FIZZIES AND FARE

Name: FIZZIES AND FARE
Address: 400 N HOGAN ST, JACKSONVILLE, FL, 32202-4104, US
Rating: 17.9

400 N HOGAN ST, JACKSONVILLE, FL 32202-4104

License #2615153

17.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FIZZIES AND FARE in JACKSONVILLE currently holds an InspectFL Health Score of 17.9 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 50 total violations — 12 critical, 16 major, 22 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.

Read latest inspection ↓ Open 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 included 4 critical violations, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[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
[25-05-4] Single-service articles improperly stored. Box with cups in server area and lids not inverted in storage area, employee rearranged
[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
[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
[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
[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
[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
[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
[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
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler by oven, one drawer in drawer unit not sealing properly
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee trunk by mixer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Both cooks cooking, no beard guards, employee put one on
[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
[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

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cutting tomatoes, he put one on
[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
[08B-38-4] Food stored on floor. Ice cream cones on box on floor at server area
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating chili
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
[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
[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
[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
[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,
[25-05-4] Single-service articles improperly stored. Box with to go cups on floor by upright cooler in server area
[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
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on shelf by plastic spoons and little to go cups, upstairs ice cream area
[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
[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

Administrative complaint recommended
[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,
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on tray
[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
[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
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at drink server area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf
[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
[29-18-4] Drain cover(s) missing. In mop sink, operator placed one on hole
[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
[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,
[10-08-5] Ice scoop handle in contact with ice. Employee moved 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. Son helping with to go orders, he read and signed
[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
[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

Community reaction

What do locals think?

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

Community pulse