Bojangles #1005
Last inspected: Mar 6, 2023
70
Score
Inspectors have visited Bojangles #1005 three times, with records going back to 2022. The most recent visit was on Mar 6, 2023. A medium risk score generally means inspectors found things to fix, though most weren't urgent. Bojangles #1005's record stops at Mar 6, 2023, more than two years back, so current conditions may differ.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 10 violations earlier on.
The city-wide average sits at 74, which Bojangles #1005's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
3
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 6, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese, cut tomatoes, deli meat(59-68F - Cold Holding), stored in flip top reach in cooler on cook line, place there from walk in cooler around 11am as per manager. Manager voluntarily discarded cheese and cut tomatoes but place deli meat in walk in cooler. Ambient thermometer reading at 54F. Unit has ice build up in back near fan. Manager removed all TCS food and not storing any TCS in unit until properly working at proper temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-06: Slice cheese (49F cold holding), stored in flip top reach in cooler on cook line, place there from walk in cooler approximately 2 hours ago as per employee. Pan is sitting on ice but ice not touching the pan. Employee place new batch of slice cheese in from walk in cooler and place other cheese in walk in cooler Cut tomatoes 39F cold holding Cut lettuce 40F cold holding **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish sandwich (89F - Hot Holding), stored in front line hot holding line, place there approximately 1 hour ago as per manager. Employee voluntarily discarded **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-06: Steak patty (100-119F), stored under heat lamp on cook line, place there 20 mins ago as per employee after cooking. Manager voluntarily discarded Chicken patty 135F hot holding Gravy 161F hot holding Mash potato 139F hot holding Hash browns 137F hot holding **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - 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. Slice cheese, cut tomatoes, deli meat(59-68F - Cold Holding), stored in flip top reach in cooler on cook line, place there from walk in cooler around 11am as per manager. Manager voluntarily discarded cheese and cut tomatoes but place deli meat in walk in cooler. Ambient thermometer reading at 54F. Unit has ice build up in back near fan. Manager removed all TCS food and not storing any TCS in unit until properly working at proper temperature. - From follow-up inspection 2023-03-06: Still the same **Time Extended**
14-74-7
70
Mar 3, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese, cut tomatoes, deli meat(59-68F - Cold Holding), stored in flip top reach in cooler on cook line, place there from walk in cooler around 11am as per manager. Manager voluntarily discarded cheese and cut tomatoes but place deli meat in walk in cooler. Ambient thermometer reading at 54F. Unit has ice build up in back near fan. Manager removed all TCS food and not storing any TCS in unit until properly working at proper temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish sandwich (89F - Hot Holding), stored in front line hot holding line, place there approximately 1 hour ago as per manager. Employee voluntarily discarded **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - 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/ Kristy Larsen with expired manager certification 2-18-23 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to oven and manager office.
31B-02-4
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on wrist while preparing food
13-07-4
Basic - 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. Slice cheese, cut tomatoes, deli meat(59-68F - Cold Holding), stored in flip top reach in cooler on cook line, place there from walk in cooler around 11am as per manager. Manager voluntarily discarded cheese and cut tomatoes but place deli meat in walk in cooler. Ambient thermometer reading at 54F. Unit has ice build up in back near fan. Manager removed all TCS food and not storing any TCS in unit until properly working at proper temperature.
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in back of reach in cooler on cook line.
14-69-4
43
Sep 8, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Liquid eggs (47-51F - Cold Holding), stored in pan at cook line area. No ice pan but only water and place there approximately few mins ago from reach in cooler as per man. Manager filled pan with ice around liquid eggs 2. cheese (46F - Cold Holding), stored in flip top sandwich station approximately 15 mins ago, manager closed lid of unit **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fried steak patty (118-131F - Hot Holding), stored under heat lamp at sandwich station approximately 15 mins ago, manager voluntarily discarded 2. eggs (107-110F - Hot Holding), stored in steam table at sandwich station approximately 10 mins ago as per manager. Manager voluntarily discarded 3. blanches fries (117-121F - Hot Holding), stored in back kitchen area on cook line next to fryer. Place there approximately 20 mins ago. Item on 1 hour company quality holding time. Provided and completed Time/Temperature Control for Safety (Potentially Hazardous) Foods paperwork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Hand bottle of chemical sanitizer store on top of sandwich station over food and another bottle stored on top of ice machine in back kitchen area. Both items Moved by manager. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to show proof of any food handler employees hired over 60 days **Warning**
53B-01-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Tim Williams hired over 30 days and has not yet been certified with manager certification **Warning**
53A-04-6
Basic - Equipment in poor repair. Reach in cooler at sandwich station with torn gasket
14-11-5
Basic - Floor area(s) covered with standing water. 1. Next to kitchen back door 2. Floor soiled under cooking equipments with food debris and grease up
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cooking equipments soiled with grease build up
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in chicken cooler soiled with door debris
22-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
41
Frequently Asked Questions
When was Bojangles #1005 last inspected?
The most recent health inspection at Bojangles #1005 on file is from Mar 6, 2023. The public record contains three inspections in total.
How does Bojangles #1005 compare to other restaurants in Jacksonville?
Bojangles #1005 most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Bojangles #1005's inspection record improved over time?
Yes. Recent inspections at Bojangles #1005 have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bojangles #1005 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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