Chick-Fil-A Mandarin
3280 Oak Bluff Ln, Jacksonville, FL 32257 · Permanent Food Service · License 2615097
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection3 high priority (1 fixed by the Sep 17 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 17, 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 visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ice cream base in machine at 51°F. Person in charge states has been in unit overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese stored at fill line in unlidded pan on makeline at 46°F. Person in charge discarded. Ice cream base in machine at 51°F. Person in charge states has been in unit overnight.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 151°F at dish surface level during inspection. Establishment will utilize triple sink for sanitizing until repaired.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed one manager on site during inspection with manager training expired 8.2026.
Basic2
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Observed stickers utilized to repair soap dispenser at cookline.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sign missing from drive through hand wash sink. Person in charge posted during inspection.
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.
- 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.