Fast Eddy's Quick Mideast
Last inspected: Apr 29, 2026
39
Score
Fast Eddy's Quick Mideast has been inspected 10 times since 2022. Inspectors last stopped by on Apr 29, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in bottom reach in cooler drawer at 47-50F. Observed drawer left open. Other items in unit 43F. Person in charge states had open for lunch rush. Person in charge add aware time/temperature control for safety items need to hold at 41F or below.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle with bleach stored hanging on bag in box storage rack with nozzle facing boxes of soda. Person in charge moved to appropriate location. **Corrected On-Site**
41-10-4
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. Curry, soup stored in deep covered pans cooling overnight with no additional preparation today at 46-57F.
01B-36-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees working at establishment for over 60 days with no proof of employee food handler training.
53B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink in kitchen. Person in charge spoke to employee. **Corrective Action Taken**
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager with training expired 1.16.25.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple items stored in front line hand wash sink. Person in charge removed. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine ceiling, edge of deflector plate with debris accumulation.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation.
23-03-4
39
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
64
Mar 25, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager with expired training 3.10.25.
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temp dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink on far end cook line, men's restroom. Person in charge provided, states has on order. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter, front broiler with grease buildup. Person in charge states has scheduled to clean.
23-03-4
70
Nov 13, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
May 2, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop tomato, cheese, hummus at 46-51F cold holding. Has had lid open for lunch rush. Ambient temperature of unit 43F. Person in charge moved to walk in to rapidly chill. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee half eaten sub on ice machine. Person in charge removed. **Corrected On-Site**
12B-02-4
Basic - Ice bucket/shovel not inverted. Ice buckets in kitchen not inverted. Person in charge inverted. **Corrected On-Site**
10-14-5
78
Jan 11, 2024
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment pickles blanched cabbage and cauliflower with hot brine and has shelf life of longer than 7 days. **Warning**
03G-42-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes temperature for sanitizing in dishmachine. Unable to provide measuring device.
16-62-1
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at cookline. Provided printed version to operator. **Corrective Action Taken**
31B-04-4
Basic - Outer openings not protected with self-closing doors. Back door missing self closer.
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Person in charge states scheduled to be cleaned.
23-03-4
70
Feb 1, 2023
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding) in food warmer across from grill. Operator reheated rice to 168F **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Sunday not date marked. Operator date marked milk. **Corrected On-Site**
02C-03-5
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to grill. Employee replenished paper towels. **Corrected On-Site**
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Operator did have a Covid form under misc paperwork on board. Discussed and Distributed health form to operator during this inspection
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on chemical shelf. Operator labeled spray bottle of cleaner. **Corrected On-Site**
41-17-4
52
Oct 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Fast Eddy's Quick Mideast last inspected?
The most recent health inspection at Fast Eddy's Quick Mideast on file is from Apr 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fast Eddy's Quick Mideast?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Fast Eddy's Quick Mideast.
How does Fast Eddy's Quick Mideast compare to other restaurants in Jacksonville?
Fast Eddy's Quick Mideast most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Fast Eddy's Quick Mideast's inspection record improved over time?
No. Recent inspections at Fast Eddy's Quick Mideast have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Fast Eddy's Quick Mideast 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 Fast Eddy's Quick Mideast inspected?
Based on the inspection history on file, Fast Eddy's Quick Mideast is inspected around three times per year on average.
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