Seafood Express & More
Last inspected: Feb 18, 2026
100
Score
Going back to 2022, Seafood Express & More has nine inspections in the public record. On Feb 18, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Seafood Express & More's latest score of 100 sits above the Jacksonville average of 74. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in reach-in freezer, plastic container of ready to eat shrimp fritters, per employee, stored under plastic container of raw shrimp and plastic container of raw calamari stored over plastic container of bread sticks.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fry station, hush puppy mix (61F - Cold Holding). Employee stated hush puppy mix is held on time, no time marked and no written procedures available. Employee marked time, manager completed form during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line under heat lamp,by pass thru window, fries (118F - Hot Holding); hush puppies (107F - Hot Holding). Employee stated items placed under lamp a little bit ago. Items reheated to 179f and 175f. **Corrected On-Site**
03B-01-6
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. Manager not able to locate any current employee training certificates. **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 available for being informed of employee responsibilities for 2 employees present.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, ready to eat cooked shrimp and pasta prepared 3 days prior per employee, not dated. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle with purple chemical not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour dust.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area on clean dish shelves, metal pans stacked before air drying.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint or beard guard.
13-03-4
37
Jul 10, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in flip top reach-in cooler across from oven, raw salmon stored over squeeze bottles of sauces. Employee moved salmon. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back line area in standup reach-in cooler, ranch dressing (45F - Cold Holding). Operator stated door has been open to put away delivery.
03A-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quart strips, not able to locate chlorine strips for dish machine and sanitizer bucket.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pasta and cooked shrimp prepared on 3 days prior not dated.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. At cook line, one tong on oven handle. Employee moved to be washed. **Corrected On-Site**
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, door handles on reach-in cooler across from fryers have build up on inside of handle.
23-24-4
Basic - Working containers of food removed from original container not identified by common name. On storage shelves in back kitchen, container identified as flour, not labeled.
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed lettuce and mushrooms stored over washed lemons and tomatoes.
08B-17-4
50
Jan 7, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, In bottom section of flip top reach-in cooler, raw salmon stored over squeeze bottles of ready to eat sauces. In walk-in cooler, raw fish stored on shelves above ready to eat gumbo and hush puppy mix. Operator moved all items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-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. 3 employees present hired less than 60 days, no proof available. Manager explained responsibilities and had employees sign DBPR from. **Corrected On-Site**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drink stored on prep table at pass thru window and drink stored on shelf above raw seafood reach-in cooler. Both drinks moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic containers and metal containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice on floor and line from cooling unit. Manager had employee clean.
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. At drink station in cabinet, measuring cup in bulk sugar container has handle touching product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour dust. Manager had employee clean during inspection. **Corrected On-Site**
23-03-4
55
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cook line, observed one flying insect near flip top reach-in cooler. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish stored over milk. Operator rearranged to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above handwash sink near walk-in cooler, hose Bibb at hose reel missing backflow preventer. Operator supplied during inspection. **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back kitchen, can opener blade has rust and build up.
22-02-4
Basic - Working containers of food removed from original container not identified by common name. On dry storage shelves, plastic containers of grits not labeled.
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by walk-in cooler missing handwash sign. Operator posted sign during inspection. **Corrected On-Site**
31B-04-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In back kitchen, ceiling return air vents over clean dish shelves have dust build up
36-73-4
Basic - Equipment in poor repair. At cook line, interior of black microwave across from fry station has rust/chipped finish on top plate. **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area, plastic cups on clean dish shelves stacked before air drying. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above fry line reach-in cooler. **Repeat Violation**
12B-07-4
43
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen by office, observed one flying insect. Operator stated back door opened for delivery just received.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, rice (57F - Cold Holding) on top section of flip top reach-in cooler. Container stored on top of pans, not below chill line. Employee stated reach-in cooler out for a short while. Employee discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, in bottom section of reach-in cooler across from fry station, raw fish stored over cut tomatoes. In walk-in cooler, raw fish stored over milk. Operator moved items to correct storage levels. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At wait station pass thru window, handwash sink has towel and scrub pad in sink. Employee removed from sink. **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. 3 employees present, hired under 60 days, no proof provided for employee responsibilities. Emailed operator DBPR form 5030-103.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated steaks can be served undercooked, no consumer advisory posted. Supplied operator with consumer advisory, he posted at front counter. **Corrected On-Site**
02B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink and cookies stored on shelf over flip top reach-in cooler. Operator moved items. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves in back kitchen, plastic and metal containers stacked before air drying. Operator moved to be air dried. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. At cook line, microwave across from fry station, interior has rust/chipped finish. **Repeat Violation**
14-11-5
41
Aug 24, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Feb 7, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Manager states that salmon can be provided undercooked upon guest request. No proof of documentation could be provided. Salmon must be fully cooked until documentation can be provided.
01D-08-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by triple sink where red hose is attached. Breaker installed. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at end of cook line, container of rice 47F. Rice stored on top of items approximately 15 minutes prior. Rice moved to bottom of reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No plan could be provided. Inspector emailed example of plan. **Corrective Action Taken**
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Employee states that burgers can be provided upon request undercooked. Inspector emailed consumer advisory. **Corrective Action Taken**
02B-02-5
Basic - Dead roaches on premises. One dead roach inside cabinet below drink dispenser in dining area. Dead roach discarded. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. Interior door of stand up reach in freezer across from fryers has exposed insulation.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by walk in cooler. At hand washing sink by manager office. Signs located and posted. **Corrected On-Site** **Repeat Violation**
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. Shelves below prep tables are rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in soiled water by rear exit door. Mop removed. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table at end of cook line. Cloth removed. **Corrected On-Site**
21-12-4
35
Jul 7, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Frequently Asked Questions
When was Seafood Express & More last inspected?
The most recent health inspection at Seafood Express & More on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Seafood Express & More?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Seafood Express & More.
How does Seafood Express & More compare to other restaurants in Jacksonville?
Seafood Express & More most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Seafood Express & More's inspection record improved over time?
Yes. Recent inspections at Seafood Express & More have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Seafood Express & More 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 Seafood Express & More inspected?
Based on the inspection history on file, Seafood Express & More is inspected around two times per year on average.
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