CHOPPERS BAR AND GRILL

Name: CHOPPERS BAR AND GRILL
Address: 12905 N MAIN ST, JACKSONVILLE, FL, 32218, US
Rating: 89.3

12905 N MAIN ST, JACKSONVILLE, FL 32218

License #2612747

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHOPPERS BAR AND GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 89.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 4 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby options ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 6, 2026 included 1 critical violation, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line area, in reach-in cooler next to handwash sink, sliced cheese (55f, 56F - Cold Holding). Person in Charge stated she has had door opened and closed during lunch and prep.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At storage area, reach-in cooler for bar mixes has dust build up on top.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At beer storage area by office, multiple tanks not secured.
[41-17-4] Spray bottle containing toxic substance not labeled. At outside bar, spray bottle identified as Fabuloso cleaner, not labeled.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in dining area by bar missing. Also, floor in kitchen area has seal finish worn. Operator stated he has someone working on refinishing floor. Also, at storage area, ceiling has paint peeling.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar handwash sink, tray and utensils over handwash sink. Employee moved items.

Administrative complaint recommended
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At cook line reach-in cooler, taco meat and hamburgers cooked and frozen not redated when removed from freezer. All items out less than 6 days. Also, at beer storage area bar reach-in cooler, heavy cream not dated, employee present not sure when opened. Container 90 percent full.
[10-08-5] Ice scoop handle in contact with ice. At outside bar, ice scoop in ice bin has handle touching ice. Employee moved scoop.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, employee stated she puts a dish soap,in sanitizer bucket. Employee remade bucket with bleach only.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor and wall at fryers have grease build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cigarette case and cell phone on top of reach-in freezer. Employee moved items.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At dish area, Silver reach-in cooler handles have build up.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Womens restroom door propped open with chair.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in left refrigerator. Employee placed one in refrigerator during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At beer storage area by office, 5 tanks not secured.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in glass freezer in beer storage area.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar, teal bucket stored in handwash sink. Employee removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Establishment observed preparing, serving, or selling food to customers with an expired license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in refrigerator/freezer, cheese (45, 48F - Cold Holding)in refrigerator. Employee stated door opened a lot during prep.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse