FRONT RUNNERS

Name: FRONT RUNNERS
Address: 3605 PHILIPS HWY STE 3120, JACKSONVILLE, FL, 32207, US
Rating: 87.4

3605 PHILIPS HWY STE 3120, JACKSONVILLE, FL 32207

License #2611269

87.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

FRONT RUNNERS in JACKSONVILLE currently holds an InspectFL Health Score of 87.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 10 major, 11 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

August 7, 2025

The latest inspection on January 27, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[02D-11-5] Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler and in reach in cooler not labeled part cooked, explained to manger, he labeled them part cooked
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Manager stated they part cook wings and some get to 145f only, the chicken breast today is considered part cooked because it only reached 157f and the employee didnt take a second temperature for the carry over time (extra time in oven that is off after taking 1st temperature), employee must take 2nd temperature after carry over time to make sure it got to 165 or not in order to consider them fully cooked or part cooked, emailed and explained part cooking procedure, manager will email it to me when filled up

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Blue cheese dressing made at sister restaurant on 12/5, manager discarded 1/4 cup
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sister restaurant makes ranch and has no date written on it, manager stated its from Tuesday
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f fish batter by fryer at cook line, explained 4 hrs procedure, manager wrote time, emailed procedure
[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. Missing for most employees
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, employee removed it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple with blackish build up and vents dusty in walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf, manager inverted them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in stand kitchen by front desk, manager placed one
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By drawer cooler under flat grill, cook line
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 by mop sink not secured
[41-17-4] Spray bottle containing toxic substance not labeled. Above ice bin, manager labeled it sanitizer, one also without name in concession stand area/kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for meats on flat grill soiled with grease build up
[14-11-5] Equipment in poor repair. Torn fryer basket on fryer at cook line
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above ranch for customers in cooler at server area on side, manager rearranged
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pinkish build up inside ice machine
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer above ice bin, employee moved it
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior top with old food build up

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