SOUTHERN GRILL OF JAX (THE)

Name: SOUTHERN GRILL OF JAX (THE)
Address: 800 FLAGLER AVE, JACKSONVILLE, FL, 32207, US
Rating: 69.8

800 FLAGLER AVE, JACKSONVILLE, FL 32207

License #2612381

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

69.8 Grade F / 100

Failing Health Score

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Quick take

SOUTHERN GRILL OF JAX (THE) in JACKSONVILLE currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 39 total violations — 8 critical, 5 major, 26 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f mashed potatoes in warmer, employee placed them in microwave and got to 165f
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet by Karies restroom with food build up, 2 hood filter with grease build up, shelf where microwave is has food build up, cook line, exterior of dome lid for cooking without washing hands grease build up
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket cooked 2 days ago
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cooler where butter is at at bar
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, test strip,almost black, manager diluted it to 100 ppm
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside storage area, one not secured
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on soda syrup box, employee moved it to bottom shelf, bar area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Top shelf with food build up in upright cooler at front counter
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls in storage shelf by dish machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cooked chicken in walk in cooler, manager rearranged
[36-36-4] Ceiling tile missing. By dish machine
[31A-11-4] Handwash sink used for purposes other than handwashing. Cup in hand sink at bar, employee removed it
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays in upstairs storage not inverted
[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 egg then grabbed ham, explained to him, he washed hands and heated ham to 155f
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel is missing from upright cooler and freezer by triple sink

Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f beans on steamer, employee placed them on stove and got to 165f
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee removed it
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. One door prep unit
[25-06-4] Single-service articles not stored inverted or protected from contamination. Open contained of to go in box on floor upstairs storage
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside storage
[41-17-4] Spray bottle containing toxic substance not labeled. Manager labeled it degreaser, front counter area
[08B-38-4] Food stored on floor. Pancake mix in box on floor, upstairs storage
[02D-01-5] Working containers of food removed from original container not identified by common name. Bag with white powder, labeled breaded by manager
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and interior wall in upright cooler by cook line
[35A-03-4] Dead roaches on premises. One under stairs, employee cleaned it
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under prep tables and steam table
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Container with lids by triple sink to be
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, employee placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by prep cooler and cook line, also side of equipment with build up, side of cooler and cooking equipment
[16-07-4] Accumulation of debris in three-compartment sink. Upper corner in triple sink
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cut and then scooped foods, explained to him and he washed hands
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cook cooking
[33-16-4] Open dumpster lid.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad and cut cabbage
[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 here, has blank copy

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