Emperors Gentlemen's Club
4923 University Blvd W, Jacksonville, FL 32216 · Permanent Food Service · License 2612663
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection6 high priority (2 no follow-up needed, 4 fixed on the spot), 6 intermediate (2 fixed on the spot), 11 basic (1 repeat)-46
- Safety score54
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 visitJul 8, 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked ground beef
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
55f cooked ground beef yesterday and placed in cooler with lid on, he hasn't used it today, manager discarded it
Fixed on the spot
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 hamburgers on shelf above raw bacon, employee rearranged upright cooler by cook line
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Manager picked something from the floor then changed gloves and grabbed tortilla packet, explained to him and he washed hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
In faucet at hand sink by triple sink, also on open side of splitter in mop sink
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Windex by straws at little bar, employee moved it
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Covered and deep pan for cooked ground beef yesterday
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
When cooling down chili
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For quat at little bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee dumped ice in hand sink at big bar, explained to her
No paper towels or mechanical hand drying device provided at handwash sink.
In hand sink by triple sink and at big bar, employee placed some
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue substance at little bar, employee wrote windex on it, a couple of other chemicals not labeled by ice machine and storage area,
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White and read powder by triple sink and in kitchen, employee wrote it down, sugar
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken in triple sink, employee turned cold water on
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink by slicer, employee discarded it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On spice container at cook line, removed by manager
Fixed on the spot
Food storage container/container lid cracked or broken.
Cracked lid for veggies in upright cooler, employee removed it
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old build up on top
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old build up in microwave and slicer used on Saturday
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Door frame in upright cooler has greenish build up
Code 25, Single-service items: Single-service articles improperly stored.
Napkins in box on floor at storage area by triple sink, employee placed them on shelf
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Tiles missing in storage room by triple sink
Ceiling tile missing.
One by tea maker and triple sink is missing
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.