BELLWETHER

Name: BELLWETHER
Address: 100 N LAURA ST STE 100, JACKSONVILLE, FL, 32202, US
Rating: 45.2

100 N LAURA ST STE 100, JACKSONVILLE, FL 32202

License #2615448

45.2 Grade F / 100

Failing Health Score

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Latest inspection

January 30, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BELLWETHER in JACKSONVILLE currently holds an InspectFL Health Score of 45.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 109 total violations — 29 critical, 31 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 17, 2025

The latest inspection on January 30, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

109

Coverage note

Inspector notes linked where available

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Community reaction

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F record

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink mat server station, also at back prep area, employee discarded it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lip balm in drawer with utensils, back prep area, employee removed it , back pack above clean linens, hallway storage
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee making salads, no hair restraint, put on hat
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, interior top
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, vents on ice machine, kitchen, vent in walk in cooler by bar
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic on shelf above cold cut/turkey, walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White lower on storage shelf by cook line, employee store rice flour
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw shrimp and washed hands for 7 seconds then grabbed cooked chicken with tongs, explained to him and he washed properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi made here on 1/2,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f chicken on grill, on crate, removed crate so container touches grill
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up, employee cleaned it
[53B-14-5] Required employee training expired 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 expired, per manager, unable to see her card

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, employee removed it
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee opened bag
[10-12-5] In-use ice scoop stored on soiled surface between uses. Container soiled by ice machine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior ledge in microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in reach in freezers, employee cleaned it, also vents in walk in cooler at bar
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back prep area, from ac vent
[02D-01-5] Working containers of food removed from original container not identified by common name. A couple of containers with white powder, employee labeled them salt
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf above prosuto/cured meat, cut and bagged here, upright freezer, employee rearranged
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp, employee rearranged drawer unit
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes at 10:40 am and its 4:00, some are above the rim, employee discarded them, stop sale
[41-10-4] Toxic substance/chemical improperly stored. Cleaner by clean equipment, employee moved it
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes above rim in prep cooler
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ New manager for a month and a half
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used a couple of days ago
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chl, couldnt be found
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldnt be found
[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. Talked to owner on phone, he received an email from Tallahassee with all he needed and stated its too much and will use ziplock bags for several foods that are rop now
[05-14-5] Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut tomatoes
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2024

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar, employee cleaned it
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler at bar
[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 box with Oreos, employee moved it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright freezer
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, storage shelf
[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 eggs then removed gloves and grabbed bread, explained to him, washed hands and discarded bread
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare handed bread got to 100f, explained to him and placed back on grill to get 145f
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above syrup in walk in cooler at bar, employee rearranged
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp in drawer unit, employee rearranged it
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions, employee stated they are under 4 hrs but no time or procedure filled up for them, explained to him and he wrote time and write them in procedure
[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. Heavy cream opened yesterday at noon, in walk in cooler at bar, dated by employee
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and around nozzle in soda dispenser
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2024

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ice machine, operator moved it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making salads, got one
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f employee turned heat higher
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at back prep area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce, explained time as public health control, 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. 125f chicken on tray above grill, explained to him and he reheated them to 165f
[41-10-4] Toxic substance/chemical improperly stored. Cleaner by paper towels at bar, operator moved them
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator cleaned it, around nozzles in front server, ice machine at bar
[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
[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 cook here for 2 months

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. I n milk powder storage shelf
[36-36-4] Ceiling tile missing. A few in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee
[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 food in storage area, mgr moved it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling cooked chicken
[10-08-5] Ice scoop handle in contact with ice. Ice machine at bar, employee moved it
[25-06-4] Single-service articles not stored inverted or protected from contamination. Spoon on shelf, storage area, mgr placed them in box
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Server area for counters, employees placed them in sanitizer
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2/16 opened can of chick peas, 1/4 cup discarded by mgr
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut tomatoes from culler above fill line, 48f cooked squash in double pan, employee rearranged
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink, mgr diluted it to 300 ppm
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm in bucket at cook line, dilute by mgr 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat
[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. ROP raw fish and cooked chicken and pork
[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 more than 2 months
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked meat taken out of freezer on Saturday
[27-17-4] Water pressure lacking at fixtures that require the use of water. Hot water in hand sink by cook line

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In flour, employee moved it,
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back prep area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish washer
[21-05-5] Cloth used as a food-contact surface. On cut lettuce, mgr removed it
[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 utensils and food, above ice machine, mgr moved it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooks, put on one
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cut lettuce
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. In prep table, mgr discarded it
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked broccoli on table, employee placed it in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in container, storage area in back, employee wrote name on
[22-41-4] Dishmachine Peroxyoctacnoic Acid sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Peroxyoctacnoic acid
[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 loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bread, explained to him and he washed hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Mgr grabbed cheese for hamburger, explained to her and she got gloves
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing Peroxyoctacnoic acid, employee will sanitize in triple sink that is set up already
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon in bag on top of bag with cooked oxtail, both packaged here on site, mgr rearranged
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw salmon in reach in cooler, mgr rearranged
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork and queso made here reheating since 9:30am and its 11:45f mgr rapidly reheated it to 165f
[41-10-4] Toxic substance/chemical improperly stored. Cleaner hanging by lids in server drink area, employee moved it
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that set up reheating water doesnt know the minimum reheating temperature, explained to him
[31A-09-4] Handwash sink not accessible for employee use at all times. With rack, hand sink in back prep area, employee moved it,
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer for dumping ice in hand sink at bar, employee moved it
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Doesnt have any
[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 employees that have no training
[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. ROP used for several foods
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries are dead,
[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. Mgr couldnt find certificate for servers for 4 months here