The Muse Bourbon Bar and Grill

11475 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2615955

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

12 violations found

First visitAug 25, 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.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler egg yolk, shelled cooked eggs, roast beef, chicken wings, chicken wings, 44-46°F. Observed delivery recently delivered. Person in charge states had unit open to put delivery items away. Retemped items at 42-43°F by end of inspection. Ambient temperature of unit 39°F by end of inspection. Other items in unit 41-43°F.
  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.
  In walk in cooler raw ground beef stored over bacon on speed rack. Person in charge moved to appropriate location.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Observed pesticide emitting strips on floor in bar area.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior side door of ice machine with debris accumulation.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Both hand wash sinks in bar blocked. Person in charge made accessible.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Missing paper towels at hand wash sink at bar. Not dispensing.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some employees with training expired. Also, some certifications are copies, not original.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards in clean dishware storage with grooving.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels observed on several clean dishware items in back kitchen across from dishmachine.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leak under third sink at triple sink. Establishment has catch pan under sink at time of inspection.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Self closer missing from back door by dishpit.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling leak into trash can in men's restroom with standing water on the floor. Also, observed floor around ice machine with damage. Portions of ceiling missing in storage room off of dining room with alcohol storage.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.