Hardees
6680 Commonwealth Ave, Jacksonville, FL 32254 · Permanent Food Service · License 2611577
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (2 repeats)-13
- Safety score87
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 28, 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.
6 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 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.
Observed raw shell eggs being held on time as a public health control with no time marking. Person in charge stated eggs were placed on time as a public health control an hour prior and added time marking.
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.
Observed employee on cook line handle raw sausage patties then handle ready to eat sausage patties from hot holding unit to prepare a sandwich without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cups and spoon stored in hand wash sink on to-go station. Person in charge removed all items.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on floor and shelving unit by door in walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mold like substance build up on back plates around soda nozzles on soda tower at to-go station and in lobby.
Repeat violation
Code 38, Lighting: Light shield damaged/in disrepair.
Observed light shield in disrepair for light above egg station.
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.