CRUISERS GRILL

Name: CRUISERS GRILL
Address: 319 23 AVE S, JACKSONVILLE BEACH, FL, 32250, US
Rating: 85.5

319 23 AVE S, JACKSONVILLE BEACH, FL 32250

License #2610987

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

85.5 Grade B / 100

Solid Health Score

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Quick take

CRUISERS GRILL in JACKSONVILLE BEACH currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 26 total violations — 9 critical, 3 major, 14 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

September 5, 2025

The latest inspection on February 6, 2026 included 1 critical violation, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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. Observed Commercially processed reduced oxygen packaged Mahi completely thawed in walk-in cooler still in packaging. See stop sale
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives in between equipment on cook line and in reach in cooler at the beginning of cook line. Manager removed and stored properly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed engaging in food preparation wearing bracelets.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with ice buildup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda holder in bar soiled with mold like substance. Observed area around soda nozzles soiled with mold like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler house made beer cheese dated 1-27-2026 See stop sale.

Administrative complaint recommended
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed house made burger ranch made with dairy dated 8-13-2025. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat chicken wings located in walk in cooler. Manager removed and stored properly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
[33-16-4] Open dumpster lid. Observed dumpster lid open during inspection. Employee closed dumpster lid.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles and air vents soiled throughout kitchen. Observed missing ceiling tiles in prep area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label located in ware washing area. Employee placed label on spray bottle.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink located outside without back flow device on one end of splitter. Manager removed splitter from mop sink.
[35A-02-7] Live, small flying insects found Observed 2 flying insects in ware washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board on cook line. Employee removed and stored properly.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment business license expired June 1st 2025. Manager was able to get business license renewed during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in raw breading reach in cooler Raw chicken (52F - Cold Holding); Raw fish (54F - Cold Holding); Raw seasoned chicken (55F - Cold Holding). Cooler has an ambient temperature of 59F. Employee removed all products from cooler and placed in walk in cooler. Observed reach in cooler at the end of cook line Cole slaw (54F - Cold Holding); Hot dogs (56F - Cold Holding); Cut tomatoes (52F - Cold Holding) House made burger ranch (55F - Cold Holding). Observed in drawer cooler under grill Raw fish (48F - Cold Holding); Turkey (50F - Cold Holding). Manager placed ice bath on items. Observed at main reach in cooler Sour cream (49F - Cold Holding); Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (49F - Cold Holding). Items were in pans inside stainless pans. Manager removed items from cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer in prep area soiled.

Community reaction

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Community pulse