Southern Grill of Jax (the)
800 Flagler Ave, Jacksonville, FL 32207 · Permanent Food Service · License 2612381
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 9 basic (5 repeats); basic violations cost 12 at most-36
- Administrative complaint on Sep 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitOct 2, 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 observed cupped up potato salad in top of flip top reach-in cooler 45°F. Observed cups stacked higher than chill line of cooler. Operator removed some of the cups to chill.
Fixed on the spot
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes, cut lettuce, shredded cheese blend, house made tuna salad, house made potato salad, house made coleslaw, cooked egg (47°F-55°F) in 3 door reach-in cooler next to grill. Operator stated he had lids opened for lunch and that items were placed in there before lunch. Operator closed lids during down time to chill foods. Also, cooked beef (53°F-54°F - Cold Holding) in stand up reach-in cooler next to stairs. Operator stated he had container out during lunch. Operator stated they will keep container in cooler to chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored above ready to eat sausage in reach-in cooler across from grill. Also, raw shrimp stored above ready to eat cheese sticks in reach in freezer. Operator rearranged to properly store foods.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect in prep area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice deflector plate in large ice machine, ice chute on self dispensing soda machine in dining area soiled with black residue. Also, portable cutting board on prep table next to hand wash sink on cook line soiled/ stained.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed two unlabeled Spray bottle containing toxic substance stored on shelf across triple sink and one in front service station. Operator labeled both spray bottles of cleaners.
Fixed on the spotRepeat violation
Basic9
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gaskets on stand up reach-in cooler on cook line and stand up reach-in cooler across from prep table.
Reach-in cooler shelves with rust that has pitted the surface.
Observed shelving in multiple reach-in coolers on cook line with rust and pitted surface.
Repeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Observed one filter missing in hood system above grill.
Repeat violation
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 3 door reach-in cooler next to grill unable to maintain temperature of 41°F and below. Ambient temperature 47°F-48°F. Observed ice build up on back of interior cooler. Operator stated he will call to have serviced.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of 3 door reach-in cooler soiled
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of toaster and reach-in cooler next to grill soiled. Also, gaskets on multiple reach-in coolers and reach in freezers soiled. Also, glass on door of reach-in cooler next walk-in-cooler soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed large bowls on top shelf on clean storage shelf not inverted/ protected. Also, bucket near ice machine not inverted/ protected. Operator covered ice bucket.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall next to stand up reach-in cooler across from stairs.
Floor, walls ceilings soiled/has accumulation of debris.
Observed floor around equipment, walls near hand wash sink soiled with debris.
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.
- 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.