Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
ZAXBYS
License Number:
SEA2615290
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
6707 COMMONWEALTH AVE JACKSONVILLE, FL 32254
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/10/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
0
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Four containers of cut lettuce stored below main make line and additional container of cut lettuce on make line 48°F. All mix placed out approximately 3 hours prior. All containers moved to walk in cooler to cool.
On main make line, container of blue cheese crumbles 46°F and container of sliced cheese 48°F. Items placed on line approximately 3 hours prior. Item moved to walk in cooler.
In cooler drawers below grill, two pans of raw chicken 52°F. Chicken placed in drawers approximately two hours prior. Items moved to walk in cooler to cool. **Warning** - From follow-up inspection 2020-08-10: On main cold make line, all cold holding TCS items 41°F or below.
At chicken breading station, all cold holding chicken 41°F or below.
In cooler drawers below grill, cold holding chicken 57°F. **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
