Mr. Chubby's Wings
11043 Crystal Springs Rd #12, Jacksonville, FL 32221 · Permanent Food Service · License 2613705
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-23
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chili at temperatures of 99-113°F in steamer unit across from grill station. Person in charge stated chili is reheated from day prior on stove top then placed in steamer unit. Chili was placed in steamer unit 30 minutes prior. Chili was placed back on stove top for reheating. Chili (99-113°F - Hot Holding)
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed sanitizer bucket with quaternary ammonium solution testing at 500+ppm stored on bottom shelf of prep table at end of cook line. Person in charge voluntarily discarded solution.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed opened container of milk person in charge stated was opened 2 days prior with no date marking stored in walk-in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed excess mold like substance build up in all soda gun holsters behind bar area.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemical inside stored in server station. Employee labeled as bleach.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of pickles stored on floor in walk-in cooler. Person in charge placed pickles 6 inches above floor.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage container stored on spice shelf across from grill station.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed multiple employees engaging in food preparation while wearing a watch or bracelet.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed soiled standing water on floor in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed mold like substance build up on wall around dish area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.