SEAFOOD ISLAND BAR & GRILLE
1959 SAN MARCO BLVD, Jacksonville FL 32207 · 904-399-8815
Last inspected Jul 15, 2026 · 9 visits since November 2023
NOV 24
APR 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp and oyster then grabbed fries, explained to him and he cooked fries to 170f and washed hands, hand sink at cook line has no water at all, no soap, no paper towels
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50F-53F - Cold Holding) in top of flip top reach-in cooler at fish breading station. Employee stated he just recently had shrimp thawing. Discussed keeping shrimp in reach-in cooler to chill and to ensure temp of water is 70F and below when thawing the shrimp.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing from non chemical side of splitter at mop sink. Observed vacuum breaker on gray/ silver hose leading to floor chemical on wall with vacuum breaker but the hose that has a orange stripe that needs the breaker does not have one.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) on cook line. Employee added more water to dilute sanitizer solution. Retested at 100ppm.
Clam/mussel/oyster tags not marked with last date served. Observed multiple tags lacking date of last date served.
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler across from stove soiled/ stained. Also, fryer baskets snd handles of baskets soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line used to fill water pitcher.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees hired more than 60 days ago without proof of food safety training
Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense flour at dry food storage area. Operator removed bowl from flour.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf and stacked cups on storage shelf in warewashing area unable to properly air dry
Equipment in poor repair. Observed torn gasket on reach in freezers walk in freezer, and multiple reach-in coolers on cook line, including the glass door reach-in cooler near fish breading station. Also, handle on reach in freezer next to fish breading station in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters in hood above fryers soiled. Also, exterior of fryers soiled. Also, fan hanging from wall across from stove has heavy build up of dust on fan cover and cord of fan.
Working containers of food removed from original container not identified by common name. Observed an unlabeled container with white powered substance on dry food storage area. Operator labeled container of flour.
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 7 high priority.
7 High priority8 Intermediate13 Basic
Show 28 findings ▾
Cooked stuffed fish not reaching a minimum internal temperature of 165 degrees Fahrenheit. 130f stuffed fish in middle, placed back on grill, got to 170f
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked lid up for baked potatoes from floor, washed and rinsed only then grabbed container with crab bakes, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employe washed and rinsed lid for baked potatoes only, it fell on the floor, explained sanitation, he placed it back by triple sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked shrimp on shelf above potatoes in upright freezer by cook line, employe moved it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sausage above fill line in prep cooler, employee placed it in reach in cooler
Toxic substance/chemical improperly stored. Cleaners by flour under table at cook line, employe moved flour
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On stripped hose side of the splitter
Clam/mussel/oyster tags not marked with last date served. No date on tag when last oyster was served, explained to employee
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. Employee here for 2 months, has blank form
Handwash sink used for purposes other than handwashing. Employee filling a pitcher with water in hand sink by dish machine p, explained to him
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employe placed some
No soap provided at handwash sink. Hand sink at cook line, employe placed some
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign lost for undercooked hamburgers, gave one and posted it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo bullion made yesterday morning, reach in cooler by cook line, employe write date on
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here expired on 1/2026 and new employee for 2 months hasn't done the training yet
Bowl or other container with no handle used to dispense food. On seasoning, cart by stove, cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hand sink in back prep room, vent dusty
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. Raw fish in upright cooler, employee removed it from bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go container and food by passing window, employe moved it to bottom shelf
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
Equipment in poor repair. Gasket torn in prep cooler for seafood
Food storage container/container lid cracked or broken. Container cracked for milk wash at cook line and for okra in upright freezer
Food stored on floor. Box with raw shrimp on floor in walk in freezer, employee placed it on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing them first, explained to him
Stored food not covered. Cooked corn 38f, walk in cooler, employee placed covers on
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes in box above cooked corn in walk in cooler,
Working containers of food removed from original container not identified by common name. White powdery in bulk container under table by cook line, employee stated it's flour
Oct 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 9 high priority.
9 High priority7 Intermediate15 Basic
Show 31 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, dish machine not dispensing it, explained manual sanitation, technician arrived and fixed it, 100 ppm
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 washing dirty dishes then he grabbed a tray with raw wrapped potatoes and placed them in oven, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut lemon with bare hands, front counter, explained to her and she put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, technician arrived and fixed it
Operating with an expired Division of Hotels and Restaurants license. Old one
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above veggies in upright freezer at cook line, cook rearranged
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. Cut kale at cook line, employee wrote time on
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On green hose side of splitter
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat, at front counter for prep areas, test strip turned bluish, employee diluted it, 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer bucket at front counter, too strong
Handwash sink not accessible for employee use at all times. Container with lemons on top of hand sink, employee moved them
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, technician arrived and left them one bottle
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. For two food prep employee here, James and Kenneth
No soap provided at handwash sink. On hand sink in middle of cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two food preparation employees here,
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On hand sink in middle of cook line, turn handle and no water comes out
Bowl or other container with no handle used to dispense food. Cup on sugar, self service, employee removed it, also on seasonings at cook line
Carbon dioxide/helium tanks not adequately secured. 1 not secured by soda syrup rack
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. Seared tuna, employee punctured it, explained new rule for January
Cove molding at floor/wall juncture broken/missing. On wall by mop sink, a few tiles missing
Employee with no hair restraint while engaging in food preparation. Employee working with fish has no hat, employee placed one
Equipment in poor repair. Gasket torn in walk in freezer
Food storage container/container lid cracked or broken. Container for sugar at self service cracked on bottom, employee moved it to another container, also for raw fish in upright cooler at cook line
Food stored on floor. Boxes with food on floor in walk in freezer since yesterday, manager placed them on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensil by warmer box, cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, also shelf above prep cooler at cook line is dusty, underneath broiler and pipes for ansel have grease build up, also grease build up on hood filter and dusty vent in walk in cooler
Plumbing system in disrepair. Hand sink in middle of cook line has waste water pipe disconnected, employee connected it
Raw fruits/vegetables not washed prior to preparation. Employee cut unwashed onion, explained to him
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front counter
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water, 32f, employee placed them in cooler because there is no faucet for it
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above cooked potatoes in walk in cooler
Apr 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked corn, employee rearranged reach in cooler
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. For cut kale, employee write time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f rice, and 120f gambo in warmer at 103f, they were properly reheated in microwave and temperature drop, explained to him and he reheated them to 165f
Toxic substance/chemical improperly stored. Cleansers on table above food on shelf, employee moved them
Clam/mussel/oyster tags not marked with last date served. A couple missing dates
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing February and late January
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. In two hand sinks, at cook line and prep room, employee placed some
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs and hamburgers now, gave one and posted it
Water pressure lacking at fixtures that require the use of water. Hand sink at cook line
Bowl or other container with no handle used to dispense food. In flour, employee removed them
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ice machine and vent in walk in cooler
Clean utensils or equipment stored in dirty drawer or rack. Contniaer for lids on storage area
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. Open drink on ore table in back prep area, employee discarded it
Employee with no hair restraint while engaging in food preparation. Working with fish
Faucet/handle missing at plumbing fixture. Faucet on cold water goes all the way around and no water comes out in hand sink at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120f water on grill off for utensils, employee moved it to on side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area
Single-service articles improperly stored. Box with to go containers, manager placed them on shelf
Nov 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient
Nov 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 5 high priority.
5 High priority10 Intermediate16 Basic
Show 32 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp and oyster then grabbed fries, explained to him and he cooked fries to 170f and washed hands, hand sink at cook line has no water at all, no soap, no paper towels
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f coleslaw mix, cut lettuce mix, and ranch, in glass 3 door cooler, my thermometer reading 53f, arrived a couple of hrs ago, relocated by employee, ranch made here overnight, stop sale,
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. For cut kale, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f green beans hot holding on stove off, employee turned it back on and reached 165f, baked potatoes 88f left in beach cooler overnight and didn't keep 135f or above, stop sale, discarded by employee
Clam/mussel/oyster tags not marked with last date served.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient
Manager or person in charge lacking proof of food manager certification. 1 manager here couldn't locate their certificates
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
No probe thermometer provided to measure temperature of food products.
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. For one new employee here and 1 manager that I couldn't see cards for
No soap provided at handwash sink. Hand sink at cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 years, manager couldn't find it
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Not in chronological order
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday morning, crab cake mixed yesterday morning, dated by employee
Bowl or other container with no handle used to dispense food. In spices by cook line, removed by employee
Carbon dioxide/helium tanks not adequately secured. By ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls, storage shelf
Covered waste receptacle not provided in women's bathroom. Employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged
Employee with no hair restraint while engaging in food preparation. Working with open foods
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for knife used to cut baked potatoes, employee discarded water,
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and triple sink area
Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler by stove
Utensils in poor condition. Strainer in green beans, employee discarded it
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 300 ppm
Wiping cloth sanitizing solution stored on the floor. By cook line
Portable fire extinguisher gauge in red zone. For reporting purposes only. By rear door
Feb 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 2 shrimps at 130f, he just placed them on to go tray, placed them back on grill got to 145f
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then grabbed container to scoop cooked wings, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter sitting on ice, front counter, 60f cut kale, no time no procedure, employee iced them properly
Clam/mussel/oyster tags not marked with last date served.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for a couple of years
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. One new employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Alfredo and pasta cooked yesterday early morning
Spray bottle containing toxic substance not labeled. Employees discarded it because did know name
Carbon dioxide/helium tanks not adequately secured. By ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacked above dry goods, cart, employee rearrange,
Employee with no beard guard/restraint while engaging in food preparation.cook cooking
Employee with no hair restraint while engaging in food preparation. Cook cooking
Faucet/handle missing at plumbing fixture. Cold water side turns all the way and cold water doesn't come out, hand sink in kitchen
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, hood filters, shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in seafood cooler
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 50f raw shrimp and gator tail, 45 minutes, iced down
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in dish machine, employee fixed problem, line was not in liquid, 100 ppm
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he changed gloves and schooled green beans, explained to employee and he washed hands
Food not properly protected from contamination. Cutting lemons at front counter where customer go by, employee moved them to other side
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chl in dish machine, line was not in liquid, employee fixed it, 100 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open container on shelf above fries, upright freezer by cook line, employee rearranged,
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. Sour cream at front counter and cut kale by cook line, employee wrote time on
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
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. For 2 new dish washers
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cheese cake taken out a couple of days ago
Carbon dioxide/helium tanks not adequately secured. By ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 3 dead roaches in cabinet at front counter, employee cleaned them up
Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat
Equipment in poor repair. Gasket in reach in cooler, front counter
Food storage container/container lid cracked or broken. Bowl for food cracked, employee discarded it
In-use ice scoop stored on soiled surface between uses. Employee placed it in dish machine area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f water for cooking utensil ps, employee placed it on grill and got to 165f
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line, exterior of cooking pot on stove
Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.