Bold Birds Hot Chicken
5635 San Jose Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2616576
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 Jul 29 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic-11
- Administrative complaint on Jul 29Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed hard boiled eggs, cooked grilled chicken (44°F-45°F - Cold Holding) in top of flip top reach-in cooler. Operator stated lid was left open during lunch. Operator closed lid and rechecked temp at end of inspection and dropped 1°F.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on reach-in cooler at salad make station soiled/ stained.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored on chemical shelf. Operator labeled spray bottle of cleaner.
Fixed on the spotRepeat violation
Basic2
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed one sanitizer bucket next to wrapped sleeves of single use to go cups under steam table area and other sanitizer bucket stored next to containers of seasonings on shelf across from fryers. Operator removed sanitizer buckets to properly store.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on walk-in-cooler soiled. Also, handles of fryer baskets, exterior of fry holding cabinet, and exterior of trash receptacle on cook line soiled.
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.