CITY GRILLE & RAW BAR

Name: CITY GRILLE & RAW BAR
Address: 1314 PRUDENTIAL DR, JACKSONVILLE, FL, 32207, US
Rating: 50.4

1314 PRUDENTIAL DR, JACKSONVILLE, FL 32207

License #2603771

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

50.4 Grade F / 100

Failing Health Score

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Quick take

CITY GRILLE & RAW BAR in JACKSONVILLE currently holds an InspectFL Health Score of 50.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 67 total violations — 20 critical, 11 major, 36 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.

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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

November 21, 2025

The latest inspection on January 29, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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.

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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.

Disposition: Administrative complaint recommended
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid for cooked chicken in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line dusty, employee took it outside
[36-22-4] Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket at cook line, test strip turned light blue, employee diluted it to 200 ppm
[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. Grabbed bread on grill, made sandwich, explained to him and he placed it on grill and got to 145f
[16-46-4] Old labels stuck to food containers after cleaning. On escargot tray, employee removed it
[41-17-4] Spray bottle containing toxic substance not labeled. By prep sink, cook line, employee labeled it cleaner, also one by dish machine
[08B-12-5] Stored food not covered. Grits, 41f in walk in cooler, manager covered them
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers with powders, employee labeled them, sugar, flour and panko
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[36-11-4] Floors not maintained smooth and durable. A couple of tiles are gone by dish machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above lettuce in prep drawer unit by cook line, cook rearranged

Disposition: Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris. Under equipment at bar, blackish and food build up
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f cooked onions above fill line in container at warmer, employee reheated them to 165f
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee moved it, in between table and prep cooler at cook line
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed crab mix that has raw egg and then grabbed plate for order, explained to him and he washed hands, placed plate as dirty
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager scooping foods has no hair restraint
[14-11-5] Equipment in poor repair. Torn fryer basket, employee removed it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up by faucet base on dump sink at bar, vent dusty in walk in cooler
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plates on shelf by dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple,e sink and hand sink by cook line, employee placed some
[33-16-4] Open dumpster lid.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. A couple missing dates
[36-03-4] Cove molding at floor/wall juncture broken/missing. A couple by ice machine and glass upright cooler by cook line
[41-17-4] Spray bottle containing toxic substance not labeled. By triple sink, employee wrote cleaner
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In triple sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled quail eggs on shelf above cooked shrimp in prep cooler at bar by office, manager rearranged
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tile dusty by cook line
[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 couldnt find 3 employees, more than a year here
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor by dish machine next to cook line, cleaned by employee
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. A couple in bathrooms
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils used for food, cook placed it on stove, got to 165f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to prep cooler at bar by office
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw crab cakes mix with raw egg on shelf above raw lobster, drawer cooler at cook line, employee rearranged
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches at bar area, underneath counter, interior of bar by dump sink, 20 live roaches underneath bar counter on exterior area of bar where customers sit, employee killed them
[35A-02-7] Live, small flying insects found. One fly at bar area
[36-22-4] Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, employee diluted it to 300 ppm

Disposition: Warning Issued
[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/ Richard Solczyk took test on 7/23/20, mgr stated he is an employee so hell do the employee training as soon as he can
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc
[21-05-5] Cloth used as a food-contact surface. On raw fish, drawer unit
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer, also shelves in walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Small to go cups, storage shelf, employee inverted them
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink by gloves in triple sink area, employee discarded it
[41-17-4] Spray bottle containing toxic substance not labeled. A couple of cleaners without name above dish machine
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f puréed cooked carrots and cooked tomatoes, no time no procedure, cook wrote time and managed added them to 4 hrs procedure
[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. Cook puncured it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish washer
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cut lemons, employee discarded container
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[08B-38-4] Food stored on floor. Two container with food on floor in walk in freezer
[10-12-5] In-use ice scoop stored on soiled surface between uses. Employee took container and scoop to triple sink to be washed
[14-01-5] Bowl or other container with no handle used to dispense food. On grits, employee removed it
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad dated on 7/17, discarded by cook
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw think beef on shelf above ice cubes, both open, reach in freezer, employee rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-53f pasta, cheese, in prep reach in cooler at 46-49f, drawer not sealing properly, also upright cooler 52f custard, cheese cakes, key lime pie, bread pudding, employee discarded them, all overnight, stop sale
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, employee made new solution, 300 ppm
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer not closing properly in prep drawer unit, this side is 46-49f
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce in same container with unwashed wrapped lettuce, explained to him

Community reaction

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