Galaxy Burgers Bar & Grill
9865 Beach Blvd Ste 2, Jacksonville, FL 32246 · Permanent Food Service · License 2608544
What drove the grade
Food/ice received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection9 high priority (8 fixed by the Aug 5 follow-up, 1 fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most-52
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 5, 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.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. 5 individual flan cups (47°F - Cold Holding); 8 individual cake flan cups (49°F - Cold Holding), all items stored in glass counter reach in cooler & place there from main walk in cooler around 9:30am as per employee. Unit has ice build up on top with ambient temperature at 46°F. Stop sale issued. Also these are from unapproved source. Operator provided hand invoice but unable to verify approved source & operator unable to get in touch with contact person. Company name is Kiro's cake with no listed address or company name online or SunBiz.
Repeat violationAdministrative complaint
Stop Sale issued due to food originating from an unapproved source.
5 individual flan cups (47°F - Cold Holding); 8 individual cake flan cups (49°F - Cold Holding), all items stored in glass counter reach in cooler & place there from main walk in cooler around 9:30am as per employee. Unit has ice build up on top with ambient temperature at 46°F. Stop sale issued. Also these are from unapproved source. Operator provided hand invoice but unable to verify approved source & operator unable to get in touch with contact person. Company name is Kiro's cake with no listed address or company name online or SunBiz.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
5 individual flan cups (47°F - Cold Holding); 8 individual cake flan cups (49°F - Cold Holding), all items stored in glass counter reach in cooler & place there from main walk in cooler around 9:30am as per employee. Unit has ice build up on top with ambient temperature at 46°F. Stop sale issued. Also these are from unapproved source. Operator provided hand invoice but unable to verify approved source & operator unable to get in touch with contact person. Company name is Kiro's cake with no listed address or company name online or SunBiz.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork stored over whip cream in reach in cooler. Raw chicken stored over dressings containers in walk in cooler. Case of raw shell eggs stored over case of tomatoes in walk in cooler Frozen prep raw pork stored over frozen prep foods in reach in freezer
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee handling soiled equipments & then handling plated food without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee washing hands under 10 seconds at front counter area at hand wash sink.
Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee washing hands and drying hands on pants and then handling plated food
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing hands, rinse utensils & trays at front counter three compartment sink & place away to dry without sanitizing.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray container of stainless steel stored next togo containers under cook line prep table. Employee removed
Fixed on the spot
Intermediate4
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.
Operator has 2 new employees with no proof of written agreement. Provided blank form
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan in hand wash sink in kitchen. Employee removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink at front counter. Employee provided
Fixed on the spot
No soap provided at handwash sink.
At hand wash sink at front counter. Employee provided
Fixed on the spot
Basic12
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on prep table next to food
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line preparing food with bracelet on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler with torn gasket Multiple reach in coolers with torn gasket
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
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Stored trays on front counter wet nesting after washing & rinse
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink on front line with slow drain
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At restroom in storage/manager office area. Provided hand wash sign
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Under kitchen back door & dry storage back door
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Crack floor tile on cook line
Ceiling tile missing.
Over walk in cooler area near back door
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Over to go containers in dry storage area
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.
Employee phone on prep table next to food
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.