🪰1,203,697 violations tracked across 67 Florida counties

EMPERORS GENTLEMEN'S CLUB

4923 UNIVERSITY BLVD W, JACKSONVILLE, FL 32216

License #2612663

🏨 Hotel/Resort ℹ️
79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 8, 2026 · 23 findings · 6 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 8, 2026 shows 23 observation rows: 6 critical, 6 major, and 11 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
23
Coverage note
Inspector notes linked where available

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Community reaction

What do locals think?

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Community pulse

Would you eat here?

EMPERORS GENTLEMEN'S CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [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
  • [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
  • [14-01-5] Bowl or other container with no handle used to dispense food. On spice container at cook line, removed by manager
  • [14-38-4] Food storage container/container lid cracked or broken. Cracked lid for veggies in upright cooler, employee removed it
  • [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
  • [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
  • [16-21-4] Accumulation of debris on exterior of warewashing machine. Old build up on top
  • [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
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in hand sink at big bar, explained to her
  • [36-36-4] Ceiling tile missing. One by tea maker and triple sink is missing
  • [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
  • [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,
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink by slicer, employee discarded it
  • [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
  • [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
  • [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
  • [36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles missing in storage room by triple 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
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by triple sink and at big bar, employee placed some
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