Chow Down Alley
14775 St Augustine Rd #3, Jacksonville, FL 32258 · Permanent Food Service · License 2612583
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 4 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towels lining bacon pan. Person in charge removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple sink testing at 0ppm, person in charge remade to 200ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect in kitchen during inspection.
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Some employee training certificates are copies.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed roast beef thawing at room temperature. Person in charge moved to reach in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Tape used to repair nonfood-contact surface.
Observed tape on exterior of reach in freezers, visibly soiled, holding debris.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer bucket at 10ppm. Person in charge remade to 50ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease accumulation observed on hood filters, person in charge states due to be cleaned in September.
Repeat violation
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.