VOODOO BREWING CO JACKSONVILLE

Name: VOODOO BREWING CO JACKSONVILLE
Address: 1974 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 79.5

1974 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2616380

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

VOODOO BREWING CO JACKSONVILLE in JACKSONVILLE currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 32 total violations — 5 critical, 12 major, 15 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

None on file yet

The latest inspection on March 4, 2026 shows 13 observation rows: 1 critical, 5 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked for cut lettuce, employee removed it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used a few days ago, has old food build up
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic wrap without box on top shelf, little prep room
[27-17-4] Water pressure lacking at fixtures that require the use of water. Hand sink by cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe on hand sink by cook line
[51-18-6] No copy of latest inspection report available. Couldnt find it
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumbers for salad, explained to him and he got gloves
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown power on shelf at bar, employee labeled it turmeric
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler outside has blackish build up
[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 2 new employees, bartender and server
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldnt find them
[41-17-4] Spray bottle containing toxic substance not labeled. Pink solution at bar, cleaner per employee, and one in upstairs bar also

Disposition: Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Cloth towel in hand sink at bar, employee moved it
[35A-02-7] Live, small flying insects found One fly by dish machine
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi opened on 9/19 and quinoa cooked on 9/19, employee discarded by employee
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 70-90f cheese and 100-110f pork in steamer with water at 120f. Cook placed them on steamer at 10:30am, its 12:40, cook reheated them quickly to 165f
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, not used today
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on box freezer at bar
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberry Unwashed strawberries above sauces in reach in cooler, explained to manager/cook, also unwashed pineapple above sauces in walk in cooler outside
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here left it at home, started July 5th
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cooked bacon in prep cooler
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For heat dish machines
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe in hands sink by prep table leaking, employee placed a container under pipe
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, employee changed solution, 300 ppm quat
[36-22-4] Floor area(s) covered with standing water. By dish machine, employee cleaned it
[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 cooking and one employee that left card at home
[41-17-4] Spray bottle containing toxic substance not labeled. By dish aching, manager discarded it since he wasnt sure what was it, also pink solution at bar
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Ice cube fell of on her hand and she let it drop on ice bin, explained to employee, she got gloves
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink for employee by dish machine area, employee discarded it

Community reaction

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Community pulse