Inspection Report

Florida DBPR Inspection Report
Completed

LILLIAN'S SPORTS GRILL

5393 ROOSEVELT BIVD SUITE 6, #6 · JACKSONVILLE · Duval County · FL 32210

Restaurant history →

Inspection Summary

Inspection dateJuly 16, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3613226
Visit number1
Inspection Visit ID10901944
DBPR license2612232

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority1 Intermediate10 Basic0 Critical0 Non-Critical14 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

14 full violation description(s) documented by the inspector during this visit.

High Priority 3

#11High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed container of raw chicken stored on top of box of ready to eat pot roast in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**

Corrected On-Site
#12High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; basket of cooked chicken wings at temperatures of 110-125F that were cooked for lunch rush an hour prior and intended to be held hot and flash fried before service at fryer station. Person in charge moved wings to cool in walk-in cooler since lunch rush was over. Baked potatoes at temperatures of 110-125F stored on stove top on cook line. Person in charge stated potatoes were cooked 2 hours prior and held on stove hot. Person in charge moved potatoes to flat top grill for reheating to minimum temperature of 165F or higher. Cooked chicken wings, baked potatoes (110-122F – Hot Holding) **Corrective Action Taken**

Corrective Action Taken
#13High Priority41-15-5

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quatanery ammonium solution in sanitizer testing at 500+ppm in sanitizer bucket on server line. Person in charge discarded and replaced with solution testing at 200ppm. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#14Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife stored in knife storage at end of cook line. Person in charge placed knife in dish area. **Corrected On-Site**

Corrected On-Site

Basic 10

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored in flip top cooler. **Repeat Violation**

Repeat Violation
#2Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair piping under AC unit above knife storage. AC unit is leaking water.

#3Basic12B-01-4

Basic – Employee eating while preparing food. Observed employee cooked meal stored on prep shelf above flip top cooler. Person in charge voluntarily discarded. **Corrected On-Site**

Corrected On-Site
#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above food items in bar near hand wash sink. Person in charge removed employee items. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#5Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation while wearing a bracelet.

#6Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored across from dish area.

#7Basic36-73-4

Basic – Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; soiled walls behind cook line. Soiled ceiling tiles throughout kitchen. Soiled floors and missing tiles on floor around reach in freezer at end of cook line. **Repeat Violation**

Repeat Violation
#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line. **Repeat Violation**

Repeat Violation
#9Basic08B-12-5

Basic – Stored food not covered. Observed coffee bags stored with no protective covering on top of tear urn.

#10Basic14-12-4

Basic – Utensils in poor condition. Observed spatula with melted rubber handle and no longer smooth and easily cleanable. Person in charge voluntarily discarded. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Inspector observations synchronized from DBPR on September 7, 2026 1:35 PM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 15 · No longer used
3 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 37 · No longer used
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.