FREQUENCY RESTAURANT & LOUNGE

Name: FREQUENCY RESTAURANT & LOUNGE
Address: 2101 DIXIE CLIPPER RD, JACKSONVILLE, FL, 32218, US
Rating: 69.8

2101 DIXIE CLIPPER RD, JACKSONVILLE, FL 32218

License #2612320

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FREQUENCY RESTAURANT & LOUNGE in JACKSONVILLE currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has imported detailed violation rows for 22 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 April 15, 2026 included 4 critical violations, 2 major, and 5 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, pasta has date of 3/11. Operator stated pasta was cooked, cooled and frozen on 3/11. Pasta was removed from freezer yesterday and not redated. Operator dated pasta with proper date.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over fully cooked chicken wings. Operator moved raw chicken to proper storage level.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Operator primed machine, retested Dishwasher (Chlorine 50ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, employee filled container of utensils with water from handwash sink. Operator removed container.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood over grill has grease build up. At cook line, floor behind equipment soiled with grease and debris. At cook line, wall behind grill soiled with residue. At kitchen area entrance to cook line, build up of residue. At wait station, ceiling vent has dust build up.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in side room by dish area, splitter on mop sink missing backflow preventer on non chemical dispenser side.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, Sanitizer Bucket (Quaternary 0ppm). Operator made new bucket, Sanitizer Bucket (Quaternary 300ppm).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar area, keg reach-in cooler has gasket and exterior face of cooler soiled with mold-like substance.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At buffet, sausage gravy (129F - Hot Holding). Operator stated gravy placed in service 30 minutes prior. Sausage gravy reheated above 165f.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone and charger cord on prep table under pass thru. Operator moved cell phone.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on cutting board. Operator moved.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At cook line in flip top reach-in cooler, 2 portions of reduced oxygen packaging mahi in bottom section, not removed from reduced oxygen packaging environment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At coffee cafe, reach-in cooler gaskets soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at handwash sink. Operator supplied.
[33-16-4] Open dumpster lid. One lid open on two dumpsters at loading dock.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach-in cooler by buffet door, short ribs cooked 4 days prior per operator, not dated. Operator dated.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line and entrance to cook line, floors, walls and ceilings soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage area, plastic togo cup used in rice. In prep area, plastic togo cup used in sugar. Operator removed both cups.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler by buffet door, employee drink on shelf. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, open case of raw sausage stored on top shelf over bags of fries. At cook line reach-in cooler, flat of shell eggs stored over corn salsa and cut vegetables. In second walk-in cooler, pan of raw beef stored over box of croissants and pan of raw chicken stored over pan of cooked chicken. Operator moved all items to correct storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, table top slicer has build up below blade. At prep area, can opener blade has build up. Operator has both items cleaned and sanitized.
[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. At cook line in flip top reach-in cooler, 2 portions of reduced oxygen packaging mahi in bottom section, not removed from reduced oxygen packaging environment.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse