DirtyFLRestaurant Inspection Data

THE COWFORD CHOPHOUSE LEVEL 1

101 East Bay Street
Jacksonville, Florida, 32202
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10736957

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Container for clean lids, prep area
  • 21-05-5:Basic - Cloth used as a food-contact surface. On stuffed oysters
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, employee discarded it Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager moved it, cook line area Corrected On-Site Repeat Violation
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it higher Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids under hand sink pipe, bread/server station, manager move them
  • 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. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to her and she washed hands Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting fruit at bar, explained to her and she got gloves Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. 2 flies by foods cooling
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood above cut tomatoes in drawer unit, 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 ground beef on shelf above raw beef loin, explained to manager and he rearranged walk in cooler Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple without dates

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10736837

  • N/A:No Violations Were Observed

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8735551

  • 21-17-4:Basic - Clean linens stored on floor. By prep area, employee placed it on shelf Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open food
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid for liquid bullion and container for cut lettuce is cracked
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar, manager removed them Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it Corrected On-Site
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Explained to employee and he removed them Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer, employee added more Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sour cream on double pan in prep reach in cooler, employee removed double pans and placed ice bag on top, 60f butter on prep table, employee wrote time, explained time as public health control **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line by grill, employee removed tray Corrected On-Site 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. Rop machine used for chicken Warning

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8570117

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour, employee removed it Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty container for lids, by window
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee punctured them Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink in kitchen, employee discarded it Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door prep unit, manager placed one Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by oven end/saute area at cook line and handsink at bar by dish machine
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked mushrooms and 50f cooked asparagus above fill line, cooked yesterday and placed in cooler a few minutes ago, employee rearranged **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top, cook line hand sink, removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by oven end/saute area at cook line Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by oven end/saute area at cook line

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8353388

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack above prosciutto, mgr rearranged Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Workin with open food
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid for prosciutto
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cook line, mgr turned it faster Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee loading dirty dishes then got clean dishes, explained to him and he washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters in bucket on shelf above cooked lobster in walk in cooler, mgr rearranged Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Block of soap on top of ice machine, employee moved it Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ian stated it's expired but could find certificate
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None i
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee brought some Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance at bar, mgr discarded it Corrected On-Site