The Fried Egg
5960 Richard St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2651965
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot, 3 repeats), 7 basic (2 repeats)-35
- Safety score65
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 visitNov 2, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
One cracked egg, operator discarded it
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw bacon then changed gloves and grabbed fries to cook, explained to him and operator washed hands, fries got to 170f, operator also cracked raw egg and grabbed bread yo toast, got to 155f, explained to him and he discarded
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Operator and employee preparing food, they just got here and the hand sink was not connected, explained to operator, he connected it and both washed their hands
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat sanitizer
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Fryer baskets with old grease build up
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot or cold water, operator connected hand sink and both water work
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
None, operator placed one
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Green substance by triple sink, operator stated it's cleaner
Repeat violation
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee cooking, no hair restraint
Employee with no beard guard/restraint while engaging in food preparation.
Employee mixing food, no beard guard
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Shelves rusty in upright cooler
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan by cook line dusty
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe for hand sink, employee placed a container to catch drip
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Door and window opened, no screen on door
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
One hole on floor by back counter
Repeat violation
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
- 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.