Spliff's Gastropub
Last inspected: Mar 16, 2026
47
Score
Spliff's Gastropub appears in inspection records seven times, starting in 2023. The most recent report on file is from Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
The most common issue across all inspections has been “old labels stuck to food containers after cleaning”, showing up four times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The pattern in the record is worth a careful look.
7
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese at 115°. Made at 11 am. Reheated to 170-180°.
03B-01-6
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. Cubed cheese in walk in cooler date marked 2/26. Per Person In Charge item was frozen and r3moved from walk in freezer yesterday. Marked by manger. **Corrective Action Taken**
02C-04-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of Drawer Cooler.
29-49-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear mop sink area. Secured by manger. **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. Missing ceiling tiles by Three compartment sink.
36-36-4
Basic - Drain cover(s) missing. Missing drain cover under kitchen sink.
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by rear kitchen microwave. Moved by manager.
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor behind cookline equipment. **Repeat Violation**
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter gaps.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : walk in cooler. **Repeat Violation**
16-46-4
47
Oct 8, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 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 chlorine 0ppm. Supply bucket empty. Refilled by manger. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
22-20-5
Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. **Repeat Violation**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. **Repeat Violation**
16-46-4
67
Jan 8, 2025
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beer cheese at 110°. Steam well. Reheated to 170° by manger employee. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at faucet. Under Kitchen. Hand Wash Sink. Prep line. **Warning**
29-34-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from dining room after eating then engaged in food service activity without washing hands. **Warning**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply bucket low on chlorine. **Warning**
22-45-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Dish machine Hand Wash Sink. **Repeat Violation**
31B-02-4
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/ No Certified Food Manager on site with 4 food service employee preset.
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container non kitchen prep table. Moved by manager. **Corrective Action Taken**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket/clothing on kitchen prep table. Moved by manager. **Corrective Action Taken**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.Food service employee with large beard. No beard guard.
13-04-4
Basic - Floor area(s) covered with standing water. Standing water on floor. Dish machine line.
36-22-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple . Dry rack. **Repeat Violation**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet Leak at mop sink. **Repeat Violation**
29-11-4
32
Aug 23, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at towels dispenser. Kitchen . 2 locations. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, degrease , at bar.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Single-service articles improperly stored. Boxed single service cups on floor. Frontline.
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Minor leak from faucet at Hand Wash Sink and Three compartment sink line.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled chemical spray bottle , water , in kitchen.
02D-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
61
Jan 23, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of Butter based Roux dated 1/7. About 1 pound.
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at 2 kitchen Hand wash sinks.
31B-02-4
Intermediate - No soap provided at handwash sink. Missing soap at one kitchen Hand wash sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate in ice machine located: rear kitchen.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container above prep table. Moved by manager. **Corrected On-Site**
12B-07-4
64
Sep 19, 2023
Food-Licensing Inspection
5 minor violations.
View 5 violations
Basic - Ceiling tile missing. Missing ceiling tiles in kitchen. Work in progress.
36-36-4
Basic - Drain cover(s) missing. Missing drain cover. Three compartment sink , bar sink.
29-18-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding by bar. Per Person In Charge Work in progress.
36-08-4
Basic - Floor soiled/has accumulation of debris. Construction dust and debris on floor.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign.
31B-04-4
78
Frequently Asked Questions
When was Spliff's Gastropub last inspected?
The most recent health inspection at Spliff's Gastropub on file is from Mar 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Spliff's Gastropub?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited four times, more than any other issue at Spliff's Gastropub.
How does Spliff's Gastropub compare to other restaurants in Jacksonville?
Spliff's Gastropub most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Spliff's Gastropub's inspection record improved over time?
Yes. Recent inspections at Spliff's Gastropub have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Spliff's Gastropub 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 Spliff's Gastropub inspected?
Based on the inspection history on file, Spliff's Gastropub is inspected around three times per year on average.
Nearby Restaurants