Captain Jack's BBQ & Smokehouse
Last inspected: Nov 17, 2025
33
Score
Public records show 11 inspections at Captain Jack's BBQ & Smokehouse stretching back to 2022. The latest inspection on file is from Nov 17, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
That's lower than the typical Fernandina Beach restaurant, which scores around 69. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
12
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Shelled Egg over ready to eat food in reach in cooler, operator moved eggs to a designated area. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed housemade Caesar dressing (46F - Cold Holding) and shredded cheese (45F - Cold Holding), in the reach in cooler on the prep line In kitchen area manager stated that items has been placed in reach in cooler 1HR ago.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in front of stove is stained and has deep cut marks. Cutting board on reach in cooler in front of grill is stained and has deep cut marks, Can opener on food prep line was soiled with old food debris. Slicer on food prep table on food prep cook line. was soiled with old food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand was sink at bar covered with a mat. Manager took mat off hand wash sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining food shelves in food prep area of the kitchen.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty kitchen ceiling vents
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep cart operator removed phone from cart. Observed employee jacket on top of single service food items. Operator removed the jacket she placed it in a designated place. Observed employee purse on food prep table in food prep cook line. Operator removed the employee purse and placed it in a designated area.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. Observed knife sharpener stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on fain on reach in cooler on food prep table aimed at food. Dust build up on prep line hood filters.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - 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. Observed broom next to a food storage shelf touching single service items. Operator moved broom to a designated area. **Corrected On-Site**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth laying on food prep table that was not in use. Operator placed wiping cloth in sanitizer prep. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Operator tested a sanitizer bucket on cook line which read 0ppm quaternary.
21-45-1
Basic - Working containers of food removed from original container not identified by common name. Brisket Blend in unmarked container on food prep cook lime. Manager placed label on container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean metal pans in ware wash area.
24-08-4
Basic - Food stored on floor. Observed produce on floor in walk in cooler. Operator picked up produce and placed it on shelf. **Corrected On-Site**
08B-38-4
33
Mar 3, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Oct 14, 2024
Routine - Food
No violations found.
100
Oct 8, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad bar, cut lettuce, cottage cheese, diced ham, shredded cheese, diced eggs 55F. Items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Dish machine tested 0ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw fish stored over ready to eat pork belly. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade in prep area of kitchen. White cutting boards on cook line. Interior of ice machine.
22-02-4
Intermediate - 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 working today.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in dish area has multiple buckets stored inside. Hand washing sink in server area has cup inside. Items removed from sinks. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. No current license displayed. Inspector verified ownership with manager.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups in server station.
24-08-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor. Manager states remodel in progress to repair. **Corrective Action Taken**
36-11-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under ice machine in kitchen. Floor under cooking equipment in kitchen. Floor in bar under bar top. Walls in dish area.
36-73-4
Basic - Food stored on floor. Multiple cases of food in walk in freezer.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for frozen okra in reach in freezer near fryers in kitchen. Scoop removed. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. Multiple shelves in walk in cooler.
23-03-4
Basic - Single-service articles improperly stored. Case of to go containers on floor near pass through window. Containers moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on cook line. Bucket moved and stored correctly. **Corrected On-Site**
21-38-4
30
Apr 29, 2024
Complaint Partial
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook on line using cell phone on line then left kitchen, then came back to kitchen to flip burger on grill
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw beef in stand up cooler near handsink
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added. Needs vacuum breaker on non-chemical side of the splitter
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Slice turkey meat from 4 days a go Hot dogs(discarded)
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over prep coolers on line, moved **Corrected On-Site**
12B-07-4
55
Feb 15, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine Soda gun at bar soiled - From follow-up inspection 2024-02-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Used on door of ice machine - From follow-up inspection 2024-02-15: **Time Extended**
14-71-4
86
Feb 14, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine Soda gun at bar soiled
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Roach trap with 6 dead behind pos system
35A-06-4
Basic - 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. Salmon, employee cut open **Corrected On-Site**
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Used on door of ice machine
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on slicer, moved **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Cases of bread on floor in walk in freezer 2 containers of oil on f,or in kitchen
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for coleslaw inside coleslaw
10-06-5
Basic - Open dumpster lid.
33-16-4
64
Sep 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers - From follow-up inspection 2023-09-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with metal cover expanded from door exposing insulation - From follow-up inspection 2023-09-25: **Time Extended**
14-36-5
90
Jul 25, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees using cell phone and drinking water, placed on gloves without washing hands
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to stand along cooler
31B-02-4
Intermediate - 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.
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over cooler next to microwave Personal drink near slicer
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in glass cooler not identified
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked wet in back dish area
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Freezer base of buns on floor Walk in cooler case of boiled eggs on floor,
08B-47-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with metal cover expanded from door exposing insulation
14-36-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to clear clear containers in back drying area
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop store on floor in front of Handsink in kitchen
42-01-4
45
Jan 10, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Aug 3, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Chicken 8ozs in bag in reach in dated 7-26
01B-28-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47f in reach in cooler, over filled. Employee placed and in split in two pans
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored with mixer, moved **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple substance, labeled **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks 1) near microwave 2) over back prep area 3) near toaster
12B-07-4
Basic - Open dumpster lid.
33-16-4
52
Frequently Asked Questions
When was Captain Jack's BBQ & Smokehouse last inspected?
The most recent health inspection at Captain Jack's BBQ & Smokehouse on file is from Nov 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Captain Jack's BBQ & Smokehouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Captain Jack's BBQ & Smokehouse.
How does Captain Jack's BBQ & Smokehouse compare to other restaurants in Fernandina Beach?
Captain Jack's BBQ & Smokehouse most recently scored 33 out of 100, which is lower than the Fernandina Beach average of 69.
Has Captain Jack's BBQ & Smokehouse's inspection record improved over time?
Results have been roughly steady. Inspections at Captain Jack's BBQ & Smokehouse have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Captain Jack's BBQ & Smokehouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Captain Jack's BBQ & Smokehouse inspected?
Based on the inspection history on file, Captain Jack's BBQ & Smokehouse is inspected around three times per year on average.
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