KFC # L518060
1146 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2608131
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 intermediate (1 repeat), 7 basic (4 repeats)-18
- Safety score82
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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
In walk in cooler, chicken pot pie marked with date mark of day the pot pie was assembled not the date the chicken was prepared one day earlier.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At both soda dispensers drive through and lobby, mold like substance and debris build up on nozzles and underside plates. Cook line fryer equipment with food debris build up on food contact portions. Warmer box of cookline with food debris residue build up on paneled doors.
Repeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Warmer box with torn/worn door gaskets. Two door reach in freezer with torn door gasket.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At front counter hand wash sink mold like substance debris build up behind sink and mold like substance on counter under soda dispenser for lobby. Reach in freezer door gaskets with debris build up. Cook line hood filters with dust/debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf of ware washing area, clean containers stacked while wet.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Wall behind three compartment sink in disrepair with visible hole.
Floor, walls and ceiling soiled/has accumulation of debris.
Floor in dry storage area with standing water and floor of walk in cooler with standing water and spilled food debris build up. Over main kitchen area, ceiling tiles with dust build up.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
On cook line, employee speaker stored on single service carry out containers. In back prep area, employee phone stored on single service catering boxes. Operator relocated all personal items.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop head stored in mop bucket. Employee removed from used mop water.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.