Flyed Chicken Tenders Nuggets and More

2467 Faye Rd Unit 10, Jacksonville, FL 32226 · Permanent Food Service · License 2614087

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
2 high priority, 3 intermediate (1 repeat), 6 basic
-28
Administrative complaint on Aug 10, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score52

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 13, 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:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Pan of Raw chicken over cream sauce. In 3 door cooler
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired 6-1-26
  Administrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  black beans and corn in plastic containers in walk in cooler
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Both sinks in kitchen
  Repeat violation
- 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.
Basic6
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Cases of unused oil for fryers stored on floor upfront in ice cream bar area
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal drink on prep area on line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in coolers in line soiled with food debris
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor at walk way of kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone stored on flip top cooler cutting board.
- Code 54, Florida Clean Indoor Air Act: Evidence of employee smoking or vaping in bathroom.
  Pack of cigarettes stored on prep area near steam table, manager moved
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.