THE RED GILL BISTRO

Name: THE RED GILL BISTRO
Address: 4660 SALISBURY RD, JACKSONVILLE, FL, 32256, US
Rating: 1.7

4660 SALISBURY RD, JACKSONVILLE, FL 32256

License #2611363

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

1.7 Grade F / 100

Failing Health Score

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Quick take

THE RED GILL BISTRO in JACKSONVILLE currently holds an InspectFL Health Score of 1.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 65 total violations — 19 critical, 26 major, 20 minor.

Inspection data quality

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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.

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•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.

Call Back - Admin. complaint recommended
[51-14-7] Plan review application submitted 9.2025 denied due to lack of communication per plan review. No new application has been submitted.

Administrative complaint recommended
[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. No consumer advisory observed on QR code menu which can be accessed virtually in hotel. Printed hard copy is posted in front of restaurant.
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers with no handles used as scoops in several dry goods in kitchen.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed containers of sanitizing wipes stored on shelf with and above food products on kitchen makeline, person in charge moved to appropriate location.
[35A-02-7] Live, small flying insects found. One live flying insect observed in bar area.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Per person in charge par cooking chicken wings to 140F at first cook, then finishing at a later time to 165F. Inspector provided DBPR form.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm even after priming. Person in charge will set up and utilize triple sink until new dishmachine can be installed. Is due to be installed over the next week.
[08B-38-4] Food stored on floor. Cases of drinks/ drink mixes bottled in plastic stored on floor in dry storage and in liquor storage area.
[29-18-4] Drain cover(s) missing. Drain cover missing at triple sink. Also, top to vacuum breaker bell missing at prep sink next to dishmachine.
[36-24-5] Hole in or other damage to wall. Holes observed on multiple walls in kitchen, dry storage, at dish pit. Floor tiles in walk in freezer cracked, missing pieces. Vent above walk in cooler with dust accumulation. Wall soiled at dish pit.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added secondary bar in dining area with ice bin. No hand wash sink observed. Person in charge has ordered sink to install. Application was originally submitted 9/2025 and establishment was issued deficiency letter. No action has been taken on letter per plan review.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on ground in dry storage. Person in charge began raising.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in walk in cooler stored above fill line in fliptop at 50F American cheese in fliptop stored above fill line in fliptop at 49F. Per person in charge stored in unit overnight.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dishmachine area, at server line. Person in charge provided.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Per person in charge service is scheduled.
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles with various chemicals unlabeled in kitchen. Person in charge labeled appropriately.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine which utilizes chlorine at time of inspection.

Call Back - Admin. complaint recommended
[35A-02-7] Observed one flying insect in front main bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in walk in cooler stored above fill line in fliptop at 50F American cheese in fliptop stored above fill line in fliptop at 49F. Per person in charge stored in unit overnight.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment utilizes QR code menu. No disclosure on cold smoked salmon offered on the virtual menu.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels, old label residue observed on several clean dishware items.
[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. Cream opened two days ago per person in charge not date marked. Person in charge marked appropriately.
[51-14-7] Per plan review, deficiency letter submitted 9/18. No additional information provided from operator upon request.
[08B-38-4] Food stored on floor. Cases of drinks/ drink mixes bottled in plastic stored on floor in dry storage and in liquor storage area.
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles with various chemicals unlabeled in kitchen. Person in charge labeled appropriately.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine which utilizes chlorine at time of inspection.
[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. No consumer advisory observed on QR code menu which can be accessed virtually in hotel. Printed hard copy is posted in front of restaurant.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in walk in cooler stored above fill line in fliptop at 50F American cheese in fliptop stored above fill line in fliptop at 49F. Per person in charge stored in unit overnight.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on ground in dry storage. Person in charge began raising.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Per person in charge par cooking chicken wings to 140F at first cook, then finishing at a later time to 165F. Inspector provided DBPR form.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed containers of sanitizing wipes stored on shelf with and above food products on kitchen makeline, person in charge moved to appropriate location.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Per person in charge service is scheduled.
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers with no handles used as scoops in several dry goods in kitchen.
[36-24-5] Hole in or other damage to wall. Holes observed on multiple walls in kitchen, dry storage, at dish pit. Floor tiles in walk in freezer cracked, missing pieces. Vent above walk in cooler with dust accumulation. Wall soiled at dish pit.
[29-18-4] Drain cover(s) missing. Drain cover missing at triple sink. Also, top to vacuum breaker bell missing at prep sink next to dishmachine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm even after priming. Person in charge will set up and utilize triple sink until new dishmachine can be installed. Is due to be installed over the next week.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dishmachine area, at server line. Person in charge provided.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In drawers under griddle, raw product stored over ready to eat product.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls/ containers with no scoops used as scoops in dry goods.
[29-18-4] Drain cover(s) missing. Drain cover missing at mop sink, triple sink. Also, bell missing at vacuum breaker at wall by prep sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not functioning at cook line.
[35A-02-7] Live, small flying insects found. Observed two flying insects in kitchen area near dish pit. Observed one flying insect in main bar area.
[36-24-5] Hole in or other damage to wall. Holes in wall observed by hand wash sink by ice machine, open wall cut out to right side of cook line. Corner by catering/ cook line wall with hole. Wall at dishmachine with debris buildup. Grease buildup on the floor by fryer.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels observed on several clean dishware items in clean dishware area.
[03A-21-5] Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed liquid egg delivered during inspection at 44-45F. Person in charge signed for item without taking temperature.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed liquid egg delivered during inspection at 44-45F. Person in charge signed for item without taking temperature. Unable to determine how long item has been out of temperature.
[25-05-4] Single-service articles improperly stored. Single service items not inverted at cook line. Also, single service items stored on floor at server area. Person in charge raised and inverted.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing and freezing ribs. No approved haccp on site.

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