The Red Gill Bistro
4660 Salisbury Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2611363
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (fixed on the spot), 5 intermediate (3 repeats), 10 basic (1 repeat)-35
- Administrative complaint on Jul 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score45
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 6, 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
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
At today's callback : Called plan review. no plans submitted.
- First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over ready to eat cake. Moved by manager
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Food service employee entered from outside and began Food service activity without washing hands. Inspector intervened.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple prepped foods opened few days ago not date marked. Cut salsa mix. Cheese . Deli ham.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strip.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No Soap at Hand Wash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at kitchen. All purpose cleaner.
Repeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Contacted plan review. Per conversation, No plans were submitted. (Note :
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered box of corn starch. Dry goods.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Melted spatula handle. Kitchen .
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack. Buckets.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak at Hand Wash Sink faucet. Prep line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No Hand Wash Sign by tiki
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Missing / broke cove molding around walk in freezer. Walk in cooler.
Floors not maintained smooth and durable.
Missing grout in floor tiles. Kitchen.
Hole in or other damage to wall.
Hole in wall by Dish machine. Per Person In Charge Work in progress.
Repeat violation
Ceiling tile missing.
Missing ceiling tiles kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jacket over / on single service items. At dry goods. Moved by manager.
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.