ZAXBY'S
1500 S 6 ST, Macclenny FL 32063 · (904) 259-5108
Last inspected Dec 15, 2025 · 7 visits since September 2023
SEP 23
JAN 24
DEC 24
DEC 25
≈ ERRATIC
4 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the pass through window warmer, chicken wings (121F - Hot Holding); chicken breast (120F - Hot Holding) in drawers with no timer set. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler by the pass through window, slaw (44/45F - Cold Holding); shredded cheese (45F - Cold Holding). Ambient air inside reach in cooler at 45F. Operator removed all items to the walk in cooler at conclusion of inspection dropped 1 degree each.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the pass through window warmer, chicken wings (121F - Hot Holding); chicken breast (120F - Hot Holding) in drawers with no timer set. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on deflector plate of bulk ice bin, operator cleaned and sanitized. Syrup residue build up around ice chute of lobby soda dispenser.
Show the remaining 4 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. One employee with beard working on cook line fryer station with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.
Food stored on floor. Boxes of fries on cook line stored on the floor, per operator employee was putting away before a few orders came in.
Standing water in bottom of reach-in-cooler. In two door standup reach in cooler at pass through window, standing water at base of cooler.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the center cook line prep station; chicken wings (121F - Hot Holding). No time tracking turned on, operator placed chicken wings in the fryers, chicken wings second temperature (190F - Hot Holding). In the hot hood unit on the cook line;boneless chicken (116F - Hot Holding); chicken wings (112F - Hot Holding).Operator placed both back in the fryer, boneless chicken second temperature (167F - Hot Holding); chicken wings second temperature (183F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Dining room soda dispenser spice chute has mold like substance build up, operator had employee clean and sanitize.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink by warewashing area soap dispenser batteries not functioning. Operator switched with sanitizer batteries.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean sanitizer wipes. Operator relocated the employee phone.
Equipment and utensils not properly air-dried - wet nesting. On shelf over prep table, clean metal containers stacked while wet.
Water leaking from pipe and/or faucet/handle. Hand wash sink by three compartment sink leaking from pipe into bucket, per operator informed at the beginning of shift.
Jan 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line drawer reach in cooler, chicken (61/55F - Cold Holding). Employee has placed containers of ice in cooler to attempt to keep cool. Employee discarded the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler, chicken (61/55F - Cold Holding). Employee has placed containers of ice in cooler to attempt to keep cool. Employee discarded the chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on the mop sink red hose side after the splitter.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of the soda dispenser in the lobby has mold like substance build up around the sides of the ice chute.
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. Cook line drawer reach in cooler not properly sealing, cardboard used to prop up shelves to hold closed and vent cover missing from front portion of reach in cooler. Operator has placed work order for maintenance.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, bag of employee personal food stored over cases of food to be served to customers. Employee relocated the personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite he three compartment sink, clean metal containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on the side of the filters of the hood system over the breading station fryers. Dust over cook line hood system.
Stored food not covered. On the bottom shelf of the wire prep rack, bulk seasoning containers left open. Operator had employee close the containers.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from front line.
Oct 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from front line.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in drawer under cookline at 44-45F. Employee had drawer open for prolong period. Retemped at 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot holding unit at 130F. Person in charge discarded.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from front line.
Equipment and utensils not properly air-dried - wet nesting. Several items wet nesting at dish area.
No handwashing sign provided at a hand sink used by food employees. Missing from back hand wash sink. Person in charge posted.
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.