Dairy Queen 43205
9012 New Kings Rd, Jacksonville, FL 32219 · Permanent Food Service · License 2613737
What drove the grade
Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection4 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-26
- Administrative complaint on Jul 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
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 visitJul 27, 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 visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut lettuce (57°F - Cold Holding); cut tomato (54°F - Cold Holding); sliced cheeses (54°F/55°F - Cold Holding); cheese (52°F/58°F - Cold Holding)in flip top reach in cooler in the kitchen. Ambient air temperature on provided thermometer is 52°F. Per employee, all products placed in the unit from the walk-in cooler between 45 minutes-3 hours. All products moved to the walk-in cooler to quickly chill.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker incorrectly installed at top of added splitter to the mop sink. Vacuum breaker needed on the non-chemical side of the splitter with attached hose. Operator added vacuum breaker during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cans of paint stored over single-service cake boxes and peanuts on storage rack behind the office. Operator removed paint cans.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired on June 1, 2026. Operator renewed license during inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade has dried food debris. Operator removed can opener for cleaning.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of salt on dry storage rack is not labeled. Operator labeled container.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee handwashing signs in both the men's and women's shared restrooms. Provided DBPR Form HR 5030-111 and operator posted the sign in each restroom.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Left dumpster lid is open. Operator closed lid.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach in lobby cabinet holding single-service straws. Operator removed and discarded the dead roach.
Fixed on the spotRepeat violation
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 cell phone on prep table by walk-in cooler. Operator moved phone to proper storage.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105 and operator hung poster.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.