Juniors Seafood Restaurant & Grille
Last inspected: Feb 20, 2026
43
Score
Inspectors have visited Juniors Seafood Restaurant & Grille eight times, with records going back to 2023. The latest inspection on file is from Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “unsealed concrete floor in food preparation” is the recurring theme, flagged five times.
Restaurants in Jacksonville average 74, so Juniors Seafood Restaurant & Grille trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line fry station, employee picked up sweet potato fry from floor, changed gloves but did not wash hands before handling fry baskets and cooked foods. Operator spoke to employee, he washed hands and changed gloves. **Corrective Action Taken**
12A-07-5
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. At cook line, milk wash and hush puppy mix have no time marked. Operator stated items out 1 hour, he marked times. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in glass door reach-in cooler, crab meat (44-47F - Cold Holding). Operator stated he had out for short time to make order. Temperature after 30 minutes 39-40f At cook line fry station in ice tub on counter, corn (58F - Cold Holding). Operator added corn to Time as a Public Health Control and marked time. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-13-4
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. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple hood filters have grease build up.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair, peeling up. **Repeat Violation**
36-02-5
Basic - Utensils in poor condition. At triple sink, rubber spatula on hanging rack has chipped edges. Operator discarded. **Corrected On-Site**
14-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, sanitizer bucket with wet towels has soap and chlorine sanitizer per employee. Operator remade bucket with sanitizer only, changed out towels. **Corrected On-Site**
21-03-4
43
Oct 2, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.
01B-13-4
Basic - Food stored on floor. In walk-in cooler, container of slaw on floor. Manager moved to rack. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In dry storage area, floor under racks/shelves soiled. At cook line, floor behind stove has build up.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic and metal containers stacked before air drying. **Repeat Violation**
24-08-4
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. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.
06-09-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Manager stated they contacted installer and had date scheduled in August but installer canceled and has not rescheduled. **Corrective Action Taken** **Repeat Violation**
36-02-5
67
Apr 2, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, sour cream (47F - Cold Holding); butter (57F - Cold Holding). Employee stated items placed in service 2 hours prior. Operator moved items to Time as a Public Health Control, added to form, time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle identified as degreaser not labeled. Operator had employee label. **Corrected On-Site**
41-17-4
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. One employee present hired over 60 days per operator, not able to locate training certification. Operator gave employee new food handler book to study. **Corrective Action Taken**
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. 3 new employees present, hired less than 60 days, no proof available of employee responsibilities. Operator explained responsibilities to employees and had DBPR form filled out. **Corrected On-Site**
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water. Operator placed under running water. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. **Repeat Violation**
36-02-5
Basic - Cardboard used to line nonfood-contact shelves. In dry storage room, cardboard lining top of can rack under to go boxes. Operator removed cardboard. **Corrected On-Site** **Repeat Violation**
14-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, multiple clean plastic containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Food stored on floor. At wait station under counter, bag of sugar on small rack has overhang on floor. Operator had employee place on 2 racks to avoid overhang. **Corrected On-Site**
08B-38-4
50
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, 2 containers of portioned marinara cups stored below bags of raw scallops. Employee moved marinara to higher shelf. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, pico dated 10/11. At wait station reach-in cooler connected to walk-in cooler, ranch dressing date 10/15 and 10/17. Employee discarded all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, heavy cream (51F - Cold Holding); shrimp (54F - Cold Holding). Items in cooler less than 4 hours.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At dish area, black bustub on sink. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. At dining room drink station, portioned sugar in bottom cabinet not labeled.
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In storage closet by restrooms, mop stored in mop bucket.
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, bustub of prepared slaw stored below unwashed cucumbers.
08B-17-4
Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, trash can lid no longer closes. **Repeat Violation**
32-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. **Repeat Violation**
36-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in cooler across from fryers soiled. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers and metal pans stacked before air drying. **Repeat Violation**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. One person on cook line and one at dish area, no hair protection.
13-03-4
Basic - Cardboard used to line nonfood-contact shelves. In dry storage at end of cook line, cardboard used under plastic jugs.
14-45-4
37
Apr 18, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In cook line reach-in cooler, cooked noodles dated 4/7, boiled shrimp dated 4/10 and cooked rice dated 4/11. Operator discarded.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, cans of pasteurized crab meat stored under raw fish. Operator moved crab meat. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator changed container and primed, retested Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing in women's restroom at back of dining area.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryers have build up. Employee stated he is cleaning today. **Corrective Action Taken**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Operator stated he has placed service call to installer and they should be out next week to repair. **Corrective Action Taken**
36-02-5
52
Oct 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. Operator paid for license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Records/documents for required employee training do not contain all of the required information. Some records present are missing training dates.
53B-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
74
May 15, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket on cook line 200+ chlorine sanitizer. Employee added water to solution. Tested 50ppm. **Corrected On-Site**
41-18-4
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. Milk wash and hush puppy mix on cook line not time marked. Items placed out appropriately 30 minutes prior. Items time marked by operator. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce stored in reach in cooler prepared eight days prior. Sauce discarded. Ranch dressing in front glass door of walk in cooler dated eight days prior. Dressing discarded.
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed on cook line.
35A-02-6
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. No written documentation could be provided. Operator has Food Employee Reporting Agreement and will review with each employee. **Corrective Action Taken**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Establishment prepares Alfredo sauce and Gumbo soup, and freezes products. Both products were removed from Walk in freezer and placed in walk in cooler to thaw but date did not reflect when product was removed. Operator correctly dated product. **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical cleaner stored in dry storage area with chemicals not labeled. Bottle labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. Trash can in women's restroom in dining room is not fully covered.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. License displayed is for wrong location.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep table in small prep area. Drinks moved and stored correctly. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee brown purse on shelf in prep area with to go containers. Purse moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Light green dumpster is partially sitting on grass. Operator has contacted dumpster company to remove. **Corrective Action Taken**
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line.
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet potato pie and brownies at counter top. Brownies moved behind front counter. **Corrective Action Taken**
02D-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
26
Mar 27, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Juniors Seafood Restaurant & Grille last inspected?
The most recent health inspection at Juniors Seafood Restaurant & Grille on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Juniors Seafood Restaurant & Grille?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited five times, more than any other issue at Juniors Seafood Restaurant & Grille.
How does Juniors Seafood Restaurant & Grille compare to other restaurants in Jacksonville?
Juniors Seafood Restaurant & Grille most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Juniors Seafood Restaurant & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Juniors Seafood Restaurant & Grille have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Juniors Seafood Restaurant & Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Juniors Seafood Restaurant & Grille inspected?
Based on the inspection history on file, Juniors Seafood Restaurant & Grille is inspected around three times per year on average.
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