Whiskey Jax Kitchen & Cocktails
Last inspected: Jun 12, 2025
74
Score
Inspectors have visited Whiskey Jax Kitchen & Cocktails six times, with records going back to 2022. The most recent visit was on Jun 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to three violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Whiskey Jax Kitchen & Cocktails' latest score is in line with the Jacksonville average of 74. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jun 12, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining. Interior of ice machine with mold like substance buildup. **Repeat Violation**
22-02-4
Basic - Floor area(s) covered with standing water. Standing water on floor in bar area. Also, ceiling vents/ tiles in main kitchen with debris buildup in several areas.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with debris buildup. Exterior of ice machine track with debris buildup. Debris buildup in cabinet in bar by bag in box soda storage. Exterior of cook line hand wash sink with grease buildup. Far oven side hood filters with grease buildup. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Two make line reach in coolers with water in bottom of unit.
29-49-6
Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair white reach in freezer/ cooler combo interior shelf. **Repeat Violation**
14-71-4
74
Feb 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer with heavy debris buildup. Deli slicer with debris buildup. Interior of reach in cooler doors, interior of unit with debris buildup. Broiler interior with grease buildup. Interior of ovens with grease buildup. Sheet pans at fry station with heavy grease buildup. Interior of broiler with debris buildup. Interior of in use ice buckets with debris buildup. **Warning** - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Interior of broiler, potato slicer still with grease buildup. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors with grease buildup at cook line. Ceiling with dust/ grease buildup at cook line. Wall at fry station with grease buildup, debris buildup at back spice storage wall. Floors in bar with debris buildup. Floors in kitchen under equipment with debris buildup. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Observed debris buildup on floor by oven. Dust buildup at ceiling at cooktop. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris buildup. High touch handles in kitchen with debris buildup. Exterior of ice machine with mold like substance buildup. Exterior of pans holding tortilla chips, exterior of fryers, sides of cooktop with grease buildup . Shelves on cook line with debris buildup. Clean fry baskets handles with debris buildup. Personal fan at cook line with dust buildup. Handles of hand wash sink with debris buildup at cook line. Exterior of containers holding bulk dry goods, spices with debris buildup. Soda plates at soda dispenser in kitchen with debris buildup. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Dishracks still with debris buildup. **Time Extended**
23-03-4
82
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Jul 28, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Multiple containers and lids on cookline in reach in cooler in direct contact with TCS foods not clean/ changed out at least every flour hours.
22-11-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Also, no soap at hand wash sink next to ice machine. Operator replenished soap at both hand wash sinks **Corrected On-Site**
31B-03-4
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. Establishment vacuum packaging cooked meats and storing in walk-in-cooler in sealed packaging for longer than 48 hours. Distributed information for HACCP and variance to operator.
03G-50-1
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum packaging cooked meats and storing in walk-in-cooler in sealed packaging for longer than 48 hours. Distributed variance paperwork to operator.
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers on cook line soiled/ stained. Also, soda gun in bar area soiled. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin of large ice machine and deflector plate in ice machine soiled. Also, ice bin in bar area soiled.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in front of warewashing area unable to properly air dry
24-08-4
Basic - Equipment in poor repair. Gasket on reach-in cooler across from stove torn
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers and shelving in all reach-in coolers on cook line soiled. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler across from grill
29-49-6
41
May 11, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers on cook line soiled/ stained. Also, ice chute area of large ice machine in prep area soiled. Also, slicer blade soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container of water clean stacked pans on storage shelf unable to properly air dry hand wash sink on cook line
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator unable to provide proof of CFM. Operator stated they had a small fire at wall in office where certificates were hanging. Operator stated he will work on getting replacement certificate **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide food safety training certificates for multiple employees hired more than 60 days ago. Operator stated small fire in office at wall where certificates were. Operator stated he will have employees re-do the training. Operator able to provide one certificate during this inspection **Corrective Action Taken**
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Cups without handles used to dispense seasonings in prep area. Also, container without handle used to dispense chicken wings on cook line. Operator removed cups and containers from foods. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from handle of stove. Operator removed tongs to properly store. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in coolers on cook line soiled. Also, inner side of flip top lid on reach-in cooler on cook line soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and shelving in reach-in coolers on cook line heavily soiled **Repeat Violation**
22-16-4
50
Nov 2, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour stored in direct contact in a non food grade container in prep area.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (47F - Cold Holding); in top of flip top reach-in cooler across from hand wash sink. Observed styrofoam box under cheese blocking cold air from cooler. Cheese was in reach-in cooler overnight. Operator unsure when cheese went out of temp. See Stop Sale. Also, goat cheese (48F - Cold Holding) in fridge at closed end of kitchen. Ambient temperature of fridge 55F. Operator unsure of when fridge stopped maintaining temperature. Goat cheese stored in fridge overnight. See Stop Sale
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carton of half and half opened on Sunday not date marked. Operator date marked half and half **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at reach-in cooler across from fryers soiled/ stained 2. potato / tomato wedger at prep table soiled with food debris. 3. slicer soiled. 4. ice chute and surrounding area in ice machine soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area blocked by large bucket in sink. Operator removed bucket **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee (Joseph) certificate expired in March. **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with handle used to dispense flour and rice. Operator removed bowls from both foods **Corrected On-Site**
14-01-5
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. White Fridge at closed end of kitchen unable to maintain temperature of 41F and below. Ambient temperature 55F. Operator stated the door may not have been fully closed by the last person in it. Observed door doesn't fully self close without pushing door to close
14-74-7
Basic - Equipment or utensils not designed or constructed in a durable manner. Multiple plastic pans and lids cracked on clean storage shelf
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cook line soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and shelving in coolers on cook line and at front service area soiled **Repeat Violation**
22-16-4
39
Frequently Asked Questions
When was Whiskey Jax Kitchen & Cocktails last inspected?
The most recent health inspection at Whiskey Jax Kitchen & Cocktails on file is from Jun 12, 2025. The public record contains six inspections in total.
What is the most common violation at Whiskey Jax Kitchen & Cocktails?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Whiskey Jax Kitchen & Cocktails.
How does Whiskey Jax Kitchen & Cocktails compare to other restaurants in Jacksonville?
Whiskey Jax Kitchen & Cocktails most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has Whiskey Jax Kitchen & Cocktails' inspection record improved over time?
Yes. Recent inspections at Whiskey Jax Kitchen & Cocktails have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Whiskey Jax Kitchen & Cocktails 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 Whiskey Jax Kitchen & Cocktails inspected?
Based on the inspection history on file, Whiskey Jax Kitchen & Cocktails is inspected around two times per year on average.
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