GILI'S KITCHEN

Name: GILI'S KITCHEN
Address: 126 W ADAMS ST UNIT 102, JACKSONVILLE, FL, 32202, US
Rating: 73

126 W ADAMS ST UNIT 102, JACKSONVILLE, FL 32202

License #2612782

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GILI'S KITCHEN in JACKSONVILLE currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 46 total violations — 10 critical, 7 major, 29 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.

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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

January 28, 2026

The latest inspection on February 11, 2026 included 4 critical violations, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

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

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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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f hummus and pico de gallo, sitting on ice because the prep cooler is not working, added more ice water and they got to 41f
[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. Grabbed bread, explained to her and she put other glove on, she only had one glove on
[10-08-5] Ice scoop handle in contact with ice. In ice machine, manager removed it
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bans while making sandwiches
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in sandwich prep
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood wall not sealed around ice machine
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance by triple sink, manager wrote windex, employee labeled it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purse above soda syrup boxes, by passing window, employee removed them
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef in containers from kitchen on shelf above beef loin in bag, storage upright freezer, employee rearranged
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic warp that has no box, storage shelf at prep area, employee placed it under flat shelf
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had her phone in hands then she put it away and grabbed bread, explained to her and she washed hands, discussed bread
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder, manager labeled it pepper
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 fryers not under hood, cooking chicken in there, they have a gyro special so the machine is in the spot that the fryer was and itll be back under hood tomorrow

Emergency order recommended
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers for catering on top shelf by prep area
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee discarded his drink in hand sink
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracks on interior door of box freezer in storage area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill at cook line with food build up and a couple of hood filters with grease build up
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed radish on shelf above bread in prep reach in cooler, owner rearranged
[35A-03-4] Dead roaches on premises. One dead roach under lid of prep reach in cooler, two dead roaches in upright freezer in storage area, owner cleaned them
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance by triple sink, operator said its sanitizer
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 by box freezer in storage area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing by shelf in storage area
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. A couple cracked, employee discarded it
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door frame by ice machine
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bucket at cook line, 0ppm chl
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employe here for 2 months, unable to find it
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches on hinge on door frame in prep cooler in kitchen, manager killed them
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then grabbed clean dishes, explained to him and he washed hands
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink at prep table in kitchen, employee discarded it
[02D-01-5] Working containers of food removed from original container not identified by common name. Yellow powder on shelf above microwave by prep cooler, owner said its bread crumbs, also a few containers on storage shelf without names
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with reach in freezers and fresh veggies

Community reaction

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Community pulse