DirtyFLRestaurant Inspection Data

THE LOCAL - FRONTRUNNERS

Based on 2 health inspections, THE LOCAL - FRONTRUNNERS in JACKSONVILLE has earned a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 2 reports on file

3605 PHILIPS HWY STE 3120, JACKSONVILLE 32207

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 2 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13618979

Met Inspection Standards

2 int

  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Manager stated they part cook wings and some get to 145f only, the chicken breast today is considered part cooked because it only reached 157f and the employee didn't take a second temperature for the carry over time (extra time in oven that is off after taking 1st temperature), employee must take 2nd temperature after carry over time to make sure it got to 165 or not in order to consider them fully cooked or part cooked, emailed and explained part cooking procedure, manager will email it to me when filled up
  • 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler and in reach in cooler not labeled part cooked, explained to manger, he labeled them part cooked Corrected On-Site

12/19/2025· 2mo ago

Visit ID: 13596689

Met Inspection Standards

3 high, 6 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pinkish build up inside ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour, employee removed it Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 by mop sink not secured
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above ranch for customers in cooler at server area on side, manager rearranged Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn fryer basket on fryer at cook line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior top with old food build up
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple with blackish build up and vents dusty in walk in cooler
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. By drawer cooler under flat grill, cook line
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf, manager inverted them Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Blue cheese dressing made at sister restaurant on 12/5, manager discarded 1/4 cup Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f fish batter by fryer at cook line, explained 4 hrs procedure, manager wrote time, emailed procedure **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer above ice bin, employee moved it Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for meats on flat grill soiled with grease build up
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in stand kitchen by front desk, manager placed one 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. Missing for most employees
  • 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. Sister restaurant makes ranch and has no date written on it, manager stated it's from Tuesday
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Above ice bin, manager labeled it sanitizer, one also without name in concession stand area/kitchen Corrected On-Site