Krystal Restaurant

5444 Blanding Blvd, Jacksonville, FL 32244 · Permanent Food Service · License 2603640

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Aug 6, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
3 high priority (2 fixed on the spot, 2 repeats), 1 intermediate, 8 basic (6 repeats); basic violations cost 12 at most
-31
Administrative complaint on Aug 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

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

Inspection history

1 inspection · 1 visit

Aug62026

Complaint inspection

12 violations found

First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 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.
  Observed shell eggs in pan with ice at the bottom only at 55°F ambient. Operator states eggs were placed out 4 minutes prior to prepare an order. Eggs returned to flip top reach in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quaternary ammonium. Operator remade solution to 250ppm quaternary ammonium.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Vacuum breaker missing on non-chemical side of added splitter to the mop sink.
  Repeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels in women's restroom.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop used for grits in standing water at 104°F. Operator removed the water.
  Fixed on the spotRepeat violation
  In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on top of bag in box soda on the storage rack by the ice machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of warmer to left of flip top reach in cooler, interior of toaster and interior of convection oven have grease/food debris build up.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior top and sides of ice machine has black mold-like substance.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of icee machine around nozzles and underplaying has black mold-like substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Ice bucket at ice machine is not inverted.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Vents over three compartment sink have dust. Floors under fryers, under icee machine, in walk-in freezer, under dry storage shelving and at drive thru soda machine are soiled. Wall at mop sink is soiled. Floor and wall at the ice machine are soiled.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Available license in binder expired on June 1, 2026.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.