Bourbon ST Grill
10300 Southside Blvd #3050, Jacksonville, FL 32256 · Permanent Food Service · License 2616053
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 high priority (2 fixed by the Nov 3 follow-up, 3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 11 basic (2 repeats); basic violations cost 12 at most-40
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice at 124-125°. Made about 12 noon.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Noodles at 60°, Cooked chicken 52°. in rear kitchen make table. Placed about 1 pm. Items moved to walk in cooler. Cooked chicken at 71° in kitchen. Per Person In Charge placed about 1 pm. Moved by manager to walk in cooler. .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice at 124-125°. Made about 12 noon. Stops sale issued
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken container over ready to eat cut vegetables in walk in cooler. Moved by manager.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Food service employee entered from outside and went to serve customer without washing hands. Inspector intervened.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black-like/ mold-like substance buildup on cutting board.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Prep line Hand Wash Sink blocked by equipment. Moved by manager.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Multiple personal items in prep line Hand Wash Sink. Moved by manager.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple food buckets on floor. Kitchen. Moved by manager.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
In use knives stored between prep equipment. Moved by manager.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Plates of employee food and drink on top of chest freezer. Kitchen. Moved by manager
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
Cut plastic jug used as scoop. Operator discarded item.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled interior of cookline cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled Counters and shelves at multiple areas in kitchen. Grease built up on hood filters. Soil residue buildup on exterior of bulk food containers.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking faucet at Three compartment sink.
Standing water in bottom of reach-in-cooler.
Standing water in prep line cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Food debris / grease buildup on floor behind cookline.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.