Jl Trents Seafood & Grill
Last inspected: Nov 5, 2025
64
Score
Going back to 2022, Jl Trents Seafood & Grill has eight inspections in the public record. The most recent report on file is from Nov 5, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 10 violations before that.
Looking across the full record, “unnecessary items/unused equipment on the premises” is the recurring theme, flagged four times.
Jl Trents Seafood & Grill's latest score of 64 falls below the Jacksonville average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Apr 15, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects found. 4 live flying insects observed in back prep area near bagged onions.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler across from fryers, calamari (50F - Cold Holding). Manager stated the product came from the walk in cooler approximately 1 hour prior. Manager had employee place calamari back in walk-in cooler to bring down temperature. **Corrective Action Taken**
03A-02-5
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. Mario M. Safestaff expired 3/10/2025.
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler near patio of establishment, coleslaw (60F - Cooling @ 1 hour, 58F @ 2 hours). Coleslaw in large container with lid tightly sealed not properly allowed to cool down. Manager removed lid so cold air can get to it. **Corrective Action Taken**
03D-15-4
Basic - Equipment in poor repair. Multiple gaskets in kitchen torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. In front of walk-in cooler where side salads are stored tiles broken.
36-17-5
Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. On cook line, floor under cooking equipment soiled.
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On server side of cook line, cheese in blue cooler has handle of tongs on product. Manager removed handle from product. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler, dust build up on fan unit. Also, around soda nozzles on soda machine in service area. **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Out back of establishment in fenced in area, unused equipment stored. **Repeat Violation**
33-31-5
Basic - Wood food-contact surface not properly sealed. On cook line, microwave lifted with unsealed wood boards. **Repeat Violation**
14-06-4
43
Oct 17, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Spray bottle containing toxic substance not labeled. In back room by server/bar area, bottle of cleaner is not labeled. Manager added label. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At server station prep table, employee phone. Manager removed phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gaskets of walk in cooler is torn. **Repeat Violation**
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grassy area behind establishment. **Repeat Violation**
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of standing reach in freezer on make line is soiled with food debris.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment behind establishment in fenced in area. **Repeat Violation**
33-31-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground of make line in kitchen. Manager removed from ground. **Corrected On-Site**
21-38-4
Basic - Wood food-contact surface not properly sealed. Microwave on make line is held up with unsealed wood. **Repeat Violation**
14-06-4
64
Mar 4, 2024
Routine - Food
No violations found.
100
Mar 1, 2024
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per cook in kitchen, mop water is dumped on ground behind dumpsters.
28-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, fish 47F, shrimp 46F, chicken 46F, fish 59F, milk wash 68F, and hush puppy mix 74F. All items removed from temperature control approximately 20-30 minutes prior. All items moved to reach in cooler to cool. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer near cook line in kitchen. Ice deflector for ice machine in small storage room.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on shelf below prep table in server area next to condiments. Drinks moved and stored correctly. **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. Employee phone and keys stored on prep table in server area. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean blue plastic cups in server soda station near entrance to kitchen.
24-08-4
Basic - Equipment in poor repair. Gasket for walk in cooler is torn.
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in walk in freezer. Floor in back prep area. Floor under ice machine in small storage area. Wall behind cooking equipment in kitchen.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. One dumpster is on grass/dirt behind establishment.
33-23-4
Basic - Open dumpster lid. Both dumpsters outside of establishment. Manager instructed employee to close. **Corrective Action Taken**
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused equipment in back of establishment. **Repeat Violation**
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor near fryers in kitchen. **Repeat Violation**
36-02-5
Basic - Wall/ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood in small storage room where ice machine and other foods are stored.
36-30-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cole slaw cutter on back prep table is showing rust.
14-47-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In server area by dining area, clean dishes stored next to hand washing sink. Dishes moved and stored correctly. **Corrected On-Site**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area near entrance to kitchen. Bucket inverted. **Corrected On-Site**
24-05-4
35
Oct 11, 2023
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator continuously running hands through hair then handled clean equipment, utensils, and boxes of cooking oil.
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Stuffed raw flounder, removed from original packaging, stored over box of corn on the cob in walk in freezer. Raw fish, removed from original packaging, stored over boxes of blueberry cobbler in walk in freezer. Also box of raw scallops sitting on top of box of mushrooms in walk in cooler. Also trays of raw fish stored over packages of various sliced cheese in walk in cooler. Operator rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles of Windex and various other chemical spray bottles stored over boxes of ketchup and other condiments at front counter, employee rearranged all items. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 200ppm, operator remade to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any oyster tags, operator wrote in approximate dates during inspection. **Corrective Action Taken** **Repeat Violation**
01C-03-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Operator washed hands in chlorine sanitizer bucket on cook line. **Repeat Violation**
12A-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (46F - Cooling, 46F after 1 hour) in individually portioned bags in bottom of reach in cooler across from fryers on cook line, employees going in and out of cooler during lunch rush, chicken moved to reach in freezer. **Corrective Action Taken**
03D-15-4
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. The owner, James Trent, who engages in food handler activities, does not have any proof of any training.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to find written procedures for hushpuppy mix held on time on the cook line.
03F-10-5
Intermediate - Records/documents for required employee training appear to be falsified. Names and date of birth on 3 food handler certifications have been whited out and the names you can see on the back of the certifications do not match the new names that have been written in.
53B-11-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster on bare ground in parking lot.
33-19-4
Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. Bare ground around dumpster in parking lot has a build up of standing liquid with flying insects around dumpster.
28-15-4
Basic - Missing/broken drain plug at dumpster. Broken drain plug in dumpster in parking lot.
33-11-4
Basic - Unnecessary items/unused equipment on the premises. Various discarded cooking equipment outside back door of establishment.
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At end of cook line, around fryers. **Repeat Violation**
36-02-5
23
Mar 21, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef hamburger Pattie's stored over raw fish in reach in cooler drawers on cook line. Also raw chicken, removed from original packaging, stored over box of raw shrimp in walk in freezer. Also raw crab cakes stored over various boxes of ready to eat items in walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) sitting on top of ice bath on shelf across from cook line, employee added more ice around container, retemp to 41F. hushpuppy mix (76F - Cold Holding) in bowl on table next to fryers on cook line, per manager mix was made and cooled down earlier this morning, then mixture was pull out of cooler and left on cook line less then 2 hour prior, mix moved to walk in freezer, retemp 37F. raw crab cakes (45F - Cold Holding) in reach in cooler on cook line across from fryers, per manager tray of crab cakes has been taken in and out of cooler less then 1.5 hours, cakes moved to reach in freezer, retemp at 33F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (89F - Hot Holding); grits (79F - Hot Holding) sitting shelf above stove in kitchen, per manager both items have been there less then 1 hour, both items reheated to over 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. No tags are marked with date of last serve, unable to determine if tags are in chronological order.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags are marked with date of last serve.
01C-03-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. After touching raw fish manager used sanitizer bucket to wash hands instead of at a hand wash station with warm water and soap.
12A-01-4
Basic - Floor soiled/has accumulation of debris. Under fryers on cook line.
36-73-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in front of fryers on cook line. Floor in front of walk in cooler and walk in freezer doors. **Repeat Violation**
36-02-5
43
Oct 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jl Trents Seafood & Grill last inspected?
The most recent health inspection at Jl Trents Seafood & Grill on file is from Nov 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Jl Trents Seafood & Grill?
Across the inspection record, “unnecessary items/unused equipment on the premises” has been cited four times, more than any other issue at Jl Trents Seafood & Grill.
How does Jl Trents Seafood & Grill compare to other restaurants in Jacksonville?
Jl Trents Seafood & Grill most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Jl Trents Seafood & Grill's inspection record improved over time?
Yes. Recent inspections at Jl Trents Seafood & Grill have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jl Trents Seafood & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jl Trents Seafood & Grill inspected?
Based on the inspection history on file, Jl Trents Seafood & Grill is inspected around three times per year on average.
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