JAX FISH SHRIMP AND CHICKEN
847 DUNN AVE, Jacksonville FL 32218 · 904.662.1832
Last inspected Jul 27, 2026 · 12 visits since July 2023
NOV 24
APR 25
OCT 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven (11) live flies in establishment. Person in Charge took out dirty towels in back prep area and removed seven (7).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $750
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020057679 | Dec 15, 2020 | May 18, 2021 | $250 |
| 5--2021008221 | Feb 16, 2021 | May 18, 2021 | $500 |
Inspection history
12 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 5 high priority.
5 High priority7 Intermediate15 Basic
What the inspector wrote — 27 findingsThe state's own report →
Live, small flying insects found. Observed two live flying insects in prep area by bulk seasoning containers. Observed one live flying insect at end of cook line closest the drive through area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In standup reach in cooler on cook line, raw chicken over raw conch. Operator switched storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cases of raw chicken at end of cook line to be cooked in next 2 hours per operator. Top case of raw chicken wings (48F - Cold Holding) discussed with operator to begin cooking and to stage smaller portions.
Toxic substance/chemical improperly stored. Chemical spray bottle of grill cleaner hanging on shelf of cook line facing seasoning containers and over reach in freezer. Employee relocated the spray bottle.
Show the remaining 23 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose opposite walk in freezer missing backflow preventer at hose bibb.
Equipment drain line draining into handwash sink. Drain line flowing into hand wash sink at cook line hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Drive through soda dispenser with debris build up on dispenser nozzles. Cutting board on cook line with food residue staining build up.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad on menu not identified as containing raw conch.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in prep/warewashing area. Operator provided paper towels.
No soap provided at handwash sink. No soap at hand wash sink on the cook line. Per operator arriving later in the day on delivery truck.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted or on menu for raw conch offered in conch salad. Provided signage and operator posted.
Records/documents for required employee training do not contain all of the required information. SafeStaff food handler training certificates missing course taken date and trainers name.
Cardboard used to line food-contact shelves. Cardboard lining prep table of breading station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles through warewashing/prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tub of vacuum packaged fish still frozen fully sealed in reduced oxygen packaging. Discussed with operator that product must be removed from packaging prior to thawing, per operator placed in water 30 minutes earlier, employee began removing from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of box of raw chicken. Employee relocated the employee drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on drink prep station table. Employee relocated the phone.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic food storage tubs stored over three compartment sink stacked while wet.
Food stored on floor. Box of portion sauce containers stored in the floor of the drive through area. Boxes of raw chicken stored on the floor of the cook line. Jugs of fryer oil stored on floor of prep area. Multiple food products on the floor of the 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. In bulk sugar and bulk flour containers, scoop handles stored in contact with the product.
Insect control device installed over food preparation area. Fly zapper trap installed over hand wash sink in prep area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cook line in poor repair with cracked plastic exposed insulation.
No copy of latest inspection report available. Last inspection report unavailable at time of inspection.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on cook line hood filters.
Stored food not covered. All products in reach in chest freezer uncovered. Bulk seasoning at front counter uncovered. Operator covered bulk seasoning. In the walk in freezer uncovered gyro meat containers.
Working containers of food removed from original container not identified by common name. Multiple bulk seasoning containers with no product labeling.
Dec 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certificate available. All expired 9/2025
Nov 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority10 Intermediate10 Basic
Show 25 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach-in cooler on cook line, pan of raw chicken in pan of raw shrimp. Also, multiple containers of raw conch over ready to eat corn. In walk-in cooler, 2 pans of raw conch on sliced cheese and multiple containers of raw conch salad over containers of Cajun ranch sauce. Operator moved all items to correct storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 13 each pieces of thawed snapper not removed from reduced oxygen packaging. Package labeled to remove before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on lower shelf, chicken (47F - Cold Holding). Item out for 30 minutes. In top section of flip top reach-in cooler, chicken (46F - Cold Holding). Chicken in pan inserted into another pan. Operator moved to single pan.
Toxic substance/chemical improperly stored. At prep table, spray can of air freshener on prep table. Operator moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back kitchen, hose bibb under handwash sink and hose Bibb by chemical storage shelves missing back flow preventer. At southeast corner of building exterior, hose bibb with hose reel attached missing backflow preventer.
Equipment drain line draining into handwash sink. At cook line, drain line in handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area on lower shelf, diced blade has food debris. At prep area, interior of bulk sugar container and lid has encrusted food debris.
Handwash sink not accessible for employee use at all times. At cook line, trash can in front of sink. Can moved.
Handwash sink used for purposes other than handwashing. At front counter, metal scrub pad and cloth towel in sink. Items removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Manager stated conch salad is raw, no description on menu board
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At arrival for inspection, 5 food handlers present, no Certified Food Manager. Certified Food Manager arrived during inspection.
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. Multiple employees present, no proof of employee responsibilities.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves conch salad, manager stated conch is raw. Supplied operator with consumer advisory, posted.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certification available. Establishment is on opening warning for this violation with callback due 12/1/2025.
Spray bottle containing toxic substance not labeled. At front counter, spray bottle of yellow chemical not labeled.
Cardboard used to line food-contact shelves. Cardboard under seasoning/breading containers and fry baskets on cook line. Cardboard used to line shelf in reach-in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, 13 each pieces of thawed snapper not removed from reduced oxygen packaging. Package labeled to remove before thawing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone and keys on microwave.
Employee with no hair restraint while engaging in food preparation. At cook line, one employee with no hair protection.
Food stored on floor. At cook line, cases of fries and case of oil on floor. In walk-in freezer, multiple cases of food items on floor. In back kitchen, multiple cases of oil on floor. Operator began moving items to shelves.
Grease on the ground and/or pad around grease receptacle. In dumpster enclosure, build up of grease on pad
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoop in rice warmer has handle touching product. In prep area, scoop in bulk sugar touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease and dust build up. In dry storage room, shelves have food residue.
Reuse of single-service or single-use articles. At cook line, wax lines boxes reused for breaded chicken. Employee discarded.
Working containers of food removed from original container not identified by common name. In kitchen, multiple bulk seasoning/breading containers not labeled. At front counter, seasoning container not labeled.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 5 high priority.
5 High priority8 Intermediate18 Basic
Show 31 findings ▾
Live, small flying insects found. Observed a total of 4 flying insects, 1 at front counter 2 at prep area 1 at cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line in stand up reach-in cooler, pan of raw chicken stored over container of raw fish. Also, in walk-in cooler, pan of raw conch stored on shelf with gallon sauces/dressings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of cook line flip top reach-in cooler, shredded cheese (48F - Cold Holding). At front counter in small black reach-in cooler, slaw (47-50F - Cold Holding). Slaw placed in cooler 3 hours prior. Ambient temperature 50f. Operator turned temperature down.
Toxic substance/chemical improperly stored. At back kitchen, bottle of dish soap stored over paper towels. At front counter area, spray can of air freshener stored with plastic togo lids. Operator moved chemicals to proper storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back kitchen, hose bibb under handwash sink and hose Bibb by chemical storage shelves missing back flow preventer.
Equipment drain line draining into handwash sink. At cook line, drain line in handwash sink. Also, at cook line handwash sink, metal pan with water in sink.
Food-contact surface soiled with food debris, mold-like substance or slime. At soda station, one nozzle on soda dispenser has build up. Employee cleaned. At drink station, nozzle on tea dispenser has build up.
Handwash sink not accessible for employee use at all times. At cook line, 2 trash cans blocking handwash sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Manager stated conch salad is raw, no description on menu board
No paper towels or mechanical hand drying device provided at handwash sink. At front counter/cook line handwash sinks, no paper towels. Operator supplied.
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. Multiple employees present, no proof of employee responsibilities.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves conch salad, manager stated conch is raw. Supplied operator with consumer advisory, posted.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certificate available. All expired 9/2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, lip on opening of ice machine soiled.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle has build up on back side.
Cardboard used to line food-contact shelves. Cardboard under seasoning/breading containers on cook line. Cardboard used to line shelf in reach-in cooler. Cardboard used to,line shelf under togo containers by pass thru window on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, two employee drinks on top,of microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, keys and wallets on top of microwave by pass thru window. At triple sink area, jacket stored on top shelf of rack over containers with drinks. Operator moved jacket.
Employee with no hair restraint while engaging in food preparation. 2 employee on cook line, no hair protection.
Food stored on floor. At cook line, pot of rice and container of oil on floor. In walk-in cooler, bag of onions and case of peppers on floor. In walk-in freezer, multiple cases of food on floor. In back storage room, one bag-in-box soda on floor. Operator began moving items.
Grease on the ground and/or pad around grease receptacle. In dumpster enclosure, build up of grease on pad and debris.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk flour container has handle touching product.
No copy of latest inspection report available. Manager stated owner has on email, not printed.
No handwashing sign provided at a hand sink used by food employees. At front counter, handwash sink missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets soiled. At cook line, lid on bulk breading container soiled. At cook line, hood filters have grease build up.
Open dumpster lid. One lid open on dumpster. Operator closed.
Reuse of single-service or single-use articles. At cook line, wax coated boxes reused for cooked chicken.
Single-service articles improperly stored. In back storage room, case of plastic togo containers on floor.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, fish thawing in sink in standing water. Water turned on.
Wet mop not stored in a manner to allow the mop to dry. In back kitchen, mop stored in mop bucket with dirty water.
Working containers of food removed from original container not identified by common name. At cook line, multiple bulk flour/breading containers not labeled. At front counter, bulk seasoning container not labeled.
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Employee handled raw food and then handled ready-to-eat and/or clean equipment or utensils without washing hands. At cook line, employee handled raw chicken, placing in fry basket then handled basket of cooked chicken without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter in small black reach-in cooler, slaw (54-57F - Cold Holding). Employee stated item in cooler overnight. Observed ice build up on back panel.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in small black reach-in cooler, slaw (54-57F - Cold Holding). Employee stated item in cooler overnight. Observed ice build up on back panel.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back kitchen, hose bibb under handwash sink missing back flow preventer.
Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by trash cans.
Handwash sink used for purposes other than handwashing. At front counter handwash sink, used as dump sink as evidenced by ice in sink. At back kitchen handwash sink, towel in handwash sink. Person in Charge removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 food handlers present during inspection, no Certified Food Manager present.
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. 3 employees present hired over 60 days, 2 years, 3 years and 9 months, no employee training certification 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. Multiple employees present, no proof of employee responsibilities.
Spray bottle containing toxic substance not labeled. At front counter, spray bottle identified as window cleaner not labeled.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer handles have build up.
Cardboard used to line food-contact shelves. Cardboard under seasoning/breading containers on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on ledge over reach-in cooler. Person in Charge moved.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by fryers soiled. In back kitchen, floor under ice machine has build up. In back storage rooms, floor soiled.
Food stored on floor. At cook line, case of chicken, cases of oil, cases of fries stored on floor. In walk-in freezer, bag of fries on floor. In back storage room, multiple containers of drink syrup on floor. Person in Charge moved all items to racks.
High grass/weeds/debris surrounding building. In back parking lot behind fence, build up of construction debris.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoop in rice has handle touching product. Person in Charge moved scoop.
No copy of latest inspection report available. Person in Charge not able to provide last inspection report.
No handwashing sign provided at a hand sink used by food employees. At front counter, handwash sink missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets spiked. At cook line, good filters have grease build up. In dry storage room, exterior of bulk containers soiled.
Open dumpster lid. One lid open. Person in Charge closed.
Reuse of single-service or single-use articles. In walk-in cooler, wax coated boxes reused for cooked chicken. Employee moved chicken to plastic containers.
Single-service articles improperly stored. In back storage room, cases of plastic lids on floor. At drive thru area, cases of plastic lids and cups on floor. Person in Charge moved all items to racks.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In back storage area, tool bag and scrub brush stored on bag of soda syrup. Person in Charge moved items.
Working containers of food removed from original container not identified by common name. In back storage area, bulk pepper and breaded not labeled. At front counter, bulk seasoning container not labeled.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority2 Intermediate19 Basic
Show 25 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024. Operator called and made payment during inspection, not updated on inspection app.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, tub of raw chicken identified as employee food stored over cases of raw shrimp. Operator moved chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. In prep area, pan of raw conch stored over sauces. Operator moved to walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip,top reach-in cooler, tzatziki sauce, can mushroom, cooked chicken, cut lettuce (44-47F - Cold Holding). Operator stated lid open for lunch, ambient temperature 36f.
Handwash sink used for purposes other than handwashing. At front counter area, metal spoon stored in handwash sink. Operator removed. At cook line, cloth towel and scrub pad stored on faucet of handwash sink. Moved.
Spray bottle containing toxic substance not labeled. In prep area on lower shelf, spray bottle with window cleaner not labeled.
Carbon dioxide/helium tanks not adequately secured. At front counter, small tank under soda dispenser not secured. In prep area, 2 large tanks not secured.
Cardboard used to line food-contact shelves. Cardboard under seasoning/breading containers on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep counter. In prep area, open bottle water in reach-in cooler, in case of tomatoes. In prep area, open bottle water on prep table. All drinks discarded.
Employee personal food not properly identified and segregated from food to be served to the public. At cook line in bottom section of flip top reach-in cooler, 2 containers of food stored with and over customer foods. Operator discarded personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee keys and cell phones on top of microwave and on prep counter. In back kitchen storage area, employee shirts stored on cases of oil.
Equipment in poor repair. At front counter, sliding door of counter top dessert cooler broken. Operator placed tape on door, ordered new door.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind cooking equipment soiled. Floor in both dry storage area have build up.
Food stored on floor. At cook line, fries, chicken and oil stored on floor. Operator had employee move to racks. At front counter, cases of tea on floor under counter. Moved to rack.
Garbage can located outside has no lid or lid open/broken. At dumpster enclosure, one lid on dumpster broken. Operator stated he called last week for replacement.
Garbage on the ground and/or pad around dumpster. At dumpster enclosure, unbagged trash on ground behind dumpster. Also, build up of grease on ground in dumpster enclosure. Employee swept enclosure.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in bulk sugar container has handle touching sugar. Employee moved scoop.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up.
Reuse of single-service or single-use articles. Establishment reusing multiple cardboard boxes for sauces, in chest reach-in freezer and cooked chicken (reusing raw chicken boxes). Operator started moving to plastic containers.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, multiple seafood items thawing in standing water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in both back dry storage areas.
Utensils in poor condition. At ice machine, ice scoop has handle broken off. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on counters throughout establishment.
Working containers of food removed from original container not identified by common name. In prep area, multiple bulk seasoning containers not labeled.
Feb 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 1 high priority.
1 High priority1 Intermediate19 Basic
Show 21 findings ▾
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. Employee on cook line touched personal cell phone and immediately handled container of cooked chicken without washing hands. Manager coached employee on proper hand washing procedures.
Handwash sink used for purposes other than handwashing. Soiled wet wiping cloth stored in hand washing sink at front counter.
Bowl or other container with no handle used to dispense food. Stainless steel bowl used to scoop ice in ice machine.
Carbon dioxide/helium tanks not adequately secured. Two tanks in back dry storage area in kitchen.
Cardboard box used as garbage container. Box near front counter.
Cardboard used to line food-contact shelves. Cardboard under seasoning bins on cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen area are not sealed/painted.
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 top of reach in cooler for coleslaw near front counter. Employee opened canned drink on prep table near drive through. Items discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep counter on cook line. Employee phone and purses stored with single use utensils at front counter. Employee jacket on prep table with dressings near drive through. Employee prayer blankets stored on top of cases of oil in back kitchen. All items moved and stored correctly.
Employee with no hair restraint while engaging in food preparation. Employee on cook line in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen area. Floor in walk in cooler. Floor in walk in freezer. Wall behind cooking equipment in kitchen.
Food stored on floor. Containers of oil on floor in back kitchen.
Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple handles for seasonings in bulk containers in main kitchen and in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers in kitchen. Sides of fryers in kitchen. Multiple handles for reach in coolers/freezers in kitchen.
Open dumpster/grease receptacle lid. Both dumpster and grease receptacle lids are open.
Reuse of single-service or single-use articles. Establishment using raw chicken boxes to store cooked chicken on cook line.
Single-service articles improperly stored. Cases of napkins on floor in drive through.
Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp thawing on top of chest freezer in back kitchen. Shrimp moved to triple sink and water turned on to run.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in both back dry storage areas.
Working containers of food removed from original container not identified by common name. Bulk white seasoning containers in kitchen by fryers.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 5 high priority.
5 High priority9 Intermediate20 Basic
Show 34 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter coughed and immediately made to go drinks without washing hands. Manager coached employee on proper hand washing procedures.
Improper sewage disposal at floor drains in kitchen and/or food preparation area. Person in Charge states mop water is poured into floor drains.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven (11) live flies in establishment. Person in Charge took out dirty towels in back prep area and removed seven (7).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked chicken stored under prep table 48F. Person in Charge states Chicken placed out approximately 10 minutes prior. Chicken moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Bleach and purple cleaning chemical stored on top of reach in cooler in prep area by drinks and drink mixes. Chemicals moved and stored correctly.
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 available. Inspector emailed Form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of white chest freezer in kitchen.
Handwash sink used for purposes other than handwashing. Spray bottle stored inside hand washing sink by triple sink. Bottle removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink. Towels provided.
No probe thermometer provided to measure temperature of food products. No probe thermometer 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 food handler training.
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.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored on window sill by front door.
Carbon dioxide/helium tanks not adequately secured. Two tanks stored in back storage area.
Cardboard used to line food-contact shelves. Multiple cardboard boxes lining shelves in kitchen areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets on top of ice machine in kitchen. Buckets inverted.
Covered waste receptacle not provided in women's bathroom. In women's restroom in dining area.
Dead roaches on premises. One dead roach on floor in back storage area. Dead roach discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Cooks working in kitchen. Hairnets placed on.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drive through table. Floor under fryers in kitchen. Floor in walk in cooler. Floor in walk in freezer. Floor in prep area. Floor in back storage area. Wall above drive through. Wall behind cooking equipment. Wall under triple sink.
Food stored on floor. Multiple seasoning containers on floor in back kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Ice scoop handle in contact with ice. Ice scoop inside ice machine. Scoop moved.
Light shield damaged/in disrepair. Two shields in back kitchen area.
No handwashing sign provided at a hand sink used by food employees. In women's restroom in dining area. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers. Multiple gaskets for cooling units in kitchen area. Fan covers in walk in cooler.
Open dumpster/grease receptacle lid. All lids are open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles stored in glass door reach in cooler in kitchen. Bottles removed.
Outer openings not protected with self-closing doors. Rear exit door does not self close - closing mechanism is detached.
Reuse of single-service or single-use articles. Establishment using raw chicken boxes to store cooked chicken.
Utensils in poor condition. Top for bulk flour container in prep area is melted.
Working containers of food removed from original container not identified by common name. Multiple bulk containers for flour, sugar and seasonings in kitchen not labeled.
Aug 3, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Inspector could not license establishment due to ceiling and floor not easily cleanable and smooth.
Floors not constructed to be easily cleanable. Floor tiles missing in middle of kitchen.
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.