KRYSTAL

Name: KRYSTAL
Address: 1009 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 48.4

1009 DUNN AVE, JACKSONVILLE, FL 32218

License #2611366

🍟 Fast Food ℹ️

48.4 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KRYSTAL in JACKSONVILLE currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 71 total violations — 12 critical, 9 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2024

The latest inspection on September 24, 2026 shows 5 observation rows: no critical rows, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

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.

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DBPR

Community reaction

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Community pulse

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in freezer on cook line, door gasket with food debris build up. Hood filters over cook line fryers with dust build up.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in middle of cook line.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Ceiling air vent of cook line with dust build up on surrounding tiles.
[14-11-5] Equipment in poor repair. Two door reach in freezer on cook line torn interior door including gasket.
[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 food handling employee with expired food handler training.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At drive thru soda dispenser, top plate in ice bin has black mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, Employee drink on ledge of ice machine.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. In kitchen, two employees handling food, no beard guards.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up of grease and debris.
[14-38-4] Food storage container/container lid cracked or broken. Multiple green plastic lids have melted areas.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice build up on door frame.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelf under flattop soiled. At cook line, gaskets on reach-in freezer have build up. At front line, top of ice cream machine has dust build up.
[16-46-4] Old labels stuck to food containers after cleaning. On clean dish shelves by triple sinks, multiple containers/pans have pieces of old labels on exterior.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburgers, placing on flattop, then handled buns without washing hands and changing gloves.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At drive thru, creamers marked with 6 hour discard time. At cook line, rehydrated onions marked with 6 hour discard time. Both items placed in service 3 hours prior.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 employee certificates are photo copies.

Disposition: Warning Issued
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in walk-in freezer has build up.
[08B-38-4] Food stored on floor. At dry storage area, stack of buns has bottom rack on floor. Operator had employee place empty rack under stack.
[33-20-4] Grease on the ground and/or pad around dumpster. At dumpster enclosure, grease and cardboard on pad to right of dumpster.
[36-24-5] Hole in or other damage to wall. Wall under drive thru window.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at flattop, below and above cook station, build up. Multiple plastic containers have build up on exterior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At front counter area, reach-in cooler interior fan cover has build up.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At drive thru and lobby drink stations, individual creamers held on time per manager 2am time marked. Manager stated items were put in service at 6am, time not remarked. Manager labeled with correct times.
[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/ One certified Certified Food Manager for establishment, certification expired 11/21/2023. Manager stated she is scheduled to take exam tomorrow.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting board has black stains.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee certificates are photocopied certificates.

Disposition: Warning Issued
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink near convection oven in prep area. Employee drink in walk in freezer. Both drinks discarded.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drive through equipment. Floor in walk in freezer. Walls in walk in cooler.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Lid missing for dumpster outside of establishment. Manager states dumpster company has been notified.
[36-24-5] Hole in or other damage to wall. Wall near drive through window.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon for bulk salt/pepper mix in dry storage. Spoon removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whisk stored in pitcher of water by grill 128F. Water discarded.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from front counter. Thermometer provided and placed inside.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front counter shelves are cracked/peeling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pans on stove top in kitchen. Multiple shelves in cooking area. Front counter shelves and cabinets.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Red sanitizer bucket stored on cook line in kitchen. Solution discarded.
[25-17-4] Single-service articles stored on a soiled surface. Inverted to go cups on soiled shelf at front counter. Cups discarded.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Blue wet wiping cloth stored on front counter. Cloth moved and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in cooking area, two pans of chicken wings stored 4.5 hours prior 55F. Wings discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in cooking area, two pans of chicken wings stored 4.5 hours prior 55F. Wings discarded. See stop sale.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cheese stored in flip top coolers in kitchen. Cheese was swapped out 30 minutes prior and cheese was not re-marked. Employee put correct times on cheese.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming drawer in cooking area, two egg/grits/cheese bowls 126F. Bowls placed into service approximately 45 minutes prior. Bowls voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of convection oven in prep area.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only. Electrical outlet near egg grill in kitchen.