KFC L518058
3930 University Blvd W, Jacksonville, FL 32217 · Permanent Food Service · License 2607349
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic-10
- Safety score90
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 visitJul 23, 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 cold held at greater than 41°F.
Shredded cheese and coleslaw held on ice at bottom of pan only at 48-50°F on upper portion of the pan. Person in charge removed and placed in walk in freezer to rapidly chill. Retemped coleslaw at 40-41°F. At breading station, chicken at 60°F. Has been out for less than 4 hours, moved to walk in cooler. Retemped at 45°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in back kitchen area near trash cart.
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket with quaternary ammonium testing below 150ppm. Person in charge remade to 200ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates at drive thru and in dining room with mold like substance accumulation.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Observed one bag of trash on ground behind dumpster. Person in charge addressed during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding tiles missing in produce walk in cooler. Tiles observed cracked by triple sink area, holding water.
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.