GILI'S KITCHEN

Name: GILI'S KITCHEN
Address: 126 W ADAMS ST UNIT 102, JACKSONVILLE, FL, 32202, US
Rating: 75.6

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

75.6 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 75.6 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 51 total violations — 11 critical, 9 major, 31 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 shows 16 observation rows: 5 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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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.

Disposition: Inspection Completed - No Further Action
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder, manager labeled it pepper
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in sandwich prep
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance by triple sink, manager wrote windex, employee labeled it
[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
[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
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then grabbed container with rice and hot dogs, employee washed hands and heater hot dogs to 165f
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, she moved it to bottom shelf

Disposition: Emergency order recommended
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. A couple cracked, employee discarded it
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracks on interior door of box freezer in storage area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bucket at cook line, 0ppm chl
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
[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
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 by box freezer in storage area
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance by triple sink, operator said its sanitizer
[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
[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
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lost, found one in paperwork and posted it
[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
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door frame by ice machine
[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
[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
[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
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing by shelf in storage area
[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. Cooked chicken opened on Sunday, in reach in cooler,
[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

Disposition: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Owner removed it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[36-03-4] Cove molding at floor/wall juncture broken/missing. Broken by prep cooler at cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above soda syrup box, moved by employee
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Back storage
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above pickles, upright cooler in dining area, owner rearranged
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep reach in cooler
[16-46-4] Old labels stuck to food containers after cleaning. On a couple of container, prep reach in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter by storage shelf
[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 removed clean/sanitized dishes, explained to her and she washed hands
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and dumpling/balls made yesterday at noon,
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. One box freezer has cracked lid on the interior
[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 on top of soda syrup box, employee discarded it

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