FIZZIES AND FARE

Name: FIZZIES AND FARE
Address: 400 N HOGAN ST, JACKSONVILLE, FL, 32202-4104, US
Rating: 21

400 N HOGAN ST, JACKSONVILLE, FL 32202-4104

License #2615153

21 Grade F / 100

Failing Health Score

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Quick take

FIZZIES AND FARE in JACKSONVILLE currently holds an InspectFL Health Score of 21 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 53 total violations — 12 critical, 17 major, 24 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.

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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.

Administrative complaint recommended
[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
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee trunk by mixer
[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
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at server area blocked with bucket, employee moved it
[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
[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
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Both cooks cooking, no beard guards, employee put one on
[08B-02-4] Food not properly protected from contamination. Cut onion bare on shelf in reach in cooler, employee placed it on plate
[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
[14-14-4] Nonfood-grade basting brush used in food. Metal trim for margarine at cook line
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance in ice cream area, front counter, cleaner per employee
[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

Administrative complaint recommended
[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
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili
[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
[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
[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
[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
[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
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In white cooler by prep sink, manager placed one
[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
[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,
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on shelf by plastic spoons and little to go cups, upstairs ice cream area

Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Employee moved it
[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
[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
[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
[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
[14-01-5] Bowl or other container with no handle used to dispense food. On spices, removed by operator
[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,
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[31B-03-4] No soap provided at handwash sink. Hand sink by walk in cooler, operator placed one
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers, operator labeled flour
[29-11-4] Water leaking from pipe and/or faucet/handle. Handle on rinse sink by dish machine, also hand sink at bar
[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
[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,

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