Chophouse Thirteen

11362 San Jose Blvd Unit 1, Jacksonville, FL 32223 · Permanent Food Service · License 2609568

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · fixed by the Sep 21 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 complaint inspection
6 high priority (1 fixed by the Sep 21 follow-up, 5 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 5 basic
-38
Administrative complaint on Sep 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep152026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitSep 21, 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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 6 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Pickled cut tomatoes made in house and cooked meatballs dated 9/2/26. Person in charge unable to provide tag for current batch of oysters in reach in cooler shucked.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Blanched green beans, meatball 44-45°F in grill side fliptop. Person in charge states has had unit open frequently. Ambient temperature of unit 42°F. Moved items to reach in cooler to rapidly chill. Retemped items at 42°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cream sauce in steam table with unlidded section with steam escaping at 130°F. Person in charge began reheating.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In grill side reach in cooler raw oysters stored over ready to eat prepped cheese. Person in charge moved to appropriate location.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch hair with gloved hands, then handle pan of food without hand wash. Spoke to employee. Also observed dishwasher handle dirty dishes, then clean dishes without hand wash between.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware dishmachine testing at 0ppm, even after priming. Establishment will utilize main dishmachine until unit is serviced.
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Person in charge unable to provide tag for current batch of oysters in reach in cooler shucked.
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On open warning due 10.2026 to update bar menu for tuna stack and deviled eggs.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Person in charge unable to provide time paperwork for butter. Inspector emailed to operator.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at several makeline units in kitchen with staining. Also, soda nozzle in bar with debris accumulated.
  Repeat violation
Basic5
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed several pans wet nesting in dishware storage area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Cases of single service items stored on floor in storage shed outside back of restaurant.
  Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  Straws at bar area within customer reach no wrapped.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in bottom of fliptop poolside of grill in grill portion of kitchen.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Light visible under back door.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug112026F48Routine inspection15 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 13, 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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 7 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Frozen fish (tuna and snapper) vacuum sealed in house, fish is thawed when sealed per person in charge. Also, one package of in house vacuum sealed salmon thawed in walk in cooler.
  Repeat violationAdministrative complaint
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Deviled egg mix dated 8/1, whipped goat cheese dated 7/31.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Blue cheese stuffed olives on bar at 60°F. Recommend holding on time.
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Frozen fish (tuna and snapper) vacuum sealed in house, fish is thawed when sealed per person in charge. Also, one package of in house vacuum sealed salmon thawed in walk in cooler.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over butter in walk in cooler. Also, créme brÃ»lée mix with raw pooled shell eggs stored over ready to eat items. Also, raw ground beef stored over whole intact steak in walk in cooler.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Bar menu missing disclosure for caviar, tuna stack, regular menu and bar menu missing disclosure for garlic aioli. Also, bar menu missing consumer advisory.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment hold compound butter on time, person in charge unable to provide time paperwork during inspection. Inspector emailed.
  Fixed on the spot
  Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is pickling vegetables with hot brine and holding for longer than 7 days. No approved Haccp.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Make line cutting boards with staining in main and pantry kitchens.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towels missing at hand wash sink at bar.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  One spray bottle unlabeled with cleaner in main kitchen. Person in charge labeled appropriately.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is utilizing server area to fill pitchers from ice buckets. Ice bin and hand wash sink on original plans have been removed. Also, establishment has added glass cleaner to dishpit.
Basic3
- Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Observed single service items stored in employee restroom. Person in charge began removing.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Light visible under back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple tiles cracked in kitchen area.
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.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.