Cowtown Tavern
1610 University Blvd W, Jacksonville, FL 32217 · Permanent Food Service · License 2613355
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection6 high priority (3 fixed by the Aug 10 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-27
- Safety score73
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 visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Breading container has been replaced.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sour cream in squeeze bottle on line at 60°F. Person in charge states had out of unit for short period of time. Moved to reach in cooler.
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 reach in cooler raw beef in pan stored over uncovered pan of pickles. Person in charge moved to appropriate location. Also, in reach in freezer no longer commercially packaged raw shrimp stored over bag of fries. Person in charge began rearranging.
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. Dishmachine at bar area testing at 0ppm, even after priming. Person in charge will utilize dishmachine in back kitchen until unit can be serviced.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink missing vacuum breaker.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in back corner storage area by walk in cooler around sauce storage.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed pesticide emitting strip in bar area, and in back kitchen food storage area.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing from cookline hand wash sink. Person in charge provided.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees with food handler training expired 2024, 2025.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
In use breading container with hole on edge of container and lid. Also, gasket torn in stand up reach in cooler, person in charge states is on order.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates and soda gun holster in bar area with mold like substance accumulation.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust accumulated on vent in kitchen. Also, mold like substance on wall at dishpit. Also, floors showing wear in kitchen. Standing water observed on floor at dish machine.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.