Carolina Chicken
Last inspected: Oct 31, 2025
14
Score
Inspectors have visited Carolina Chicken six times, with records going back to 2022. Carolina Chicken was last inspected on Oct 31, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 13 violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 74, which Carolina Chicken's 14 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
7
Critical latest
5
Major latest
8
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
7 critical violations. 5 major violations. 8 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter missing backflow preventer on non chemical dispenser side.
29-42-4
High Priority - Toxic substance/chemical improperly stored. At cook line, bottle of hand sanitizer stored on top of microwave. Operator moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, chicken (76F - Hot Holding). Chicken in basket above fryer for 10 minutes per employee. Operator returned to fryer and heated above 165f. **Corrected On-Site**
03B-01-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sinks, hose hangs below flood rim of sink.
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler under pass thru window, raw shrimp stored over green tomatoes and cheese sauce. Operator moved items to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, prep table with grinder stored on front of sink. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by triple sinks, hose and metal lid stored in sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both handwash sinks. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing at both handwash sinks. Operator supplied at cook line handwash sink. **Corrective Action Taken** **Repeat Violation**
31B-03-4
Basic - Single-service articles improperly stored. At drive thru window and outside storage container, cups, bags and togo containers stored on floor.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. At front counter area in cabinet, seasoning container not labeled.
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In back kitchen, restroom door missing self closer.
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. At cook line, cardboard used under containers of flour. Operator removed. **Corrected On-Site**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee bottle water on top,of microwave. **Repeat Violation**
12B-07-4
Basic - 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. At cook line, employees drinking from cup with no lid or straw.
12B-12-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter area, ac return vent has dust build up.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in freezer gasket has build up,of food debris. **Repeat Violation**
23-03-4
14
May 19, 2025
Routine - Food
7 critical violations. 6 major violations. 6 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door under counter reach-in cooler in back kitchen, Swiss cheese (73-74F - Cold Holding); American cheese (72F - Cold Holding). Unit thermometer displays OFF. Items in cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door under counter reach-in cooler in back kitchen, Swiss cheese (73-74F - Cold Holding); American cheese (72F - Cold Holding). Unit thermometer displays OFF. Items in cooler overnight.
01B-02-5
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. No proof of parasite destruction available for conch used in raw conch salad. Operator arrived at end of inspection with letter from supplier stating product meets freezing requirements. **Corrected On-Site**
01D-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over raw fish, raw fish stored over cooked corn. Operator moved to correct storage levels. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line, open case of raw beef stored over open case of raw fish, bags of raw oysters stored over open case on okra. Operator moved all items to correct storage levels. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found At cook line, Observed 1 flying insect. At back kitchen near restroom, observed 1 flying insect.
35A-02-7
High Priority - Toxic substance/chemical improperly stored. At front counter cabinet, spray bottle of sanitizer stored over plastic togo bags. Operator moved. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. In back kitchen, plastic pitcher in handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. In back kitchen, handwash sink blocked by metal table. Operator moved. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager conch salad is served raw, not identified on menu board to left of counter. Also, no consumer advisory posted. Operator posted consumer advisory and linked to conch salad board with star. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line, back kitchen and restroom handwash sinks. Operator supplied. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At cook line handwash sink, no soap. Operator supplied. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At front counter cabinet, spray bottle identified as sanitizer not labeled.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in mop bucket of dirty water and in bottom of mop sink.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
23-03-4
Basic - Ice scoop handle in contact with ice. At drive thru ice bin, scoop handle touching ice.
10-08-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At drive thru storage shelves, employee purse and cell phone stored over portioned sauces. Employee moved personal items. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, multiple employee drinks on counter with aluminum pans. Operator moved drinks to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Cardboard used to line food-contact shelves. At cook line, cardboard used on shelf under flat top. In back kitchen, cardboard used between layers of sauce containers. Operator start removing. **Corrective Action Taken**
14-05-4
14
Nov 7, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Mar 7, 2024
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Jul 10, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored over ready to eat plastic water bottles. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen near pass through window, chicken 107F. Chicken cooked approximately 1.5 hours prior. Chicken removed to be reheated. On cook line in fryer basket, chicken 112F. Chicken cooked approximately 1.5 hours prior. Chicken to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near restroom where green hose is attached. **Repeat Violation** **Admin Complaint**
29-34-4
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. No written plan could be provided. Inspector emailed example of plan. **Corrective Action Taken**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of any certified food manager available. **Repeat Violation** **Admin Complaint**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available. **Repeat Violation**
16-37-1
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. No proof of any training available. **Repeat Violation** **Admin Complaint**
53B-01-5
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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
11-26-1
Basic - Uncleanable knife block in use to store knives. On back prep table in kitchen.
14-55-4
Basic - Single-service articles not stored inverted or protected from contamination. To go soufflé cups on back prep table in kitchen.
25-06-4
Basic - No copy of latest inspection report available. Last inspection could not be provided.
51-18-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside bulk sugar container.
10-01-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has a no seat license however has two tables with eight seats (8) and picnic table out front for an additional four (4) seats. **Repeat Violation**
51-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook working in the kitchen.
13-03-4
Basic - 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 cup on table in drive through area. Lid put on drink. **Corrected On-Site**
12B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of ice machine in kitchen. **Repeat Violation**
24-05-4
Basic - Floors not maintained smooth and durable. Floor under triple sink in kitchen.
36-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in soiled mop water near walk in cooler.
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by hood system in kitchen is leaking.
36-32-5
Basic - Floor area(s) covered with standing water. Near ice machine and triple sink in kitchen.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - Food stored on floor. In walk in freezer, cases of chicken stored on floor. **Repeat Violation**
08B-38-4
17
Oct 6, 2022
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
11
Frequently Asked Questions
When was Carolina Chicken last inspected?
The most recent health inspection at Carolina Chicken on file is from Oct 31, 2025. The public record contains six inspections in total.
What is the most common violation at Carolina Chicken?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Carolina Chicken.
How does Carolina Chicken compare to other restaurants in Jacksonville?
Carolina Chicken most recently scored 14 out of 100, which is lower than the Jacksonville average of 74.
Has Carolina Chicken's inspection record improved over time?
Yes. Recent inspections at Carolina Chicken have averaged around 13 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Carolina Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carolina Chicken inspected?
Based on the inspection history on file, Carolina Chicken is inspected around two times per year on average.
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