Frozen Fusion
10503 San Jose Blvd Ste 19, Jacksonville, FL 32257 · Permanent Food Service · License 2616528
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 Jul 29 complaint inspection3 high priority (2 fixed by the Jul 30 follow-up, 1 fixed on the spot, 1 repeat), 4 basic-15
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 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 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Milk, commercially produced oat, almond, soy milk and whipped cream in glass door low boy reach in cooler at front counter area overnight at 48-53°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk, commercially produced oat, almond, soy milk and whipped cream in glass door low boy reach in cooler at front counter area overnight at 48-53°F. Ice cream mix sitting out on counter at 46°F. Person in charge states has been out for 10 minutes, moved to reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler in kitchen raw shell eggs stored over ready to eat items. In glass door reach in freezer in storage area no longer commercially packaged raw chicken and beef stored over bread.
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored in back opening behind sink. Not easily cleanable.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Heavy ice accumulation in reach in freezer in storage area off of dining room.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White buildup on interior sides of ice machine.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed accumulation of dead flying insects in house made traps on counters in front counter area.
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.
- Stop sale
- An order that the food can’t be sold or served.