SOUTHERN GRILL OF JAX (THE)

Name: SOUTHERN GRILL OF JAX (THE)
Address: 800 FLAGLER AVE, JACKSONVILLE, FL, 32207, US
Rating: 66.3

800 FLAGLER AVE, JACKSONVILLE, FL 32207

License #2612381

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.3 Grade F / 100

Failing Health Score

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Quick take

SOUTHERN GRILL OF JAX (THE) in JACKSONVILLE currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 40 total violations — 7 critical, 6 major, 27 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.

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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

December 8, 2025

The latest inspection on February 18, 2026 included 2 critical violations, 4 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f mashed potatoes in warmer, employee placed them in microwave and got to 165f
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls in storage shelf by dish machine
[31A-11-4] Handwash sink used for purposes other than handwashing. Cup in hand sink at bar, employee removed it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on soda syrup box, employee moved it to bottom shelf, bar area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside storage area, one not secured
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cooler where butter is at at bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cooked chicken in walk in cooler, manager rearranged
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution at front counter, employee labeled it table cleaner
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays in upstairs storage not inverted
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet by Karies restroom with food build up, 2 hood filter with grease build up, shelf where microwave is has food build up, cook line, exterior of dome lid for cooking without washing hands grease build up
[36-36-4] Ceiling tile missing. By dish machine
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket cooked 2 days ago
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Top shelf with food build up in upright cooler at front counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of soda syrup, bar area, employee moved her drink

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad and cut cabbage
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee removed it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cook cooking
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by prep cooler and cook line, also side of equipment with build up, side of cooler and cooking equipment
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Container with lids by triple sink to be
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside storage
[41-17-4] Spray bottle containing toxic substance not labeled. Manager labeled it degreaser, front counter area
[35A-23-4] Roach excrement and/or droppings present. On floor by storage shelf in upstairs storage
[16-07-4] Accumulation of debris in three-compartment sink. Upper corner in triple sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, employee placed one
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[02D-01-5] Working containers of food removed from original container not identified by common name. Bag with white powder, labeled breaded by manager
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheeses, cold cut, cut tomatoes and lettuce on prep cooler by cook line, less than 4 hrs, placed in freezer, 45f tuna salad and cut cabbage, on doble pans overnight, stop sale, cooler at 41-43f
[08B-38-4] Food stored on floor. Pancake mix in box on floor, upstairs storage
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and interior wall in upright cooler by cook line
[33-16-4] Open dumpster lid.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee here, has blank copy
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. One door prep unit
[25-06-4] Single-service articles not stored inverted or protected from contamination. Open contained of to go in box on floor upstairs storage
[36-24-5] Hole in or other damage to wall. By upright cooler, cook line area, also door frame at rear door and wall in storage area by dish machine and paint peeling by triple sink
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cut and then scooped foods, explained to him and he washed hands

Community reaction

What do locals think?

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Community pulse