Billy Jacks
9530 Heckscher Dr, Jacksonville, FL 32226 · Permanent Food Service · License 2616390
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 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.
5 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.
Ham 47f black beans 50f reach in cooler door not closed properly, manager states was 41 at opening, moved to bring down to temperature Blue cheese 50f in reach in cooler upfront over filled in pan
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Half Chicken 121-130 reheated to 177f Mac&cheese 117f reheated to 177f
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Manager used paper to light burner she used handsink to put burning flame on paper towel out
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on line wearing a watch while cupping hot foods on steam table area of the line, watch removed
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Closed
Fixed on the spot
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.