FIZZIES AND FARE

Name: FIZZIES AND FARE
Address: 400 N HOGAN ST, JACKSONVILLE, FL, 32202-4104, US
Rating: 10.3

400 N HOGAN ST, JACKSONVILLE, FL 32202-4104

License #2615153

10.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 11, 2026 · 25 findings · 5 critical

Complaint Full

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIZZIES AND FARE in JACKSONVILLE currently holds an InspectFL Health Score of 10.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 132 total violations — 30 critical, 40 major, 62 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 25 observation rows: 5 critical, 8 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

132

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FIZZIES AND FARE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee trunk by mixer
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Scooping ice cream, has cap but has long hair, got hair inside hat, also cook cooking, no hair restraint
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Both cooks cooking, no beard guards, employee put one on
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler by oven, one drawer in drawer unit not sealing properly
[08B-38-4] Food stored on floor. Soda syrup in box on floor by rack, by mop sink closet, ice cream cones on box in server area, manager placed them on shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In little white reach in cooler by prep sink, kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top in microwave with old food splatters, cleaned by employee
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, vent in walk in cooler for bread only is dusty, shelves in walk in cooler outside have food build up
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by ice bin has blackish build up in several areas inside
[25-05-4] Single-service articles improperly stored. Box with cups in server area and lids not inverted in storage area, employee rearranged
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Corner by ice machine, panels separating
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink faucet in server area and in ice cream area at front counter
[08B-02-4] Food not properly protected from contamination. Cut onion bare on shelf in reach in cooler, employee placed it on plate
[35A-02-7] Live, small flying insects found. One fly by hand sink in server area and one by upright cooler in ice cream area upstairs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f chicken batter, explained 4 hrs, has email, manager write time on
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at ice cream area, front counter, employee placed one
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket at cook line, test strip turned bluish, explain to employee
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs and milk opened a couple of days ago, employee wrote date on
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at server area blocked with bucket, employee moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hans sink by rear door next to walk in cooler, hand sink at server area, hand sink at ice cream area at front counter and upstairs , employee placed some
[14-14-4] Nonfood-grade basting brush used in food. Metal trim for margarine at cook line
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One servers expired on January, hasnt done it yet
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance in ice cream area, front counter, cleaner per employee
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by rear door next to walk in cooler, handle goes around and no water comes out

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cutting tomatoes, he put one on
[08B-38-4] Food stored on floor. Ice cream cones on box on floor at server area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In white cooler by prep sink, manager placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves with food build up in upright cooler by ice bin, also vent with black build up, server area
[25-05-4] Single-service articles improperly stored. Box with to go cups on floor by upright cooler in server area
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Panel on wall pulling out by ice bin, server area
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet dripping at prep sink by stove and faucet in hand sink at server area
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bag with fries from freezer, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked sausages and butter balls, white cooler by prep sink, manager rearranged
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f boiled eggs above fill line in prep cooler, 60f batter for chicken not touching ice, employee rearranged and wrote time on, emailed 4 hrs procedure
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 118f chili placed on warmer at 10am, container nut touching water, employee didnt take temperature at the 2 hrs, employee discarded it, stop sale
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on shelf by plastic spoons and little to go cups, upstairs ice cream area
[31A-11-4] Handwash sink used for purposes other than handwashing. A couple of things in hand sink by stove, cook line, employee moved them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In all 3 hand sinks in kitchen, manager placed some on all
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating chili
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs yesterday morning, manager dated them
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired in 1/2026 and another in 3/2025, both touch food,
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance on shelf, upstairs ice cream area, employee stated its cleaner

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On spices, removed by operator
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up on one door cooler by office, my probe and the cooler thermometer reading 53f,
[29-18-4] Drain cover(s) missing. In mop sink, operator placed one on hole
[10-08-5] Ice scoop handle in contact with ice. Employee moved it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on box freezer, hand sink at bar is soiled, blackish build up by faucet in triple sink at bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at drink server area
[29-11-4] Water leaking from pipe and/or faucet/handle. Handle on rinse sink by dish machine, also hand sink at bar
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on tray
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers, operator labeled flour
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. After washing dishes and getting globes to get bread he washed only 8 seconds, explained to him and he washed hands again
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45-49f corn dogs opened and raw chicken in one door cooler with ice build up, less than 4 hrs, employee placed them in another cooler, 60f raw chicken on ice bath, but not touching ice, by cook line, employee rearranged,
[41-10-4] Toxic substance/chemical improperly stored. Cleaner above powder sugar at bar, operator rearranged
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One faucet at triple sink at bar, operator placed one, it was sitting on edge by triple sink
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip light blue instead of greenish, explained to employee and he diluted it, 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs opened on Sunday, also heavy cream, operator dated them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, by one bay prep sink, also hand sink by walk in cooler, operator placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Son helping with to go orders, he read and signed
[31B-03-4] No soap provided at handwash sink. Hand sink by walk in cooler, operator placed one
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired on 3/2025
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler not in use at this time, also hand sink at bar, and triple sink in upstairs ice cream area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On pasta salad and salt
[36-22-4] Floor area(s) covered with standing water. By cook line, employee cleaned it
[36-73-4] Floor soiled/has accumulation of debris. Under prep tables
[08B-38-4] Food stored on floor. Ice cream container in walk in freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves downstairs and upstairs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler outside
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed online on shelf above cheese sauce in walk in cooler outside, employee rearranged
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink at bar
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote salt
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed bread, explained to him and he washed hands
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened bottle and drank, closed it and grabbed ranch, explained to him and he washed hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in bar trip,e sink, employee made new solution, 300 ppm
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened on 1/25, employee discarded it
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f batter for chicken, ice not touching, employee did ice bath properly and I explained time as public health control, 56f cooked onions, employee placed them in cooler
[41-10-4] Toxic substance/chemical improperly stored. Cleaner hanging by clean containers, employee moved it
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corn dogs and half and half opened on Saturday
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by cook line, employee moved table
[31A-11-4] Handwash sink used for purposes other than handwashing. Big jug in it, hand sink by cook line, employee removed it
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, hand sink by walk in cooler and hand sink in upstairs prep area, employee placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee that the training couldnt be found
[31B-03-4] No soap provided at handwash sink. Hand sink by walk in cooler, employee placed one

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[29-18-4] Drain cover(s) missing. In mop sink, employee placed it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean plates, cook line, employee moved it and open drink in server area, discarded by manager
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, he put one on
[08B-38-4] Food stored on floor. Soda syrup box, employee placed it on shelf
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed them from between table and cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cheese dispenser by dispensing spout, fan/vent in walk in cooler
[16-46-4] Old labels stuck to food containers after cleaning. Employee removed it
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by dish washing area
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery, bulk, operator labeled salt
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink next to cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f batter for chicken not touching ice, manager iced it down properly, 75f cooked onions taken from cooler, cook line, employee iced them down,
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
[27-24-5] Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Not coming out in triple sink at upstairs ice cream bar
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, Peter Behringer took test on 4/9/19 and expired in April 2024, talked to Linda S.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and hand sink upstairs ice cream bar, operator brought some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 employees, they just read them
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two bar tenders, 3 years here

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Storage area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
[08B-38-4] Food stored on floor. Boxes of soda syrup on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, ice cream area upstairs
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids not inverted above ice machine, storage area, mgr inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut lettuce, walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. On pipe for triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with white powder, mgr labeled it
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink server area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked wings in walk in cooler, mgr rearranged
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cold cuts opened a couple of days ago, dated by employee
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Effie K took test on 7/2/13
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior part of nacho cheese dispenser, employee started cleaning it
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees that dont have employee training
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at server area, mgr fixed it, no paper towels in ice cream area upstairs
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cooks here since November and server/food runners here for 6 months