DirtyFLRestaurant Inspection Data

SWEET SOUTHERN SKILLET

SWEET SOUTHERN SKILLET has 4 health inspections on file for its JACKSONVILLE location, with an overall rating of 3.5/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 4 reports on file

6661 BOWDEN RD, JACKSONVILLE 32216

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 4 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13601769

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. Operator has no manager certification and no other certificate manager employed at this establishment Warning - From follow-up inspection 2025-12-22: Still the same Operator has time frame to be in compliance **Time Extended** - From follow-up inspection 2026-02-20: Still the same. Manager has not signed up to take any class for manager certification and no other certified food manager employed at this establishment Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : 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. Operator has only 1 employee with no proof of form Warning - From follow-up inspection 2025-12-22: Still the same. **Time Extended** - From follow-up inspection 2026-02-20: Still the same. Provided paperwork agreement form Admin Complaint

12/22/2025· 2mo ago

Visit ID: 13600456

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. Operator has no manager certification and no other certificate manager employed at this establishment Warning - From follow-up inspection 2025-12-22: Still the same Operator has time frame to be in compliance **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Operator has only 1 employee with no proof of form Warning - From follow-up inspection 2025-12-22: Still the same. **Time Extended**

12/19/2025· 2mo ago

Visit ID: 13595982

Follow-up Inspection Required

10 high, 6 int, 8 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook employee preparing food with bracelet on wrist
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook employee preparing food with no hair restraint. Cook employee with facial beard preparing food with no beard guard
  • 08B-38-4:Basic - Food stored on floor. Bag of sugar stored on floor. Case of fry oil stored on floor Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris build up
  • 25-05-4:Basic - Single-service articles improperly stored. Case of plastic to go bags stored on floor under prep table. Some white portion bowls stored in box of floor
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Cold water faucet knob at three compartment sink is leaking water when in use
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink not hung to dry
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container with white powdered substance on shelf. Manager stated it flour
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook employee cracking and handling raw shell eggs and then handling prep foods and to go containers without washing hands Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe employee washing soiled equipments and then rinse and place away to dry with sanitizing and then went to handling and preparing foods without washing hands Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee multiple time touching face, clothing and hair with hands and then return back to handling food and to go containers to prep without washing hands Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee washing soiled equipments and then rinse and place away to dry with sanitizing and then went to handling and preparing foods without washing hands Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in upright single door reach in cooler. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prep raw chicken stored over prep raw sausage patties in upright single door reach in cooler Warning
  • 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. 1 container of prep chicken salad with no date marked. Manager stated was prep last week Thursday 12-11-25. Stop sale issued Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 container of prep chicken salad with no date marked. Manager stated was prep last week Thursday 12-11-25. Stop sale issued Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (55F - Cold Holding), stored in bowl sitting out near stove top area, place there approximately 10 mins ago from main reach in cooler as per employee. Discussed placing items on TIME. Operator place back in reach in cooler. raw bacon (58F - Cold Holding); cheese slices (53F - Cold Holding), both stored sitting out on prep table and place there approximately 30 mins ago from main reach in cooler as per employee. Discussed placing items on TIME. Operator place back in reach in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (114F - Hot Holding), stored in pot warmer on prep table, place there approximately 30 mins ago after cooking. Operator making new batch and using up remaining amount for customer orders. egg and sausage mix (87F - Hot Holding); egg patty (109F - Hot Holding), both stored sitting in containers on prep table for approximately 10 mins after cooking for hot holding. Discussed placing items on TIME. Operator used some for orders and reheating rest of them **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink Warning
  • 13-05-4:Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Cook employee preparing food with artificial fingernails and not wearing gloves with exposed food
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wet cloth stored in hand wash sink
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Operator has no manager certification and no other certificate manager employed at this establishment 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. Operator has only 1 employee with no proof of form Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prep beans not date marked in single door reach in cooler. Manager stated was prep 2 days ago
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flattop griddle and small fryer being used to prepare food with no hood suppression system

11/17/2025· 3mo ago

Visit ID: 13560819

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