Pdq
Last inspected: Feb 12, 2026
50
Score
Public records show 10 inspections at Pdq stretching back to 2022. On Feb 12, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 74, which Pdq's 50 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
74
Jan 16, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 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 and the time removed from temperature control cannot be determined. No time mark on garlic in butter. Honey butter. Maple butter. On prep area. Marked by manger. Placed at about 11 am. Digital timer not starter not started on cooked chicken. (9 min hold time) Marked by manger. Placed just few mins ago. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser , on prep table. Moved by manager. **Corrected On-Site**
41-10-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. **Repeat Violation**
16-46-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service workers with no beard guard.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
61
Sep 16, 2024
Routine - Food
No violations found.
100
Sep 13, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50°. Sliced cheese 51°. Lettuce 52°. In reach in cooler / make table. By prep line. Placed at about 10:30 am. Items placed on Establishments existing Time Temperature Controlled for Safety. 4hrs max. Items to be discarded by 2:30pm. **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Moved by manager **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on boxed food. Rear kitchen. Moved by manager **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee with unrestrained long braided hair.
13-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
21-12-4
52
Feb 14, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled personal phone then engaged in food service activities without washing hands. Manager intervened. **Corrective Action Taken**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee touched face /nose then engaged in food production without washing hands. Manager intervened. **Corrective Action Taken**
12A-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine , high temperature sanitizing. Not reaching 160° minimum. 100° by probe. Person In Charge set up Three compartment sink. **Corrective Action Taken**
22-45-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
50
Sep 25, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50°. Lettuce 50°. Hummus 48°. Sluiced cheese 49° in make table/Reach in cooler at frontline. Per Person In Charge. Placed at about 11 am. Items placed on Establishment Time Temperature controled for safety procedures until 2 pm. Items To be discharged thereafter. **Corrective Action Taken** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. Cooked chicken at time hold unit with no time mark. Person In Charge turned on digital timer. (25 mins. ) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Frontline.
23-24-4
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. make table/Reach in cooler by frontline not holding foods at safe temperatures of 41° or below. (Cut tomato 50°. Lettuce 50°. Hummus 48°. Sluiced cheese 49° in make table/Reach in cooler at frontline. Per Person In Charge. Placed at about 11 am. Items placed on Establishment Time Temperature controled for safety procedures until 2 pm. Items To be discharged thereafter. ) **Warning**
14-74-7
Basic - Food stored in a location that is exposed to splash/dust. Bags of breading /spice under towel dispenser by front Hand wash sink. Moved by manager. **Corrected On-Site**
08B-36-4
64
Feb 7, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food prep employee began work after returning from bath without washing hands second time. Manager intervened. **Corrected On-Site**
12A-11-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food prep employee began work without washing hands. Manager intervened. **Corrective Action Taken**
12A-16-4
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 and the time removed from temperature control cannot be determined. Cooked chicken held on Time Temperature Controlled for Safety with no time mark. Manager intervened and turned on digital timer. Made few mins ago. Time hold 15 mins per Person In Charge. **Corrective Action Taken**
03F-02-5
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.
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Repeat Violation**
13-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of drawer cooler.
29-49-6
Basic - Stored food not covered. Uncovered ice cream in freezer. Covered by manger.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at under Dish machine. **Repeat Violation**
29-11-4
47
Sep 26, 2022
Routine - Food
5 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Pdq last inspected?
The most recent health inspection at Pdq on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pdq?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Pdq.
How does Pdq compare to other restaurants in Jacksonville?
Pdq most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Pdq's inspection record improved over time?
Results have been roughly steady. Inspections at Pdq have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pdq 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 Pdq inspected?
Based on the inspection history on file, Pdq is inspected around three times per year on average.
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