Saucy by KFC
4816 Gate Pkwy, Jacksonville, FL 32246 · Permanent Food Service · License 2615486
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (no follow-up needed), 1 basic-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 visitRoutine inspection
- First visitJul 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
One open tub of commercially kimchi in walk in cooler & 1 pan on front line from same batch not date marked after opening. Manager on duty stated was open at least 1 week ago & unable to confirm exact date. Stop sale issued.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
One open tub of commercially kimchi in walk in cooler & 1 pan on front line from same batch not date marked after opening. Manager on duty stated was open at least 1 week ago & unable to confirm exact date. Stop sale issued.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer at non-chemical side of splitter at mop sink
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 & under same ownership.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind cooking equipment on cook line
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.
- 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.