Fryday's

8151 Beach Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2607272

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 11 basic (2 repeats); basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

19 violations found

First visitOct 21, 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.
19 violations found:
- 2 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Uncooked breaded oyster above cheese stick in open bag, upright freezer by cook line, employee rearranged
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee grabbed raw chicken then changed gloves and grabbed cooked hamburger to place on grill, explained to him, he washed hands and burger got to 165f
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  2 dressings made with mayonnaise and fresh garlic 3 days ago, explained to operator
- 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.
  For new employees here, emailed agreement
  Repeat violation
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  None, emailed one
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  In hand sink by drive thru, handle turns all the way and no water comes out
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Blue substance, employee stated it's cleaner, front counter
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager here has employee training, he's a manager since this July, explained to him
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Upright skinny cooler with tcs dressings made here
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked wings, 40f, in walk in cooler, employee covered them
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce on shelf above dressings in walk in cooler
  Food stored on floor.
  Bottle water on floor in storage area
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  82f water for scooped used for grits, employee discarded it
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0 ppm in bucket for prep counters
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Old build up in microwave
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Spider webs inside cabinet under soda machine, self service counter
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Forks at self service counter on open container
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  One moved by entrance to kitchen
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.