FIZZIES AND FARE

Name: FIZZIES AND FARE
Address: 400 N HOGAN ST, JACKSONVILLE, FL, 32202-4104, US
Rating: 22.2

400 N HOGAN ST, JACKSONVILLE, FL 32202-4104

License #2615153

22.2 Grade F / 100

Failing Health Score

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Quick take

FIZZIES AND FARE in JACKSONVILLE currently holds an InspectFL Health Score of 22.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 68 total violations — 17 critical, 21 major, 30 minor.

How to read this page

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.

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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.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Administrative complaint recommended
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance in ice cream area, front counter, cleaner per employee
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[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
[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
[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
[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
[08B-02-4] Food not properly protected from contamination. Cut onion bare on shelf in reach in cooler, employee placed it on plate
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee trunk by mixer
[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
[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
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at server area blocked with bucket, employee moved it
[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
[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
[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
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler by oven, one drawer in drawer unit not sealing properly
[25-05-4] Single-service articles improperly stored. Box with cups in server area and lids not inverted in storage area, employee rearranged
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Both cooks cooking, no beard guards, employee put one on
[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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In little white reach in cooler by prep sink, kitchen
[14-14-4] Nonfood-grade basting brush used in food. Metal trim for margarine at cook line
[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

Disposition: Administrative complaint recommended
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on shelf by plastic spoons and little to go cups, upstairs ice cream area
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating chili
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cutting tomatoes, he put one on
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
[25-05-4] Single-service articles improperly stored. Box with to go cups on floor by upright cooler in 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
[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
[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
[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,
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In white cooler by prep sink, manager placed one
[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
[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
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance on shelf, upstairs ice cream area, employee stated its cleaner
[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
[08B-38-4] Food stored on floor. Ice cream cones on box on floor at server 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

Disposition: Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Employee moved it
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf
[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
[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
[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
[14-01-5] Bowl or other container with no handle used to dispense food. On spices, removed by operator
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at drink server area
[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
[29-18-4] Drain cover(s) missing. In mop sink, operator placed one on hole
[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
[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
[31B-03-4] No soap provided at handwash sink. Hand sink by walk in cooler, operator placed one
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on tray
[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,
[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,
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers, operator labeled flour
[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
[41-10-4] Toxic substance/chemical improperly stored. Cleaner above powder sugar at bar, operator rearranged
[29-11-4] Water leaking from pipe and/or faucet/handle. Handle on rinse sink by dish machine, also hand 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. Corn dogs opened on Sunday, also heavy cream, operator dated them

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