Hardee's
675 Nautica Dr, Jacksonville, FL 32218 · Permanent Food Service · License 2614001
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 5 basic-16
- Administrative complaint on Oct 9Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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.
In the reach in cooler next to the grill station, omelette mix (49°F - Cold Holding) per operator removed from cooler frequently during breakfast. Discussed time as public health control as alternative option.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steam well, sausage patty (126°F - Hot Holding) operator observed low water level in steam table and placed sausages back on grill to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At drive through counter, soda dispenser with three options has debris build up inside the nozzle. Operator cleaned and sanitized.
Fixed on the spotRepeat violation
Basic5
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
In biscuits prep station sanitizer solution stored on the floor. Operator relocated to proper storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bulk ice bin has staining debris build up on top plate edges closest to sliding door.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor by three compartment sink from overflowing sink when being set up.
Ceiling tile missing.
Missing ceiling tile next to hand wash sink for warewashing area. Operator has had maintenance out for repairs to air conditioning leak.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.