Chicken Salad Chick
6025 Butler Point Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2615371
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 4 basic-11
- Safety score89
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 visitSep 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Sliced cheese under condensation drip in kitchen cooler. Stop sale issued.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at rear kitchen . All purpose cleaner.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Sliced cheese under condensation drip in kitchen cooler. Stop sale issued. (Unit in defrost cycle. Ice buildup on top part by blower )
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoop in standing water 79°. Kitchen
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers. Kitchen.
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 bag by single service items. Kitchen storage rack. Moved by manager.
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
- Stop sale
- An order that the food can’t be sold or served.