HOPDODDY BURGER BAR
Town Center Parkway
Jacksonville, Florida, 33216
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Missing drain cover at mop sink. Manager provided Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line soiled
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink. Manager installed Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink on cook line. Moved by manager. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink on left side. Manager provided Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line hand wash sink on right side. Manager provided Corrected On-Site
Food safety inspection conducted on 1/7/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/7/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator observed sanitizer bucket low in solution. Operator changed bucket and running a couple of cycles. Retested at 0ppm. Operator called to have machine serviced. Operator filled cup 3cs to sanitize dishes until machine is operating properly. **Corrective Action Taken** Warning - From follow-up inspection 2023-12-07: At callback 0ppm at dishwashing machine. Operator stated eco lab came on Wednesday and observed hose not connected at machine and connected hose. Operator called eco lab during this inspection to have them back out to recheck dishwashing machine. **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/5/2023
High Priority
5
Intermediate
3
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container without handle used to scoop fries in reach in freezer.
- 14-74-7: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. Reach-in cooler at closed end of cook line unable to maintain temperature of 41F and below. Ambient temperature 53F. Observed tray full of standing water below fan area of cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage thermos/cup stored on prep table at front line next to butter. Employee removed thermos/ cup to properly store. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
- 14-11-5:Basic - Equipment in poor repair. Right sliding door of ice machine in cracked/ disrepair
- 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food warmer next to grill unable to maintain temperature of 135F and higher. Observed light keep going off on equipment and equipment turning off. TCS foods below 135F
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor on cook line. Operator stated maintenance has been working on it for a couple of weeks.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); on cook line and in prep area. Operator emptied sanitizers to remake and retest at 200ppm Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator observed sanitizer bucket low in solution. Operator changed bucket and running a couple of cycles. Retested at 0ppm. Operator called to have machine serviced. Operator filled cup 3cs to sanitize dishes until machine is operating properly. **Corrective Action Taken** Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for a total of less than 10 seconds. Discussed with employee.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (72F - Cold Holding);on counter on front service line. Operator stated the butter was pulled out this morning to soften and was out past lunch. Determined butter was out longer than 4 hours. Stop sale. Also, two containers of clarified butter made on site (72-78F - Cold Holding) on top shelf above bun cutting machine. One container was made two days ago and the other container made today. Label on butter has butter listed as 2 day shelf life. Person in charge stated clarified butter was prepped this morning around 9-9:30a.. Person in charge was unaware that their corporate written procedure for clarified butter is to keep warmed in soup warmer or under refrigeration. Establishment is currently placing a label with a 2 day shelf life and keeping the clarified butter stored on shelf at room temperature on cookline. Clarified butter is TCS, as has milk particles remaining after straining, as observed today in container on top shelf. Stop Sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (72F - Cold Holding);on counter on front service line. Operator stated the butter was pulled out this morning to soften and was out past lunch. Determined butter was out longer than 4 hours. Stop sale. Also, two containers of clarified butter made on site (72-78F - Cold Holding) on top shelf above bun cutting machine. One container was made two days ago and the other container made today. Label on butter has butter listed as 2 day shelf life. Person in charge stated clarified butter was prepped this morning around 9-9:30a.. Person in charge was unaware that their corporate written procedure for clarified butter is to keep warmed in soup warmer or under refrigeration. Establishment is currently placing a label with a 2 day shelf life and keeping the clarified butter stored on shelf at room temperature on cookline. Clarified butter is TCS, as has milk particles remaining after straining, as observed today in container on top shelf. Stop Sale. Also, raw chicken (48F - Cold Holding); raw chicken tenders (49F - Cold Holding) in reach-in cooler at closed end of cook line. Operator stated chicken was placed in cooler when they opened. Operator placed a couple of bags of ice on top of chicken to chill. Also, ground chicken (46F - Cold Holding) in draw below grill. Observed drawer not fully closed. Employee stated he will check to make sure he drawer stays fully closed. Also, blanched potatoes (70-72F - Cold Holding) on cook line. Potatoes are cooked and left at room temperature. Operator stated potatoes came out when they opened. Discussed with operator about using TPHC , then the cooked potatoes can be left out and discarded at 4 hours. Otherwise need to be help under refrigeration of 41F and colder or at 135F and warmer. Emailed TPHC to operator **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (112-115F - Hot Holding); made in house bacon jam w/ cooked vegetables (122F - Hot Holding);in food warmer next to grill. Observed light of warmer going on and off during inspection. Operator turned temperature of warmer to high. Also, clarified butter (104-110F - Hot Holding) in single warmer next to pass through window. Operator turned the warmer to high to raise temperature. **Corrective Action Taken** Warning
- 02C-03-5: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. Container of heavy whipping cream opened on Sunday per employee, not date marked. Employee date marked heavy whipping cream. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting boards on bottom shelf in prep area soiled/ stained. Also, ice chute of self dispensing soda machines in dining area soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in closed end of cook line used to store a pan. Also, hand wash sink in bar area used to store brush. Employees removed items from both hand wash sinks. Corrected On-Site
Food safety inspection conducted on 12/5/2023 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).
Inspection on 7/25/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 5 flying insects. 3 flying insects at Dish machine 2 flying insects in back room prep area. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-25: Observed one flying insect at mop sink. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line on top of reach in cooler cooked onions (59F - Cold Holding); Pico (64F - Cold Holding); Cut tomatoes (49F - Cold Holding). Heat lamp is near flip top cooler. Manager placed ice under cooked onions, pico and changed cut tomatoes out. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-25: Still the same at callback cooked onions at 55F, cut tomatoes 56F, and pico at 57F. Items under heat lamp and reach in cooler has an ambient temperature of 42F. Employee placed ice pans under cooked onions, pico and cut tomatoes. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 7/25/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2023
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime buildup in the interior of dish machine. Manager was cleaning during inspection. **Corrective Action Taken**
- 29-18-4:Basic - Drain cover(s) missing. Observed missing drain cover under ice machine at entrance of kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on clean prep table. Manager removed and stored properly. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch.
- 08B-38-4:Basic - Food stored on floor. Observed 2 cases of raw chicken in walk-in freezer stored on floor. Manager had employee store cases of chicken properly. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocado on flip top cooler with sticker still attached.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on cook line and in bar area stored on floor. Manager had employee double bucket the sanitizer solution. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloved hands engaging in food preparation adjust hat with gloved hand and proceed to get a pan of ice. Employee removed gloves and washed hands properly. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 5 flying insects. 3 flying insects at Dish machine 2 flying insects in back room prep area. Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell egg with raw shell eggs in reach in cooler on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line on top of reach in cooler cooked onions (59F - Cold Holding); Pico (64F - Cold Holding); Cut tomatoes (49F - Cold Holding). Heat lamp is near flip top cooler. Manager placed ice under cooked onions, pico and changed cut tomatoes out. Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without a back flow device on non chemical side of splitter. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda machine soiled near nozzles located in dining room. Observed meat machine located in walk-in cooler soiled with food debris. Observed soda holders in bar area soiled with mold-like substance or slime. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed at start of inspection no certified food service manager on duty with four or more employees engaged in food preparation. Manager is in training recently promoted and stated other manager had an emergency and recently just left.
Food safety inspection conducted on 7/24/2023 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).