STRINGS SPORTS BREWERY
1850 Main Street
Jacksonville, Florida, 32206
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on hold holding drawer handles
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen area
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items without a beard guard Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean Silver pans stacked on shelf in ware washing area
- 08B-38-4:Basic - Food stored on floor. Case of Pork stored on floor in the walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put two soiled trays in to black soiled dish bin then went to get plated food for another guest without washing hands after touching soiled dishes. Spoke with manager about proper hand washing procedures
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute is soiled on drink machine
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working engaging in food prep no manager present
Food safety inspection conducted on 3/12/2025 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 7/9/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
- 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. Ambient temperature of reach in cooler in server area 61F. Dressings are stored in cooler. Ranch dressing is made in house with buttermilk.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. A couple employees preparing food items without hair restraints
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on server area reach in cooler
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in Server cooler, manager put a thermometer in reach in cooler during inspection 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
- 25-05-4:Basic - Single-service articles improperly stored. Single service To go containers stored on floor in dry storage area behind arcade games, manager properly stored single service items Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insects in kitchen area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (45F - Cold Holding) stored in flip top cooler next to fryer. Per employee buttermilk was placed in cooler at 11am. At 1:00pm temperature was 45F suggested to manager to move buttermilk to the freezer to rapidly cool. 43F Cold holding at end of inspection homemade ranch (49F - Cold Holding) stored in server flip top cooler. Per employee ranch was stocked prior to lunch. Employee put ranch bottles in an ice bath. **Corrective Action Taken**
Food safety inspection conducted on 7/9/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 5/17/2024
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 5/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-31-5:High Priority - - From initial inspection : High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Establishment vacuum seal Monterey Jack white cheese for 3-5 days no longer than 7 days Warning - From follow-up inspection 2024-04-09: Establishment is currently still vacuum sealing at time of callback. Per chef they are putting a new system in place that will replace the vacuum sealing. Chef is requesting additional time to implement new procedures. **Time Extended**
- 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 pork and beef for 3-5 days Warning - From follow-up inspection 2024-04-09: Establishment is currently still vacuum sealing at time of callback. Per chef they are putting a new system in place that will replace the vacuum sealing. Chef is requesting additional time to implement new procedures. **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/29/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Ambient thermometer missing in cooler where sauces are stored, manager added thermometer during inspection Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping fries without a hair restraint in server area Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on drawer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are Soiled Fan covers in walk in cooler are soiled Repeat Violation
- 03G-31-5:High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Establishment vacuum seal Monterey Jack white cheese for 3-5 days no longer than 7 days Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute is soiled with a black mold like substance Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at hand wash sink at end of cooks line
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust on walk in cooler shelves
- 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 pork and beef for 3-5 days Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Green solution, manager labeled container Corrected On-Site
Food safety inspection conducted on 1/29/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop cooked meat Clear cups used to scoop flour in white bins Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license displayed, employee printed and displayed current license Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee scooping French fries, chef gave employee hair nets during inspection Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on chicken breading station and white reach in freezer Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue bin, employee cleaned and sanitized the blue bin and scoop during inspection Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hush puppy scoop stored in standing water 80F Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on Fan covers in the walk in cooler Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects in kitchen area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (47F - Cold Holding)manager added an ice bath **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on Ice chute in dining area
Food safety inspection conducted on 7/20/2023 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).