Dairy Queen 43206
12405 N Main St Ste 9, Jacksonville, FL 32218 · Permanent Food Service · License 2611748
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 15 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-13
- Safety score87
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 visitOct 15, 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 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.
In the warming cabinet on the cook line and at front counter, ); gravy (130°F - Hot Holding) chili (119°F - Hot Holding). Employee began reheating in microwave.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at front counter hand wash sink, operator provided towels.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One food handling employee present over 60 days with no proof of food handler training.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up along back wall of walk in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Top plate of microwave with food debris build up.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of the ice cream makeline reach in freezer with food debris build up.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease dripping build up under cook line hood filters. Nozzle at dosa dispenser with syrup build up under sprite nozzle. Reach in freezer for cakes with soiled door gasket.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceiling soiled/has accumulation of debris.
Floor behind front counter equipment with debris build up. Ceiling tiles around cook line ceiling vents with mold like substance/dust build up. Floor by ice cream blender with debris build up.
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.