YUMMY FISH & CHICKEN
3000 MONCRIEF RD #1, Jacksonville FL 32209
Last inspected Aug 20, 2026 · 16 visits since October 2023
MAY 25
SEP 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3 live flying insects around cardboard box with powdery substance near rear exit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026005677 | Nov 17, 2025 | May 18, 2026 | $400 |
Inspection history
16 visits, newest first
Aug 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed employees on site unable to provide any proof of certified food manager certifications for establishment.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment underwent remodel and added ice machines and moved reach in coolers around without updating plans and notifying Plan Review.
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. Observed employees on site unable to provide proof of any state approved food handler training for any employee.
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. Observed employees on site unable to provide proof of any signed reporting agreements.
Show the remaining 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment underwent a remodel and added 8 tables with chairs. Establishment is licensed as a non-seating establishment.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority11 Intermediate9 Basic
Show 26 findings ▾
Live, small flying insects found. Observed 3 live flying insects around cardboard box with powdery substance near rear exit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp bags stored over ready to eat fried food items in reach in freezer near rear exit.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed peppers in reach in cooler on cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line touch personal clothing then engage in food preparation without changing gloves and washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple time/temperature control for safety food items at temperatures of 51-53F stored on flip top and reach in cooler on cook line. Employee on site unable to determine when food items were placed in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety food items at temperatures of 51-53F stored on flip top and reach in cooler on cook line. Employee on site unable to determine when food items were placed in cooler. Raw chicken, raw shrimp, raw fish items, cut tomatoes, sliced cheeses (51-53F - Cold Holding)
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed only employee engaging in food preparation not washing hands and changing gloves per food code guidelines, storing food items at room temperature with no training, and not following basic instructions from inspector regarding safety of food items at risk.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed only employee engaging in food preparation unable to answer any questions regarding food safety.
Equipment drain line draining into handwash sink. Observed drain line for ice machine running into hand wash sink on front line.
Lack of toilet tissue at each toilet. Observed no toilet paper for only restroom for establishment.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed employees on site unable to provide any proof of certified food manager certifications for establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment underwent remodel and added ice machines and moved reach in coolers around without updating plans and notifying Plan Review.
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. Observed employees on site unable to provide proof of any state approved food handler training for any employee.
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. Observed employees on site unable to provide proof of any signed reporting agreements.
No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items cooked within past 4 days with no date markings in reach in cooler on cook line and display case on front line.
Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured CO2 tanks under main soda tower.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee on cook line engaging in food preparation with no hair restraint.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment underwent a remodel and added 8 tables with chairs. Establishment is licensed as a non-seating establishment.
No copy of latest inspection report available. Observed employees on site unable to provide copy of latest inspection report.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters on cook line.
Single-service articles not stored inverted or protected from contamination. Observed single service lids stored not inverted and no protective coverings on front line.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef items thawing in standing water in three compartment sink.
Time/temperature control for safety food thawed under hot running water. Observed three compartment sink unable to utilize only cold water. Raw beef items thawing under hot water while water is running.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on speed cart on cook line.
Mar 25, 2026Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding)
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring.
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. Observed no proof of any training for other food handlers for establishment.
Mar 23, 2026Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding)
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring.
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. Observed no proof of any training for other food handlers for establishment.
Jan 23, 2026Call 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 ▾
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. Observed person in charge unable to provide any proof of state approved food handler training for employees.
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bus tub of cooked chicken wings at temperatures of 68-74F on cook line. Person in charge stated wings are cooked and intended to remain hot until service where they are placed back in fryer. Per person in charge wings were cooked 3 hours prior and moved to reach in cooler to cool. Cooked chicken wings (68-74F - Hot Holding)
Handwash sink used for purposes other than handwashing. Observed red sanitizer bucket stored in hand wash sink on front line. Employee removed bucket.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line.
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. Observed no proof of any training for other food handlers for establishment.
No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife stored between 2 reach in coolers on cook line. Person in charge removed knife and placed in dish area.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to line shelves by cook line.
Single-service articles improperly stored. Observed box of to-go boxes stored on floor by cake reach in cooler.
Nov 18, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed person in charge unable to provide any proof of state approved food handler training for employees.
Nov 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed; approximately 50 rodent droppings in corner of kitchen along wall and next to fryer station. Approximately 20 rodent droppings along wall under three compartment sink. Approximately 20 rodent droppings along wall near reach in freezer closest to rear exit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in establishment. Employee went to nearby general store and acquired paper towels.
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. Observed person in charge unable to provide any proof of state approved food handler training for employees.
No soap provided at handwash sink. Observed no soap at any hand wash sink for establishment. Employee went to nearby general store and acquired paper towels.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed; 2 dead rodents in sticky trap between wall and reach in freezer near rear exit. 2 dead rodents in sticky trap under three compartment sink.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in only standing reach in cooler.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed employee unable to provide proof of any certified food managers for establishment.
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. Observed employee unable to provide any proof of state approved food handler training.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in only standing reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed deli ham and deli turkey at temperatures of 56-62F stored in flip top cooler on cook line. Employee stated food items were left in reach in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli ham and deli turkey at temperatures of 56-62F stored in flip top cooler on cook line. Employee stated food items were left in reach in cooler over night. Deli ham, deli turkey (56-62F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked chicken wings with temperatures of 68F. Employee stated they were left over night and voluntarily discarded. Cooked chicken wings (68F - Hot Holding)
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed employee unable to provide proof of any certified food managers for establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink in establishment. Person in charge provided soap.
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. Observed employee unable to provide any proof of state approved 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. Observed 1 employee engaging in food preparation hired 2 weeks prior with no signed reporting agreement.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no sanitizer of any kind. Employee stated 2 empty bleach containers were just used to clean floors and there was no other sanitizer left. Employee acquired bleach from nearby convenience store.
No soap provided at handwash sink. Observed no soap at either hand wash sink in establishment. Person in charge provided soap.
Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food-contact shelves in kitchen.
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. Observed box of frozen tilapia thawing in original reduced oxygen packaging in only standing reach in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between flip top cooler and reach in cooler that's not in use. Employee removed knives.
No copy of latest inspection report available. Observed employee unable to provide copy of last inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all reach in cooler doors.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover on small prep table at fryer station.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken gizzards over bagged lettuce,avocado and tomato. In reach in glass cooler in kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef Pattie's in glass reach in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia stored in glass cooler thawing in vacuum seal
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings next to fryer 89-117 f. Manager agreed to discarded
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.p Provided via 3mail
Handwash sink not accessible for employee use at all times. Handsink upfront blocked with plastic spindles for drink station
No paper towels or mechanical hand drying device provided at handwash sink. At handsink in kitchen, manager provided
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. Provide via email
Spray bottle containing toxic substance not labeled. Unlabeled clear spray bottle with purple substance inside no label
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. Tilapia stored in glass cooler thawing in vacuum seal
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine
Light shield damaged/in disrepair. Cracked light shield in lobby area over display case
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield over shrimp glass cooler
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over sliced ham,turkey and cut tomatoes in glass cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line Raw shrimp 63 in kitchen near cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 68f next to fryer,
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored in cut lettuce.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer beef patties stored in thank you Togo recycled bag
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over sliced ham,turkey and cut tomatoes in glass cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line Raw shrimp 63 in kitchen near cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 68f next to fryer,
Handwash sink used for purposes other than handwashing. Red bucket stored in handsink, employee moved
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored in cut lettuce.
Single-service articles improperly stored. Cases of Togo boxes stored near bathroom hallway on the floor
Standing water in bottom of reach-in-cooler. 2 door flip top cooler with water settling at bottom of cooler
Working containers of food removed from original container not identified by common name. Large white container with white substance inside, manager states its sugar
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. At hallway storage area, container of Spectracide Home Defense.
Raw animal food stored over or with unwashed produce. In kitchen, in slide door reach-in cooler, shell eggs stored above green peppers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, wings (85F - Hot Holding). Person in Charge stated wings were cooked 2 hours prior and held on time. No time set on timer, no written procedures available. Supplied Person in Charge with Time as a Public Health Control form.
Handwash sink used for purposes other than handwashing. Front line handwash sink has towels in sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen, no paper towels or sign. At restroom handwash sink, no paper towels. Person in Charge placed towels at kitchen handwash sink.
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. One employee present hired for approximately 1 year, no employee training.
A minimum of one bathroom facility is not available for public use. Sign posted, no public restroom. Employee stated there are no public restroom. Explained to employee restroom must be made available to customers. Restroom is working properly.
Food stored on floor. In kitchen area, bulk breader and sugar containers on floor. At hallway storage, oil and tarter sauce on floor.
Ice scoop handle in contact with ice. At front counter area, scoop in cooler ice has handle touching ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area, interior of handwash sink soiled. At triple sinks, interior of sinks have build up. At cook line, hood filters have grease build up. At cook line, exterior of fryers have grease build up. In kitchen area, exterior of bulk sugar and breader containers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler has build up of food debris. Door on slide door reach-in cooler has build up of residue.
Single-service articles improperly stored. At front counter area, Togo bags stored on floor.
Time/temperature control for safety food thawed in an improper manner. In kitchen area, chicken thawing at room temperature.
Working containers of food removed from original container not identified by common name. In kitchen area, bulk sugar and breader containers not labeled.
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.