: Previous callback was completed on 12/3/25 the intranet webpage for HACCP submission was updated on 12/9/25. HACCP plan status still Denied. Admin Complaint
1/7/2026· 2mo ago
Visit ID: 10879995
Met Inspection Standards4 int, 5 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles dusty in kitchen area.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items with facial hair.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean clear cups stacked on shelf in ware washing area.
- 08B-38-4:Basic - Food stored on floor. Cases of food stored on floor in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers dusty in walk in cooler. Dust on electrical panel and backside of dessert cooler.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not dated with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Soda nozzle on soda gun in bar area is soiled.
- 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. HACCP plan submitted with Denied status. Administrative complaint recommended from previous callback inspection. Establishment currently vacuum sealing lobster and cooked beef.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange solution in server area.
12/3/2025· 3mo ago
Visit ID: 13556721
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. Warning - From follow-up inspection 2025-10-22: Verified online DBPR intranet Restaurant Orsay was denied. Per manager they are working with Tallahassee to make some corrections to their HACCP plan so they can be approved. **Time Extended** - From follow-up inspection 2025-12-03: Per manager they are still waiting to hear from Tallahassee on a few items on their HACCP plan. Please time extend. **Time Extended**
10/22/2025· 4mo ago
Visit ID: 13497355
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. Warning - From follow-up inspection 2025-10-22: Verified online DBPR intranet Restaurant Orsay was denied. Per manager they are working with Tallahassee to make some corrections to their HACCP plan so they can be approved. **Time Extended**
8/19/2025· 6mo ago
Visit ID: 13487065
Follow-up Inspection Required1 high, 3 int, 4 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in kitchen area.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on desserts in reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on milk cooler in beverage prep area, manager cleaned gasket during inspection Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled under waste washing area.
- 35A-02-7:High Priority - Live, small flying insects found. One flying insect in kitchen area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles soiled in bar area are soiled with a mold like substance.
- 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. Establishment vacuum seal cooked beef and cooked lobster. Establishment previously warned. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Orange chemical spray bottle unlabeled hanging over mop sink.
4/24/2025· 10mo ago
Visit ID: 10733797
Met Inspection Standards1 high, 2 int, 4 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid of ice machine is soiled with a black mold like substance
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored next to dry seasonings, back pack on prep table, manager moved both personal items Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Broken clear food storage container open ware washing area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar area reach in cooler is soiled at bottom of unit
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Oyster rocker fella stored on cloth dinner napkins
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags are not marked with last date served
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board and blue cutting board
2/13/2025· 1y ago
Visit ID: 10733533
Met Inspection Standards- N/A:No Violations Were Observed
12/3/2024· 1y 3mo ago
Visit ID: 8779745
Follow-up Inspection Required1 high, 2 int, 4 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen area are dusty Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards
- 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. Handle of scoop touching Flour, manager properly stored scoop Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towels used as a food contact surface for scallops Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil debris Soda nozzle in bar area Repeat Violation
- 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. Establishment is vacuum sealing meats without an approved HACCP Warning
4/10/2024· 1y 11mo ago
Visit ID: 8578387
Met Inspection Standards1 high, 2 int, 6 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in kitchen area Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored in soiled bin, manager cleaned bin and dishes during inspection Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint while preparing food items Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters above cooking equipment Repeat Violation
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws on counter in Bar area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled bins with White powdery substance stored inside, manager labeled bins Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade Towel used to store food items, manager removed towels Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle in bar area Repeat Violation
- 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. Establishment sous vide food items and vacuum seal meat products. Haccp plan have been received in Tallahassee waiting on approval. Warning on previous inspection Repeat Violation
4/10/2024· 1y 11mo ago
Visit ID: 8622654
Met Inspection Standards1 int
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment cooks and cool meat products shrimp, beef, lamb, duck and chicken. Warning - From follow-up inspection 2024-02-29: Establishment is currently still vacuum sealing meats. Per employee they are working on submitting paperwork **Time Extended** - From follow-up inspection 2024-04-10: Establishment have submitted Haccp plan to Tallahassee and is currently waiting on approval **Time Extended**
2/29/2024· 2y ago
Visit ID: 8578191
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment cooks and cool meat products shrimp, beef, lamb, duck and chicken. Warning - From follow-up inspection 2024-02-29: Establishment is currently still vacuum sealing meats. Per employee they are working on submitting paperwork **Time Extended**
12/19/2023· 2y 2mo ago
Visit ID: 8378544
Follow-up Inspection Required1 high, 3 int, 6 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in kitchen area
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing potatoes
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple cracked food storage containers
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer/cooler fan covers are dusty, gaskets soiled on walk in cooler door Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in bar area
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not maintained in chronological order with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris, employee cleaned can opener. Multiple stained Cutting boards Drink nozzle soiled in bar area **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. Establishment cooks and cool meat products shrimp, beef, lamb, duck and chicken. Warning