FAST EDDY'S QUICK MIDEAST
10915 BAYMEADOWS ROAD 105, Jacksonville FL 32256 · 904-619-9173
Last inspected Apr 29, 2026 · 8 visits since November 2023
APR 24
NOV 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup in walk in cooler date marked 8/15, 8/19.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Curry, soup stored in deep covered pans cooling overnight with no additional preparation today at 46-57F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in bottom reach in cooler drawer at 47-50F. Observed drawer left open. Other items in unit 43F. Person in charge states had open for lunch rush. Person in charge add aware time/temperature control for safety items need to hold at 41F or below.
Toxic substance/chemical improperly stored. Spray bottle with bleach stored hanging on bag in box storage rack with nozzle facing boxes of soda. Person in charge moved to appropriate location.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink in kitchen. Person in charge spoke to employee.
Show the remaining 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager with training expired 1.16.25.
Handwash sink not accessible for employee use at all times. Observed multiple items stored in front line hand wash sink. Person in charge removed.
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. Some employees working at establishment for over 60 days with no proof of employee food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine ceiling, edge of deflector plate with debris accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs (employees per person in charge) stored over ready to eat open can of tomatoes in walk in cooler. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup in walk in cooler date marked 8/15, 8/19.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with training expired 8.29.25.
Outer openings not protected with self-closing doors. Self closer missing from back door.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager with expired training 3.10.25.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temp dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink on far end cook line, men's restroom. Person in charge provided, states has on order.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter, front broiler with grease buildup. Person in charge states has scheduled to clean.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup in walk in cooler dated 11.2, lentil soup dated 11.6.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic sauce made with liquid egg at 48F. Item stored above fill line, and lids open during inspection. Person in charge moved to walk in freezer to rapidly chill.
Handwash sink not accessible for employee use at all times. Back hand wash sink blocked by step ladder. Person in charge removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes high temperature dishmachine. Unable to provide way to test.
Cutting board has cut marks and is no longer cleanable. Cutting boards individual with grooving, staining observed in clean dish area. Also, gasket torn in main fliptop.
In-use tongs stored on equipment door handle between uses. Four pairs of tongs hanging from oven handle food contact surface a knee height. Person in charge moved to cooktop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup.
Outer openings not protected with self-closing doors. Self closer missing from back door.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop tomato, cheese, hummus at 46-51F cold holding. Has had lid open for lunch rush. Ambient temperature of unit 43F. Person in charge moved to walk in to rapidly chill.
Employee eating in a food preparation or other restricted area. Observed employee half eaten sub on ice machine. Person in charge removed.
Ice bucket/shovel not inverted. Ice buckets in kitchen not inverted. Person in charge inverted.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment pickles blanched cabbage and cauliflower with hot brine and has shelf life of longer than 7 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes temperature for sanitizing in dishmachine. Unable to provide measuring device.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at cookline. Provided printed version to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Person in charge states scheduled to be cleaned.
Outer openings not protected with self-closing doors. Back door missing self closer.
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.