Zaxby's

1372 Airport Rd, Jacksonville, FL 32218 · Permanent Food Service · License 2613388

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 complaint inspection
2 high priority (1 fixed on the spot), 8 basic (4 repeats)
-21
Complaint after follow-up on Aug 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

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

Inspection history

1 inspection · 2 visits

Aug272026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At callback, in stand up reach in cooler in back hallway two bags of raw chicken at 46°F. All other raw chicken at 43°F or below.
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In bottom drawer of cook line, pan of raw chicken (41°F-47°F - Cold Holding). Chicken breast in front at 46°F-47°F but back of pan at 41-42°F. Manager thinks drawer was left open a little bit. Chicken in cooler for approximately 2.5 hours. In stand up cooler in back hallway, multiple bags of raw chicken (45°F-46°F - Cold Holding). Manager stated chicken was pulled from freezer at 8:30 am and put in cooler. Temperature checked w hours prior was good.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In stand up reach in freezer on cook line, open bag of raw chicken bites on top shelf above egg rolls and French fries. Manager moved chicken bites to bottom of cooler.
  Fixed on the spot
Basic8
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Small ramekin of coleslaw for employee on front counter next to condiments. Manager discarded coleslaw.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in coolers on cook line and middle reach in coolers on cook line soiled with food debris.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior ice machine soiled with mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets of reach in coolers soiled with food debris. Also, hood filters above both sets of fryers soiled with grease build up. Also, fan cover in walk-in cooler soiled with dust build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On clean rack in dish area, multiple pans stacked before properly air drying.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In bottom of cooler across from fryers stand water. Manager had employees begin to clean.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  In back storage room on left side in corner, four dead roaches found on floor. Manager had employees begin clean up and discard.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under cook line equipment soiled with food debris/grease. Also, wall behind cook line equipment soiled with heavy grease build up.
  Repeat 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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.