SEAFOOD EXPRESS RESTAURANT AND MORE
12961 N MAIN ST #105, Jacksonville FL 32218 · 904-751-7010
Last inspected Feb 18, 2026 · 7 visits since August 2023
MAR 24
SEP 24
JAN 25
JUL 25
DEC 25
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen by office, observed one flying insect. Operator stated back door opened for delivery just received.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021044064 | Sep 7, 2021 | Oct 22, 2021 | $600 |
Inspection history
7 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in reach-in freezer, plastic container of ready to eat shrimp fritters, per employee, stored under plastic container of raw shrimp and plastic container of raw calamari stored over plastic container of bread sticks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fry station, hush puppy mix (61F - Cold Holding). Employee stated hush puppy mix is held on time, no time marked and no written procedures available. Employee marked time, manager completed form during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line under heat lamp,by pass thru window, fries (118F - Hot Holding); hush puppies (107F - Hot Holding). Employee stated items placed under lamp a little bit ago. Items reheated to 179f and 175f.
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. Manager not able to locate any current employee training certificates.
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 available for being informed of employee responsibilities for 2 employees present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, ready to eat cooked shrimp and pasta prepared 3 days prior per employee, not dated.
Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle with purple chemical not labeled.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint or beard guard.
Equipment and utensils not properly air-dried - wet nesting. At prep area on clean dish shelves, metal pans stacked before air drying.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour dust.
Jul 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in flip top reach-in cooler across from oven, raw salmon stored over squeeze bottles of sauces. Employee moved salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back line area in standup reach-in cooler, ranch dressing (45F - Cold Holding). Operator stated door has been open to put away delivery.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quart strips, not able to locate chlorine strips for dish machine and sanitizer bucket.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pasta and cooked shrimp prepared on 3 days prior not dated.
Buildup of food debris/soil residue on equipment door handles. At cook line, door handles on reach-in cooler across from fryers have build up on inside of handle.
In-use tongs stored on equipment door handle between uses. At cook line, one tong on oven handle. Employee moved to be washed.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed lettuce and mushrooms stored over washed lemons and tomatoes.
Working containers of food removed from original container not identified by common name. On storage shelves in back kitchen, container identified as flour, not labeled.
Jan 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, In bottom section of flip top reach-in cooler, raw salmon stored over squeeze bottles of ready to eat sauces. In walk-in cooler, raw fish stored on shelves above ready to eat gumbo and hush puppy mix. Operator moved all items to proper storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up.
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. 3 employees present hired less than 60 days, no proof available. Manager explained responsibilities and had employees sign DBPR from.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink stored on prep table at pass thru window and drink stored on shelf above raw seafood reach-in cooler. Both drinks moved.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic containers and metal containers stacked before air drying.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice on floor and line from cooling unit. Manager had employee clean.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At drink station in cabinet, measuring cup in bulk sugar container has handle touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour dust. Manager had employee clean during inspection.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cook line, observed one flying insect near flip top reach-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish stored over milk. Operator rearranged to correct storage levels.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above handwash sink near walk-in cooler, hose Bibb at hose reel missing backflow preventer. Operator supplied during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. In back kitchen, can opener blade has rust and build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above fry line reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area, plastic cups on clean dish shelves stacked before air drying.
Equipment in poor repair. At cook line, interior of black microwave across from fry station has rust/chipped finish on top plate.
Floors, walls and/or ceilings soiled/has accumulation of debris. In back kitchen, ceiling return air vents over clean dish shelves have dust build up
No handwashing sign provided at a hand sink used by food employees. Handwash sink by walk-in cooler missing handwash sign. Operator posted sign during inspection.
Working containers of food removed from original container not identified by common name. On dry storage shelves, plastic containers of grits not labeled.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen by office, observed one flying insect. Operator stated back door opened for delivery just received.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, in bottom section of reach-in cooler across from fry station, raw fish stored over cut tomatoes. In walk-in cooler, raw fish stored over milk. Operator moved items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, rice (57F - Cold Holding) on top section of flip top reach-in cooler. Container stored on top of pans, not below chill line. Employee stated reach-in cooler out for a short while. Employee discarded.
Handwash sink used for purposes other than handwashing. At wait station pass thru window, handwash sink has towel and scrub pad in sink. Employee removed from sink.
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. 3 employees present, hired under 60 days, no proof provided for employee responsibilities. Emailed operator DBPR form 5030-103.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated steaks can be served undercooked, no consumer advisory posted. Supplied operator with consumer advisory, he posted at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink and cookies stored on shelf over flip top reach-in cooler. Operator moved items.
Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves in back kitchen, plastic and metal containers stacked before air drying. Operator moved to be air dried.
Equipment in poor repair. At cook line, microwave across from fry station, interior has rust/chipped finish.
Aug 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on prep line cutting raw calamari and then immediately handled container of cooked rice on cook line without washing hands. Manager coached employee on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, rice 58F. Employee states rice was out of reach in cooler approximately 15 minutes prior and was just placed back in to cool.
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. Yellow cutting board on shelf near dish area. Manager states all cutting boards will be cleaned tonight.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line, container of rice prepared yesterday morning and container of pasta prepared two days prior not dated. Containers dated. In walk in cooler, containers of rice prepared yesterday morning and containers of pasta prepared two days prior not dated. Containers dated.
Spray bottle containing toxic substance not labeled. Two spray bottles containing chemical cleaner stored on chemical shelf in back kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022.
Equipment in poor repair. Handle and interior door for stand up reach in freezer on cook line is broken/cracked.
Food stored on floor. In walk in freezer, case of shrimp on floor.
Garbage can located outside has no lid or lid open/broken. Lid broken off dumpster. Operator called landlord about lid.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk in freezer.
In-use tongs stored on equipment handle between uses. Tongs on pan handle on stove in kitchen. Item moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles for reach in coolers on cook line.
Silverware/utensils dried with a towel/cloth. Dishwasher drying off silverware before air dried. Manager coached employee on proper ware washing procedures.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in back prep area on prep table. Cloth removed.
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.