Hardee's
11191 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2611613
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection9 high priority (6 fixed by the Oct 20 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-40
- Complaint after follow-up on Oct 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 20, 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 - 1st follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed approximately 25+ rodent droppings on the floor in the external shed utilized for old equipment storage. Person in charge began cleaning.
Fixed on the spot
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pooled pasteurized shell egg in pan at cook line at 83°F. Person in charge unsure how long item has been out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pooled pasteurized shell egg in pan at cook line at 83°F. Person in charge unsure how long item has been 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.
Cut lettuce held on time per person in charge held on time with no time mark. Person in charge marked appropriately during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb at external storage shed by dumpster enclosure missing vacuum breaker.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed approximately 100+ rodent droppings on the floor in external storage shed utilized for old equipment.
Roach activity present as evidenced by live roaches found.
Observed one live roach on pass through from kitchen to front line where items are hot held. Person in charge unlabeled to kill.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Fabuloso per person in charge in unlabeled green spray bottle stored on shelf alongside single service items. Person in charge removed.
Fixed on the spot
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Quaternary ammonium testing at 500+ ppm during inspection at triple sink. Turning strip blue. Person in charge remade to 400ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer buckets testing at 500+ppm, person in charge remade to 400ppm.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Microwave with debris accumulated on interior of unit. Mold like substance on interior deflector plate and chute of main ice machine. Mold like substance observed in drive through ice chute. Dining room soda nozzles and ice chute with mold like substance accumulation.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Squeeze bottled store in hand washing station by walk-in freezer. Person in charge removed.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop in water standing at 77°F at ice cream station.
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Handle to in use spreader at make line peeling. Walk-in freezer door metal panel spearing from door with exposed screws.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup observed in walk-in freezer.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Food debris observed on clean dishware.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods with grease accumulated. Grease accumulated under flattop grill, in drawer below fry hot holding. Interior walk-in cooler door with food debris accumulated. Cabinet under soda station in dining room with debris accumulated.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Missing drain cover at triple sink drain. Also missing drain cover at pipe in drive through exterior.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Wall paneling separating from wall behind double ovens. Damage to wall at mop sink area.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.