URBAN GRIND COFFEE COMPANY

Name: URBAN GRIND COFFEE COMPANY
Address: 45 W BAY ST STE102, JACKSONVILLE, FL, 32202, US
Rating: 77.9

45 W BAY ST STE102, JACKSONVILLE, FL 32202

License #2615127

☕ Café/Breakfast ℹ️

77.9 Grade C / 100

Mixed Health Record

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Latest inspection

February 3, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

URBAN GRIND COFFEE COMPANY in JACKSONVILLE currently holds an InspectFL Health Score of 77.9 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 February 3, 2026. Across those visits, inspectors documented 46 total violations — 9 critical, 11 major, 26 minor.

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The latest inspection on February 3, 2026 shows 11 observation rows: 1 critical, 5 major, and 5 minor.

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Inspector notes

Coverage note

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URBAN GRIND COFFEE COMPANY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Met Inspection Standards
[29-18-4] Drain cover(s) missing. Not on hold in mop sink, manager placed it on hole
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up on drying rack by triple sink downstairs
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Dusty vent in upright cooler downstairs and old food build up on shelf in upstairs upright cooler
[25-05-4] Single-service articles improperly stored. Box with gloves on floor by front counter, manager placed them on shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cold cuts in upright cooler upstairs
[12A-19-4] Employee washed hands with cold water. Employee washed hands before she made sandwich, water at 69f because hot water is not working downstairs , employee went upstairs to wash with hot water
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handles turned all sink upstairs, manager placed some
[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 2 new employees, Dani and Michelle
[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. Two employees here for more than 2 months, make drinks, Prado and Michelle
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handles turned all around and no water comes out

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods, she got one
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By upright cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table upstairs
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets above clean pitchers on shelf by mop sink, EarPod on prep table, explained to manager
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and air dry, the rinse with running water in same compartment as the wash, explained to him
[08B-38-4] Food stored on floor. Sauce in plastic bottles in box on floor, delivered yesterday
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler
[25-05-4] Single-service articles improperly stored. Box with gloves and box with deli paper on floor, delivered yesterday
[35A-02-7] Live, small flying insects found. One by prep table upstairs
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[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 a couple of new employees
[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. Manager took some home, unable to see them, 4 employees more than 2 months
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance, labeled Lysol by emplo

Disposition: Warning Issued
[21-17-4] Clean linens stored on floor. In bag on floor by upright cooler
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, operator placed it on bottom shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making sandwiches, she did a pony tail
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize, explained to employee
[14-11-5] Equipment in poor repair. Gasket pulled out on bottom of upright cooler
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. A couple missing date and address
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area and upright cooler
[25-32-4] Reuse of single-service or single-use articles. Washed apples placed in same bag that they came in dirty, explained to operator
[25-05-4] Single-service articles improperly stored. To go containers in box on floor, operator placed it on shelf
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in storage counter, operator stated sugar
[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 and then she grabbed clean dishes from sanitizer water, explained to her and she washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed fitting boast only and other employee graved it for making sandwiches, explained to her
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by trash at front counter
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs for baking only on shelf above yogurt, operator rearranged upright cooler upstairs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on counter, operator stated its on time but no time written or procedure, explained to him, he wrote time on
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f quiches in display case, operator stated they are under time but no time or procedure, explained to him and he wrote time,
[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 1 new employee and 1 employee for more than 2 months here
[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 employee here for more than 2 months