Broskii Fish & Chicken

7404 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2609886

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Oct 23 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
6 high priority (4 fixed by the Oct 23 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most
-38
Administrative complaint on Oct 22, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

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

Inspection history

1 inspection · 2 visits

Oct222026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitOct 23, 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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 6 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In the rice cooker next to the flip-top cooler top reach in cooler, rice (82°F - Hot Holding) left in cooker overnight. In the cook line flip-top cooler top reach in cooler, burger (45°F - Cold Holding); gyro (58°F - Cold Holding); cut tomatoes (61°F - Cold Holding); cut lettuce (62°F - Cold Holding); cheese (61°F - Cold Holding); shredded cheese (63°F - Cold Holding); tzatziki (62°F - Cold Holding) all stored in the reach in cooler over night, employee checked power source and stated slightly unplugged.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the cook line flip-top cooler top reach in cooler, burger (45°F - Cold Holding); gyro (58°F - Cold Holding); cut tomatoes (61°F - Cold Holding); cut lettuce (62°F - Cold Holding); cheese (61°F - Cold Holding); shredded cheese (63°F - Cold Holding); tzatziki (62°F - Cold Holding) all stored in the reach in cooler over night, employee checked power source and stated slightly unplugged.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In the rice cooker next to the flip-top cooler top reach in cooler, rice (82°F - Hot Holding) left in cooker overnight.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the flip-top cooler top reach in cooler at the pass through window. Raw shell eggs stored on top of jugs of ready to eat ketchup. In the standup reach up reach in cooler, raw fish stored directly over cooked chicken wings. Operator swapped storage levels.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two live flies in establishment, one by the drive through window and one by the three compartment sink.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Pesticide spray bottle of raid stored on prep table facing bags of bread. Operator voluntarily discarded the pesticide spray.
  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.
  Cutting board of cook line flip-top cooler top reach in cooler soiled with food residue staining.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at front counter hand wash sink or in women's restroom. Operator provided paper towels for front counter hand wash sink.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In the two door reach in cooler, containers of fish, shrimp, chicken wings, scallops all stored uncovered. Bulk sugar containers stored uncovered.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Bowl used as ice scoop stored in bulk ice bin, in direct contact with ice. Operator removed bowl.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as ice scoop in bulk ice. Cup used as scoop in bulk sugar.
  Equipment in poor repair.
  Standup reach in freezer with torn door gasket. Walk in freezer has ice build up on floor under compressor.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood filters have build up of grease and dust debris. Sides of fryer by prep table with grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean plastic containers stacked while wet.
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service drink lids stored in box on the floor by the drive through window.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  At time of inspection drain pipe to the only hand wash sink in the kitchen area is not connected to the sink basin. If water is ran from hand wash sink it drains directly to the floor. No other hand wash sink for cook line or warewashing line or for scooping bulk ice.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Air vents over kitchen prep area with dust build up.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee jacket stored hanging off shelf over bulk breading mixture.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop head stored in mop bucket in used mop water overnight. Wet mop head stored on floor by back door.
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.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.