Whit's Frozen Custard of Mandarin
10131 San Jose Blvd Ste 16, Jacksonville, FL 32257 · Permanent Food Service · License 2616610
What drove the grade
Manager or person in charge lacking proof of food manager certification.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 intermediate (2 fixed on the spot), 2 basic-9
- Safety score91
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 visitOct 23, 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
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Rag stored in hand wash sink. Person in charge removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two spray bottles with yellow chemical person in charge states is Lysol unlabeled. Person in charge labeled appropriately.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager on duty who has even a manager for 3 years at location has no CFM.
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed to go ice cream and cakes for self service missing address of establishment.
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 scoop touching product in sprinkles.
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.