Mr Fried

2011 Emerson St, Jacksonville, FL 32207 · Permanent Food Service · License 2614918

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 16, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 16 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 complaint inspection
4 high priority (2 fixed by the Jul 16 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Jul152026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitJul 16, 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 visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 3 Intermediate
- 12 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.
  Observed cooked chicken wings, cooked breaded chicken wings (44°F-46°F - Cold Holding) on bottom shelf on cook line below expo window. Discussed with operator about possibly using Time as a Public Health Control. Inspector provided TPHC paperwork to operator.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed seven flying insects in the following areas: three flying insects on cook line, two flying insects by mop next to triple sink, one in women's restroom, and one flying insect at front service area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed multiple spray bottles of toxic chemicals stored next to bag of rice on bottom shelf at prep area. Operator removed cleaners to properly store.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
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 coleslaw opened more than 24 hours. Operator dated container of coleslaw.
  Fixed on the spot
- 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.
  Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection for two new employees that started one week ago. Employees read and signed form.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed ice deflector in large ice machine soiled. Also, nozzles and ice chute on soda dispenser at front service line and nozzles on juice machine at front counter. Also, cutting board on reach-in cooler on cook line across next to expo line soiled/ stained.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag I. Box soda box at front service line connected to machine, stored on floor. Also, multiple containers of oil stored on floor in kitchen area
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard used to line prep table and counter that has tubs of flour and cooked chicken wings.
  Equipment in poor repair.
  Observed multiple food storage cabinets on front service line in disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
  Observed new flour and seasonings placed in unclean containers/ tubs. The flour is used to bread raw chicken, and seafood and filled into unclean tub.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach-in cooler and shelving next to expo line soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple filters in hood area above grill and fryers soiled. Also, gaskets on walk-in-cooler and reach-in coolers in establishment soiled.
  Repeat violation
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  Observed garbage on ground in dumpster area.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Observed outer opening at back door not protecting from vermin. Gap at back door with flying insects being present.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding missing at wall near cook line.
  Floor tiles missing and/or in disrepair.
  Observed floor in multiple areas (front service area, walk-in-cooler, walk in freezer, prep area) of the restaurant in disrepair/ and or missing tiles
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop next to triple sink stored in manner for mop to dry properly.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed two CO2 tanks on shelf below front counter not secured.
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Observed LP propane tanks stored on shelf in prep area. Operator removed propane tanks and placed outside building.
  Fixed on the spot
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.
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.