Chelsea's Bar & Grille

9300 Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2608852

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 6 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
4 high priority (fixed by the Aug 6 follow-up, 1 repeat), 1 intermediate, 7 basic (1 repeat)
-25
Administrative complaint on Aug 5, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 6, 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 visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Liquid eggs in kitchen cooler. 53°. 53°. 54°. Stop sale issued . Unable to determine duration. Individual butters, Individual créme cheeses held on Time Temperature Controlled for Safety not discarded at end of 4 hr hold. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Liquid eggs in kitchen cooler. 53°. 53°. 54°. Stop sale issued . Unable to determine duration.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Individual butters, Individual créme cheeses held on Time Temperature Controlled for Safety not discarded at end of 4 hr hold. Stop sale issued.
- Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  No sneeze guard on open oatmeal and grits containers at buffet line.
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at family restroom.
Basic7
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Buffet line wrapped apples not washed before wrapping. Labels still on apples.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in freezer door not adequately closing . Very tight.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup on top side of reach in freezer. Kitchen. Ice buildup in door frame of walk in freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Soiled interior of oven.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  No self closing door mechanism on family restroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee jacket over single service in dry goods. Moved by manager.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.