Hardee's

498 Busch Dr, Jacksonville, FL 32218 · Permanent Food Service · License 2609207

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (2 repeats)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Jul272026

Complaint inspection

11 violations found

First visitJul 27, 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.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Hash browns (59°F - Cold Holding) slacking at ambient air temperature above temperature range, no longer frozen. Employee placed in fryer to reheat to hot hold.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee at drive through window handling ready to eat hash browns with no gloves holding the top portion of bagged hash browns with contact of barehands to the product.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  No vacuum breaker at mop sink after splitter for the black hose side.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed one live fly at biscuit prep area and two live flies in rear storage area by push cart dumpster and wet mop heads.
Intermediate1
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer in reach in freezer under charbroil grill reading 70°F, all food inside freezer frozen solid, separate ambient thermometer in temperature range. Operator removed malfunctioning thermometer.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on door seal of two door reach in freezer in the cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Water and base of steam table on cook line with debris build up.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of single service carry out containers stored on the floor. Operator relocated.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  Hand wash sink drain pipe not connected to floor drain, water leaking to floor. Employee reconnected and mopped water.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Ceiling tile over bag and box system missing.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Used mop heads stored on floor of back storage area, employee had employee bag to discard.
  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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.