Jax Fish Shrimp and Chicken
Last inspected: Dec 2, 2025
90
Score
Inspectors have visited Jax Fish Shrimp and Chicken 14 times, with records going back to 2022. Inspectors last stopped by on Dec 2, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
The city-wide average for Jacksonville sits at 74, putting Jax Fish Shrimp and Chicken on the better side of that line. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certificate available. All expired 9/2025 **Warning** - From follow-up inspection 2025-12-02: No current employee certificates available at callback. **Admin Complaint**
53B-05-5
90
Nov 17, 2025
Complaint Full
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
11
Oct 1, 2025
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
9
Apr 29, 2025
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Employee handled raw food and then handled ready-to-eat and/or clean equipment or utensils without washing hands. At cook line, employee handled raw chicken, placing in fry basket then handled basket of cooked chicken without washing hands.
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter in small black reach-in cooler, slaw (54-57F - Cold Holding). Employee stated item in cooler overnight. Observed ice build up on back panel.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in small black reach-in cooler, slaw (54-57F - Cold Holding). Employee stated item in cooler overnight. Observed ice build up on back panel. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back kitchen, hose bibb under handwash sink missing back flow preventer.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by trash cans.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwash sink, used as dump sink as evidenced by ice in sink. At back kitchen handwash sink, towel in handwash sink. Person in Charge removed. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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/ 8 food handlers present during inspection, no Certified Food Manager present.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees present hired over 60 days, 2 years, 3 years and 9 months, no employee training certification available.
53B-02-5
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. Multiple employees present, no proof of employee responsibilities.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At front counter, spray bottle identified as window cleaner not labeled. **Repeat Violation**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer handles have build up.
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard under seasoning/breading containers on cook line. **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on ledge over reach-in cooler. Person in Charge moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by fryers soiled. In back kitchen, floor under ice machine has build up. In back storage rooms, floor soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At cook line, case of chicken, cases of oil, cases of fries stored on floor. In walk-in freezer, bag of fries on floor. In back storage room, multiple containers of drink syrup on floor. Person in Charge moved all items to racks. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - High grass/weeds/debris surrounding building. In back parking lot behind fence, build up of construction debris.
33-36-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoop in rice has handle touching product. Person in Charge moved scoop. **Corrected On-Site**
10-06-5
Basic - No copy of latest inspection report available. Person in Charge not able to provide last inspection report. **Repeat Violation**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter, handwash sink missing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets spiked. At cook line, good filters have grease build up. In dry storage room, exterior of bulk containers soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. One lid open. Person in Charge closed. **Corrected On-Site**
33-16-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, wax coated boxes reused for cooked chicken. Employee moved chicken to plastic containers. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. In back storage room, cases of plastic lids on floor. At drive thru area, cases of plastic lids and cups on floor. Person in Charge moved all items to racks. **Corrected On-Site**
25-05-4
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. In back storage area, tool bag and scrub brush stored on bag of soda syrup. Person in Charge moved items. **Corrected On-Site**
42-03-5
Basic - Working containers of food removed from original container not identified by common name. In back storage area, bulk pepper and breaded not labeled. At front counter, bulk seasoning container not labeled. **Repeat Violation**
02D-01-5
14
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
17
Feb 28, 2024
Complaint Full
1 critical violation. 1 major violation. 19 minor violations.
View 21 violations
High Priority - 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 on cook line touched personal cell phone and immediately handled container of cooked chicken without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Soiled wet wiping cloth stored in hand washing sink at front counter. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl used to scoop ice in ice machine.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in back dry storage area in kitchen. **Repeat Violation**
51-11-4
Basic - Cardboard box used as garbage container. Box near front counter.
33-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard under seasoning bins on cook line. **Repeat Violation**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen area are not sealed/painted.
36-37-5
Basic - 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. Employee drink cup on top of reach in cooler for coleslaw near front counter. Employee opened canned drink on prep table near drive through. Items discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep counter on cook line. Employee phone and purses stored with single use utensils at front counter. Employee jacket on prep table with dressings near drive through. Employee prayer blankets stored on top of cases of oil in back kitchen. All items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line in kitchen. **Repeat Violation**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen area. Floor in walk in cooler. Floor in walk in freezer. Wall behind cooking equipment in kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Containers of oil on floor in back kitchen. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple handles for seasonings in bulk containers in main kitchen and in prep area. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers in kitchen. Sides of fryers in kitchen. Multiple handles for reach in coolers/freezers in kitchen. **Repeat Violation**
23-03-4
Basic - Open dumpster/grease receptacle lid. Both dumpster and grease receptacle lids are open. **Repeat Violation**
33-16-4
Basic - Reuse of single-service or single-use articles. Establishment using raw chicken boxes to store cooked chicken on cook line. **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. Cases of napkins on floor in drive through.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp thawing on top of chest freezer in back kitchen. Shrimp moved to triple sink and water turned on to run. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in both back dry storage areas.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk white seasoning containers in kitchen by fryers. **Repeat Violation**
02D-01-5
30
Dec 20, 2023
Routine - Food
No violations found.
100
Oct 17, 2023
Routine - Food
5 critical violations. 9 major violations. 20 minor violations.
View 34 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter coughed and immediately made to go drinks without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-14-4
High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Person in Charge states mop water is poured into floor drains.
28-17-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven (11) live flies in establishment. Person in Charge took out dirty towels in back prep area and removed seven (7). **Corrective Action Taken**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked chicken stored under prep table 48F. Person in Charge states Chicken placed out approximately 10 minutes prior. Chicken moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach and purple cleaning chemical stored on top of reach in cooler in prep area by drinks and drink mixes. Chemicals moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of white chest freezer in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle stored inside hand washing sink by triple sink. Bottle removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink. Towels provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
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 proof of any food handler training. **Warning**
53B-01-5
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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored on window sill by front door.
41-17-4
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. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks stored in back storage area.
51-11-4
Basic - Cardboard used to line food-contact shelves. Multiple cardboard boxes lining shelves in kitchen areas.
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets on top of ice machine in kitchen. Buckets inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom in dining area.
32-12-5
Basic - Dead roaches on premises. One dead roach on floor in back storage area. Dead roach discarded. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks working in kitchen. Hairnets placed on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drive through table. Floor under fryers in kitchen. Floor in walk in cooler. Floor in walk in freezer. Floor in prep area. Floor in back storage area. Wall above drive through. Wall behind cooking equipment. Wall under triple sink. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Multiple seasoning containers on floor in back kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop inside ice machine. Scoop moved. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Light shield damaged/in disrepair. Two shields in back kitchen area.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom in dining area. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers. Multiple gaskets for cooling units in kitchen area. Fan covers in walk in cooler.
23-03-4
Basic - Open dumpster/grease receptacle lid. All lids are open. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles stored in glass door reach in cooler in kitchen. Bottles removed. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close - closing mechanism is detached. **Repeat Violation**
35B-03-4
Basic - Reuse of single-service or single-use articles. Establishment using raw chicken boxes to store cooked chicken.
25-32-4
Basic - Utensils in poor condition. Top for bulk flour container in prep area is melted.
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers for flour, sugar and seasonings in kitchen not labeled.
02D-01-5
7
Aug 3, 2023
Food-Licensing Inspection
No violations found.
100
Jul 17, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Inspector could not license establishment due to ceiling and floor not easily cleanable and smooth. **Warning** - From follow-up inspection 2023-07-17: Still unable to issue license due to floor in kitchen showing unsealed concrete. **Time Extended**
50-08-7
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor tiles missing in middle of kitchen. **Warning** - From follow-up inspection 2023-07-17: Strip of unsealed concrete still present in kitchen. **Time Extended**
36-12-4
82
May 18, 2023
Food-Licensing Inspection
5 critical violations. 5 major violations. 23 minor violations.
View 33 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Inspector could not license establishment due to ceiling and floor not easily cleanable and smooth. **Warning**
50-08-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white chest freezer in kitchen, raw beef stored on ready to eat cheese sticks and onion rings. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler in kitchen, raw fish and raw shrimp stored over ready to eat lettuce. In walk in cooler, raw fish stored over ready to eat tomatoes. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of chicken wings on prep table on cook line 91F. Chicken cooked approximately one hour prior. Chicken wings removed to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Red sanitizer bucket at front counter 200+ chlorine. Solution discarded and re-made. 50ppm. **Corrected On-Site**
41-18-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink. Towels provided. **Corrected On-Site**
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. No written proof provided. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
11-26-1
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. No written plan could be provided. Inspector emailed example of plan. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by drive through as evidenced by ice in sink. Hand washing sink by triple sink with gloves stored inside. Gloves removed. Person in Charge dumping sanitizer water in hand washing sink by triple sink. **Corrective Action Taken**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area by mop sink.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Some ceiling tiles are damaged and need to replaced. **Warning**
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets by ice machine in prep area. Buckets inverted. **Corrected On-Site**
24-05-4
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. Container of red snapper in walk in cooler. Employee began piercing ROP packaging. **Corrective Action Taken**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom inside dining room.
32-12-5
Basic - Duct tape used to repair nonfood-contact surface. Door to prep area. Tape removed. **Corrected On-Site**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in drive through. Drink discarded. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in drive through area near cook line. Food discarded. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning sauces in kitchen. Employee placed hair restraint on. **Corrected On-Site**
13-03-4
Basic - Floors not constructed to be easily cleanable. Floor tiles missing in middle of kitchen. **Warning**
36-12-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in drive through area. Floor under cooking equipment. Floor in prep area. Floor in dry storage area. Wall behind cooking equipment. Wall under triple sink.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen.
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. Scoop handle for seasoning in prep area. Scoop handle moved and stored correctly. **Corrected On-Site**
10-01-5
Basic - Light shield damaged/in disrepair. Shield in back storage area. **Warning**
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler by walk in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in women's restroom in dining room.
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood behind towel dispenser for hand washing sink at front counter. Wood under tea machine at front counter.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Sides of fryers in kitchen. Cabinets below front counter. Gaskets for walk in cooler and walk in freezer.
23-03-4
Basic - Open dumpster/grease receptacle lid. Both lids are open. Lids closed. **Corrected On-Site**
33-16-4
Basic - Outer openings not protected with self-closing doors. Rear exit door closer is in disrepair.
35B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket at front counter. Bucket placed inside bucket. **Corrected On-Site**
21-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored on prep table while portioning sauces. Items moved and stored correctly. **Corrected On-Site**
40-06-5
9
Apr 5, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line rubbing bare hands on soiled t shirt while engaging in food preparation. Also employee washed hands in hand wash station in kitchen without any soap. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-05: Employee on cook line scratched head with bare hands then continued to engaged in food preparation without washing hands in between tasks. **Admin Complaint**
12A-28-4
High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw conch stored over bags of bread reach in cooler make table in kitchen. Also raw chicken stored over raw fish in large reach in cooler next to fryers on cook line. Employees began to rearrange items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-05: Raw shrimp and raw conch stored over bags of bread and open container of mushrooms reach in cooler make table in kitchen, employees rearranged all items. **Time Extended** **Corrective Action Taken**
08A-13-5
Intermediate - - From initial inspection : 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/ 5 employee engaged in food handling during inspection none of which are certified food managers. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-05: There is still no certified food manager present at location with 4 employees engaged in food handling during inspection. **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Current owner is building an additional dry food storage area out back by the rear exit to the kitchen, but the only plans on file are from a previous owner that does not have the storage area on plans. **Warning** - From follow-up inspection 2023-04-05: 60 day callback from original inspection. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Food stored outside. Operator is currently in the process of building an additional dry food storage area out back of the rear exit to the kitchen and is currently storing large bags of flour, powder drink mix, and various other dry food products. **Admin Complaint** - From follow-up inspection 2023-04-05: Operator has moved most of the food from the unfinished outside food storage area, but there are still multiple bags of rice, breading, bag in box soda, and dressing mixes stored outside. **Admin Complaint**
08B-42-4
58
Sep 19, 2022
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
6
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 Dec 2, 2025. The public record contains 14 inspections in total.
What is the most common violation at Jax Fish Shrimp and Chicken?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four 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 90 out of 100, which is higher than the Jacksonville average of 74.
Has Jax Fish Shrimp and Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Jax Fish Shrimp and Chicken have averaged around 14 violations per visit across the recent 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 four times per year on average.
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