J LEMON PEPPER FISH AND CHICKEN
5069 SOUTEL DR, Jacksonville FL 32208 · 904-717-9713
Last inspected Jun 8, 2026 · 11 visits since July 2023
MAY 25
OCT 25
MAY 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At cook line, Observed 1 flying insect. At back kitchen near restroom, observed 1 flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023016769 | Oct 6, 2022 | Jun 16, 2023 | $520 |
Inspection history
11 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Metal bowl stored in handwash sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line handwash sink. Operator supplied.
May 15, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Live, small flying insects found. One flying insect at cook line by microwave. One flying insect in prep area, door open for delivery.
Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in cooler, raw shell egg stored over sliced cheese. Also, in cook line reach-in freezer, open bag of raw scallops stored over open bag of okra. Operator moved all items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (101F - Cold Holding); raw chicken (55F - Cold Holding). Operator stated items out for a little bit. Moved to cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing 3 backflow preventers; one on right hose bibb and 2 on ends of splitter on left hose bibb.
Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, prep table with grinder stored in front of sink.
Handwash sink used for purposes other than handwashing. At cook line handwash sink, metal pot in sink. Pit removed. At dish area handwash sink, metal pans in sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sign posted with conch salad. Operator verified conch is raw. No disclosure posted. No consumer advisory posted. Supplied operator with consumer advisory, he posted and asterisked conch salad and advisory.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied.
Spray bottle containing toxic substance not labeled. At front counter, 2 spray bottles with window and surface cleaner not labeled.
Cardboard used to line nonfood-contact shelves. At prep area, cardboard used to line lower shelf. Operator removed cardboard.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line on shelf next to microwave; keys, cell phone and cigarettes on counter. Operator removed items.
Employee with no hair restraint while engaging in food preparation. 3 employees on cook line with no hair protection.
Floors, walls and/or ceilings soiled/has accumulation of debris. Hood system has build up of grease.
Food stored on floor. At cook line, cases of fries stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At drive thru, ice scoop,in ice bin has handle touching product. Operator moved scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of reach-in freezer door soiled at handle area. At cook line, hood filters have build up of grease and flour.
Reuse of single-service or single-use articles. Wax coated chicken boxes reused for cooked chicken. Operator moved chicken to plastic container.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority5 Intermediate8 Basic
Show 20 findings ▾
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.
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.
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.
Spray hose at dish sink lower than flood rim of sink. At triple sinks, hose hangs below flood rim of sink.
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.
Toxic substance/chemical improperly stored. At cook line, bottle of hand sanitizer stored on top of microwave. Operator moved.
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.
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.
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.
Handwash sink used for purposes other than handwashing. At handwash sink by triple sinks, hose and metal lid stored in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at both handwash sinks. Operator supplied.
No soap provided at handwash sink. Missing at both handwash sinks. Operator supplied at cook line handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In back kitchen, restroom door missing self closer.
Cardboard used to line nonfood-contact shelves. At cook line, cardboard used under containers of flour. Operator removed.
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.
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.
Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter area, ac return vent has dust build up.
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.
Single-service articles improperly stored. At drive thru window and outside storage container, cups, bags and togo containers stored on floor.
Working containers of food removed from original container not identified by common name. At front counter area in cabinet, seasoning container not labeled.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate6 Basic
Show 19 findings ▾
Live, small flying insects found At cook line, Observed 1 flying insect. At back kitchen near restroom, observed 1 flying insect.
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.
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.
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.
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.
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.
Toxic substance/chemical improperly stored. At front counter cabinet, spray bottle of sanitizer stored over plastic togo bags. Operator moved.
Handwash sink not accessible for employee use at all times. In back kitchen, handwash sink blocked by metal table. Operator moved.
Handwash sink used for purposes other than handwashing. In back kitchen, plastic pitcher in handwash sink. Operator removed.
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.
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.
No soap provided at handwash sink. At cook line handwash sink, no soap. Operator supplied.
Spray bottle containing toxic substance not labeled. At front counter cabinet, spray bottle identified as sanitizer not labeled.
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.
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.
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.
Ice scoop handle in contact with ice. At drive thru ice bin, scoop handle touching ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
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.
Nov 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have grease build up.
Jul 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside of building near restroom, hose bibb with green hose attached,missing backflow preventer.
May 7, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside of building near restroom, hose bibb with green hose attached,missing backflow preventer.
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.
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.
Mar 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside of building near restroom, hose bibb with green hose attached,missing backflow preventer.
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.
Handwash sink used for purposes other than handwashing. Handwash sink by triple sinks, scoop and squeeze bottle stored in sink. Operator removed items.
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwash sinks. Operator supplied.
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.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back kitchen, jackets stored on table with microwaves. Also, rubber boots stored on case of styrofoam containers.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, slide top reach-in freezer has ice buildup.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of fryers and flat top have build up. In back kitchen, exterior of lemon pepper seasoning container soiled.
Time/temperature control for safety food not maintained frozen solid in a freezer. Walk-in freezer not holding items frozen solid, all temperatures 27f.
Sep 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022.
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.
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.
Jul 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022.
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.
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.
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
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.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by hood system in kitchen is leaking.
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.
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.
Employee with no hair restraint while engaging in food preparation. Cook working in the kitchen.
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.
Floor area(s) covered with standing water. Near ice machine and triple sink in kitchen.
Floors not maintained smooth and durable. Floor under triple sink in kitchen.
Food stored on floor. In walk in freezer, cases of chicken stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
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.
No copy of latest inspection report available. Last inspection could not be provided.
Single-service articles not stored inverted or protected from contamination. To go soufflé cups on back prep table in kitchen.
Uncleanable knife block in use to store knives. On back prep table in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Mop in soiled mop water near walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.