EMPERORS GENTLEMEN'S CLUB
4923 UNIVERSITY BLVD W, JACKSONVILLE, FL 32216
License #2612663
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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EMPERORS GENTLEMEN'S CLUB in JACKSONVILLE currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 8, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 19 of them so far.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 8, 2026 shows 19 observation rows: 6 critical, 5 major, and 8 minor.
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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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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
EMPERORS GENTLEMEN'S CLUB has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02D-01-5] Working containers of food removed from original container not identified by common name. White and read powder by triple sink and in kitchen, employee wrote it down, sugar
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Old build up on top
- [05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. When cooling down chili
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken in triple sink, employee turned cold water on
- [14-01-5] Bowl or other container with no handle used to dispense food. On spice container at cook line, removed by manager
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in upright cooler has greenish build up
- [25-05-4] Single-service articles improperly stored. Napkins in box on floor at storage area by triple sink, employee placed them on shelf
- [41-17-4] Spray bottle containing toxic substance not labeled. Blue substance at little bar, employee wrote windex on it, a couple of other chemicals not labeled by ice machine and storage area,
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In faucet at hand sink by triple sink, also on open side of splitter in mop sink
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager picked something from the floor then changed gloves and grabbed tortilla packet, explained to him and he washed hands
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in hand sink at big bar, explained to her
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef
- [36-36-4] Ceiling tile missing. One by tea maker and triple sink is missing
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 55f cooked ground beef yesterday and placed in cooler with lid on, he hasnt used it today, manager discarded it
- [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat at little bar
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and deep pan for cooked ground beef yesterday
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw bacon, employee rearranged upright cooler by cook line
- [41-10-4] Toxic substance/chemical improperly stored. Windex by straws at little bar, employee moved it
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Old build up in microwave and slicer used on Saturday
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