BRANZINO

Name: BRANZINO
Address: 1430 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 90.8

1430 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2615924

90.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BRANZINO in JACKSONVILLE currently holds an InspectFL Health Score of 90.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 3, 2025. Across those visits, inspectors documented 25 total violations — 2 critical, 8 major, 15 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 September 3, 2025 shows 25 observation rows: 2 critical, 8 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked meat, reach in cooler, employee rearranged
[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. Could not find it, email one
[14-01-5] Bowl or other container with no handle used to dispense food. On mixed chips
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[25-05-4] Single-service articles improperly stored. To go containers on box on floor, hallway area
[29-18-4] Drain cover(s) missing. By prep area and in mop sink
[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 to go containers, employee moved it
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, employee stated its flour
[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 punctured them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf, and one open by cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods and cook /manager
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At back bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler, bar area
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-03-4] No soap provided at handwash sink. Hand sink at back bar
[05-08-4] No probe thermometer provided to measure temperature of food products. Dead battery
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Feta cheese opened a couple of days ago, employee wrote date on
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed some, also hand sink at back bar
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Managed cooking
[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 employee that started today, in kitchen working with food

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse