Bunny Donut Shop

6426 Bowden Rd Ste 202, Jacksonville, FL 32216 · Permanent Food Service · License 2615227

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 7, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 2 intermediate, 9 basic (2 repeats)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

16 violations found

First visitJul 7, 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.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked eggs
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  60f cooked sausage left on table in between orders, employee placed them back in cooler,
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cooked eggs at 85f in upright cooler with lid on, cooked at 7am and it's 10:20, explained to them, employee discarded them
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw shelled eggs on shelf above raw bacon, upright cooler in back kitchen, employee rearranged
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked egg then put on gloves and grabbed cooked cooked bacon, explained to him and he heated bacon to 165f and washed his hands
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Covering eggs while cooling
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator couldn't not find it
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No thermometer in blue reach in cooler, at front counter
- Code 10, In-use utensils properly stored: Hand blender stored on soiled surface between uses.
  Old build up on cup for hand blender. Employee took it to triple sink to be washed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee drink above customer food in upright cooler, back kitchen, employee moved it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  2 door missing panels inside doors in upright freezer, back kitchen
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket with old white build up in reach in cooler, front counter, shelf under coffee maker with old build up, exterior of containers by cook line with old build up in reach, door frame in upright cooler with black build up in kitchen
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Rear door where storage is at
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  White build up on wall by table in back kitchen
  Ceiling/ceiling tile shows damage or is in disrepair.
  A few with water damage
  Repeat violation
  Floor soiled/has accumulation of debris.
  Old build up on floor under triple sink
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.