Freddy's Frozen Custard & Steakburgers

4458 Town Center Pkwy, Jacksonville, FL 32246 · Permanent Food Service · License 2615658

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Ice buildup in reach-in freezer and/or walk-in freezer.Basic, repeat · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
8 basic (5 repeats); basic violations cost 12 at most
-12
Safety score88

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct152026

Complaint inspection

8 violations found

First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 8 Basic
What the inspector cited
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of white granulated substance stored on shelf dry storage area not labeled. Manager label it sugar
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line preparing food with no hair restraint. Employee put on hat
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler gasket torn
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer with ice build up on floor
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom interior of reach in freezer with food debris build up
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach on floor behind bulk ice machine in kitchen near back door. Manager clean and discarded. Follow day inspection not required as per District office.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor under fryer with grease build up.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026F54Routine inspection14 violations, 2 high priority Administrative complaint

First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  hot dogs (49-50°F - Cold Holding), stored in flip top 3rd reach in cooler on cook line. Place there from main walk in cooler approximately 3 hrs ago but was left out prior to placing in unit. Manager place in walk in freezer. Re-temp 35°F.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee using personal cell phone & then handling food without washing hands. Manager intervened & employee washed hands
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At front line area near shake mix area.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  At front line area near shake mix area. At hand wash sink near ware washing area
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In front line reach in cooler
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Sauerkraut in walk in cooler not covered. Manager covered
  Fixed on the spot
- 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
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In back of reach in freezer & reach in cooler on front line
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior reach in coolers soiled on cook line. Interior bottom of reach in freezer on front line soiled
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled
  Repeat violation
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Under shake machine on front line
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under fryer cooking equipment with grease build up. In walk in freezer floor soiled
  Repeat violation
- 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.
  Employees keys & Bluetooth speaker stored on prep table near film wrap. Employee hat stored next to condiments on shelf
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop in mop bucket not hung. Manager hung mop
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.