Lillian's Sports Grill
5393 Roosevelt Bivd Suite 6, #6, Jacksonville, FL 32210 · Permanent Food Service · License 2612232
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 22 routine inspection3 high priority (fixed by the Jul 24 follow-up), 7 basic (2 repeats)-18
- Safety score82
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 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed multiple food items at temperatures of 49-52°F stored in flip top cooler at end of cook line. Person in charge stated food items were in cooler over night and not removed for any reason.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 6 packs of raw salmon thawed in its original commercially processed reduced oxygen package stored in walk-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple food items at temperatures of 49-52°F stored in flip top cooler at end of cook line. Person in charge stated food items were in cooler over night and not removed for any reason. Raw salmon, raw tuna, various sliced cheeses, raw beef patties, raw chicken (49-52°F - Cold Holding)
Basic7
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.
Observed 6 packs of raw salmon thawed in its original commercially processed reduced oxygen package stored in walk-in cooler.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed multiple employee beverages stored in reach in freezer closest to hand wash sink. Person in charge removed all beverages.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Repeat violation
Utensils in poor condition.
Observed spatulas with melted handles stored on cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple missing floor tiles throughout kitchen area.
Repeat violation
Floor and/or walls soiled/has accumulation of debris.
Observed; mold like substance build up on floors around soda tower in kitchen. Dust build up on walls on cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.