Fred Cottens Landmark BBQ
1417 N Main St, Jacksonville, FL 32206 · Permanent Food Service · License 2615171
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (fixed by the Oct 2 follow-up), 3 intermediate (3 repeats), 3 basic-21
- Administrative complaint on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 2, 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 - 2nd follow-up visitSep 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Per employee the manager put in a service call to technician however they haven't been to the restaurant to service the equipment.
More time given
- 1st follow-up visitSep 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
No change chlorine 0ppm Per manager she called the technician to schedule a service call. The technician has not shown up yet. Continue to sanitize your dishes in the triple sink until repairs are made.
More time given
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at dish machine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired June 1, 2026
Administrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink on cooks line blocked by upright hot holding unit.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing Near triple sink .
Repeat violation
No soap provided at handwash sink.
No hand soap provided at hand sink at end of cooks line.
Repeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Stainless bowl used to scoop beans.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease and dust above cooking equipment Gasket on reach in cooler and walk in cooler is soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in cooler floor is soiled.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.