Freddy's Frozen Custard and Steakburgers
386 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2001340
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection2 high priority (1 fixed by the Aug 19 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic (2 repeats)-17
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut lettuce (47°F - Cold Holding); cut tomato (60°F/55°F - Cold Holding)in top cold bar on make line. Per operator, both products placed on the bar 2.5 hours prior. Operator moved both to the walk-in cooler to quickly chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
Repeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of multiple nozzles on both soda machines have build up. Operator cleaned all during inspection.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Packaged quarts of custard in customer self-service freezer missing date and name/address where packaged. Description/identity of food with lids printed with "choc", "half" or "vanilla".
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed in reach-in freezer by the fryers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of both ketchup dispensers in the lobby have white mold-like substance. Underplating around soda nozzles on both soda machines is soiled. Operator cleaned both dispensers and soda machine underplatings during inspection. Also, walk-in cooler gasket has white mold-like substance.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Single service shake lids exposed to drips from hands when using the paper towel dispenser at the handwash sink at drive-thru. Employee moved lids to appropriate location.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Floor under fryers has grease build up. Wall and floor at dishmachine is soiled.
Repeat violation
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.