Freddy Fingers
2346 W Beaver Street, Jacksonville, FL 32209 · Mobile Food Dispensing Vehicle · License 6550223
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 3 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 visitAug 26, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed house made ranch dressing (45°F-46°F - Cold Holding) in small glass door reach-in cooler by POS. Operator stated it was out earlier. Operator will keep ranch in cooler to chill.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine +200ppm) next to hand wash sink. Operator added more water to dilute solution. Retested at 100ppm
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket on reach-in cooler across from hand wash sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling above reach-in cooler in disrepair. Insulation showing.
Floor soiled/has accumulation of debris.
Observed floor soiled under and around equipment and under mats.
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.