BOURBON ST GRILL

Name: BOURBON ST GRILL
Address: 10300 SOUTHSIDE BLVD #3050, JACKSONVILLE, FL, 32256, US
Rating: 71.5

10300 SOUTHSIDE BLVD #3050, JACKSONVILLE, FL 32256

License #2616053

🍽️ American ℹ️

71.5 Grade C / 100

Mixed Health Record

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Latest inspection

January 20, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BOURBON ST GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 60 total violations — 9 critical, 21 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 15, 2025

The latest inspection on January 20, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

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BOURBON ST GRILL has some meaningful issues on record. Would you still eat here?

C 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
[35A-03-4] Dead roaches on premises. Observed approximately 4 dead roaches in cabinet under soda dispenser at front line. Person in charge began cleaning.
[36-73-4] Floor soiled/has accumulation of debris. Floors under cook line with grease/ food debris accumulation. Floors drain at cook line with debris buildup.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in small white reach in freezers near ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of in use bulk containers and bus tubs to hold product with debris buildup. Debris buildup observed in cabinet under soda dispenser at buffet line. Hood filters with grease accumulation. Interior edge of reach in freezer closest to cook line with debris accumulation. Underside catch trays at cook line with heavy grease and food debris buildup.
[08B-12-5] Stored food not covered. Several stored food items in walk in cooler and in white reach in freezers stored uncovered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut cabbage in walk in cooler. Person in charge rearranged.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline with staining. Interior of ice machine with staining.
[14-14-4] Nonfood-grade basting brush used in food. Paintbrush used to baste chicken. Person in charge discarded.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Observed multiple items in walk in cooler uncovered.
[29-24-4] Clean-out cap missing from plumbing line. Missing cap on interior grease trap by back door.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not separated from food to be served to customers.
[14-11-5] Equipment in poor repair. Walk in cooler latch does not keep door sealed. Is slightly ajar when closed. Lid to bourbon sauce melted with hole in top. No longer smooth and easily cleanable.
[36-73-4] Floor soiled/has accumulation of debris. Heavy food/ grease debris buildup on floor under cookline. Floor drains with heavy grease/ debris buildup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water under rice cooker on shelf in water at 88F. Person in charge discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Shelving/ components under cookline with heavy debris buildup. Exterior of bulk sugar container with debris buildup.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at prep sink. Person in charge turned on cold running water during inspection.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed discarded fryer stored in alleyway outside of restaurant.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet rags on tables in kitchen not stored in sanitizer solution. Also wet rag used under cutting board. Person in charge removed.
[35A-02-7] Live, small flying insects found. Observed three flying insects around drain under triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage and noodles in front of pan closest to cookline at 47F. Person in charge states has had unit open frequently. Other items in unit 43F or below. In walk in cooler chicken, chicken 45-46F. Case of chicken stored close to door. Door not latching completely. Other items in unit 43F or below.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining. Ice machine interior with mold like substance buildup. Can opener with black buildup. Pitcher stored inside bulk sugar with debris buildup. Person in charge removed to clean.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher stored inside back cookline hand wash sink. Person in charge removed.
[05-08-4] No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed several certificates missing date of birth.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on cookline. Person in charge turned on during inspection.

Disposition: Met Inspection Standards
[29-18-4] Drain cover(s) missing. Missing cover on grease trap opening.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated from that being served to customers on shelving. Person in charge moved to appropriate location.
[36-73-4] Floor soiled/has accumulation of debris. Floors with heavy debris buildup under cook line, along walls.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all white reach in freezer with debris buildup observed in ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer, cooktop, wok station with grease buildup. Shelving under cook line with heavy debris and grease buildup. Hood filters with grease buildup. Shelving above door to front line with dust buildup. Exterior of rice cooker in kitchen with debris buildup.
[25-32-4] Reuse of single-service or single-use articles. Observed raw chicken cardboard box reused to hold cooked frozen chicken. Also, observed single service container cut to be used as scoop.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Boxes of chicken thawing at room temperature. Shrimp thawing submerged with no running water. Person in charge began moving to reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots thawed in reach in cooler at 44-46F. Item stored in bag above fill line on unit. Person in charge moved to reach in cooler below. Garlic in oil made with rehydrated garlic at 66F. Person in charge will hold on remaining time.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment holds buffet on time, person in charge unable to provide time mark. Marked during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with mold like substance buildup. Sugar scoop and interior of sugar bulk container with debris buildup. Debris buildup on cutting boards. Observed measuring cups with caked on spices.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee with a copy of their Safestaff certificate.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at hand wash sink at cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. Especially on top, where deflector meets wall.
[08B-38-4] Food stored on floor. Buckets of sauce stored on floor in kitchen. Person in charge raised.
[25-32-4] Reuse of single-service or single-use articles. Boxes that unwashed broccoli arrives in reused and in direct contact with prepped and washed broccoli in walk in cooler.
[25-05-4] Single-service articles improperly stored. Case of wrapped forks stored in front trash can. Person in charge removed.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask on face, then handle food without hand wash. Spoke to employees during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, chicken, cream cheese at 44-47F. Person in charge states had door open for delivery approximately 1 hour ago. Person in charge called for repair during inspection, due to arrive in 1 hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on front line furthest from heat lamps at 90F. Person in charge discarded.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee on service line handling food with painted fake nails, wearing bracelet.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front hand wash sink. Person in charge moved to appropriate location.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food employees present with no CFM present.
[05-08-4] No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
[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 working for 1 year with no proof of training.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front and back kitchen hand wash sink by cookline. Water turned off due to leak per person in charge.