Krystal Restaurant

6009 New Kings Road, Jacksonville, FL 32219 · Permanent Food Service · License 2608488

Official report

out of 100

Grade A

Safety score 94 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 1 other violation

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (no follow-up needed)
-6
Safety score94

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep92026

Routine inspection

2 violations found

First visitSep 9, 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.
2 violations found:
- 2 High priority
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed rehydrated onions at 63°F/56°F/65°F/68°F/59°F/51°F. Per manager, onions prepared at 5:30am. Temperature taken at approximately 11:00.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  See stop sale. Observed rehydrated onions at 63°F/56°F/65°F/68°F/59°F/51°F. Per manager, onions prepared at 5:30am. Temperature taken at approximately 11:00.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026F34Routine inspection20 violations, 6 high priority · 1 follow-up visit Extension granted

Follow-up visitSep 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No change.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 6 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw bacon (47°F/47°F/48°F/47°F - Cold Holding); turkey sausage (46°F - Cold Holding); rehydrated onions (46°F - Cold Holding); egg (48°F/46°F/50°F/45°F/46°F/46°F - Cold Holding); sour cream (50°F - Cold Holding); shell egg ambient (50°F - Cold Holding); gravy (51°F - Cold Holding); shredded cheese (47°F/48°F/49°F/48°F - Cold Holding)in walk-in cooler. All products have been in the cooler overnight.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Two pans of shell eggs in flip top reach in cooler with two cracked shell eggs in each pan. Operator discarded cracked eggs.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  See stop sale. Shredded cheese in flip top reach in cooler in kitchen at 60°F/55°F. Per operator, cheese placed out approximately 20 minutes ago and moved the cheese to another cold holding unit. Inspector's ambient thermometer reads at 51°F. Also, raw bacon (47°F/47°F/48°F/47°F - Cold Holding); turkey sausage (46°F - Cold Holding); rehydrated onions (46°F - Cold Holding); egg (48°F/46°F/50°F/45°F/46°F/46°F - Cold Holding); sour cream (50°F - Cold Holding); shell egg ambient (50°F - Cold Holding); gravy (51°F - Cold Holding); shredded cheese (47°F/48°F/49°F/48°F - Cold Holding)in walk-in cooler. All products have been in the cooler overnight. Inspector's ambient thermometer reads 49°F.
  Fixed on the spotRepeat violationAdministrative complaint
- 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 with attached red hose at the mop sink.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Jug of sanitizer stored directly against hamburger box sleeves and jugs of detergent stored against bag in box sodas and over gloves on shelving by office. Employee moved all chemicals to proper storage.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Wiping cloth solution tested at 500+pom quaternary ammonium. Operator adjusted chemical system and retested solution at 350ppm quaternary ammonium.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Per operator, all employees are under 60 days of employment, no proof of employee reporting responsibilities available. Provided DBPR Form HR 5030-103.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Nozzle of mustard dispenser at three compartment sink with dried food debris.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of the inspection, four employees engaged in foodservice with no certified food manager on duty. Food manager arrived during the inspection.
  Fixed on the spot
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer in flip top reach in cooler or the walk-in cooler. Operator placed an ambient thermometer in flip top reach in cooler.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Both sets of hood filters have filters that are in disrepair creating gaps in the system. Ice build up observed at small reach in cooler behind the front counter. Multiple ceiling tiles above bag in box storage rack with signs of water damage.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of convection oven with grease build up. Interior of warm holding unit by flip top reach in cooler with food/grease build up.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior top of flip top reach in cooler with black mold-like substance. Interior of reach in cooler below fry warmer is soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of convection oven with grease. Exterior of food trays in hot holding unit by flip top reach in cooler have greasy build up. Gaskets on stand up reach in freezer by drive thru are soiled with food debris. Interior top of fry warmer has grease build up. Interior of warming unit between stand up reach in freezer at drive thru and the drive thru window is soiled. Area around right icee machine nozzle has black mold-like substance.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Multiple case of single-service products in outside storage building stored on the ground.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hot water valve on kitchen handwash sink is inoperable.
  Standing water in bottom of reach-in-cooler.
  Standing water observed in bottom of flip top reach in cooler in kitchen.
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Build up of grease on the ground at the dumpster pad around grease receptacle.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Heavy debris and grease under kitchen equipment, at ice machine, at front counter icee machine and at bag in box soda rack storage. Vents and surrounding ceiling tiles in kitchen and ware washing area with dust. Wall at kitchen handwash sink is soiled. Fan guards on stand up reach in cooler at drive thru and in small reach in cooler below the fry warmer have dust/debris. Vent at ice machine with dust. Floor in walk-in freezer is soiled.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Provided license expired 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.
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.
Stop sale: An order that the food can’t be sold or served.
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.