NORDSTROM BAZILLE

Name: NORDSTROM BAZILLE
Address: 4835 TOWN CROSSING DR, JACKSONVILLE, FL, 32246, US
Rating: 88.1

4835 TOWN CROSSING DR, JACKSONVILLE, FL 32246

License #2614982

88.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

NORDSTROM BAZILLE in JACKSONVILLE currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, DBPR recorded 19 total findings; InspectFL has imported detailed violation rows for 17 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 March 23, 2026 had no critical findings, but inspectors still documented 3 major and 3 minor violations.

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

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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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist.
[31A-11-4] Handwash sink used for purposes other than handwashing. Coffee pot stored inside hand wash sink at wait station. Employee removed
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cooking equipment on cook line soiled
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Chris Nicholls with expired certificate dated 8-12-25
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server employee at wait station preparing food with artificial nails/nail polish and not wearing gloves. Employee put on gloves

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of hoisin sauce and can of white homily dented and crimped around rims of both cans and at seam on hoisin sauce. See Stop sale
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer in back storage area soiled. Also, exterior of large sugar bin in prep area soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belonging stored on stove in prep area. Operator removed cell phone.
[16-46-4] Old labels stuck to food containers after cleaning. Observed multiple clean pans and containers on clean storage shelf in ware washing area have old labels still adhered to pans and containers.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin at soda machine at front service line soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front of cook line and at hand wash sink in prep area. Operator replenished paper towels at both hand wash sinks.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of milk and heavy whipping cream opened more than 24 hours prior not date marked. Operator date marked both items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple brown and white cutting boards on cook line soiled/ stained. Also, soda gun in bar area soiled. Also, ice deflector plate in large ice machine soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in ware washing area unable to properly air dry. Operator removed wet pans from shelf to separate pans to dry properly.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees food safety training expired between August and early October 2025. Also, observed two employees food safety training certifications from an unapproved source (one servsafe -does not include safetstaff on certification, and one from Always Food Safe)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (44F-45F - Cold Holding); cooked noodles (48F - Cold Holding) in two drawer reach-in cooler across from stove. Operator stated it was worked on last week and will called to have it relooked at today. Operator removed both foods and,placed in nearby reach-in cooler to chill.

Community reaction

What do locals think?

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Community pulse