Krystal Restaurant

5814 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2608044

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 21 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
4 high priority (fixed by the Sep 21 follow-up), 2 intermediate, 22 basic (5 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 4 High priority
- 2 Intermediate
- 22 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cream packets (74°F - Cold Holding) stored in black bins in the drive thru area. Manager added creamers into an ice bath to rapidly cool. Per manager creamers were not in the bins for an over an hour. hot dogs (44-47°F - Cold Holding); chili (47°F - Cold Holding); cream (49°F - Cold Holding); milk (45.9°F - Cold Holding); cheese (47°F - Cold Holding); shredded cheese (45°F - Cold Holding); liquid eggs (45°F - Cold Holding)food items stored in the walk in cooler closest to the door. Ambient temperature of walk in cooler 42.8 per manager she checked the temperature this morning cooler was at 38°F
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  No Time marking on cheese slices.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked shell eggs then grabbed the container of margarine without washing her hands. Spoke with manager about proper hand washing procedures.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Grill cleaner stored on flat top grill near in use utensils.
Intermediate2
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  In men's restroom.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Several employee training certificates are missing date of completion and or expiration dates. Please complete each certificate in its entirety.
Basic22
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of food stored on floor in outside walk in freezer. Boxed fountain drinks on floor in storage area where mop sink is located.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Kitchen utensil stored in standing water 71°F, ice scoop stored in standing water 71°F
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gap underneath walk in cooler door. Walk in cooler isn't properly sealed when the door is closed. Torn gasket on cooler door.
  Hood filter missing from automatic fire suppression/exhaust system.
  Gaps in hood system.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in freezer where fries are stored.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old date label stuck on clean dishes stacked on shelf above triple sink.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) manager remade sanitizer bucket 200ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven is soiled with black debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of flip top cooler is soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Food debris and grease build up on exterior of cooking equipment. Fan covers in the walk in cooler /freezer are soiled with dust.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service foam cups stored on floor. Manager properly stored cups.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Faucet at triple sink has a constant full flow of water. Establishment is unable to turn off water at triple sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign at hand sink near triple sink.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster lids are missing on dumpster. Excessive amount of Tree limbs hanging low over dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Broken floor tiles in the walk in freezer/cooler, floor tiles lining the wall in men's restroom are in disrepair.
  Floor area(s) covered with standing water.
  Standing water on floor near triple sink and ice cream machine.
  Hole in or other damage to wall.
  Wall in outside storage room behind entrance door exposing daylight in a crack in the wall.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in kitchen area soiled with dust above prep line.
  Repeat violation
  Ceiling tile missing.
  Ceiling tile missing above prep line.
  Floor soiled/has accumulation of debris.
  Floor soiled under cooking equipment and underneath shelves in the walk in cooler and freezer. Floor soiled in outside storage room.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Light covers in the outside storage room are in disrepair.
  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.
  Speaker stored on top of toaster oven.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.