Jocelyn's Fish and Chicken
Last inspected: Feb 14, 2023
100
Score
Going back to 2022, Jocelyn's Fish and Chicken has three inspections in the public record. The latest inspection on file is from Feb 14, 2023. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The file hasn't been updated since Feb 14, 2023, so take the current picture with that in mind.
The trend has been favorable: violation counts have eased from around 20 violations to closer to zero violations per visit over the last few inspections.
The pattern that stands out is “employee with no beard guard/restraint while engaging”, which has been cited two times.
Among Jacksonville restaurants, the typical score is 74; Jocelyn's Fish and Chicken is comfortably above that bar. There isn't much in the file that would give a customer pause.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 14, 2023
Routine - Food
No violations found.
100
Feb 9, 2023
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washing hands for 7 seconds between raw and ready to eat, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, personal, on shelf above sauces, prep reach in cooler, employee rearranged **Corrected On-Site** **Warning**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip went dark blue and the white because it is very strong, employee discarded it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
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 it
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, mgr moved it **Corrected On-Site**
31A-11-4
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. Emailed it
11-26-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Prep unit thermometer reading 36f and it is actually 65f
05-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
16-33-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks cooking **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks cooking **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in prep cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Containers with food in plastic containers, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Repeat Violation**
50-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded it **Corrected On-Site**
21-11-4
Basic - Single-service articles improperly stored. To go containers on floor, employee moved them to shelf **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp, employee placed them in cooler **Corrective Action Taken**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Under triple sink
29-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit at 63f, gasket torn **Warning**
14-74-7
21
Sep 23, 2022
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then changed gloves and got bread, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two by triple sink
35A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl, very dark blue, employee added water, 100 ppm chl **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. Employee went to buy chlorine **Corrected On-Site**
22-38-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in prep area and on top of to go, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking and chopping lettuce
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting lettuce
13-03-4
Basic - Equipment in poor repair. Gasket torn in 1 door prep unit
14-11-5
Basic - Floor area(s) covered with standing water. Employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Plastic jugs with food in cabinet
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets
22-08-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter
23-03-4
Basic - Plumbing system in disrepair. Pipe pulled out from handsink, employee pushed it back in **Corrected On-Site** **Repeat Violation**
29-08-4
Basic - Single-service articles improperly stored. To go containers in bag on floor in cabinet
25-05-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean fryer basket by fryer
24-26-4
25
Frequently Asked Questions
When was Jocelyn's Fish and Chicken last inspected?
The most recent health inspection at Jocelyn's Fish and Chicken on file is from Feb 14, 2023. The public record contains three inspections in total.
What is the most common violation at Jocelyn's Fish and Chicken?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited two times, more than any other issue at Jocelyn's Fish and Chicken.
How does Jocelyn's Fish and Chicken compare to other restaurants in Jacksonville?
Jocelyn's Fish and Chicken most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Jocelyn's Fish and Chicken's inspection record improved over time?
Yes. Recent inspections at Jocelyn's Fish and Chicken have averaged around zero violations per visit, down from roughly 20 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jocelyn's Fish 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.
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