KFC # L518069

10770 Beach Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2613145

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Aug 31, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 9 basic (5 repeats); basic violations cost 12 at most
-32
Administrative complaint on Aug 31
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 1 visit

Aug312026

Routine inspection

13 violations found

First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken (45-53°F - Cold Holding), stored in first walk in cooler for raw chicken. Manager stated door of cooler was left open during today's delivery & cleaning floor. Door was closed and ambient temperature at 44°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee using personal phone & then went back to preparing food without washing hands
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Operator has a 4 way splitter attached to the bib thread at mop sink & missing back flow preventers at each individual of the 3 bibs on the splitter
  Repeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Men's restroom only has air hand dryer which is only making noise but not providing any air flow & not working for drying hands. Manager place paper towel in restroom
  Fixed on the spotRepeat violation
Basic9
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee on cook line preparing food with bracelet on wrist
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up on coils in raw chicken walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven with black build up. Interior of microwave soiled with food debris
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Exterior microwave handle soiled with food debris
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Under prep sink At mop sink
  Repeat violation
  Standing water in floor drain/floor drain draining very slowly.
  Under prep sink near raw chicken walk in cooler
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles in kitchen in disrepair
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vents in kitchen & some tiles with dust build up
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor soiled under cooking equipments
  Repeat violation
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.