B F'N D
5960 RICHARD ST, Jacksonville FL 32216 · 904.419.9233
Last inspected Dec 4, 2025 · 6 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f hamburgers in warmer, cook placed them on grill to reheating
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 from can placed in warmer at 9:30 am, it's 125-133f at 12:30, stop sale
Probe thermometer not used to ensure proper food temperatures. When reheating chili
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink by drink station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container for condiments by triple sink has food build up and gasket in prep cooler has black build up, dust build up on fan by prep cooler has black
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed something from floor and then grabbed pack of cheese, explained to him and he washed hands
Clean equipment/utensils not stored at least 6 inches above the floor. Lid for fryer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f cheese in warmer, in squeeze bottle, mgr placed it in hot water, got to 165f
Handwash sink used for purposes other than handwashing. Got water from hand sink
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.