CITY GRILLE & RAW BAR

Name: CITY GRILLE & RAW BAR
Address: 1314 PRUDENTIAL DR, JACKSONVILLE, FL, 32207, US
Rating: 31

1314 PRUDENTIAL DR, JACKSONVILLE, FL 32207

License #2603771

🦞 Seafood ℹ️

31 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 12 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

CITY GRILLE & RAW BAR in JACKSONVILLE currently holds an InspectFL Health Score of 31 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 122 total violations — 33 critical, 21 major, 68 minor.

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Record snapshot

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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.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

73%

Inspector notes

122

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CITY GRILLE & RAW BAR has a rough inspection history. Would you risk it?

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: Warning Issued
[36-22-4] Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
[36-11-4] Floors not maintained smooth and durable. A couple of tiles are gone by dish machine
[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
[16-46-4] Old labels stuck to food containers after cleaning. On escargot tray, employee removed it
[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
[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
[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
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[41-17-4] Spray bottle containing toxic substance not labeled. By prep sink, cook line, employee labeled it cleaner, also one by dish machine

Disposition: Emergency order recommended
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. A couple in bathrooms
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tile dusty by cook line
[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
[36-03-4] Cove molding at floor/wall juncture broken/missing. A couple by ice machine and glass upright cooler by cook line
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor by dish machine next to cook line, cleaned by employee
[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
[36-22-4] Floor area(s) covered with standing water. By walk in cooler, employee cleaned it
[36-73-4] Floor soiled/has accumulation of debris. Under equipment at bar, blackish and food build up
[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
[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
[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
[33-16-4] Open dumpster lid.
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink
[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
[35A-02-7] Live, small flying insects found. One fly at bar area
[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
[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
[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
[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
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, 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. In triple sink
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. A couple missing dates
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled. By triple sink, employee wrote cleaner

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On grits, employee removed it
[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
[21-05-5] Cloth used as a food-contact surface. On raw fish, drawer unit
[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
[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
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cut lemons, employee discarded container
[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
[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
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Small to go cups, storage shelf, employee inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce in same container with unwashed wrapped lettuce, explained to him
[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
[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
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Custard, cheese, cheesecake, etc
[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
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[41-17-4] Spray bottle containing toxic substance not labeled. A couple of cleaners without name above dish machine

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On lobster salad, removed by employee
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots on shelf by mop sink
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making sushi
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for lobster salad, employee discarded it
[10-08-5] Ice scoop handle in contact with ice. At bar, employee moved it
[10-12-5] In-use ice scoop stored on soiled surface between uses. Container dirty, placed them by dish machine to be washed
[16-46-4] Old labels stuck to food containers after cleaning. Employee removed it
[33-16-4] Open dumpster lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies above cooked octopus in walk in cooler, employee rearranged
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 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. Hamachi is bare handed and its not in the barehand procedure, manager added it
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mushrooms on 6/29, discarded 1/4 cup
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms, cooked potatoes, etc
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cooked potatoes, 60f cooked Lima beans, risotto, cooked mushrooms and artichoke, butter mix, cooked tomatoes, rice, in prep cooler by cook line, some stop sale and some relocated
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f cooked mushrooms and onions in warmer, double pan for mushrooms, employee reheated them to 165f
[41-10-4] Toxic substance/chemical improperly stored. Cleaner by clean containers on shelf by triple sink, employee moved chemicals
[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. Lobster salad made on Friday, also bread pudding mix and custard, employee labeled it
[41-17-4] Spray bottle containing toxic substance not labeled. Soap by dish machine, labeled by employee

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on storage shelf
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo container for sushi rice
[29-09-4] Faucet/handle missing at plumbing fixture. Handle in hand sink by prep sink, cook line goes all the way around
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 65f water for utensils, mgr removed it
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at outside bar and bar inside
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above can crab in portion cups, walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi rice 87f, cooked yesterday and left out all day long, mgr discarded it
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon, changed gloves and then grabbed pasta, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Rae fish on shelf above pomegranate in sushi cooler, bar, mgr rearranged
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach crawling by drain at cook line, killed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f ricotta mix and butter, employee wrote it in procedure, wrote time
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side, and on hand sink sink in outside bar
[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. Milk opened on Monday, dated by mgr
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. At dump sink at bar after touching sushi rice and discard in it, explained to him and he washed hands in hand sink
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kevin Gaston and John Nagy took test on 1/7/19
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner, labeled by mgr
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by prep sink, cook line, handle doesnt work, mgr fixed it