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Failing Health Score
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.
JJ WING & BURGER in JACKSONVILLE currently holds an InspectFL Health Score of 56.1 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 September 23, 2026. Across those visits, inspectors documented 31 total violations — 4 critical, 7 major, 20 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 23, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.
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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?
JJ WING & BURGER has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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
- [14-05-4] Cardboard used to line food-contact shelves. Cardboard lining food prep station of flat top grill.
- [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary test kit and states utilizes bleach for sanitizer. No chlorine test kit available.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance build up. Dining room soda dispenser has mold like substance on back plate behind nozzles.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and aprons stored on shelf over bulk dry seasonings. Operator relocated.
- [08B-12-5] Stored food not covered. Bulk bags of rice not stored covered.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee utilizing three compartment sink to wash hands.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw turkey burger over raw bacon. Operator relocated the raw turkey burger.
- [08B-38-4] Food stored on floor. In walk in freezer, box of raw chicken stored on floor. Operator relocated.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control with written procedures not filled out. Operator filled out written procedures during inspection.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line spatulas in standing water at 88F. Discussed with operator.
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