D'Bo's Daiquiri, Wings and Seafood
901 King St, Jacksonville, FL 32204 · Permanent Food Service · License 2614857
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection2 high priority (fixed on the spot), 8 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 30, 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 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
half and half (51°F - Cold Holding); sour cream (48°F - Cold Holding); slaw (56°F - Cold Holding) per employee food items were received on the truck delivery today they were stored in the cooler less than 2 hours. Employee moved food items into the walk in cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Ajax stored next to clean dishes, employee moved Ajax.
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on Oven door handle.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table, employee discarded beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Cracked lid on bulk ranch. Employee replaced lid.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Colorful unwrapped straws on bar counter, manager moved straws.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing on cooks line, employee put cover over drain.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle in unisex employee restroom.
Code 33, Garbage and refuse: Open dumpster lid.
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.