Dairy Queen
5630 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2600897
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 high priority (2 fixed by the Sep 8 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate, 5 basic-22
- Administrative complaint on Sep 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 8, 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 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
lettuce (61°F - Cold Holding); cheese slices (58-59°F - Cold Holding); chili (60°F - Cold Holding); milk (58°F - Cold Holding); ice cream mix (58-61°F - Cold Holding) food items are stored in the walk in cooler from previous day. Manager noticed the cooler not working this morning and sent in a call to a technician approximately 1 hour before Inspector arrived. Technician showed up to work on walk in cooler during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut lettuce (61°F - Cold Holding); cheese slices (58-59°F - Cold Holding); chili (60°F - Cold Holding); milk (58°F - Cold Holding); ice cream mix (58-61°F - Cold Holding) food items are stored in the walk in cooler from previous day. Manager noticed the cooler not working this morning and sent in a call to a technician approximately 1 hour before Inspector arrived. Technician showed up to work on walk in cooler during inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs over cheese slices in reach in cooler. Manager properly stored shell eggs during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Coke Zero nozzle is soiled in drive thru area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cup, towel and knife stored in hand wash sink near drive thru window.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Unlabeled container with a white powdery substance stored inside, employee labeled container flour.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee Coffee stored on prep table. Employee oven coffee.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on top of chest style freezer at end of prep line.
Wiping cloth sanitizing solution stored on the floor.
Green sanitizer solution bucket stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris on interior of microwave, employee cleaned microwave
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.