DirtyFLRestaurant Inspection Data

KRYSTAL RESTAURANT

KRYSTAL RESTAURANT has 6 health inspections on file for its JACKSONVILLE location, with an overall rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

10058 Atlantic Boulevard
Jacksonville, Florida, 32246
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13511226

Met Inspection Standards

3 high, 4 int, 5 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic clear container with rehydrated onions inside
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers and spatulas in water 70f on top of steam tables
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 2 door reach in freezer soiled with food debris
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket stored on table next to container of rehydrated onions, employee moved bucket to floor
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Quat in red sanitizer bucket
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager moved from take out window grabbed gloves and went to cooler on line to fix food without washing hands
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions 68f next to grill
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili beans 110-112f manager discarded Corrected On-Site
  • 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. Rehydrated onions in walk in cooler no dates marked on labels. Cooked wings in pan in reach in cooler no dates marked
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelique
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink in kitchen, cook provoaper towels
  • 53B-02-5: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. Keenan since October

9/4/2025· 6mo ago

Visit ID: 13510719

Met Inspection Standards

2 basic

  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back dry storage area, missing light cover Warning - From follow-up inspection 2025-09-04: Still needs cover **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust Warning - From follow-up inspection 2025-09-04: **Time Extended**

9/3/2025· 6mo ago

Visit ID: 10936217

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back dry storage area, missing light cover Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 containers on rehydrated onions in walk in cooler 50f from 4 am still not 41f after ambient cooling Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rehydrated onions on line next to grill no time marking, discarded Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rehydrated onions in walk in cooler 50f, manager states they were done at 4 am with cold water Warning
  • 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 in warmer 122f manager states she reheated it in boiling water first. Before placing on steam table. Asked to reheat placed in hot water to reheat **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen next to ice machine, manager provided Corrected On-Site Warning

4/4/2025· 11mo ago

Visit ID: 10811212

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on some rehydrated onion containers
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions stored next to grill 75f. Moved to cooler **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Rehydrated onions in walk in cooler no date marking

3/20/2025· 11mo ago

Visit ID: 10802460

Met Inspection Standards

2 high, 3 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent over grits soiled with dust
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of cheese stored on floor of walk in cooler, manager placed on shelf Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Rehydrated onions with old sticker dates from 3/6
  • 41-07-4:High Priority - Container of medicine improperly stored. Triple ointment stores up front next to handsink. Moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions on line 65f, moved to cooler Corrected On-Site
  • 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. Hotdogs no date marking from date opened
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink across from triple sink, manager provided Corrected On-Site
  • 53B-02-5: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. Manager states has 3 employees over 60days but no food safety certifications to show

8/6/2024· 1y 7mo ago

Visit ID: 8845004

Met Inspection Standards

2 high, 2 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Remade to 300 ppms Corrected On-Site
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rehydrated onions on line with 12 hour time on it. Once rehydrated and removed from a temperature controlled environment it's potentially hazardous.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on non-chemical side of splitter.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near ice machine. Manager provided paper towels Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.