SWEET BABY RAYS CHICKEN

Name: SWEET BABY RAYS CHICKEN
Address: 5700 PHILLIPS HWY, JACKSONVILLE, FL, 32216, US
Rating: 61.4

5700 PHILLIPS HWY, JACKSONVILLE, FL 32216

License #2651991

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.4 Grade F / 100

Failing Health Score

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Quick take

SWEET BABY RAYS CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 61.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 7 major, 4 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 26, 2026 included 4 critical violations, 7 major, and 3 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

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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: Warning Issued
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature in entire establishment at 68F. Hot unit was not plug in. Manager plug in and now over 85F
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on AC vent
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored next to to go portion cups on shelf
[53A-16-4] Certified food manager unable to answer basic questions about allergens. Manager not knowing 8 allergens. Provided form
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed 1 live flying insects in food trailer not landing on food. Service window is left open when not serving customers. Fly exited food trailer
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed food trailer serving and selling cottage foods jars of honey on table in front of food trailer. Operator has van called The Honey Stand Local Raw Honey pulling the food trailer. Spoke to operator and informed him that these must be two separate set ups and can not sell or serve cottage foods jars with DPBR license. Stop sale issued for 24 jars of raw local honey from table.
[41-10-4] Toxic substance/chemical improperly stored. Bleach bottle stored on shelf next to hot sauce jug. Other cleaning chemicals stored on shelf next to chips and sauces. Employee removed
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager not knowing Big 6. Provided form
[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. Operator has only 1 food handler employee hired under 60 days and no proof of written agreement. Provided form
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of manager certification and no other certified food manager employed at this establishment
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed several cooking equipments inside food trailer and has not put back. As per manager, there are being replaced. No plans on file. Operator state plans were submitted in the past but District office unable to find any plans except for file#44712. But unable to verify since unable to view Vin number
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ready to eat lobster meat (44-47F - Cold Holding), stored in flip top reach in cooler. Place there approximately 1 hr ago. Unit lid was open and also missing pans inside flip top area to keep cold air from escaping when lid is open. Employee kept lid closed. Re-temp @ 43F.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling bread with bare hands and placing on grill top for few seconds then again with bare hands removing same bread to continue preparing with stuff lobster meat.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink for under 15 seconds

Community reaction

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