Five Guys ST Johns
4413 Town Center Pkwy Suite 401, Jacksonville, FL 32246 · Permanent Food Service · License 2613866
What drove the grade
No proof of required state approved employee training provided for any employees.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 intermediate (1 repeat), 1 basic-8
- Administrative complaint on Jul 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score80
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 visitSep 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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has total of 20 employees and unable to provide proof of written agreement
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager stated they have 20 total food handler employees with 10 hired over 60 days with no proof of any training. Manager stated proof of training are uploaded in computer but unable to provide information
Repeat violationAdministrative complaint
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line with facial beard preparing food with no beard guard
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.