Hardee's
9210 Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2608407
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 Aug 3 routine inspection2 high priority (fixed on the spot), 8 basic (3 repeats)-17
- Safety score83
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 visitAug 3, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced ham at 50 ° cooler. Moved by manager. Placed few mins ago. Liquid eggs 55° kitchen. Items placed on time by manger.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark on cooked eggs , chicken in hold unit. Kitchen. No time mark on tray of eggs by prep line. Kitchen. Marked by manger. Place few mins ago. Per Person In Charge.
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
In use ice scoop on top of inverted 5 gallon bucket. Moved by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer. Floor. Blower.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Soiled interior of microwave.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers. Walk in cooler. Microwave handle.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Box of single service cups on floor in dry goods
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Loose Hand Wash Sink faucet. Kitchen.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One large dead roach by restrooms. Cleaned by manager.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor in walk in cooler.
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.