Stonewood Grill & Tavern
Last inspected: Dec 3, 2025
45
Score
Public records show nine inspections at Stonewood Grill & Tavern stretching back to 2022. Stonewood Grill & Tavern was last inspected on Dec 3, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly six violations earlier in the record.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Jacksonville facility scores 74, putting Stonewood Grill & Tavern on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black-like/ mold-like substance buildup on Cutting board at prep line unit. Soiled soda nozzle at bar.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dining room. All purpose cleaner.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents. Kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks container on foods in kitchen cooler.
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
35B-01-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling in beer walk in cooler
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. By door. **Repeat Violation**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn Reach in cooler gaskets. Cooler at prepline.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prepline.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in reach in cooler at prep line.
14-33-4
45
Sep 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. One Tray of raw quail eggs over ready to eat cut melon in walk in cooler. ( quail eggs are sampler eggs ) . Moved by manager. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 cooked crabmeat dated "use by 20th"
01B-24-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available **Warning**
53B-01-5
Intermediate - 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. No proof of health reporting requirements. Emailed form.
11-26-1
Basic - Food stored in a location that is exposed to splash/dust. Tray of coffee pods under towel dispenser. Moved by manager **Corrected On-Site**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup In walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water 78°. Moved by manager. **Corrected On-Site**
10-07-4
52
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Uncovered lemons , garnish at bar. Covered by manger. **Corrected On-Site**
08B-02-4
Intermediate - 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. Employee training unavailable for some employees.
53B-13-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen. Cleaned by manager. **Corrected On-Site**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents/tiles above reach in cooler / make table prep line.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door. **Repeat Violation**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield . By cookline light.
38-07-4
64
Sep 4, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Fixed by manger. 100 ppm **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired. **Warning**
53B-05-5
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 : hallway.
22-20-5
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over boxes of packaged food. Moved by manager **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Door frame and rear of walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water 80°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Look , torn insulation to cooler prep line.
14-36-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager. **Corrected On-Site**
21-12-4
50
Mar 20, 2024
Routine - Food
No violations found.
100
Mar 19, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink. **Warning**
29-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. **Warning**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table/Reach in cooler on prep line. Ahi Tuna 50°. Cooked rice 50°, cooked spinach 48° 48°. Dairy based sauce 50°. Creme brûlée 50°. 50° **Admin Complaint**
03A-02-5
Basic - Ceiling tile missing. Ceiling vent by Dish Machine loose, hanging from ceiling.
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. make table/Reach in cooler by prep-line not holding Time Temperature Controlled foods for safety to 41° or below
14-74-7
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. **Repeat Violation**
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door. **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
21-12-4
47
Sep 26, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48°. , tuna 48° in Reach in cooler by prep line. Per Person In Charge placed about 1 hr before. Moved by manager. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on dairy items at wait station. Marked by manager. **Corrected On-Site**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: kitchen.
22-20-5
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 with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup by base of walk in freezer door.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water 78°. Prep line.
10-07-4
52
Feb 6, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna on food rack at 55°. Per employee. Item was just thawed. Placed out about 30 mins before. Moved by manager to walk in cooler. **Corrective Action Taken**
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.
11-27-4
Intermediate - 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.
11-26-1
Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no heat sanitizing test strips.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dairy item made yesterday but had 18 th date on it. Marked by manger. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Minor soiled exterior of equipment including handles to coolers. Prep line. **Repeat Violation**
23-24-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing at cookline.
14-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields on ceiling lights. Prep line.
38-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in cooler by prep line. Wait-station.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler . Prep line. **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : at bar. Moved by manager. **Corrected On-Site**
21-12-4
Basic - Plumbing system in disrepair. Minor water drip from sprinklers by grill line.
29-08-4
41
Sep 12, 2022
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. HOUSE SMOKED SLAMON is undercooked , cold smoked , (135-140°) per establishment standard operating procedures. (No asterisk) **Warning**
02B-01-5
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 : hallway.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Minor soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - Ceiling tile missing. Missing ceiling tile by Dish machine line. Per Person In Charge. Work in progress. (Cleaned glassware stored under missing tile. Moved by manager).
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Roof leak by Dish machine line causing water drip from sprinkler head.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by food prep area. Charger , cell phone. Moved by manager **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. Put on by employee. **Corrected On-Site**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 85°. Moved by manager **Corrected On-Site**
10-07-4
Basic - Silverware/utensils dried with a towel/cloth. Silverware/utensils protected. Employees handling silverware/ wrapping silverware without gloves to minimize touching of food contact surface. Manager intervened. **Corrected On-Site**
24-17-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in base of soiled exterior of equipment including handles to coolers. Kitchen.
29-19-4
58
Frequently Asked Questions
When was Stonewood Grill & Tavern last inspected?
The most recent health inspection at Stonewood Grill & Tavern on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Stonewood Grill & Tavern?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited six times, more than any other issue at Stonewood Grill & Tavern.
How does Stonewood Grill & Tavern compare to other restaurants in Jacksonville?
Stonewood Grill & Tavern most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has Stonewood Grill & Tavern's inspection record improved over time?
No. Recent inspections at Stonewood Grill & Tavern have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Stonewood Grill & Tavern 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 Stonewood Grill & Tavern inspected?
Based on the inspection history on file, Stonewood Grill & Tavern is inspected around three times per year on average.
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