THE OLIVE GARDEN 1816

Name: THE OLIVE GARDEN 1816
Address: 13040 CITY STATION DRIVE, JACKSONVILLE, FL, 32218, US
Rating: 90.5

13040 CITY STATION DRIVE, JACKSONVILLE, FL 32218

License #2614347

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE OLIVE GARDEN 1816 in JACKSONVILLE currently holds an InspectFL Health Score of 90.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 2 major, 4 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

None on file yet

The latest inspection on February 10, 2026 included 3 critical violations, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line pass thru window area, build up of tape and residue on shelf ledge. At cook line, top bread warmer has build up of dust/residue. In prep area, lids of bulk containers soiled with food residue. Operator had lids cleaned.
[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. At wait station, employee dropped plastic lids on floor, picked up lids and discarded. Employee then handled togo food container form reach-in cooler without washing hands and changing gloves. Manager discussed with employee, she washed hands and changed gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In prep area, metal containers stacked before air drying.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area, handwash sink by walk-in cooler at 79f after running for several minutes. Operator stated she already placed a service call this morning.

Community reaction

What do locals think?

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Community pulse