Whits Frozen Custard of Avondale

3545 St Johns Ave, Jacksonville, FL 32205 · Permanent Food Service · License 2615406

C
Grade C
Safety score 71 of 100
Latest visit: Aug 4, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 4 routine inspection
    1 high priority (fixed on the spot, 1 repeat), 2 basic (2 repeats)
    -9
  • Administrative complaint on Aug 4
    Counts in full until a follow-up finds the problems fixed
    -20
  • Safety score71

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 4, 2026 Administrative complaint

    Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

    3 violations found:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

      Lysol spray bottle stored on prep table. Employee moved spray bottle.

      Fixed on the spotRepeat violationAdministrative complaint

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

      Handle of scoops touching dried coconut, chopped nuts , macadamia and pecans. Employee properly stored all scoops.

      Fixed on the spotRepeat violation

    • Code 25, Single-service items: Single-service articles improperly stored.

      Sleeve of cups stored on floor near hand wash sink. Employee properly stored cups.

      Fixed on the spotRepeat violation

    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.

Most cited

In-use utensils properly stored1
Single-service items1
Chemicals and toxic substances1