Hwy 55 Burgers

1027 Danmac Ln, Jacksonville, FL 32254 · Permanent Food Service · License 2616368

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority, 7 intermediate (1 fixed on the spot, 1 repeat), 6 basic (3 repeats); intermediate violations cost 18 at most
-39
Administrative complaint on Aug 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score41

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

15 violations found

First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 2 High priority
- 7 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  Observed cooked vegetable items placed on time as a public health control at 10:45 with timeframe marking of 11-3.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed establishment open and serving food to the public with a license that expired June 1, 2026.
  Administrative complaint
Intermediate7
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed person in charge unable to provide proof of any signed reporting agreements for employees with no proof of food handler training.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed spatula with heavy mold like substance build up on rubber food-contact end stored near milkshake area. Employee placed spatula in dish area for washing.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink on front line.
  No soap provided at handwash sink.
  Observed no soap at hand wash sink on front line.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled spray bottle with chemical inside stored near dish area.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees engaging in food preparation with no certified food manager present.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any state approved food handler trainings for any employees engaging in food preparation. Only employee training provided to inspector at time of inspection was for employee not currently on shift.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed unlabeled container of white powdery substance stored near prep sink.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed spatula with frayed rubber end stored at milkshake station.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels stuck to clean containers stored on drying rack near dish area.
  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 near to-go window.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed milkshake single-service lids not stored inverted at milkshake station.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.