LILY

Name: LILY
Address: 1706 SOUTHSIDE BLVD UNIT 5 & 6, JACKSONVILLE, FL, 32216, US
Rating: 75.9

1706 SOUTHSIDE BLVD UNIT 5 & 6, JACKSONVILLE, FL 32216

License #2616425

75.9 Grade C / 100

Mixed Health Record

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Latest inspection

September 24, 2026 · 13 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

LILY in JACKSONVILLE currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 26 total violations — 2 critical, 10 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 27, 2026

The latest inspection on September 24, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

Would you eat here?

LILY has some meaningful issues on record. Would you still eat here?

C 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cream cheese above fill line in prep cooler, operator placed it in reach in cooler
[05-03-4] Probe thermometer not within the intended measuring range of use. Only for hot temperatures, explained to her
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In little cooler at front counter with milk in it, no thermometer
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees food on shelf above customer food in upright cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut whole lettuce with plastic warp that come is with, explained to operator
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowl used for food
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, test strip almost black, operator diluted it to 100 ppm
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For raw smoked salmon, gave one and posted it
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave with old food debris
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black build up
[08B-38-4] Food stored on floor. Onions and potatoes in boxes on floor, in storage only walk in cooler
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At womens restroom
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Need smooth ceiling in kitchen and front line. Operator will get all corrected for call back inspection.
[16-01-4] Dishmachine has homestyle dish machine. Operator has homestyle dish machine under front counter to be used for wash, rinse and sanitizing. Reviewed with operator that this machine is not allowed but operator can use the three compartment sink located on front counter area or in back kitchen area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front line reach in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens restroom room. Manager provided sign and posted
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using chlorine to sanitize but no test strips
[27-06-4] No hot running water at three-compartment sink. All hot water temperature in establishment at 77F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink area
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
[31B-03-4] No soap provided at handwash sink. At three compartment sink area
[51-16-7] Plan review submitted and approved dont match. At licensing, plans submitted by operator dont match. Need smooth ceiling in kitchen and front line. Missing main make table reach in cooler for food storage due to on back order. Operator will get all corrected for call back inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water temperature at all hand wash sinks at 77F.