Top Dawg Tavern
13820 Old St Augustine Rd #417, Jacksonville, FL 32258 · Permanent Food Service · License 2616060
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 intermediate (fixed on the spot), 6 basic (2 repeats)-12
- Safety score88
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 visitAug 26, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Coleslaw made Monday per person in charge unlabeled in walk in cooler. Person in charge labeled appropriately.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical spray bottle in kitchen with purple chemical person in charge states is degreaser unlabeled. Person in charge labeled appropriately.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go portion cups used as scoops in sauces in walk in cooler. Person in charge removed.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice accumulation in walk in freezer. Person in charge states has repair scheduled.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dish racks with mold like substance accumulation. Soda plates at server area with debris accumulated.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at bar area wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak at pipe under hand wash sink in bar area. Establishment has catch bucket in place.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tiles missing in back kitchen area. Also, hole in wall near back door.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.