ELEVATION LOUNGE

Name: ELEVATION LOUNGE
Address: 5611 NORWOOD AVE, JACKSONVILLE, FL, 32208, US
Rating: 60.4

5611 NORWOOD AVE, JACKSONVILLE, FL 32208

License #2615444

🍺 Bar/Pub ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ELEVATION LOUNGE in JACKSONVILLE currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 66 total violations — 11 critical, 18 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2026

The latest inspection on September 24, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

ELEVATION LOUNGE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy accumulation of ice build up in walk in freezer on compressor, shelf and products.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit available, establishment utilizes chlorine bleach. No chlorine test kit available.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter under pass through window.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink, operator states truck is delivering supplies later in the day.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane gas tank stored in storage closet underneath lounge area. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cook line prep table. Operator relocated.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has slime build up at corners of deflector plate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon over packaged ranch containers. Operator relocated the raw salmon.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pots and metal containers on shelf of storage area in kitchen not inverted or covered for protection. Operator began inverting.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen from front bar or in mens restroom. Operator sent employee to purchase soap.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Walls of cook line with grease, grease vapor staining and ceiling tiles in kitchen area with dust build up. Standing water build up on floor behind bar counter area.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cook line flat top grill stored on prep table not under hood system. Observed grease build up on surrounding wall.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back storage room, interior walls and deflection plate soiled with mold-like substance and encrusted lime build up.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At back bar, one tank not secured. Operator placed chain around tank.
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches in prep area, one on floor under steamer and one on floor next to reach-in cooler. Operator cleaned and discarded.
[08B-38-4] Food stored on floor. In prep area, bulk flour/flour containers stored on floor. Operator moved all items to rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of floor fan has grease build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk chicken fry not labeled. Operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach-in cooler, raw lobster stored over bag of washed parsley and raw oysters stored of mashed potatoes. Operator items to proper storage. In walk-in cooler, raw beef stored over sauces. Operator moved beef to lower shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in prep area. Operator killed and cleaned.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pass thru, shrimp (109F - Hot Holding). Operator steed item cooked 30 minutes prior. Operator moved shrimp to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, yellow cutting board has black stains. At back bar, one soda gun soiled with food residue. Operator stated soda gun not used.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired over 60 days, operator not able to find training certificate.
[31B-03-4] No soap provided at handwash sink. At handwash sink by soda dispenser, no paper towels. Operator supplied.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At prep area, soap and towel dispensers not working.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At storage room by stage, ice machine has pink mold-like substance on deflection plate.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line area, plastic cups used as scoops in bulk flour/breading containers.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At both back bars, small tanks not secured.
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment has license expired 6/1/2025 displayed.
[08B-38-4] Food stored on floor. At back bar, case of bag-in-box soda soda stored on floor. At second back bar, case of plastic bottle water stored on floor. At front bar, case of plastic bottle water stored on floor. Operator moved all items to shelves/rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line area, lids on bulk flour/breading containers soiled. At cook line, reach-in cooler gasket soiled. At prep area, upper shelf of prep table soiled. Employee cleaned during inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. At second back bar, drain line on handwash sink leaking at connection to sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line area, bulk flour/breading containers not labeled. Operator labeled.
[35A-02-7] Live, small flying insects found. At second back bar, observed 3 flying insects by handwash sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish and oysters stored over containers with multiple bar mixes. In prep area reach-in cooler, raw salmon and turkey bacon stored over container of cut potatoes. Operator moved all items to proper storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At second back bar, soda gun has build up. At front bar, both soda guns have build up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at handwash sink. At front bar, no paper towels at handwash sink. Operator supplied.
[31B-03-4] No soap provided at handwash sink. At front bar, no soap,at handwash sink. Operator supplied.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At back bars, multiple tanks not secured. Operator chained all tanks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line, no hair restraint.
[14-11-5] Equipment in poor repair. At cook line, reach-in cooler gasket torn.
[08B-38-4] Food stored on floor. At bar, cranberry juice in plastic bottles stored on floor. Operator moved.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in pot of standing water 58°f.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gasket soiled.
[29-03-4] Water draining onto floor surface. At handwash sink by back kitchen entrance, drain line disconnected, draining on floor. Operator repaired.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in cooler, container of raw salmon stored over cooked shrimp. In walk-in cooler, container of raw shrimp stored of box of crackers. Operator moved all items to proper levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pass thru, cheese (81F - Cold Holding); cut tomato (86F - Cold Holding). Employee stated items "just put out".
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline pass thru, wings (128F - Hot Holding); shrimp (108F - Hot Holding). Employee stated items cooked 10-15 minutes prior.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb by walk-in cooler missing back flow preventer.
[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. Emailed DBPR form 5030-103 to manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. In prep area, plastic lid in handwash sink. Employee removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager present at arrival for inspection not able to provide Certified Food Manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In prep area, back handwash sink missing paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated all certificates are off premise at time of inspection. Operator can email certificates to inspector, violation will be complied without onsite visit.
[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. No documentation available.