Trap House Chicken
5516 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2616160
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 intermediate (1 repeat), 5 basic (2 repeats)-14
- Safety score86
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 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Red chair blocking hand sink near office.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at hand sink near restroom.
Repeat violation
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket soiled on double door stainless cooler. Manager cleaned gaskets.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from pipe Near hand sink. Bucket stored underneath leak.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling in kitchen, storage and ware washing area.
Repeat violation
Code 38, Lighting: Twenty (20) foot-candles of light not provided inside equipment where food is stored.
Light missing in reach in cooler. Manager replaced bulb during inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Two co2 tanks not secured.
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.