D & G DELI & GRILL

Name: D & G DELI & GRILL
Address: 233 E BAY ST, JACKSONVILLE, FL, 32202, US
Rating: 70.2

233 E BAY ST, JACKSONVILLE, FL 32202

License #2603720

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

D & G DELI & GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 70.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has imported detailed violation rows for 26 of them so far.

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

None on file yet

The latest inspection on May 4, 2026 included 3 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

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

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.

Disposition: Administrative complaint recommended
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink in cook line
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler by hand sink at cook line
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line, employee changed solution
[31A-11-4] Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at cook line
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By co tanks at front counter, wall not smooth
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs and then changed gloves and scooped cooked foods, explained to him and he washed hands
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in open bag on shelf above gyro in box in white upright freezer, manager rearranged
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute with blackish build up, employee cleaned it up

Disposition: Administrative complaint recommended
[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. One new employee here cooking, Said
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In upright cooler by cook line, next to ac unit
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and lemons above milk and opened drink mix in reach in cooler at front counter, employee rearranged
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack at front counter, employee secured them
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint, he put one on
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above jar with pickles in reach in cooler by fryer, raw beef in open bag on shelf above bag with veggies, white upright freezer in back prep area, manager rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, also in hand sink at front counter, employee placed some
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink at cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink above prep cooler, employee removed it and covered it
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Daniel Isa took test on 9/30/20, only manager here
[31A-11-4] Handwash sink used for purposes other than handwashing. Squeegee in hand sink at front counter, employee removed it
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then schooled cooked beef with school, explained to him and he washed hands
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some black build up inside also blackish in ice chute, employee cleaned ice chute
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and ledge on hood with grease, manager cleaned it, blackish build up on gasket in upright freezer
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken cooked today, employee placed it on grill to reheat

Community reaction

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Community pulse