The Cowford Chophouse Level 1
Last inspected: Apr 23, 2026
64
Score
Inspectors have visited The Cowford Chophouse Level 1 nine times, with records going back to 2023. The Cowford Chophouse Level 1 was last inspected on Apr 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly seven violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. White napkin used to line container of Chives. Manager removed napkins. **Corrected On-Site**
14-86-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags are marked but not stored in chronological order.
01C-05-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Expiration Date missing on label. Manager added expiration date. **Corrected On-Site**
03G-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in back of kitchen.
24-08-4
64
Nov 12, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
May 8, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above raw beef loin, explained to manager and he rearranged walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to her and she washed hands **Corrected On-Site**
12A-13-4
High Priority - 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 fruit at bar, explained to her and she got gloves **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects found. 2 flies by foods cooling
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood above cut tomatoes in drawer unit, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple without dates
01C-03-4
Basic - Cloth used as a food-contact surface. On stuffed oysters
21-05-5
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. Open drink, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager moved it, cook line area **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it higher **Corrected On-Site**
10-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids under hand sink pipe, bread/server station, manager move them
25-06-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container for clean lids, prep area
24-06-4
29
Feb 11, 2025
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sour cream on double pan in prep reach in cooler, employee removed double pans and placed ice bag on top, 60f butter on prep table, employee wrote time, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line by grill, employee removed tray **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Rop machine used for chicken **Warning**
03G-50-1
Basic - Food storage container/container lid cracked or broken. Cracked lid for liquid bullion and container for cut lettuce is cracked
14-38-4
Basic - Ice scoop handle in contact with ice. At bar, manager removed them **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in sanitizer between uses. Explained to employee and he removed them **Corrected On-Site**
10-18-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer, employee added more **Corrected On-Site**
21-12-4
Basic - Clean linens stored on floor. By prep area, employee placed it on shelf **Corrected On-Site**
21-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open food
13-04-4
47
Apr 30, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked mushrooms and 50f cooked asparagus above fill line, cooked yesterday and placed in cooler a few minutes ago, employee rearranged **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top, cook line hand sink, removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by oven end/saute area at cook line **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink by oven end/saute area at cook line
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Flour, employee removed it **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty container for lids, by window
24-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee punctured them **Corrected On-Site**
06-09-1
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. Open can drink in kitchen, employee discarded it **Corrected On-Site**
12B-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door prep unit, manager placed one **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by oven end/saute area at cook line and handsink at bar by dish machine
31B-04-4
45
Dec 8, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee loading dirty dishes then got clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-18-4
High Priority - Toxic substance/chemical improperly stored. Block of soap on top of ice machine, employee moved it **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters in bucket on shelf above cooked lobster in walk in cooler, mgr rearranged **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink
29-37-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ian stated it's expired but could find certificate
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None i
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee brought some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance at bar, mgr discarded it **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack above prosciutto, mgr rearranged **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Workin with open food
13-04-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for prosciutto
14-38-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cook line, mgr turned it faster **Corrected On-Site**
10-03-4
30
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jan 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
86
Frequently Asked Questions
When was The Cowford Chophouse Level 1 last inspected?
The most recent health inspection at The Cowford Chophouse Level 1 on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at The Cowford Chophouse Level 1?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at The Cowford Chophouse Level 1.
How does The Cowford Chophouse Level 1 compare to other restaurants in Jacksonville?
The Cowford Chophouse Level 1 most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has The Cowford Chophouse Level 1's inspection record improved over time?
No. Recent inspections at The Cowford Chophouse Level 1 have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Cowford Chophouse Level 1 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Cowford Chophouse Level 1 inspected?
Based on the inspection history on file, The Cowford Chophouse Level 1 is inspected around three times per year on average.
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