Good Dough
Last inspected: Nov 19, 2025
29
Score
The health department has logged nine inspections at Good Dough, the earliest from 2022. On Nov 19, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
The most common issue across all inspections has been “quaternary ammonium sanitizer not”, showing up four times.
Good Dough's latest score of 29 falls below the Jacksonville average of 74. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
9
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
29
May 13, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Live, small flying insects found. One at front counter and one in back kitchen **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty jug, line with air bubbles, employee made new solution after connecting new jug, 300 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix from February, employee discarded 1/4 cup **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-24-5
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. Half and half opened on Sunday, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee brought some **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. For new employees here, has blank form
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink at front counter, cleaner per employee
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above food with jars, storage shelf, employee moved it **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil jug in storage closet, employee placed the, on shelf **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket, lots of air bubbles on line because it's empty, employee placed a new jug, made new bucket with 300 ppm quat now **Corrected On-Site**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cheeses, employee rearranged reach in cooler **Corrected On-Site**
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Front counter close to customers plates, employee inverted them **Corrected On-Site**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By to go boxes, front counter, employee placed it on bottom shelf **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and utensils not inverted, front counter for customers to grab, employee inverted them **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter cooler and upright cooler in kitchen **Repeat Violation**
22-16-4
25
Jan 8, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee changed solution, 300 ppm quat **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-12: +400 ppm quat, employee diluted it to 300ppm **Time Extended**
22-43-4
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu for ghost kitchen on line **Warning** - From follow-up inspection 2024-12-12: Removed lox sandwich from menu until they area able to add consumer advisory **Time Extended**
02B-02-5
78
Dec 10, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On honey butter and donuts with tcs glaze, employee wrote time on **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cream cheese and butter mix glaze, made here, on prep table, both less than 4 hrs, employee placed them in cooler, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Smoke raw salmon opened on 12-3, employee discarded one slice **Corrected On-Site**
01B-24-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee changed solution, 300 ppm quat **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-43-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly at front counter
35A-02-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu for ghost kitchen on line **Warning**
02B-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Card by triple sink **Repeat Violation**
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Equipment in poor repair. Gasket in prep unit **Repeat Violation**
14-11-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it **Corrected On-Site**
21-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above upright cooler,
36-27-5
32
May 21, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Donuts with frosting made here with butter, manager wrote time on **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 65f frosting made on site with butter and sugar, explained time as public health control, less than 4 hrs, explained to her and she placed them in cooler **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat in triple sink, manager changed solution, 300 ppm quat **Corrected On-Site**
22-43-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employees grabbed raw chicken then removed gloves and flipped donuts with spatula, explained to her and she washed hands **Corrected On-Site**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and handle on fryer basket **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food, employee rearranged upright cooler **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket in prep cooler is torn **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. By mixer and storage area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart in kitchen
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots on shelf above milk, employee rearranged upright cooler **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Brown and white powder on shelf, bulk, employee wrote flour mix **Corrected On-Site** **Repeat Violation**
02D-01-5
35
Jan 31, 2024
Routine - Food
6 critical violations. 4 major violations. 18 minor violations.
View 28 violations
High Priority - Food not properly protected from contamination. Tray with donuts next to hand sink, no splash guard, mgr moved donuts **Corrected On-Site**
08B-02-4
High Priority - Container of medicine improperly stored. Above food in dry goods storage
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under triple sink
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sausage cooked on 1/21, mgr discarded 1/4 cup **Corrected On-Site**
01B-24-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chorizo in ziplock bag above raw bacon, upright freezer
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above butter in upright cooler, mgr rearranged, **Corrected On-Site**
08A-05-6
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
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. For 2 new employees
11-26-1
Intermediate - Proof of required state approved employee training not available 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 here for 2 months
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with mixer, employee moved it
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. On prep table, employee moved them **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket above food in dry storage room
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, working with donuts
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling donuts
13-03-4
Basic - Equipment in poor repair. Gasket in prep cooler
14-11-5
Basic - Floor area(s) covered with standing water. By side door, employee cleaned it up **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid for powder sugar is cracked
14-38-4
Basic - Food stored on floor. Oil jog, mgr placed it on shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright coolers
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it **Corrected On-Site**
21-11-4
Basic - Single-service articles improperly stored. Box with to go container on floor in dry storage room
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, mgr changed it, 300 ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. In bulk container, dry mix
02D-01-5
11
Jun 28, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scooper Handle in sugar, manager moved **Corrected On-Site**
10-01-5
95
Oct 14, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Good Dough last inspected?
The most recent health inspection at Good Dough on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Good Dough?
Across the inspection record, “quaternary ammonium sanitizer not” has been cited four times, more than any other issue at Good Dough.
How does Good Dough compare to other restaurants in Jacksonville?
Good Dough most recently scored 29 out of 100, which is lower than the Jacksonville average of 74.
Has Good Dough's inspection record improved over time?
No. Recent inspections at Good Dough have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Good Dough 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 Good Dough inspected?
Based on the inspection history on file, Good Dough is inspected around three times per year on average.
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