Hot Dog Hut

1439 3 St S, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613898

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 5 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
2 high priority (fixed by the Oct 5 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 8 basic (3 repeats)
-29
Administrative complaint on Aug 6, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

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

Inspection history

1 inspection · 4 visits

Aug62026

Complaint inspection

13 violations found · Inspector came back 3 times

3rd follow-up visitOct 5, 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
2nd follow-up visitAug 12, 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.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  More time given
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach under 3 compartment sink.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 10, 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.
4 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in cooler still not operating. Observed Cole slaw at 48°F Cold Holding, sliced cheese at 52°F Cold Holding, , cut tomatoes 52°F Cold Holding. Observed stand alone cooler with ambient temperature of 49°F. Establishment-placing TCS Items in stand alone to the right .
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 3 live roaches in prep room under 3 compartment sink.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  Still the same at callback Time Extended Time Extended
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed total of 13 dead roaches.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What 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 reach in cooler Hot dogs (56°F - Cold Holding); Cole slaw (52°F - Cold Holding) located on cook line. Cooler has an ambient temperature of 57°F.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 2 live roaches in prep room under 3 compartment sink.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed fryers deeply soiled with grease buildup.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed employee hand sink without paper towels. Employee provided paper towels.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager for establishment.
  Repeat violation
Basic8
- Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
  Observed employee vape on counter above food storage. Employee removed and stored properly .
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging in food preparation wearing bracelets.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: 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. Observed reach in cooler with an ambient temperature of 57°F.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water inside reach in cooler located on cook line.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Observed unnecessary stand alone cooler at entrance of kitchen not in use.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 2 dead roaches on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tile with water damage.
  Floor soiled/has accumulation of debris.
  Observed floors under equipment on cook line soiled with grease buildup. Observed floors in prep area soiled with grease buildup and food debris.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.