DirtyFLRestaurant Inspection Data

B F'N D

B F'N D maintains a 3.5/5 food safety rating based on 6 health department inspections in JACKSONVILLE. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

5960 RICHARD ST

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

12/4/2025· 3mo ago

Visit ID: 13457077

Met Inspection Standards

3 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink by drink station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container for condiments by triple sink has food build up and gasket in prep cooler has black build up, dust build up on fan by prep cooler has black
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f hamburgers in warmer, cook placed them on grill to reheating **Corrective Action Taken**
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Chili from can placed in warmer at 9:30 am, it's 125-133f at 12:30, stop sale
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating chili

7/9/2025· 8mo ago

Visit ID: 10893119

Met Inspection Standards
  • N/A:No Violations Were Observed

1/16/2025· 1y 1mo ago

Visit ID: 8829140

Met Inspection Standards

1 high, 1 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for fryer
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed something from floor and then grabbed pack of cheese, explained to him and he washed hands Corrected On-Site

7/15/2024· 1y 8mo ago

Visit ID: 8711222

Met Inspection Standards

1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist

1/18/2024· 2y 1mo ago

Visit ID: 8443153

Met Inspection Standards

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f cheese in warmer, in squeeze bottle, mgr placed it in hot water, got to 165f Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Got water from hand sink

7/12/2023· 2y 8mo ago

Visit ID: 8333396

Met Inspection Standards

2 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
  • 11-27-4: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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site
  • 11-26-1: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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**