Spliff's Gastropub
100 E Forsyth St, Jacksonville, FL 32202 · Permanent Food Service · License 2611870
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (2 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed house made chicken salad not consumed/ sold within 7 days. Chicken salad date marked 8-26. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pork potstickers, beer cheese (51°F-52°F - Cold Holding)in reach-in cooler in prep area. Operator stated items placed in cooler this morning. Operator removed both foods and placed in walk-in-cooler torn chill.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda holsters for soda guns in are area soiled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled spray bottle of sanitizer.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp and beef being thawed in standing water in sink. Operator turned water over thawing foods
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of panko stored on floor in dry food storage area. Operator removed to properly store.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on glass door reach-in cooler next to walk-in-cooler torn. Also, handle missing from same cooler. Also, gasket on walk-in-cooler in disrepair.
Repeat violation
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 in prep area and reach-in cooler drawer on cook line soiled. Also, exterior of sugar bin in dry food storage area soiled with food debris.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed urinal in all gender restroom in disrepair. Urinal has bag covering it.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floors not maintained smooth and durable. Observed floor in prep area, cook line, walk-in-cooler not smooth and durable.
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.
- Stop sale
- An order that the food can’t be sold or served.