KFC # L518070
17 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2000941
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection5 high priority (2 fixed on the spot, 1 repeat), 4 intermediate, 9 basic (3 repeats)-50
- Administrative complaint on Sep 9, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsComplaint inspection
- 3rd follow-up visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Operator needs more time. Will time extend for 60 days from routine inspection.
More time given
- 2nd follow-up visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 4 live flying insects in back of kitchen near water heater and electrical panel.
Administrative complaint
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Additional time allotted from initial inspection. Operator has to place work order.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Additional time allotted from initial inspection.
More time given
- 1st follow-up visitSep 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 7 live flying insects in back of kitchen by water heater.
Administrative complaint
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Operator needs more time
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Operator needs more time.
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese 15mins (51°F - Cold Holding) in main reach in cooler. Operator stated that pans would not fit in top reach in cooler so they took them out to fix. Operator relocated to walk-in cooler. In chicken walk-in cooler observed Chicken (57,54 - Cold Holding). Observed door propped open for employee to unload delivery.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In back of kitchen at prep area, in hot holding unit Green beans (129°F - Hot Holding). Operator stated item placed in unit 1 hour earlier. Operator reheated green beans in microwave to 175°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In single door reach in freezer located at cook line, observed open bag of raw chicken above a case of biscuit's.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On mop sink with added splitter, vacuum breaker is installed at the top of the splitter. Vacuum breaker needed on non-chemical dispenser side of splitter with attached hose.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
In kitchen at chicken breading station observed 2 flying insects. Also, in back of kitchen by the water heater observed 5 flying insects.
Administrative complaint
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In prep area, the right side hot holding unit has leaves/debris in interior. Unit is currently unplugged and not in use.
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Hand wash sink at breading station not operating. Operator stated water turned off. They also, stated they need to put in work order due to pipe leaking.
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
In kitchen area, hand washing station at dish/prep area. Not dispensing paper towels.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee present with food safety training expired in 2025.
Basic9
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At cook line, observed single door reach in freezer gasket torn.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Multiple shelves in walk-in cooler and throughout kitchen rusted.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At kitchen area across from make station, observed soiled gasket on right side warmer box. Also, at breading station table legs soiled with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored/exposed to splash.
On shelf next to chicken walk-in cooler, brown plastic container on bottom shelf soiled with splatter residue.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
In main dining area at beverage station, observed pipe on soda dispenser leaking onto counter top. Employee cleaned water off of counter and put tray underneath leak.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
At cook line, observed multiple broken or missing tiles. Also, in kitchen area across from Mika estate on, wall behind hand washing station and ice machine is in disrepair. Panels separating from wall.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
At cook line area, walls at breading station and walk-in cooler, soiled with food residue/debris. At cook line, inside of hood system has build up of grease/flour residue.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In dining area observed multiple ceiling tiles with black mold like substance and water damage. Also, throughout kitchen area observed multiple ceiling tiles and vents with black mold like substance, and dust build up. Also, wall at dish area has black mold like substance.
Floor soiled/has accumulation of debris.
Throughout kitchen area, observed floors under equipment and counters have build up of grease and food debris.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.