SPLIFF'S GASTROPUB

Name: SPLIFF'S GASTROPUB
Address: 100 E FORSYTH ST, JACKSONVILLE, FL, 32202, US
Rating: 75.9

100 E FORSYTH ST, JACKSONVILLE, FL 32202

License #2611870

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

75.9 Grade C / 100

Mixed Health Record

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Quick take

SPLIFF'S GASTROPUB in JACKSONVILLE currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 4 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[05-08-4] No probe thermometer provided to measure temperature of food products. Couldnt find it
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler in kitchen
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For both triple sinks
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen, hood filters with grease build up, vents dusty in walk in cooler
[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 flour in storage room
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in container on storage shelf, employee labeled it salt
[08B-12-5] Stored food not covered. Pasta in walk in cooler at 41f not covered
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one faucet
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, kitchen, employee placed it on bottom shelf
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +400ppm quat in triple sink in kitchen and bar, test trip turned blueish, explained to employees
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked on cheeses in reach in cooler
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger and then changed gloves and grabbed bread, explained to him and he washed hands, discarded bread

Administrative complaint recommended
[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 manager that could not find certification on email
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved it
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers on shelf above chicken bullion in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, labeled salt by employee, 2 others in storage area too
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen
[35A-02-7] Live, small flying insects found. One by restrooms and bar
[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 prep area, employee moved it
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for chicken salad, employee removed it
[41-10-4] Toxic substance/chemical improperly stored. Soap above cooked pasta, employee moved soap
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated on 8/27, employee discarded 1/4 cup
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Bar tender has a manager card but couldnt get it on email
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheese, cooked chicken, pork, raw chicken, beef, hamburger in drawer unit, some relocated some stope sale because overnight
[29-09-4] Faucet/handle missing at plumbing fixture. On hot water side in mop sink, employee placed a tool to open it and its left there
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit

Community reaction

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