BEST BET

Name: BEST BET
Address: 201 MONUMENT RD, JACKSONVILLE, FL, 32225, US
Rating: 13.2

201 MONUMENT RD, JACKSONVILLE, FL 32225

License #2614761

13.2 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEST BET in JACKSONVILLE currently holds an InspectFL Health Score of 13.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, inspectors documented 108 total violations — 29 critical, 21 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 28, 2024

The latest inspection on November 2, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

108

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in flour used as a scooper Cup in blackened seasoning used as a scooper Cups discarded
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Fan in kitchen soiled with dust
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of fish on floor of walk in freezer, moved from floor to store correctly
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in freezer on line, personal drink in sushi station, drinks removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and whole pineapples over Coleslaw in walk in cooler, manager adjusted cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef in walk in cooler dated 10-24. Discarded
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chart for sushi rice not filled out,
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in portions bags in drawer cooler on line made 2 days ago, no date marking
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kristin, Anton

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Curly haired guy on line near grill area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Server station handsink missing handwash sign
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, placed additional bucket under
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi bar. Discarded
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep area moved Personal water bottle on prep area moved
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in walk in freeze over ready to eat meatballs, employee moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in vacuum seal
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 55f sour cream 51f blue cheese 50f salsa 51f cream cheese 54f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48 fish 48 in 2 door true cooler next to grill Butter 55f sour cream 51f blue cheese 50f salsa 51f cream cheese 54f in server cooler Turkey and ham pizza station 50f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burger 122 in water over toaster, placed on grill to reheat
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in 2 door true cooler broken, manager provided thermometer
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at hand sink upfront near pick up station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored in soiled water
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor next to ice machine, manager placed in proper holding area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler thawed in sealed vacuum pack
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ preparation. Chicken and wild rice dated to expire 10-10 but was cooked on 10-1
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor next to ice machine, manager placed in proper holding area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored in soiled water
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at hand sink upfront near pick up station
[03D-02-5] No violation observed
[52-01-4] Buri labeled as Buri
[53B-02-5] Safe provided
[03F-02-5] Filled out incorrectly

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler thawed in sealed vacuum pack
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor next to ice machine, manager placed in proper holding area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored in soiled water
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at hand sink upfront near pick up station
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and wild rice dated to expire 10-10 but was cooked on 10-1
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and wild rice cooked previous day in stored in walk in cooler overnight at 3pm the following day at 44-47f
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice chart wasnt filled out since 9-26-24
[52-01-4] Identity of food or food product misrepresented. Buri used as yellowtail
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Stacy hired 12-2023

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: front kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in prepped foods. Slaw. Moved by manager.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in dry goods room.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Food containers stored under plumbing. In Hand wash sink cabinet.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing by Single Service items on storage shelf. Moved by manager.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
[25-05-4] Single-service articles improperly stored. Boxed Single Service lids stored on floor in dry in goods. Moved by manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creme cheese at bar 45°. Iced down. Egg wash at 48°. Placed 1 hr before. Items iced down by manager.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice hot holding at 130°. Placed 2 hrs before. Discarded by manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils in Hand wash sink. Moved by manager.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Sanitizer bottle at bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine adjacent to coffee station in separate space behind front counter has black substance on interior ceiling.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged fish stored at sushi bar area not pierced or removed from package.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone atop beverage counter adjacent to dining area. Employee moved item.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee scooping ice at ice machine with no restraint in separate space beneath bar area. Employee with facial beard preparing food on cookline located adjacent to prep table without beard guard.
[36-22-4] Floor area(s) covered with standing water. Observed pooling water beneath ice machine adjacent to cooking station.
[08B-38-4] Food stored on floor. Plastic water bottles stored on floor at bar area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in cooler adjacent to coffee maker in separate area behind front counter .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between cook station and double ovens located adjacent to wash rack are heavily soiled. Coffee station adjoining espresso machine dispensers located behind service line are soiled. Vent hoods of cooking station adjacent to prep table is soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on cutting board next to flip top cooler adjacent to cook station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 1 large white rubber maid bin near cook station with white powdery substance inside without labeling.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg at cooking station adjacent to prep area then prepare toast without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a total of nine live flying insects: 1 behind front counter area near beverage dispensers and ice machine, 3 under the dish machine adjacent to drying rack, and 5 underneath the hand wash sink adjacent to triple sink. Contacted district office spoke to Linda Sutherland; who advised not to issue admin complaint as no live flying insects were observed on food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs and egg wash over RTE sausage in white refrigerator located adjacent to cooking station. Observed raw salmon ready to eat sauces in reach in cooler behind counter in dining area. Both issues corrected when employees rearranged items.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs in reach in cooler located adjacent to grilling station were 51-54. Employee stated going in and out of unit; but will keep door closed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream stored in SS use containers inside white refrigerator near coffee station located in separate space behind front counter is 45F. Milk in white refrigerator located in area behind service counter is 44F. Employee said going in and out of unit; employee kept door closed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice (118-120F - Hot Holding)-rice is held at sushi station and managers stated sushi rice is held under time; however no paperwork and time mark found. Manager Completed time paperwork during inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed incorrectly; needs to be on non chemical side of splitter at mop sink
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in white refrigerator located adjacent to cook station did not reflect proper temperature range of 39-42 as tested by inspector.
[53A-16-4] Certified food manager unable to answer basic questions about allergens. Manager unable to answer allergen questions.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer questions about big 6.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two expired employee training certificates (B. Mitchell and Q. Mercer, expired 1/30/2023). pro
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle stored beneath prep table adjacent to cooking station. Employee indicated it was sanitizer. Three unlabeled spray bottles hanging from left side of hand wash sink located adjacent to cooking station.