HARD PRESSED BURGERS
1636 HENDRICKS AVE STE 2, Jacksonville FL 32207 · None at this tim
Last inspected May 19, 2026 · 9 visits since January 2024
MAY 24
DEC 24
MAY 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 2 flies at front counter
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 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 picked up spatula that fell on floor then scooped cooked hamburgers, 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 drank from an opened cu then grabbed bread, explained to him and he washed hands, trashed bread
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw bacon, explained to manager, he rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f raw fish and hamburger meat, 50f blue cheese on prep cooler, everything brought at 10:00 am, employee iced them down, prep cooler reading 60f
Toxic substance/chemical improperly stored. Soap on top of ice machine, cook line, degreaser on prep table by shake area, employee removed it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket, empty jug in triple sink
Handwash sink used for purposes other than handwashing. Cup in hand sink by ice machine, cook line, employee removed it
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. They make their aoili sauce with raw shelled eggs, gave a form and posted it, explained to him the disclosure for the menu
Spray bottle containing toxic substance not labeled. Purple solution at prep table, employee removed it, degreaser per manager
Current Hotel and Restaurant license not displayed. Could not find it
Employee with no beard guard/restraint while engaging in food preparation. Cooking and other employee making the hamburgers, no beard guard
Employee with no hair restraint while engaging in food preparation. One employee cooking, no hair restraint
No copy of latest inspection report available. Could find it
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall corner cover missing across from ice machine at door frame
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quat in bucket at cook line, manager added more, 100 ppm
Working containers of food removed from original container not identified by common name. White lower in bulk container, manager labeled it sugar
Nov 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair then put on gloves to serve donut, explained to her and she washed hands
Live, small flying insects found. 2 flies at front counter
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 Elijah, since May, has blank copy
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 May, Elijah
Spray bottle containing toxic substance not labeled. Under hand sink at front counter, employee wrote surface cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter water at 77f only, hand sink at cook line turned off, employee turned it on but it's only 80f, ran hot water in triple sink and hand sink by triple sink and then the other 2 water heater got hit water 90f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with blackish build up inside, front counter
Carbon dioxide/helium tanks not adequately secured. By ice machine at front counter
Employee with no hair restraint while engaging in food preparation. Employee serving food without hair restraint, she got a pony tail
Floor soiled/has accumulation of debris. Old food build up on floor under mixer
No copy of latest inspection report available. Employee couldn't find it, manager arrived and brought it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet with old build up by ice machine at front counter, gaskets in reach in freezer blackish
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in cooler are blackish under coffee machine, front counter, also in upright cooler by triple sink area
Single-service items for customer self-service not properly protected to prevent contamination. Forks not inverted on cup at front counter, employee inverted them
Wall soiled with accumulated grease, food debris, and/or dust. 3 walls around triple sink and handle sink with old food build up
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Front counter
May 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects found. One at front counter and one in back kitchen
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty jug, line with air bubbles, employee made new solution after connecting new jug, 300 ppm
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix from February, employee discarded 1/4 cup
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened on Sunday, dated by employee
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee 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 new employees here, has blank form
Spray bottle containing toxic substance not labeled. Under hand sink at front counter, cleaner per employee
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and utensils not inverted, front counter for customers to grab, employee inverted them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By to go boxes, front counter, employee placed it on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above food with jars, storage shelf, employee moved it
Food stored on floor. Oil jug in storage closet, employee placed the, on shelf
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter cooler and upright cooler in kitchen
Single-service articles not stored inverted or protected from contamination. Front counter close to customers plates, employee inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cheeses, employee rearranged reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket, lots of air bubbles on line because it's empty, employee placed a new jug, made new bucket with 300 ppm quat now
Jan 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee changed solution, 300 ppm quat
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu for ghost kitchen on line
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly at front counter
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee changed solution, 300 ppm quat
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Smoke raw salmon opened on 12-3, employee discarded one slice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cream cheese and butter mix glaze, made here, on prep table, both less than 4 hrs, employee placed them in cooler, explained time as public health control
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. On honey butter and donuts with tcs glaze, employee wrote time on
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu for ghost kitchen on line
Current Hotel and Restaurant license not displayed. Old one
Equipment in poor repair. Gasket in prep unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Card by triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Wall soiled with accumulated grease, food debris, and/or dust. Above upright cooler,
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees grabbed raw chicken then removed gloves and flipped donuts with spatula, explained to her and she washed hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat in triple sink, manager changed solution, 300 ppm quat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f frosting made on site with butter and sugar, explained time as public health control, less than 4 hrs, explained to her and she placed them in cooler
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. Donuts with frosting made here with butter, manager wrote time on
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and handle on fryer basket
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food, employee rearranged upright cooler
Equipment in poor repair. Gasket in prep cooler is torn
Floor soiled/has accumulation of debris. By mixer and storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots on shelf above milk, employee rearranged upright cooler
Working containers of food removed from original container not identified by common name. Brown and white powder on shelf, bulk, employee wrote flour mix
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate18 Basic
Show 28 findings ▾
Container of medicine improperly stored. Above food in dry goods storage
Food not properly protected from contamination. Tray with donuts next to hand sink, no splash guard, mgr moved donuts
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above butter in upright cooler, mgr rearranged,
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chorizo in ziplock bag above raw bacon, upright freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sausage cooked on 1/21, mgr discarded 1/4 cup
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under triple sink
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-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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 new employees
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 for 2 months
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with mixer, employee moved it
Employee eating in a food preparation or other restricted area. On prep table, employee moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket above food in dry storage room
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, working with donuts
Employee with no hair restraint while engaging in food preparation. Handling donuts
Equipment in poor repair. Gasket in prep cooler
Floor area(s) covered with standing water. By side door, employee cleaned it up
Food storage container/container lid cracked or broken. Lid for powder sugar is cracked
Food stored on floor. Oil jog, mgr placed it on shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
No copy of latest inspection report available.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright coolers
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Single-service articles improperly stored. Box with to go container on floor in dry storage room
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, mgr changed it, 300 ppm
Working containers of food removed from original container not identified by common name. In bulk container, dry mix
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.