Indulgence Bistro

315 W Forsyth St, Jacksonville, FL 32202 · Permanent Food Service · License 2613891

Official report

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out of 100

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Not rated yet

Latest visit: Sep 10, 2026 (8 weeks ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Sep92026

Licensing inspection

13 violations found · Inspector came back once

Follow-up visitSep 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:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  At callback observed reach-in cooler on cook line unplugged and not in use. Operator is having cooler worked on.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed four pieces of raw salmon still in its sealed commercial packaging thawed in reach-in cooler across from reach in deep freezer in prep area. Stop sale
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed two shelled eggs in container with multiple cracked eggs. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shrimp, heavy whipped cream, shredded cheddar cheese, house made crab cakes, salmon croquets (45°F-60°F - Cold Holding) in reach-in cooler across from stove. Operator stated foods were placed in cooler today when they opened and cooler was working fine earlier today. Operator started to remove foods to nearby cooler to chill.
  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.
  Observed raw chicken wings stored over raw fish in stand up reach-in cooler in prep area. Also, raw chicken stored over ready to eat hush puppies in reach in deep freezer in prep area, not all foods commercially packaged. Operator rearranged reach-in cooler and reach in deep freezer to properly store.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda gun in bar area soiled with residue. Also, fryer baskets have build up of food debris.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water at hand wash sink in storage area. Operator turned on the hot water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink in storage area. Operator replenished paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand wash sink in storage area. Operator replenished soap.
  Fixed on the spot
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed four pieces of raw salmon still in its sealed commercial packaging thawed in reach-in cooler across from reach in deep freezer in prep area. See stop sale
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket on reach in deep freezer next to microwave shelf torn.
  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 across from stove on cook line unable to maintain temperature of 41°F and below. Ambient temperature 48°F. Observed large mass of ice in back of interior cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls in kitchen and prep area soiled with grease and debris.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed light shield in prep area cracked/ in disrepair..
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed small portable grill in prep area without a good suppression system installed. Walls surrounding area soiled with grease.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.