BUNNY DONUT SHOP
6426 BOWDEN RD STE 202, JACKSONVILLE, FL 32216
License #2615227
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BUNNY DONUT SHOP in JACKSONVILLE currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 7, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 10 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 7, 2026 shows 10 observation rows: 4 critical, 0 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BUNNY DONUT SHOP has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-12-5] Hand blender stored on soiled surface between uses. Old build up on cup for hand blender. Employee took it to triple sink to be washed
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with old white build up in reach in cooler, front counter, shelf under coffee maker with old build up, exterior of containers by cook line with old build up in reach, door frame in upright cooler with black build up in kitchen
- [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then put on gloves and grabbed cooked cooked bacon, explained to him and he heated bacon to 165f and washed his hands
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in blue reach in cooler, at front counter
- [35B-03-4] Outer openings not protected with self-closing doors. Rear door where storage is at
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked sausage left on table in between orders, employee placed them back in cooler,
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked eggs
- [14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door missing panels inside doors in upright freezer, back kitchen
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. White build up on wall by table in back kitchen
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw bacon, upright cooler in back kitchen, employee rearranged
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