Hoptingers / Luckys
333 1 St N, Jacksonville, FL 32250 · Permanent Food Service · License 2614090
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 2 basic-20
- Administrative complaint on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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 cold held at greater than 41°F.
Observed near entrance to kitchen squeeze bottle of Blue cheese dressing (56°F - Cold Holding) on bed of ice. Manager removed and will hold inside reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 3 flying insects. 1 flying insect in hoptinger bar. 1 flying insect near walk in cooler. 1 flying insect in Lucky's bar upstairs.
Repeat violationAdministrative complaint
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed multiple spray bottles containing sanitizer without labels. Manager had employee place labels on spray bottles.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees food training expired.
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles.
Observed on cook line door handles to reach in cooler soiled with food debris. Employee cleaned during inspection.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.