HONEST RESTAURANT

Name: HONEST RESTAURANT
Address: 9865 BAYMEADOWS RD STE 8, JACKSONVILLE, FL, 32256, US
Rating: 64

9865 BAYMEADOWS RD STE 8, JACKSONVILLE, FL 32256

License #2614586

64 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HONEST RESTAURANT 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 been inspected 9 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 51 total violations — 12 critical, 17 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 26, 2026

The latest inspection on September 30, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

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?

HONEST RESTAURANT 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chick peas at 49° and 51°. (Overnight temperatures). Walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 70°. Front line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled sides of microwave.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink blocked by cart. Moved by manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan in kitchen Hand Wash Sink. Moved by manager.
[31B-03-4] No soap provided at handwash sink. Missing soap at rear Hand Wash Sink.
[08B-38-4] Food stored on floor. Boxed foods on floor in walk in cooler 2. Ginger.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chick peas at 49° and 51°. (Overnight temperatures). Walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen coolers.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in dry bulk goods. Person in charge began removing.
[36-73-4] Floor soiled/has accumulation of debris. Floors with food debris accumulated along walls in kitchen, storage areas. Two ceiling tiles in back prep area are porous.
[08B-38-4] Food stored on floor. Sugarcane stored in contact with floor in walk in cooler. Person in charge raised.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in small, reach in cooler on shelf under prep table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in water in crockpot at 90F. Unit was turned off. Person in charge turned back on.
[08B-04-4] Open condiments provided for self-service not properly protected. Self service mouthwash has no hinged lid.
[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. Dishmachine testing at 0ppm. Observed white substance in sanitizing line, no liquid moving through line when primed. Person in charge will utilize triple sink for sanitizing until unit can be serviced.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area reach in cooler in chat area cheese, butter, potato, potato at 44-48F. Per person in charge items were moved from walk in cooler less than 2 hours ago. Ambient temperature of unit 45-53F during inspection. Person in charge over all time/temperature control for safety items out of reach in cooler and will not utilize until holding at 41F or below.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee in kitchen held on counter at 80-86F. Recommend holding on time. Person in charge moved to reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb above mop sink missing vacuum breaker.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed items in back hand wash sink by dishmachine. Sink blocked by storage of large equipment and bags of onions. Person in charge made accessible.
[31B-03-4] No soap provided at handwash sink. No soap at back hand wash sink by triple sink. Person in charge provided. Also, paper towels missing from back and front counter hand wash sink.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working on site for approximately 6 months with no proof of employee training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple time/temperature control for safety items made 2 days ago per person in charge with no date mark.
[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. Observed LP tank 20lb stored in back kitchen.
[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. Observed small tabletop griddle stored outside of hood system in kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Several dry goods have bowls with no handles as scoops.
[08B-38-4] Food stored on floor. Sugar cane, cabbage stored on floor in walk in cooler.
[24-19-4] Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Self serve silverware at tables not inverted.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching product in dry goods in dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood with grease buildup.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk items in dry storage missing labeling. Person in charge labeled during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach on cooktop. Person in charge killed and discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter left out at room temperature overnight per person in charge at 73F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter left out at room temperature overnight per person in charge at 73F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb on wall above mop sink. Missing vacuum breaker on threaded faucet at mop sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment by triple sink. Person in charge made accessible.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front and back hand wash sink. Person in charge provided at front hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several tcs items made more than 24 hours ago missing date mark. Person in charge date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Several bottles containing purple chemical unlabeled. Person in charge labeled.
[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. Flattop tabletop in kitchen not under hood system.