Fast Eddy's Quick Mideast
10915 Baymeadows Road 105, Jacksonville, FL 32256 · Permanent Food Service · License 2615343
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 Oct 8 routine inspection3 high priority (1 fixed by the Oct 13 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 4 basic-25
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 13, 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 - 1st follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At today's callback : items in reach in cooler / make table. Dairy. Cut tomato, cut lettuce , 42°. Drawer Cooler : rice 50°. rice 50°. Chicken 49°. Beef 49°.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
At today's callback : Drawer Cooler : loose panel. Foods at above 41°
More time given
- First visitOct 8, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Following items in reach in cooler / make table : opposite grill: Dairy 49°. Cut tomato, 48° cut lettuce 50°. Macaroni 48°. 47°. 48°. Hummus 48°. Plant foods 48°. Taziki 48°. Per Person In Charge , items placed about 11 am. Items moved to another cooler/ iced down. Drawer Cooler : raw chicken 48°. Beef 48°. Cheese 48°. Items iced down.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice at 90°. Frontline. Per Person In Charge. Forgot to turn on heater element. Soup at 120°. Frontline. Items reheated to 165-175.
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.
Multiple employees changing gloves / putting on gloves without washing hands in between after handling soiled equipment.
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Establishment has No high temperature sanitizing testing / measuring device available.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed multiple items stored in front line hand wash sink.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels at frontline Hand Wash Sink dispenser.
Basic4
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Breads stored under paper towel dispenser. Frontline.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Loose panel at Drawer Cooler. Foods at 48°.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.