DirtyFLRestaurant Inspection Data

WHISKEY CAKE HOLDINGS

Health inspection records show WHISKEY CAKE HOLDINGS in JACKSONVILLE has 8 inspections with a food safety rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 8 reports on file

10209 RIVERCOAST DR

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3688439

Call Back - Complied

1/5/2026· 2mo ago

Visit ID: 13606378

Follow-up Inspection Required

2 high, 5 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled with black marks.
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket torn on reach-in cooler drawer on cook line with French fries across from waffle bakers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters in hood above grill soiled.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink near bakery area leaking.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves and then adjusting his headphone equipment, then head to bar to make beverage without removing gloves and washing hands. Operator discussed handwashing procedures with employee. Employee removed gloves and washed hands. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (47F - Cold Holding) in reach-in cooler drawer below grill. Operator stated drawer was opened a lot during lunch. Operator placed pan of ice above goat cheese to chill. Retemped at end of inspection at 45F. Also, cooked chicken (46F-52F - Cold Holding) in reach-in cooler drawer across from grill. Operator removed chicken and placed in walk-in-cooler to chill. Retemped at end of inspection and temperature dropped a few degrees. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 container of milk in server cooler opened more than 24 hours not date marked. Also, container of liquid pasteurized eggs in walk-in-cooler opened on Sunday not date marked. Operator date marked both milk and liquid eggs. Corrected On-Site Repeat Violation
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed package of Sous vide chicken without label on packaging. Operator stated chicken is Sous vide'd every 4 days. Operator labeled chicken. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from wood fire grill and a portable cutting board at end of cook line soiled/ stained. Operator showed new cutting boards that are waiting to get installed once a hole is drilled in board to connect to cooler. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near waffle bakers. Operator replenished paper towels. Corrected On-Site
  • 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. Observed establishment doing special process of Sous vide without and approved HACCP. Paperwork has been submitted and received but not yet approved. Repeat Violation

10/14/2025· 4mo ago

Visit ID: 13489700

Met Inspection Standards

1 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 currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit. Warning - From follow-up inspection 2025-10-14: At callback no raw meats vacuumed packaged. Chef stated that was done in error. They currently soup vide Pork chops and pastrami meat and the paperwork has been received by the division. **Time Extended**

8/12/2025· 7mo ago

Visit ID: 10940104

Follow-up Inspection Required

1 high, 5 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense vegetables in top of flip top reach-in cooler. Operator removed cup Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles of waffle bakers on cook line and on clean storage shelf soiled/ has accumulation of debris.
  • 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. Reach-in cooler drawers across from hand wash sink on cook line unable to maintain temperature of 41F and below. Ambient temperature 55F. Observed standing water on bottom. Operator removed TCS foods from drawers and stated he will call to have drawers serviced. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in ware washing area unable to properly air dry
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment on cook line soiled/ accumulation of debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of multiple ovens on cook line and prep area has accumulation of debris.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in men's restroom.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of Sanitizer stored on floor in bar area. Operator placed a second bucket under sanitizer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce, house made whipped cream, blanched potatoes (45F-47F - Cold Holding) in reach-in cooler drawers across from hand wash sink on cook line. Operator stated items were placed in cooler earlier today. Operator removed TCS foods from drawers and placed in walk-in cooler to chill. Retemped items at end of inspection at 42F-43F. Corrected On-Site
  • 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. Container of milk in front service station, container of half and half and container of heavy whipping cream in bar area all opened on Sunday not date marked. Operator dated marked all three containers. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Ice deflector plate in large ice machine on right soiled. Also, vegetable wedger near prep sink soiled. Also, multiple cutting boards at reach-in coolers and portable cutting boards on clean storage shelf in ware washing area soiled/ stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink in ware washing area to empty bottles of liquid. Discussed with operator
  • 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 currently vacuum packaging raw meat and cook chill soups without submitting a HACCP plan. Paperwork has been submitted and received for sous vide only. Distributed form and email address to operator during this inspection to submit. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottles containing toxic substance stored in bar area. Operator labeled spray bottles of cleaners. Corrected On-Site

12/2/2024· 1y 3mo ago

Visit ID: 10731792

Met Inspection Standards

2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water. In base of drawer cooler.

11/19/2024· 1y 3mo ago

Visit ID: 10722159

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

11/7/2024· 1y 4mo ago

Visit ID: 10705645

Met Inspection Standards

1 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 seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. Warning - From follow-up inspection 2024-11-07: Time extend to next inspection. Person in charge states has submitted application. **Time Extended**

10/28/2024· 1y 4mo ago

Visit ID: 8673552

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor in bar area. Person in charge states due to leak in reach in cooler. Person in charge states has call in for repair.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of hoisin sauce with dent along seam.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license due to on warning for Haccp Plan. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dishmachine is high temp, person in charge unable to provide way to test.
  • 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 seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. Warning