Jax Fish Shrimp and Chicken
Last inspected: Feb 9, 2026
100
Score
Inspectors have visited Jax Fish Shrimp and Chicken 11 times, with records going back to 2022. Jax Fish Shrimp and Chicken was last inspected on Feb 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around 13 violations across recent inspections versus roughly 22 violations before.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up seven times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
No violations found.
100
Feb 6, 2026
Routine - Food
8 critical violations. 3 major violations. 4 minor violations.
View 15 violations
High Priority - Employee washed hands with no soap. Observed employee rinse hands in hand wash sink by to-go window. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-20-4
High Priority - Food placed in soiled container/equipment. Observed cooked chicken wings being stored in cardboard box raw chicken originally came in. Person in charge removed cooked wings and placed in food-grade container. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-27-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed person in charge unable to provide record of parasite destruction for raw conch. **Warning**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored on top of ready to eat curly fries in chest freezer near to-go window. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw gyro meat stored over ready to eat sauce cans in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw conch in reach in cooler on cook line. Raw chicken stored over raw fish items in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple boxes of cooked chicken wings at temperatures of 61-71F on cook line. Person in charge stated wings were cooked 45 minutes prior and moved boxes to walk-in cooler. Cooked chicken wings (61-71F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker on non-chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloths stored in hand wash sink near cake reach in cooler. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink closest to to-go window. Person in charge provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed raw conch salad being served with no consumer advisory. Inspector provided consumer advisory and was posted at menus. **Corrected On-Site**
02B-02-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining prep shelves with boxes of cooked wings on top.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf next to rice holding unit. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints. **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler doors on cook line. **Repeat Violation**
23-03-4
18
Sep 19, 2025
Routine - Food
8 critical violations. 3 major violations. 12 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exit through rear door of establishment with gloves on then return approximately 3 minutes later and change gloves without washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-07-5
High Priority - Food placed in soiled container/equipment. Observed 6 boxes of cooked chicken wings stored in original boxes raw chicken came in. Person in charge began voluntarily discarding potentially contaminated pieces and moving to food-grade containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw shrimp stored in plastic to-go bag in chest freezer across from three compartment sink. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and operating with an expired license. June 01, 2025. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; opened bags of raw shrimp stored directly on top of bags of ready to eat mozzarella sticks and onion rings in chest freezer across from three compartment sink. Opened box of raw gyro meat stored directly on top of boxes of ready to eat fries in walk-in freezer. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw philly meat stored directly over opened squeeze bottles of ready to eat sauces in reach in cooler on cook line. Raw fish items stored over washed and cut peppers in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken items stored over raw fish items in standing reach in cooler at end of cook line. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at non-chemical side of splitter near rear exit. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee begin washing hands in three compartment sink after returning from exterior of establishment. Inspector educated employee on designated handwashing locations. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed; wiping cloth stored in hand wash sink near chest freezer on back side of kitchen. Wiping cloth and spray bottle stored in hand wash sink near to-go window.
31A-11-4
Intermediate - 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 1 employee hired more than 60 days prior with no state approved food handler training. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic container used for scooping stored in sauce container in walk-in cooler above raw fish items.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted on top of ice machine.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler on cook line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages with lids stored on prep shelves next to food items throughout kitchen area. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee cell phones, keys, purses, and jackets stored directly next to or on top of food items throughout establishment. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed certified food manager engaging in food preparation with no hair restraint on cook line. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed boxes of snapper stored on floor 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. Observed scoop for cooked rice stored with handle in direct contact with rice on cook line. **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavily soiled hood filters above cook line. Soiled gaskets on all reach in cooler and reach in freezer doors. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored with cooked chicken items inside in walk-in cooler.
16-46-4
Basic - Single-service articles improperly stored. Observed box of to-go container lids stored on floor near hand wash sink by to-go window.
25-05-4
Basic - Stored food not covered. Observed opened container of spice with no protective covering on spice rack near three compartment sink.
08B-12-5
12
Jun 12, 2025
Routine - Food
11 critical violations. 5 major violations. 13 minor violations.
View 29 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed container of cooked chicken wings with temperatures of 72-78F stored on shelf on cook line. Person in charge stated wings were cooked 2.5+ hours prior. Wings are cooked then left to sit out for 20 minutes then moved to walk-in cooler to finish cooling process. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Food placed in soiled container/equipment. Observed cooked chicken wings stored in original boxes raw chicken was delivered in. Employee began discarding potentially contaminated cooked wings and placed other cooked wings in clean containers. **Corrective Action Taken**
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed onions stored in plastic to-go bags in walk-in cooler.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2025.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened boxes of raw conch stored over ready to eat onion rings in standing reach in freezer at end of cook line. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw shrimp in standing reach in cooler at start of cook line. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes with temperatures of 60F stored in container in flip top cooler. Flip top coolers lid was opened with exposed gaps allowing cold air to escape and container was double-panned. Cut tomatoes (60F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottles of chemicals stored next to single service items on expo line.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker on non-chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ppm. Person in charge diluted with water and is now testing at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed container of cooked chicken wings with temperatures of 72-78F stored on shelf on cook line. Person in charge stated wings were cooked 2.5+ hours prior. Wings are cooked then left to sit out for 20 minutes then moved to walk-in cooler to finish cooling process. Cooked chicken wings (72-78F - Cooling) **Repeat Violation** **Admin Complaint**
03D-01-5
Intermediate - 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. Observed person in charge unable to provide written procedure in the event of vomiting or diarrhea. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on flip top cooler. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by boxes of raw chicken at end of cook line. **Repeat Violation**
31A-09-4
Intermediate - 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 2 employees hired less than 60 days prior engaging in food preparation with no employee reporting agreement. **Repeat Violation**
11-26-1
Intermediate - 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 multiple employees engaging in food preparation with no state approved food handler training. **Repeat Violation**
53B-13-5
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. Observed raw fish thawed in commercial reduced oxygen packaging in container in standing reach in cooler at start of cook line. Package has label stating to remove from package before thawing. Person in charge removed fish from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottles with lids stored on prep shelves next to food items. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on shelf next to single service items at to-go window. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food preparation with no hair restraints. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink. **Repeat Violation**
24-08-4
Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; floors around cook line soiled. Walls behind cook line and three compartment sink soiled. Ceiling tiles soiled throughout kitchen area.
36-73-4
Basic - Food stored on floor. Observed multiple boxes of raw chicken stored on ground at end of cook line.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in chest freezer at end of cook line. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in direct contact with product stored in seasonings in dish area. **Repeat Violation**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sinks at end of cook line. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess grease build up on hood filters above cook line. Soiled gaskets on reach in cooler and walk-in cooler doors. Sides of fryers with excess grease build up.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover in multiple locations on cook line.
14-20-4
6
May 19, 2025
Routine - Food
No violations found.
100
May 15, 2025
Routine - Food
9 critical violations. 12 major violations. 17 minor violations.
View 38 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked onions in flip top cooler with temperatures of 90-112F. Person in charge stated onions were cooked 3 hours prior and placed into flip top cooler. Pan of cooked onions was double stacked and lid was left open. Cooked onions (90-112F - Cooling) **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked onions in flip top cooler with temperatures of 90-112F. Person in charge stated onions were cooked 3 hours prior and placed into flip top cooler. Pan of cooked onions was double stacked and flip top cooler lid was left open. **Warning**
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; opened box of raw burger patties stored over bags of ready to eat onion rings in standing reach in freezer near three compartment sink. Opened box of raw burger patties stored with ready to eat fries in chest freezer at end of cook line. Opened bags of raw shrimp stored on top of bags of ready to eat hush puppies in standing reach in freezer near three compartment sink. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw gyro meat stored over unwashed fruits and vegetables in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw snapper in standing reach in cooler at start of cook line. Person in charge rearranged food items to proper storage levels. **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed opened box of raw burger patties stored over opened box of raw fish items. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; sliced cheeses in flip top cooler at temperature of 50F. Flip top cooler lid was left open and person in charge placed sliced cheeses in reach in cooler below. Raw chicken items, raw chicken gizzards, and raw fish items at temperatures of 49-52F in standing reach in cooler at beginning of cook line. Reach in cooler door does not shut all the way if left to self-close. Person in charge added ice to food items. Sliced cheeses (50F - Cold Holding) Raw chicken items, raw chicken gizzards, raw fish items (49-52F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed; splitter on mop sink added to faucet with neither side having a vacuum breaker. Neither side of splitter is attached to chemical dispenser. Missing vacuum breaker at threaded hose bibb with hose attached on exterior of building near rear exit.
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed; splitter on mop sink added to faucet with neither side having a vacuum breaker. Neither side of splitter is attached to chemical dispenser.
29-42-4
Intermediate - 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 one employee on cook line with no certified food handler certification. Person in charge stated employee has been employed for at least 2-3 months.
53B-13-5
Intermediate - 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. Observed person in charge unable to provide written procedures in the event of vomiting or diarrhea.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple containers of cooked chicken wings person in charge stated were cooling before being placed in walk-in cooler stored at room temperature on cook line. Temperatures of cooked chicken wings were 82-117F and were cooked 1.75 hours prior. Person in charge moved cooked wings to walk-in cooler. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored on soiled surface on top of ice machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by multiple large raw chicken boxes closest to to-go window. Person in charge moved boxes of raw chicken. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher stored in hand wash sink closest to to-go window. Person in charge removed pitcher. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge unable to provide proof of certified food management certification for themselves.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed person in charge unable to provide any chemical test kit.
16-37-1
Intermediate - 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/ Observed person in charge unable to provide proof of certified food management certification with 5 employees present at time of inspection.
53A-05-6
Intermediate - 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 4 employees hired less than 60 days prior with no signed employee reporting agreement.
11-26-1
Intermediate - 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 no sanitizer of any for establishment. Employee left and returned with chlorine solution before end of inspection. **Corrected On-Site**
22-38-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer questions about big 6 major food-borne illnesses, 8 major allergens, or proper wash, rinse, and sanitation procedures.
53A-14-4
Basic - Open dumpster lid. Observed opened dumpster lid on dumpster at rear of establishment.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler and not stored in sanitizing solution in between uses.
21-12-4
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. Observed multiple fish items thawed in reduced oxygen packaging stored in standing reach in cooler on cook line. Packaging states to remove from package before thawing.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at end of cook line across from chest freezer.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Observed person in charge unable to provide copy of current license.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed; opened employee water bottle with lid stored on shelf above flip top cooler on cook line. Opened employee beverage with lid stored on wire rack next to food items in dry storage area. Person in charge removed employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above flip top cooler on cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
24-08-4
Basic - Equipment in poor repair. Observed door unable to stay closed unless force is applied on standing reach in cooler at beginning of cook line.
14-11-5
Basic - Food stored on floor. Observed multiple boxes of raw chicken stored on floor by hand wash sink closest to to-go window. Person in charge move chicken to proper storage levels. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in chest freezer at end of cook line.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in direct contact with product stored in large container of chicken seasoning. Person in charge removed scoop. **Corrected On-Site**
10-01-5
Basic - Missing drain plug at dumpster. Observed missing drain plug for dumpster at rear of establishment.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at two hand wash sinks on either side of cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on standing reach in cooler doors at end of cook line. Soiled hood filters above cook line.
23-03-4
3
Jun 5, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. In storage closet in lobby area, window cleaner stored next to napkins/paper towels. Operator separated cleaner from napkins. **Corrected On-Site**
41-10-4
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. In walk in cooler, milk opened yesterday morning not dated.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen had dirty dish in sink. Operator removed dish. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Cooking oil on floor in kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryer in kitchen. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. In ice machine, bowl with no handle used as scooper. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At stored sugar barrel in kitchen, scooper handle in direct contact with product. Operator lifted handle out of product. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Above prep table in kitchen, stored to go containers not inverted. Operator inverted. **Corrected On-Site**
25-06-4
55
Jul 10, 2023
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in kitchen. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - 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. Chicken on cook line cart missing times. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line, raw chicken gizzards and livers stored over fish and shrimp. Also, in walk-in cooler, pan of raw shrimp stored over ready to eat sauces. Operator moved shrimp. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at market, shell oysters ambient (51F - Cold Holding). Operator stated oyster have been in cooler for 3 days.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at market, shell oysters ambient (51F - Cold Holding). Operator stated oyster have been in cooler for 3 days.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of Clorox cleaner stored in box with plastic single service lids. Operator moved chemical. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sinks in kitchen missing soap and towels. Operator supplied. **Corrected On-Site** **Repeat Violation**
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. No employee training certificates, employee present hired over 60 days. **Warning**
53B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator oyster advisory. Currently no longer selling raw oysters due to stop sale. **Corrected On-Site**
02A-01-4
Intermediate - 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, cooked corn, cooked potatoes, boiled eggs and cooked crab missing dates. Operator stated items cooked two days prior.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in dry storage not secured. **Repeat Violation**
51-11-4
Basic - Equipment in poor repair. In prep area, lower shelf of prep table has rusting. On cook line, two covers for bulk containers cracked/broken **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Across from walk-in cooler, cove tiles missing. **Repeat Violation**
36-17-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has build up. Floor in dry storage has build up. Wall at cook line has build up. Interior and exterior of hood has build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In walk-in freezer, multiple cases of food on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have grease build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line, interior soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, one chicken box reused for ready to eat sauces.
25-32-4
Basic - Single-service articles improperly stored. In market area, multiple single service items stored on floor. **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Stand up reach-in cooler at end of cook line.
29-49-6
17
Feb 23, 2023
Routine - Food
No violations found.
100
Feb 21, 2023
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw shrimp stored over cupped sauce. In bottom of cook line flip top reach-in cooler, raw chicken gizzards stored over raw fish. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom section of flip top reach-in cooler on cook line, chicken (47, 44F - Cold Holding); fish (44, 45, 45F - Cold Holding). Operator added ice to all items, open during lunch time. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Operator marked time on container. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb at mop sink missing backflow preventer. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - 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. Emailed operator DBPR form 5030-104
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at kitchen handwash sinks. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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 employee for establishment, no proof available. Emailed operator DBPR form 5030-103
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks on back dry storage area not secured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard used on top of bulk breading bin.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area, multiple ceiling tiles broken or stained.
36-32-5
Basic - Floor soiled/has accumulation of debris. Floor behind fryers has bios up of food debris.
36-73-4
Basic - Food storage container/container lid cracked or broken. Lid on bulk fish breader is cracked.
14-38-4
Basic - Food stored on floor. In back storage room, case of hot sauce stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Slide top reach-in freezer at cook line has ice build up. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning at market area, scoop handle touching product. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers have grease build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach-in cooler on cook line, interior soiled. Interior of bin on ice machine has black mold-like substance. Soda dispenser, ice chute has mold-like substance. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Chicken boxes reused for cupped sauces
25-32-4
Basic - Single-service articles improperly stored. At front market area, styrofoam containers stored on floor.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers and plastic lids on upper shelf in prep area, not inverted. **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning at market area not labeled. **Repeat Violation**
02D-01-5
20
Sep 7, 2022
Routine - Food
5 critical violations. 2 major violations. 13 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to single service items without washing hands. Employee n cook line breaded chicken livers, then handled aluminum togo container without washing hands.
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at cook line, one in dry storage.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line, raw chicken gizzards and livers stored over fish and shrimp. Also, in walk-in cooler, case of raw chicken stored over liquid margarine. Operator moved chicken. **Corrective Action Taken**
08A-20-5
High Priority - 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. Chicken at cook line, out for 2.5 hours, no time marked. Operator marked time. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb at mop sink missing backflow preventer. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, Pepsi nozzle on soda dispenser has build up. Also, pink lemonade dispenser has black mold-like substance at nozzle area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by cook line and handwash sink in back kitchen missing towels. Operator stocked. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area, interior has black mold-like substance on side and back panels. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area, two tanks not secured. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid stored on reach-in cooler. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. In prep area, lower shelf of prep table has rusting.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Across from walk-in cooler, cove tiles missing.
36-17-5
Basic - Food stored on floor. In dry storage area, bag-in-box soda on floor. In walk-in cooler, liquid margarine stored on floor. Operator moved to shelf. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at cook line.
14-69-4
Basic - 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 container in prep area and bulk seasoning container at market area, scoop handles touching product. Operator moved scoops. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One bulk storage container on cook line, exterior soiled. Hood filters over fryers have grease build up.
23-03-4
Basic - Single-service articles improperly stored. In dry storage area, Togo containers stored on floor. In market area, Togo containers stored on floor. **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink, fish thawing in standing water. Operator placed under running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unclean building components, attachments or fixtures. Hood over fryers has grease and dust build up.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. All bulk storage containers missing labels. **Repeat Violation**
02D-01-5
20
Frequently Asked Questions
When was Jax Fish Shrimp and Chicken last inspected?
The most recent health inspection at Jax Fish Shrimp and Chicken on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Jax Fish Shrimp and Chicken?
Across the inspection record, “raw animal foods not properly separated” has been cited seven times, more than any other issue at Jax Fish Shrimp and Chicken.
How does Jax Fish Shrimp and Chicken compare to other restaurants in Jacksonville?
Jax Fish Shrimp and Chicken most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Jax Fish Shrimp and Chicken's inspection record improved over time?
Yes. Recent inspections at Jax Fish Shrimp and Chicken have averaged around 13 violations per visit, down from roughly 22 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jax Fish Shrimp and Chicken means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jax Fish Shrimp and Chicken inspected?
Based on the inspection history on file, Jax Fish Shrimp and Chicken is inspected around three times per year on average.
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