Clift Restaurant and Lounge
2712 Cesery Blvd, Jacksonville, FL 32211 · Permanent Food Service · License 2616440
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 5 intermediate, 2 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shelled eggs over fish , moved to store correctly
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose bib next to back door, manager added vacuum breaker back to hose
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Alfredo home made, rice, penne noddles
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handsink at bar
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink next to triple sink
No soap provided at handwash sink.
Handsink next to triple sink
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handsink next to triple sink
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.