McDonalds Restaurant
12311 N Main St, Jacksonville, FL 32218 · Permanent Food Service · License 2608714
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 23 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 6 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 23, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
At time of inspection chlorine dish machine at 0ppm, out of sanitizer. Operator replaced sanitizer and primed to 100ppm.
Fixed on the spot
Intermediate1
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee at service side of cook line working front counter, observed handling wrapped food with ungloved hands with long artificial nails exposed.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on cook line prep table, operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
In reach in cooler next to ovens for biscuits and pastries, rust pitting the surface of the front shelves of the cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood filters over grill with grease build up at bottom of filter. In drink prep area, mold like substance observed under juice nozzle. Operator cleaned and sanitized. On prep side of cook line, two door reach in cooler with mold like substance on door gaskets. Operator cleaned and sanitized.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over two door prep cooler, clean plastic trays stacked while wet.
Code 25, Single-service items: Single-service articles improperly stored.
By employee break room, box of single service happy meal boxes stored in the floor. Operator relocated.
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.
Employee safety vest stored over single service food packets in storage area. Operator relocated.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.