Doughfee

3928 Baymeadow Rd Ste 4, Jacksonville, FL 32217 · Permanent Food Service · License 2616210

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 29, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
3 high priority (fixed on the spot), 6 basic (3 repeats)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul282026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Person in charge in process of cleaning floors during inspection.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In kitchen at prep area, donuts iced at display case Icing made with milk, icing made with milk (64-65°F - Cold Holding). In coffee station reach in cooler milk, milk 44°F. Person in charge states has had out of unit frequently. At prep area makeline butter on cutting board at 67°F. At makeline cheese stored above fill line at 45°F. Person in charge removed excess. All other items will be held on remaining time of 4 hours for today. Person in charge began filling out time pallets during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler raw shell eggs stored over milk, condiments. Person in charge moved to appropriate location.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee cleaning dirty dishware, then don gloves and begin handling containers of food. Spoke to employee who removed gloves and washed hands.
  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.
  Multiple bulk powders unlabeled. Person in charge began labeling.
  Fixed on the spot
  Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Cold brew coffee bottled in house for customer self service missing minimum labeling requirements.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed can of soda and open cup stored on make line cutting board.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in freezer door not attached to unit. Falls completely off of hinge when opened.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash signs missing from restrooms utilized by employees. Inspector provided form.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor at triple sink. Observed food debris buildup on floors throughout kitchen. Also, floors not smooth and easily cleanable.
Official report, on the Florida DBPR website

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.