Frequency Restaurant & Lounge
Last inspected: Apr 15, 2026
25
Score
Public records show 13 inspections at Frequency Restaurant & Lounge stretching back to 2022. On Apr 15, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “floors, walls and/or ceilings soiled/has accumulation”, which has been cited five times.
Frequency Restaurant & Lounge's latest score of 25 falls below the Jacksonville average of 74. This restaurant has more on its record than most do.
13
Inspections
4
Critical latest
4
Major latest
8
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At buffet, sausage gravy (129F - Hot Holding). Operator stated gravy placed in service 30 minutes prior. Sausage gravy reheated above 165f. **Corrected On-Site**
03D-01-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Operator primed machine, retested Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over fully cooked chicken wings. Operator moved raw chicken to proper storage level. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in side room by dish area, splitter on mop sink missing backflow preventer on non chemical dispenser side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, slicer has build up of food debris at plate under blade. In prep area, one warmer box soiled with food residue on bottom plate. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee filled container of utensils with water from handwash sink. Operator removed container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Employee stocked towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, pasta has date of 3/11. Operator stated pasta was cooked, cooled and frozen on 3/11. Pasta was removed from freezer yesterday and not redated. Operator dated pasta with proper date. **Corrected On-Site**
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At soda station by walk-in cooler, ice chute on soda dispenser has mold-like substance.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone and charger cord on prep table under pass thru. Operator moved cell phone. **Corrected On-Site**
40-06-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood over grill has grease build up. At cook line, floor behind equipment soiled with grease and debris. At cook line, wall behind grill soiled with residue. At kitchen area entrance to cook line, build up of residue. At wait station, ceiling vent has dust build up. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. In dry storage room off of cook line, hole in wall by CO tanks.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar area, keg reach-in cooler has gasket and exterior face of cooler soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At bar, interior of bottle/can beer reach-in cooler has standing water.
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, Sanitizer Bucket (Quaternary 0ppm). Operator made new bucket, Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site**
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on cutting board. Operator moved. **Corrected On-Site**
12B-07-4
25
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Mar 25, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line fry station reach-in freezer, open box of raw sausage stored over open bag of ready to eat fries and open bag of ready to eat green tomatoes stored in same container as raw hamburgers. At cook line reach-in cooler top section, flat of raw shell eggs stored on top of ready to eat corn and salsa. Operator moved all items to correct storage levels. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at entrance to buffet area, liquid egg (52F - Cold Holding). Operator stated item out for use, recently returned to cooler. At buffet in small black counter top reach-in cooler, butter (53F - Cold Holding); milk (44F ambient - Cold Holding); cream, cheese (44F ambient - Cold Holding). Employee stated all items in cooler 2 hours. Ambient temperature 44f, operator lowered unit temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen at soda dispenser, ice chute has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen at bag-in-box soda soda storage rack, one small tank not secured. **Repeat Violation**
51-11-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At dry storage area, case of bottle water and case of oil stored on floor. Operator moved to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs on oven handle. Employee moved. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has grease build up.
23-03-4
Basic - Open dumpster lid. One lid open on all dumpsters.
33-16-4
Basic - Single-service articles improperly stored. In kitchen, open case of single service coffee lids stored on floor. **Repeat Violation**
25-05-4
50
Oct 16, 2024
Routine - Food
No violations found.
100
Oct 14, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar, observed 7 flying insects in corner by draft beer cooler. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener has build up at blade. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage room at end of cook line, interior of ice machine door has mold-like substance.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. At soda storage rack by walk-in cooler, one small tank not secured. Operator secured. **Corrected On-Site**
51-11-4
Basic - Cold holding equipment not maintained in good repair. In walk-in cooler, one unit has ice build up. Operator stated he called for repair. Second unit operating.
14-74-7
Basic - Floors, walls and/ or ceilings soiled/has accumulation of debris. Floor under fryer has build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In dry storage room at end of cook line, 2 cases of oil on floor. In water softener room, salt stored on floor.
08B-38-4
Basic - Single-service articles improperly stored. In storage room, came of plates and paper lunch boxes stored on floor. Operator moved. Also, in wait station, coffee filters on top,of machine not protected. Operator moved. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. In prep area, plastic container identified as gyro seasoning not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
37
Apr 17, 2024
Routine - Food
No violations found.
100
Apr 9, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator attempted to prime machine retest was 0ppm. Operator calling for service. **Warning** - From follow-up inspection 2024-04-09: Dishwasher, chlorine 0ppm. Operator calling for service. **Time Extended**
22-41-4
86
Apr 1, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
19
Sep 11, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Sep 7, 2023
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on cook line. Slicer in prep area in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside hand washing sink at bar. **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working without any of those working certified food manager.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near dish machine.
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter in prep area near slicer needed to be changed 06/09/2021.
29-28-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line. Apples removed from buffet. **Corrected On-Site**
08B-15-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor under cooking equipment on cook line.
36-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank by bag in box soda rack in kitchen.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks (one open container) on cook line next to clean dishes. Drinks moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher only washing off pans with water. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
16-13-5
Basic - Floor tiles missing and/or in disrepair. Tile missing by reach in cooler for buffet in kitchen.
36-17-5
Basic - Hole in or other damage to wall. Wall in back prep area.
36-24-5
Basic - No copy of latest inspection report available. Last inspection could not be provided.
51-18-6
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in mop sink area show rust.
14-47-4
Basic - Open food items provided for self-service not properly protected. Bread and pastries on buffet line. Items removed from buffet. **Corrected On-Site**
08B-04-4
19
Mar 24, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket on cook line reading 0ppm, employee remade to 150ppm **Corrected On-Site**
22-40-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by dish machine.
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at bar area.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding all time/temperature controlled for safety foods on time control but no one is able to locate any written procedures.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In containers of rice and sugar in kitchen.
14-01-5
Basic - Dead roaches on premises. One dead roach in small storage area between walk in cooler and ware washing area.
35A-03-4
Basic - Floor soiled/has accumulation of debris. Under large ice machine in dry food storage area by cook line. Also fan guards of condensers in walk in cooler have a build up of debris. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in prep area.
22-08-4
52
Aug 29, 2022
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm.
22-41-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee spit gum out in hand, handled phone, and then placed gloves on without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-14-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment allows customers to order salmon undercooked, but does not have proper documentation. Manager called food company to send letter. **Corrective Action Taken**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in flip top cooler at end of line, cheese (6), coleslaw, cut tomatoes, cut lettuce, whipped cream, marinara sauce, ham, turkey, hummus and butter 49F. All items stored overnight in cooler. All items discarded. In small reach in cooler across from pass through window, butter 50F. Butter placed in cooler approximately five hours prior. Butter discarded. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in flip top cooler at end of line, cheese (6), coleslaw, cut tomatoes, cut lettuce, whipped cream, marinara sauce, ham, turkey, hummus and butter 49F. All items stored overnight in cooler. All items discarded. In small reach in cooler across from pass through window, butter 50F. Butter placed in cooler approximately five hours prior. Butter discarded. In buffet area, butter and cream cheese 69F. Items placed out approximately two hours prior. Items placed back into reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on prep table near buffet area. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Rice stored in walk in cooler pulled from walk in freezer today.
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior surface of sandwich press. Interior of food warmer near buffet area. Interior of ice machine in kitchen. Slicer in main kitchen area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near dish area has bottle stored inside.
31A-11-4
Basic - Ceiling tile missing. Over walk in cooler. **Repeat Violation**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on wheeled carts and on rack near dish area. Ice bucket on top of ice machine. Bucket inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on prep table near buffet area. Bucket moved and stored correctly. **Corrected On-Site**
21-19-4
Basic - 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. Employee styrofoam cup with water on prep table near room service area. Cup discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee black backpack and soiled apron stored on prep table in baking area. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Handle cracked on reach in freezer on cook line. Handle missing for oven on cook line. **Repeat Violation**
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor in small dry storage room. Floor under ice machine in kitchen. Wall behind cooking equipment on cook line. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil stored on floor by small storage room in dry storage. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, multiple utensils stored in water 104F. Water discarded and utensils taken to dish area. **Corrected On-Site**
10-07-4
Basic - Plumbing system in disrepair. Drain pipe at dish machine is not connected.
29-08-4
Basic - Single-service articles improperly stored. To go plastic containers on floor near room service station. Cups moved. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Flip top cooler at end of cook line. Cooler in bar near beer taps. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Cookies in baking area not covered.
08B-12-5
16
Frequently Asked Questions
When was Frequency Restaurant & Lounge last inspected?
The most recent health inspection at Frequency Restaurant & Lounge on file is from Apr 15, 2026. The public record contains 13 inspections in total.
What is the most common violation at Frequency Restaurant & Lounge?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited five times, more than any other issue at Frequency Restaurant & Lounge.
How does Frequency Restaurant & Lounge compare to other restaurants in Jacksonville?
Frequency Restaurant & Lounge most recently scored 25 out of 100, which is lower than the Jacksonville average of 74.
Has Frequency Restaurant & Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Frequency Restaurant & Lounge have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Frequency Restaurant & Lounge means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Frequency Restaurant & Lounge inspected?
Based on the inspection history on file, Frequency Restaurant & Lounge is inspected around four times per year on average.
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