Chicken Salad Chick
4495 Roosevelt Blvd Ste 306-307, Jacksonville, FL 32210 · Permanent Food Service · License 2616505
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot)-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 21, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed mac and cheese at temperatures of 116-118°F stored in steamer unit on cook line. Person in charge stated commercially processed mac and cheese was initially reheated in microwave to temperatures of 185°F and placed in steamer unit. Person in charge began reheating mac and cheese in microwave for a second time. Mac and cheeses (116-118°F - Hot Holding)
Fixed on the spot
Earlier inspections 1
D68Routine inspection3 violations, 2 high priority Administrative complaint
- First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed missing vacuum breaker on non-chemical side of hose splitter at mop sink. Vacuum breaker was placed before splitter on faucet, person in charge added new vacuum breaker to non-chemical side.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 2 live flying insects at mop sink near hanging mop.
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above center prep table.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.