J& G'S

Name: J& G'S
Address: 12569 PHILIPS HWY, JACKSONVILLE, FL, 32256, US
Rating: 96

12569 PHILIPS HWY, JACKSONVILLE, FL 32256

License #2652631

96 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

J& G'S in JACKSONVILLE currently holds an InspectFL Health Score of 96 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 24, 2025. Across those visits, inspectors documented 8 total violations — 4 critical, 2 major, 2 minor.

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 October 24, 2025 included 4 critical violations, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans in glass door reach in cooler at 45F. Person in charge states had out for short period of time. Placed back in reach in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle container cooked potatoes while in food truck operating with water not hooked up to flow through hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease accumulation.
[27-12-4] Establishment operating with no potable running water. At time of inspection, establishment operating without water pump hooked up to freshwater tank. Person in charge fixed during inspection and had running water through fixtures by end of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler raw chicken stored over fully cooked sausages. Person in charge moved to appropriate location.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onions and beans made two, three days ago with no date mark. Person in charge marked appropriately.
[33-29-4] Grease receptacle lid open, broken, or missing. No lid on bucket used to collect grease from hood system behind truck. Also grease observed around bucket on ground.

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