Hard Pressed Burgers
1636 Hendricks Ave Ste 2, Jacksonville, FL 32207 · Permanent Food Service · License 2615452
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 Oct 12 routine inspection3 high priority (fixed on the spot, 2 repeats), 4 basic-17
- Administrative complaint on Oct 12Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed house made ranch dressing, breaded fish (46°F-48°F - Cold Holding) in reach-in cooler across from grill. Employee stated she had lid opened during lunch. Employee stated she will keep items in bottom of cooler with lid closed to chill.
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.
Observed raw chicken stored over ready to eat flour and buttermilk wash in reach-in cooler across from oven. Employee rearranged to proper store.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee had gloves on and handled phone, then touched handle of fryer basket without washing hands and changing gloves. Discussed with operator and operator discussed with employee. Employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) in bar area. Employee emptied and remade solution and retested at 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of oven has an accumulation of debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on reach in freezer across from grill soiled with black mold like substance. Also, hand wash sink basin next to ice machine soiled with residue. Also, rolling cart next to grill with grill utensils on top shelf dusty on bottom shelf.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floor throughout cook Line, kitchen and prep areas.
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.