JACKSONVILLE, FL. A state inspector walked into Fast Eddy's Quick Mideast on Baymeadows Road on October 8 and found food not cooked to the required minimum temperature, a violation that allows Salmonella in poultry to survive and reach a customer's plate.
That was one of seven high-severity violations documented in a single visit. The restaurant was not closed.
What Inspectors Found
The undercooking citation sits alongside a separate finding that parasite destruction procedures were not followed. That second violation means fish, pork, or wild game served at the restaurant may have reached customers without the freezing or cooking required to kill parasites including Anisakis and tapeworm.
Inspectors also cited the restaurant for inadequate shell stock identification and records. Shellfish such as oysters, clams, and mussels are consumed raw or lightly cooked, and without proper sourcing records there is no way to trace an illness back to a specific harvest lot if a customer gets sick.
Toxic chemicals were found improperly stored or labeled. Food contact surfaces were not properly cleaned or sanitized. Multi-use utensils had not been properly cleaned, a condition that allows bacterial biofilms to establish on surfaces within 24 hours.
Two violations speak directly to the people preparing the food. An employee was found not reporting symptoms of illness, and the inspection also cited improper hand and arm washing technique, meaning handwashing attempts were being made but not executed correctly.
What These Violations Mean
The combination of undercooking and parasite destruction failures in a single inspection is not a paperwork problem. Undercooking poultry below 165 degrees Fahrenheit leaves Salmonella alive. Skipping required parasite destruction for fish means a customer eating a lightly prepared dish could ingest a living parasite, something proper freezing or cooking is specifically designed to prevent.
The illness-reporting violation is the one that epidemiologists flag as the primary driver of multi-victim outbreaks. When a food worker does not report symptoms, they continue preparing food while infectious. Norovirus spreads this way. A single sick employee working through a shift can expose dozens of customers.
The shellfish traceability violation adds a layer of risk that extends beyond the restaurant itself. If a customer falls ill after eating oysters or clams, health investigators need harvest records to identify the source and pull product from other locations. Without those records, the investigation stops at the restaurant door.
Improperly sanitized food contact surfaces and unclean multi-use utensils compound every other risk on the list. Bacteria transferred from a contaminated cutting board or utensil can reach food that was otherwise cooked correctly.
The Longer Record
The October 8 inspection was not the first time Fast Eddy's Quick Mideast accumulated a serious violation count in a single visit. State records show 24 inspections on file and 123 total violations across that history.
The November 2024 inspection produced six high-severity violations and two intermediate ones. The April 2026 inspection produced five high-severity violations and two intermediate ones. The pattern across those visits, and the October 8 visit with seven high-severity citations, is one of recurring high-severity findings rather than isolated incidents.
The two inspections that immediately followed the October 8 visit tell a compressed story. A follow-up on October 9 found two remaining high-severity violations. A second follow-up on October 13 found none.
The facility has never been emergency-closed in its inspection history.
The Longer Record in Context
Across eight inspections dating to April 2024, Fast Eddy's Quick Mideast has passed cleanly twice, in May 2024 and again on October 13 following the corrective follow-ups. Every other inspection in that stretch found high-severity violations, including three separate visits with five or more.
The categories repeat. Food safety process failures, sanitation failures, and employee health and hygiene violations appear across multiple inspection cycles, not as one-time corrections that held.
On October 8, a state inspector documented seven high-severity violations at a restaurant that has accumulated 123 violations over 24 inspections. The restaurant served customers that day, and the day after, and the day after that.
