D & G DELI & GRILL

Name: D & G DELI & GRILL
Address: 233 E BAY ST, JACKSONVILLE, FL, 32202, US
Rating: 0

233 E BAY ST, JACKSONVILLE, FL 32202

License #2603720

🥪 Deli/Sandwich ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 12 findings · 4 critical

Routine - Food

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Quick take

D & G DELI & GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 148 total violations — 43 critical, 31 major, 74 minor.

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Record snapshot

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The latest inspection on October 30, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

148

Coverage note

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D & G DELI & GRILL has a rough inspection history. Would you risk it?

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: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Observed gaskets on reach-in cooler across from large microwave on cook line torn.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed multiple shelves in reach-in coolers on cook line rusting with pitted surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from triple sink and hand wash sink on front service line next to coffee equipment. Operator replenished paper towels at both hand wash sinks.
[35A-02-8] Live, small flying insects found. Observed two flying insects in warewashing area and one flying insect on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of toxic substance table epoxy stored next to vanilla sugar under coffee equipment. Operator rearranged to properly store container of epoxy..
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb next to hand wash sink at end of cook line missing vacuum breaker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple filters in hood above grill soiled with grease and residue.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup and scoop without handles used to dispense sugars. Operator removed both cup and scoop from sugars.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the only employee that the establishment employs has training that expired in July.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored above ready to eat milk and juices in reach-in cooler at front line service. Operator rearranged avocados.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute and one nozzle on self dispensing soda machine in dining area soiled with residue. Operator cleaned during this inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat gyro meat in reach in white freezer in kitchen-not all products commercially packaged. Also, raw beef stored over raw pork in reach-in cooler in kitchen. Operator rearranged both reach in freezer and reach-in cooler to properly store.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some black build up inside also blackish in ice chute, employee cleaned ice chute
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack at front counter, employee secured them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink above prep cooler, employee removed it and covered it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint, he put one on
[14-11-5] Equipment in poor repair. Gasket torn in upright freezer by fryer, cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and ledge on hood with grease, manager cleaned it, blackish build up on gasket in upright freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In upright cooler by cook line, next to ac unit
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and lemons above milk and opened drink mix in reach in cooler at front counter, employee rearranged
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then schooled cooked beef with school, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above jar with pickles in reach in cooler by fryer, raw beef in open bag on shelf above bag with veggies, white upright freezer in back prep area, manager rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken cooked today, employee placed it on grill to reheat
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink at cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Squeegee in hand sink at front counter, employee removed it
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Daniel Isa took test on 9/30/20, only manager here
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, also in hand sink at front counter, employee placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee here cooking, Said

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. On salt, employee removed it
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 50f produce cooler, condensation inside cooler, cream cheese in it, only tcs, labeled employee food
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep cooler, employee discarded it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in white cooler in back, rearranged by manager
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid for cut onions
[08B-38-4] Food stored on floor. Boxes with soda syrup, employee placed them on shelf
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In white upright cooler, manager placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall cracked and peeling by co2 rptanks, front counter
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee labeled it salt
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and grabbed bread, explained to her and she washed hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee made sandwiches with bare hands, manager grabbed washed carrots to place in juicer, explained to them, got gloves, gave bare hand contact procedure
[35A-02-7] Live, small flying insects found. One by cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cold cuts in reach in cooler, employee rearranged
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f gyro above fill line, employee placed it in reach in cooler, 48f cream cheese on produce cooler at 50f, overnight, stop sale, manager wrote employee food on it
[31A-11-4] Handwash sink used for purposes other than handwashing. Squeegee in it, hand sink by ice machine, moved by manager
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and by triple sink, employee placed one roll
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, employee turned it on

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Manager secured them
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. One open by above to go containers, employee placed lid
[13-03-4] Employee with no hair restraint while engaging in food preparation. Wrapping breads
[14-11-5] Equipment in poor repair. Torn gasket in both upright freezer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. White cooler by oven, employee placed one
[51-18-6] No copy of latest inspection report available.
[25-05-4] Single-service articles improperly stored. Box on floor with to go containers, employee placed them on shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above milk for coffee, employee rearranged
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Crack on wall by front counter
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and got cheese for omelet, explained to him and he washed hands, cheese got to 155f left omelet longer when i explained
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by coffee area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f gyro above fill line, employee rearranged
[41-10-4] Toxic substance/chemical improperly stored. Cleaners hanging by clean pots and pans, employee moved them
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, employee placed one
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip almost black, employee made new solution, 100 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[31A-11-4] Handwash sink used for purposes other than handwashing. 2 things in it, employee removed them, hand sink in coffee area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by coffee area, employee placed one
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employe, he read it and signed it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made yesterday early morning, dated by employee
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Also mop sink Employee turned it on

Disposition: Warning Issued
[29-18-4] Drain cover(s) missing. In mop sink
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cutting sandwich
[08B-38-4] Food stored on floor. Soda syrup in box on floor, front counter area
[36-24-5] Hole in or other damage to wall. Crack on wall by soda syrup rack, front counter
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler, operator placed one
[51-18-6] No copy of latest inspection report available.
[27-10-4] No hot running water at mop sink. Operator said he ordered a new faucet, also in hand sink by triple sink, operator turned it on in hand sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in 1 door upright freezer
[25-32-4] Reuse of single-service or single-use articles. Employee stated the veggies where washed but they were placed in same box that they came in, explained to him, in glass door cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line, made new solution
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employees cracked eggs and washed hands for 8 seconds, explained to her and she did it again
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair net then she grabbed spatula to flip fish on grill, explained to her, she washed hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed toast, explained to her and she got gloves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cut onions and cold cuts, reach in cooler, cook line, employee moved it
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw smoked salmon, employee arranged reach in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f gyro above fill line on prep table, employee rearranged it
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken 100f reheated at 7am, it is 9:30am, employee discarded 2 pieces, stop sale,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 70-100f phili meat cooked earlier, on ledge of grill, employee placed back on grill, got to 165f
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black then turned white, employee made new solution, 100 ppm chl
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave one
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles, operator cleaned it
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Operator didnt check temperature of chicken when reheated this morning
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad and soup made yesterday early morning, employee voluntarily discarded little left overs,

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On brown powder, removed by mgr
[29-18-4] Drain cover(s) missing. In mop sink, employee placed it on hole
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above container with sugar, employee rearranged
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling open food
[14-11-5] Equipment in poor repair. Gasket in prep unit
[08B-38-4] Food stored on floor. Soda syrup by warmer
[36-24-5] Hole in or other damage to wall. A long tear by upright co2 tanks, front counter
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee removed it
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cutting lettuce before washing it, states on package to wash before use, exposed to him
[25-05-4] Single-service articles improperly stored. To go containers in box on floor, arrived yesterday, employee placed them on shelf
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink because handle is broken
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made a new solution, 100 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder on storage shelf, cinnamon per employee, labeled
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed cooked bacon, explode to her and she changed gloves and washed hands, put bacon on grill and got to 155f
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on shelf above cooked sausage in open bag, upright freezer, employee rearranged
[41-10-4] Toxic substance/chemical improperly stored. Soap on shelf above mayo packet, storage shelf, mgr moved them
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, cook line
[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. Feta cheese opened yesterday early morning, employee wrote date on
[31A-11-4] Handwash sink used for purposes other than handwashing. Umbrella in hand sink at front counter by coffee area, mgr moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back area by triple sink, mgr placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at coffee station, front counter, mgr fixed it