FIZZIES AND FARE
400 N HOGAN ST, Jacksonville FL 32202 · 904.704.7446
Last inspected Mar 11, 2026 · 8 visits since September 2023
AUG 24
FEB 25
AUG 25
FEB 26
MAR 26
▲ GETTING WORSE
5 inspections trending down, 26 points off where it started.
Live, small flying insects found. One fly by hand sink in server area and one by upright cooler in ice cream area upstairs
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024061698 | Aug 29, 2024 | Feb 17, 2025 | $520 |
Inspection history
8 visits, newest first
Mar 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority8 Intermediate12 Basic
What the inspector wrote — 25 findingsThe state's own report →
Food not properly protected from contamination. Cut onion bare on shelf in reach in cooler, employee placed it on plate
Live, small flying insects found. One fly by hand sink in server area and one by upright cooler in ice cream area upstairs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f chicken batter, explained 4 hrs, has email, manager write time on
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at ice cream area, front counter, employee placed one
Show the remaining 21 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket at cook line, test strip turned bluish, explain to employee
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs and milk opened a couple of days ago, employee wrote date on
Handwash sink not accessible for employee use at all times. Hand sink at server area blocked with bucket, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hans sink by rear door next to walk in cooler, hand sink at server area, hand sink at ice cream area at front counter and upstairs, employee placed some
Nonfood-grade basting brush used in food. Metal trim for margarine at cook line
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. One servers expired on January, hasn't done it yet
Spray bottle containing toxic substance not labeled. Blue substance in ice cream area, front counter, cleaner per employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by rear door next to walk in cooler, handle goes around and no water comes out
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee trunk by mixer
Employee with ineffective hair restraint while engaging in food preparation. Scooping ice cream, has cap but has long hair, got hair inside hat, also cook cooking, no hair restraint
Employee with no beard guard/restraint while engaging in food preparation. Both cooks cooking, no beard guards, employee put one on
Equipment in poor repair. Gasket torn in prep cooler by oven, one drawer in drawer unit not sealing properly
Food stored on floor. Soda syrup in box on floor by rack, by mop sink closet, ice cream cones on box in server area, manager placed them on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. In little white reach in cooler by prep sink, kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top in microwave with old food splatters, cleaned by employee
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, vent in walk in cooler for bread only is dusty, shelves in walk in cooler outside have food build up
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by ice bin has blackish build up in several areas inside
Single-service articles improperly stored. Box with cups in server area and lids not inverted in storage area, employee rearranged
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Corner by ice machine, panels separating
Water leaking from pipe and/or faucet/handle. Hand sink faucet in server area and in ice cream area at front counter
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bag with fries from freezer, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked sausages and butter balls, white cooler by prep sink, manager rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f boiled eggs above fill line in prep cooler, 60f batter for chicken not touching ice, employee rearranged and wrote time on, emailed 4 hrs procedure
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 118f chili placed on warmer at 10am, container nut touching water, employee didn't take temperature at the 2 hrs, employee discarded it, stop sale
Toxic substance/chemical improperly stored. Cleaner on shelf by plastic spoons and little to go cups, upstairs ice cream area
Handwash sink used for purposes other than handwashing. A couple of things in hand sink by stove, cook line, employee moved them
No paper towels or mechanical hand drying device provided at handwash sink. In all 3 hand sinks in kitchen, manager placed some on all
Probe thermometer not used to ensure proper food temperatures. When reheating chili
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs yesterday morning, manager dated them
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. One employee expired in 1/2026 and another in 3/2025, both touch food,
Spray bottle containing toxic substance not labeled. Blue substance on shelf, upstairs ice cream area, employee stated it's cleaner
Employee with no beard guard/restraint while engaging in food preparation. Employee cutting tomatoes, he put one on
Food stored on floor. Ice cream cones on box on floor at server area
No conspicuously located ambient air temperature thermometer in holding unit. In white cooler by prep sink, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves with food build up in upright cooler by ice bin, also vent with black build up, server area
Single-service articles improperly stored. Box with to go cups on floor by upright cooler in server area
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Panel on wall pulling out by ice bin, server area
Water leaking from pipe and/or faucet/handle. Faucet dripping at prep sink by stove and faucet in hand sink at server area
Aug 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45-49f corn dogs opened and raw chicken in one door cooler with ice build up, less than 4 hrs, employee placed them in another cooler, 60f raw chicken on ice bath, but not touching ice, by cook line, employee rearranged,
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. After washing dishes and getting globes to get bread he washed only 8 seconds, explained to him and he washed hands again
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45-49f corn dogs opened and raw chicken in one door cooler with ice build up, less than 4 hrs, employee placed them in another cooler, 60f raw chicken on ice bath, but not touching ice, by cook line, employee rearranged,
Toxic substance/chemical improperly stored. Cleaner above powder sugar at bar, operator rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One faucet at triple sink at bar, operator placed one, it was sitting on edge by triple sink
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip light blue instead of greenish, explained to employee and he diluted it, 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs opened on Sunday, also heavy cream, operator dated them
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, by one bay prep sink, also hand sink by walk in cooler, operator placed some
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. Son helping with to go orders, he read and signed
No soap provided at handwash sink. Hand sink by walk in cooler, operator placed one
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. One expired on 3/2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler not in use at this time, also hand sink at bar, and triple sink in upstairs ice cream area
Bowl or other container with no handle used to dispense food. On spices, removed by operator
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up on one door cooler by office, my probe and the cooler thermometer reading 53f,
Drain cover(s) missing. In mop sink, operator placed one on hole
Ice scoop handle in contact with ice. Employee moved it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on box freezer, hand sink at bar is soiled, blackish build up by faucet in triple sink at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at drink server area
Water leaking from pipe and/or faucet/handle. Handle on rinse sink by dish machine, also hand sink at bar
Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on tray
Working containers of food removed from original container not identified by common name. Bulk containers, operator labeled flour
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority7 Intermediate10 Basic
Show 24 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed bread, explained to him and he washed hands
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened bottle and drank, closed it and grabbed ranch, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in bar trip,e sink, employee made new solution, 300 ppm
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened on 1/25, employee discarded it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f batter for chicken, ice not touching, employee did ice bath properly and I explained time as public health control, 56f cooked onions, employee placed them in cooler
Toxic substance/chemical improperly stored. Cleaner hanging by clean containers, employee moved it
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs and half and half opened on Saturday
Handwash sink not accessible for employee use at all times. Hand sink by cook line, employee moved table
Handwash sink used for purposes other than handwashing. Big jug in it, hand sink by cook line, employee removed it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, hand sink by walk in cooler and hand sink in upstairs prep area, employee placed some
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. For one employee that the training couldn't be found
No soap provided at handwash sink. Hand sink by walk in cooler, employee placed one
Bowl or other container with no handle used to dispense food. On pasta salad and salt
Floor area(s) covered with standing water. By cook line, employee cleaned it
Floor soiled/has accumulation of debris. Under prep tables
Food stored on floor. Ice cream container in walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves downstairs and upstairs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler outside
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed online on shelf above cheese sauce in walk in cooler outside, employee rearranged
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink at bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm
Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote salt
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink next to cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f batter for chicken not touching ice, manager iced it down properly, 75f cooked onions taken from cooler, cook line, employee iced them down,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Not coming out in triple sink at upstairs ice cream bar
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, Peter Behringer took test on 4/9/19 and expired in April 2024, talked to Linda S.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and hand sink upstairs ice cream bar, operator brought some
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. For 2 employees, they just read them
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two bar tenders, 3 years here
Accumulation of debris on exterior of warewashing machine.
Drain cover(s) missing. In mop sink, employee placed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean plates, cook line, employee moved it and open drink in server area, discarded by manager
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, he put one on
Food stored on floor. Soda syrup box, employee placed it on shelf
In-use knife/knives stored in cracks between pieces of equipment. Employee removed them from between table and cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cheese dispenser by dispensing spout, fan/vent in walk in cooler
Old labels stuck to food containers after cleaning. Employee removed it
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by dish washing area
Working containers of food removed from original container not identified by common name. White powdery, bulk, operator labeled salt
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink server area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked wings in walk in cooler, mgr rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cold cuts opened a couple of days ago, dated by employee
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. Emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Effie K took test on 7/2/13
Food-contact surface soiled with food debris, mold-like substance or slime. Interior part of nacho cheese dispenser, employee started cleaning it
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. For employees that don't have employee training
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at server area, mgr fixed it, no paper towels in ice cream area upstairs
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cooks here since November and server/food runners here for 6 months
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. On flour, removed
Carbon dioxide/helium tanks not adequately secured. Storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Food stored on floor. Boxes of soda syrup on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, ice cream area upstairs
Single-service articles not stored inverted or protected from contamination. Lids not inverted above ice machine, storage area, mgr inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut lettuce, walk in cooler
Water leaking from pipe and/or faucet/handle. On pipe for triple sink
Working containers of food removed from original container not identified by common name. Bulk container with white powder, mgr labeled it
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority7 Intermediate10 Basic
Show 19 findings ▾
Toxic substance/chemical improperly stored. Chemicals on shelf above clean linens in storage area, employee moved them
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
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. Emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Effie Kennedy took test 7/2/13
Handwash sink used for purposes other than handwashing. Food background in it, employee removed it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by walk in, employee fixed it
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. One employee from January
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since January
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs on Sunday, employee wrote date on
Accumulation of debris inside warewashing machine. And exterior
Carbon dioxide/helium tanks not adequately secured. Storage area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by mixer, mgr moved
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, employee put one on
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
No conspicuously located ambient air temperature thermometer in holding unit. In cooler with dairy, bar area, employee placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink in server area, employee placed one
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler upstairs
Single-service articles not stored inverted or protected from contamination. Lids not inverted in storage area, employee inverted them
Time/temperature control for safety food thawed in an improper manner. Bag of spinach dip in hand sink by walk in, employee moved it
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.