STRATOSPHERE RESTAURANT & LOUNGE

Name: STRATOSPHERE RESTAURANT & LOUNGE
Address: 8132 LEM TURNER RD, JACKSONVILLE, FL, 32208, US
Rating: 91.6

8132 LEM TURNER RD, JACKSONVILLE, FL 32208

License #2616449

🍺 Bar/Pub ℹ️

91.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

April 1, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STRATOSPHERE RESTAURANT & LOUNGE in JACKSONVILLE currently holds an InspectFL Health Score of 91.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 1 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 7, 2025

The latest inspection on April 1, 2026 shows 6 observation rows: 1 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

STRATOSPHERE RESTAURANT & LOUNGE looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At back door area, observed one dead roach by steps. Operator cleaned and discarded dead roach.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At dish area, slide top reach-in freezer has ice build up on inside walls.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line on prep table, multiple utensils in standing water at 73f. Operator removed utensils from standing water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of flour container has build up of food residue. At cook line in reach-in cooler, exterior of multiple food containers soiled with food residue. At cook line, exterior of toaster oven soiled with food residue. At cook line, wire shelf and metal lids above flat top have build up of grease.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In back storage area in kitchen, aluminum pans on top,shelf not inverted. Operator inverted pans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler under flattop, raw shrimp and raw fish stored over bag of fries. Operator moved fries to proper storage.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar by soda dispenser, 2 tanks not secured.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line in under counter reach-in cooler, 7 individual reduced oxygen packaging salmon, not removed from packaging immediately after thawing under running water.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, togo containers not inverted. Operator inverted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line under counter reach-in cooler, raw chicken stored over raw shrimp.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At cook line in under counter reach-in cooler, 7 individual reduced oxygen packaging salmon, not removed from packaging immediately after thawing under running water.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line flip top reach-in cooler, cut cabbage (47F - Cold Holding); shredded cheese (47F - Cold Holding); garlic butter (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked shrimp (50F - Cold Holding). All items in cooler overnight. Ambient temperature 50f.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top reach-in cooler, cut cabbage (47F - Cold Holding); shredded cheese (47F - Cold Holding); garlic butter (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked shrimp (50F - Cold Holding). All items in cooler overnight. Ambient temperature 50f.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quat sanitizer, no test strips available.