Gili's Kitchen
126 W Adams St Unit 102, Jacksonville, FL 32202 · Permanent Food Service · License 2612782
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-24
- Administrative complaint on Jul 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitJul 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At callback cut cabbage 48°F. Operator stated lid got opened during lunch. Operator leaving lid closed to chill cabbage.
Fixed on the spot
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked vegetables, raw lamb, vegan feta cheese crumble, cut tomatoes, cut cabbage (45°F-50°F - Cold Holding) in reach-in cooler across from hand wash sink near expo window. Operator stated it was opened a lot during lunch. Operator told employees to keep lids and doors closed.
Repeat violationAdministrative complaint
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and employees on duty read and signed form.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on reach-in cooler across from hand wash sink soiled/ stained. Also, ice chute at soda dispensing machine in dining area and ice deflector plate in large ice machine soiled.
Repeat violation
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. Observed Gil food safety training expired in Feb 2026.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl without handle used to dispense sugar on dry food storage shelf. Operator removed bowl.
Fixed on the spot
Equipment in poor repair.
Observed hot water torn gasket and handle missing on glass door reach in freezer in back storage area. Also, handle on flip top reach-in cooler next to expo window in disrepair.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler on cook line across from hand wash sink unable to maintain temperature of 41°F and below. Ambient temperature 50°F. Observed door bounces back open when closed and lids not fully closing due to cutting board in way.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave next to hand wash sink soiled. Also, ice chute at soda dispensing machine in dining area and ice deflector plate in large ice machine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on reach-in cooler on reach in freezer soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall/ door.
Observed hot water hole in door leading into dining area from kitchen near restroom.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.