South of Philly & Wing

6001 Argyle Forest Blvd Ste 23, Jacksonville, FL 32244 · Permanent Food Service · License 2612389

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Aug 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 21 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (fixed by the Aug 21 follow-up, 2 repeats), 1 intermediate (fixed on the spot), 8 basic (2 repeats)
-25
Administrative complaint on Aug 18, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug182026

Routine inspection

12 violations found · Inspector came back 2 times

2nd follow-up visitAug 21, 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
1st follow-up visitAug 19, 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.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  No stop sale issued at callback.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sautéed onions with ice on the bottom layer only at 108°F sitting on kitchen counter. Per operator, onions cooked 2.75 hours prior. Onions heated to 165°F and will be hot held at 135°F or above. Also, multiple stacks of sliced cheeses at 50°F in left flip top reach in cooler. Cheeses placed in the unit at 2.5 hours prior and manager moved them to another cold holding unit. Also, raw shrimp in left flip top reach in cooler at 46°F. Per operator, shrimp placed in the unit 2.5 hours prior. Shrimp moved to another cold holding unit.
  Administrative complaint
Official report, on the Florida DBPR website
First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What 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.
  Raw bacon in small refrigerator by the stove burners at 45°F/57°F. Operator unsure how long bacon was out of temperature.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced cheeses (55°F/54°F/56°F/57°F - Cold Holding) in right flip top reach in cooler. Ambient thermometer in the unit reads at 50°F. Operator states all cheese placed in the unit at 11:00. Cheeses moved to walk-in cooler. Also, observed raw shrimp (47°F - Cold Holding); beef (55°F - Cold Holding); raw beef ribeye (51°F - Cold Holding); cheese (47°F - Cold Holding)in left flip top reach in cooler. Ambient thermometer in unit reads at 50°F. Per operator all products placed in the unit at 11:00. All products moved to the walk-in cooler. Also, observed sautéed onions (102°F/93°F - Cold Holding); sautéed peppers (79°F - Cold Holding)being held on the kitchen counter with no heat applied. Per operator, peppers and onions prepared 3 hours prior. Operator moved peppers and onions to refrigeration. Also, raw bacon in small refrigerator by the stove burners at 45°F/57°F. Operator unsure how long bacon was out of temperature. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In small refrigerator next to stove burners, pan of portioned raw chicken stored over bread.
  Repeat violationAdministrative complaint
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  No written procedures available. Provided DBPR Form HR 5030-104.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple cases of raw chicken stored on the floor in the walk-in freezer. Also, two bag in box sodas stored on the floor by dry storage.
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Box of employee personal food in walk-in freezer stored over customer food. Operator moved personal food box to appropriate location.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Cardboard used as a liner on shelf under air fryer and on bottom shelf of dry storage rack storing sauces.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of right flip top reach in cooler is soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of kitchen microwaves with heavy soil residues.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No employee hand washing sign at handwash sinks at the three compartment sink and at the front counter.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Two dead roaches in cabinet under lobby soda machine. Operator removed and discarded dead roaches.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Floor under and around fryers with heavy debris/grease. Floor and wall behind both flip top reach in coolers in the kitchen are soiled.
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.
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.
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.