DirtyFLRestaurant Inspection Data

GOODFELLASJAXV PIZZA & WINGS

GOODFELLASJAXV PIZZA & WINGS located in JACKSONVILLE has undergone 6 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

5290 NORWOOD AVE STE 5

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13516966

Met Inspection Standards

2 high, 6 int, 5 basic

  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind equipment has build up of residue. In walk-in cooler, floor soiled. Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area, light cover missing on one light fixture. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, build up of food debris at ends of conveyer oven chains. Multiple reach-in cooler gaskets have build up of food debris. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At pizza make line, interior of reach-in cooler soiled with food debris and standing water.
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. At front area restroom, door closer disconnect from door frame.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line by fryers, wings (51F - Cold Holding). Operator stated chicken was out of cooler for 20 minutes for orders. Operator moved to walk-in cooler to chill. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter area, spray bottle of windex stored on prep table with bread. Manager moved chemical to bottom shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At back prep area, can opener has build up at blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to walk-in cooler, cloth towel in sink. At cook line handwash sink, plastic container in sink. Operator removed items from sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips not available for quat sanitizer.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink area, no paper towels at handwash sink. Manager supplied. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At pizza make line, house and pizza sauce prepared 3 days prior per manager, not dated. Manager dated. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by walk-in cooler, hot water turned off due to faucet leaking. Repeat Violation

9/8/2025· 7mo ago

Visit ID: 10952915

Met Inspection Standards

2 high, 1 int, 8 basic

  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In back kitchen, multiple ceiling vents and light cover have dust build.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, container of lemonade on floor. Operator moved to shelf. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pizza make table, pizza dough roller in standing water at 73f. Operator removed from water. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area, light cover missing on one light fixture.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in cooler drawers under flat top soiled. At mop sink, interior of sink has build up.
  • 25-05-4:Basic - Single-service articles improperly stored. At front counter, open case of styrofoam cups stored on floor. Operator moved to shelf. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Above flip top reach-in cooler, styrofoam containers not inverted. Operator has inverted. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink area, mop stored in mop bucket of dirty water.
  • 35A-02-7:High Priority - Live, small flying insects found. In back kitchen, observed 3 flying insects.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At make line area in double door reach-in freezer, open case of raw Philly beef stored over bags of buns. Operator moved beef to bottom shelf. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at walk-in cooler, hot water turned off. Operator turned on hot water, faucet does not shut off completely. Corrected On-Site

6/10/2025· 10mo ago

Visit ID: 10834929

Follow-up Inspection Required

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ D. Jenkins expired 6/27/2024, no other Certified Food Manager certification available. Warning - From follow-up inspection 2025-05-07: Operator stated she is trying to schedule, will be able to have in 30 days. **Time Extended** - From follow-up inspection 2025-06-10: Person in Charge stated manager has certification but has not printed yet. Manager not able to send to Person in Charge during callback.Admin Complaint Admin Complaint

5/7/2025· 11mo ago

Visit ID: 10792108

Follow-up Inspection Required

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ D. Jenkins expired 6/27/2024, no other Certified Food Manager certification available. Warning - From follow-up inspection 2025-05-07: Operator stated she is trying to schedule, will be able to have in 30 days. **Time Extended**

3/4/2025· 1y 1mo ago

Visit ID: 8873399

Follow-up Inspection Required

3 high, 7 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At salad reach-in cooler, plastic cup,used in greater parmesan cheese. Employee removed cup. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door reach-in freezer at cook line, box and open package of raw turkey burgers stored over open bag of fully cooked sausage. Employee moved burgers. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pizza oven, marinara sauce (87F - Hot Holding). Operator stated save placed in service 3 hours earlier. Sauce placed on flattop to reheat. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ D. Jenkins expired 6/27/2024, no other Certified Food Manager certification available. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by green rack and reach-in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using chlorine sanitizer, operator not able to find test strips. Repeat Violation
  • 53B-01-5: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. One employee present hired over 60 days, no proof available. Warning
  • 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. One employee present hired 1 week , no proof of employee responsibilities.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish area, soap dispenser not working. Operator stated it needs new batteries.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at walk-in cooler, hot water turned off. Repeat Violation

8/27/2024· 1y 7mo ago

Visit ID: 8585500

Met Inspection Standards

2 high, 4 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pizza prep area, white roll stored in standing water at 67f.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fryers, hood filters have build up.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, chicken seasoning blend and flour containers not labeled.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in kitchen area.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer at end of faucet, needs to be located at end of splitter on non chemical dispenser side.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cookline, handwash sink does not have easy access due to flip top reach-in cooler and green rack.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator not able to locate quay test strips.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish area, soap dispenser not working. Operator replaced batteries. Also, no paper towels. Operator supplied. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at walk-in cooler, hot water turned off. Operator turned on, faucet leaks. Corrected On-Site