McDonald's 34803
5320 Norwood Ave, Jacksonville, FL 32208 · Permanent Food Service · License 2614629
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection3 high priority (fixed on the spot), 1 intermediate, 5 basic-17
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 8, 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 visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed one live fly on cook line, observed fly land on wrapped onion shaker then on uncovered cooked bacon. Employee discarded the bacon and removed the onion shaker to the dish area.
Fixed on the spotAdministrative complaint
Code 03, Food out of temperature: Comminuted meat not reaching a minimum internal temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
At time of inspection burger removed from grill, beef (147°F - Cooking) operator observed grill in stand by mode. Reset grill and cooked to 203°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one live fly on cook line, observed fly land on wrapped onion shaker then on uncovered cooked bacon. Employee discarded the bacon and removed the onion shaker to the dish area.
Fixed on the spotAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Coffee dispenser nozzles with debris build up. Operator cleaned. Dining room soda dispenser with mold like substance on nozzles and underside plate and ice chute.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stickers stuck to bottom of cook line microwave. Employee cleaned microwave.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood filter with grease build up. Over fry station, metal shelves and walls of unit with grease and food debris build up. Paper towels and debris at base of French fry dispenser catch tray. Operator asked employee to clean.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf at end of cook line, clean plastic trays stacked while wet.
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
Floors under cook line with grease build up. Floor under dish machine with debris build up. Operator had employee sweep and mop.
Fixed on the spot
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.
Employees visor stored on clean customer food tray. Operator removed.
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
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.