DirtyFLRestaurant Inspection Data

ZAXBY'S #1

Food safety records indicate ZAXBY'S #1 in JACKSONVILLE has 3 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 3 reports on file

13973 VILLAGE LAKE CIR

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10877779

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. By cookljine. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. By door And under blower. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk in cooler shelves.
  • 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. No time mark on Establishment digital timer. Reset by manger. Placed about 5 mins ago. (1 hr hold time. ) **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle, Degreaser , by package of breads. Moved by manager. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink. Kitchen.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink. Prep line.

2/4/2025· 1y 1mo ago

Visit ID: 8754218

Met Inspection Standards

2 high, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.hole in ceiling tile. Frontline. Per Person In Charge. Work in progress. Re : ice machine removal.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato. 46°. Lettuce 46°. Sliced cheese 44°. Prep top. Items Moved by manager. Cooler settings adjusted by manger. Items placed about 11 am. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

1/17/2024· 2y 1mo ago

Visit ID: 8366426

Met Inspection Standards

1 high, 6 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink , dishwasher not washing utensils in correct order. Wash, rinse, sanitize for 1 second , then rinse again. Manager intervened. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. soiled floor by walk in cooler. Cleaned by manager Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor , on food boxes In walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at frontline Hand wash sink by drive through
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service lids stored u dear , next to plumbing in frontline Hand wash sink cabinet.
  • 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. Cooked chicken , fries at prep line , nuggets not time marked. Cooked chicken in hold unit which uses digital timer not turned on. Person In Charge turned on timer. 1 hr hold time. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Frontline Hand wash sink , near drive through, blocked with large tray . Per Person In Charge, Establishment does not use this Hand wash sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils, knife , in rear Hand wash sink by faucet. Moved by manager. Corrected On-Site
  • 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/. About 6 food service employees onsite with no certified food manger present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at frontline Hand wash sink by drive through
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at frontline Hand wash sink by drive through
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot , or cold water, at frontline Hand wash sink by drive through. ( supply turned off )