Fryport

1367 N Orange Ave, Green Cove Springs, FL 32043 · Permanent Food Service · License 2001216

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 21, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 complaint inspection
2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 4 basic
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Aug212026

Complaint check

No violations found

First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026B82Complaint inspection9 violations, 2 high priority No follow-up needed

First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Raw shrimp was prepped at 11:30am per manager. Temperature at 4:27pm is 51°F.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One live flying insect by sugar bin.
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Operator provided three probe thermometers to test for accurate calibration. Two thermometers read 20°F in ice water solution.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Can opener blade has surface rust. Manager states a new one has been ordered.
  Fixed on the spot
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Manager on duty did not know minimum internal cooking temperature for chicken wings.
Basic4
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine deflector plate has black mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over fryers and over the flat grill have grease build up. Gasket on reach-in cooler by breading station.
- Code 33, Garbage and refuse: Open dumpster lid.
  Left dumpster lid is open. Manager closed lid.
  Fixed on the spot
  No waste receptacle installed at handwash sink provided with disposable towels.
  No waste receptacle near handwash sink at kitchen entrance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.