Bold Birds Nashville Hot Chicken
1173 Edgewood Ave South, Jacksonville, FL 32205 · Permanent Food Service · License 2615446
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 inspection2 high priority (1 fixed by the Aug 10 follow-up, 1 fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
spring mix lettuce (60°F - Cold Holding); pimento cheese (49°F - Cold Holding); boiled eggs (55°F - Cold Holding); shredded cheese (59°F - Cold Holding); cut tomatoes (47°F - Cold Holding); banana pudding (49°F - Cold Holding); slaw (60°F - Cold Holding) food items stored in flip top cooler on prep line. Per employee all food items were previously stocked from the walk in cooler and have been stored in flip top cooler for approximately 1 hour. Employee moved all food items to th weakly in cooler to cool.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over open case of bagged lettuce in walk in cooler. Employee properly stored food items.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Clear solution hanging on hand wash sink near back door.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on Ice machine, employee discarded beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on reach in cooler where chicken is stored.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers soiled with dust in walk in cooler. Gasket soiled on reach in freezer.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at hand sink Near back door.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.