Southern Coast Seafood
Last inspected: Feb 12, 2026
50
Score
The health department has logged 15 inspections at Southern Coast Seafood, the earliest from 2022. The most recent visit was on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
The city-wide average sits at 74, which Southern Coast Seafood's 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
15
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
50
Oct 27, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
43
Jul 8, 2025
Complaint Partial
3 minor violations.
View 3 violations
Basic - - From initial inspection : 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. Tuna thawing in vacuum pack from previous day **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers soiled with build up food debris **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Back storage area in disarray, unorganized, leaves in back area filled with miscellaneous items **Warning** - From follow-up inspection 2025-07-08: **Time Extended**
33-34-4
86
May 7, 2025
Complaint Partial
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Pesticide emitting strip stored on wall near walk in cooler and freezer **Warning**
41-20-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creole butter 4-22 small portion 4 Tunas thawing in vacuum pack from previous day **Warning**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled with black debris mold like substance **Warning**
22-02-4
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. Tuna thawing in vacuum pack from previous day **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers soiled with build up food debris **Warning**
23-03-4
Basic - Storage area not maintained clean and organized. Back storage area in disarray, unorganized, leaves in back area filled with miscellaneous items **Warning**
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walls around cooler area **Warning**
36-27-5
55
Mar 18, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Med salad made 1-16and 2-10 Sun dried tomatoes rehydrated with capers and other items **Repeat Violation**
01B-24-5
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. 0 ppms chlorine, bucket filled with other solution. Changed bucket to real sanitizer and primed 100 ppms **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Pesticide use not in accordance with manufacturer's directions. Fly traps stored in back kitchen area
41-20-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Upper area of ice machine soiled with black and grey debris on slash plate inside. -can opener blade soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink next to drink station upfront used as a dump station a clear blue cup and ice stored in handsink
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on back prep table near white cutting board and gloves
12B-07-4
Basic - Employee preparing food in customer section of dining area. Lemons being cut at table in dining room
08B-48-4
Basic - Food not stored at least 6 inches off of the floor. Case of fish, tortilla chips and potato fries stored on floor of walk in freezer **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on unit in walk-in freezer
14-69-4
Basic - Old labels stuck to food containers after cleaning. -Old label stuck to noddle pan. Coleslaw3-4 label on noddle pan. - clear 16 quart container with white tape old label stuck to container
16-46-4
Basic - Standing water in bottom of reach-in-cooler. 2 door flip top cooler with standing water pooling in the bottom of cooler
29-49-6
39
Dec 5, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line - From follow-up inspection 2024-10-03: Hot Water Still not on **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-05: Still frozen **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-05: Still needs attention **Time Extended**
23-03-4
82
Oct 3, 2024
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-03: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar area soiled with red residue buildup - From follow-up inspection 2024-10-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2024-10-03: **Time Extended**
53A-02-7
Intermediate - - From initial inspection : 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. Cook in kitchen states his is expired but doesn't have it to show. - From follow-up inspection 2024-10-03: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line - From follow-up inspection 2024-10-03: Hot Water Still not on **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hoods over stove soiled. Grease buildup on lines for boiler - From follow-up inspection 2024-10-03: **Time Extended**
23-24-4
Basic - - From initial inspection : 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 fish stored in 5 gallon bucket thawed still sealed - From follow-up inspection 2024-10-03: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Case of Mahi and bag cheese stored on floor of walk in freezer - From follow-up inspection 2024-10-03: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen - From follow-up inspection 2024-10-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled machine - From follow-up inspection 2024-10-03: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line. - From follow-up inspection 2024-10-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water at handsink on cook line doesn't turn on - From follow-up inspection 2024-10-03: Still not on **Time Extended**
29-08-4
43
Oct 1, 2024
Routine - Food
3 critical violations. 9 major violations. 7 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn salsa 70f mixed sautéed mushroom 75f queso 110f on steam table on cook line
03B-01-6
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. 0 ppms chlorine dishwasher
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn salsa dated 9/12 still in use on 10-1-24
01B-24-5
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cook line Used to fill up pitcher, Handsink at bar area blocked by clear storage container
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
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. Cook in kitchen states his is expired but doesn't have it to show.
53B-02-5
Intermediate - No soap provided at handwash sink. Handsink next to dish washer
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink next to dish washer
31B-05-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No advisory for oysters. Provided oyster advisory to be posted **Corrected On-Site** **Repeat Violation**
02A-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line
27-16-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar area soiled with red residue buildup
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hoods over stove soiled. Grease buildup on lines for boiler
23-24-4
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 fish stored in 5 gallon bucket thawed still sealed
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Case of Mahi and bag cheese stored on floor of walk in freezer
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled machine
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line.
23-03-4
Basic - Plumbing system in disrepair. Hot water at handsink on cook line doesn't turn on
29-08-4
18
Jun 14, 2024
Routine - Food
No violations found.
100
Jun 13, 2024
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Two cans of salsa verde dented and crimped along rim and seam of can. Stop sale.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insect in warewashing area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (48F - Cold Holding); cooked rice (50F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach-in cooler at closed end of kitchen near food pick up window. Also, Housemade corn salsa w/ cooked vegetables (52F - Cold Holding) next to steamtable in center of cookline. Also, egg wash (50F - Cold Holding) next to fryers. Employee stated they usually keep ice under both items but ice melted. Employee re iced both foods to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun and holster of soda gun in bar area soiled.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge unable to provide proof of CfM. **Warning**
53A-07-6
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to dishwashing machine. Operator replenished soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Unable to locate oyster consumer advisory. Distributed to operator during this inspection and was posted. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in cabinet at front service area. Employee labeled spray bottle of degreaser.
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at wall on cookline missing/ in disrepair.
36-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Hand,e on reach in freezer at start of cookline in disrepair/ not durable.
14-10-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in front of dishwashing machine missing/ cracked/ in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of fryers and other equipment on cookline soiled.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in prep area. Employee emptied bucket and remade solution and retested at 400ppm **Corrected On-Site**
21-08-4
27
May 28, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 26, 2024
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over bagged pickles in make table reach in cooler on cook line. Raw prep tuna stored over cooked shrimp in make table reach in cooler Raw gator tail stored over grits on speed rack in walk in cooler. All items properly stored by manager **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 quarts of Cooked tomatoes/bacon/jam sauce with date marked 3-13-24 in 3rd make table reach in cooler. Verified with person in charge on date was correct. 1 bag of cooked shrimp with date marked 3-19-24 in 1st make table reach in cooler. Verified with person in charge on date was correct. All items stop sale and employee discarded **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 quarts of Cooked tomatoes/bacon/jam sauce with date marked 3-13-24 in 3rd make table reach in cooler. Verified with person in charge on date was correct. 1 bag of cooked shrimp with date marked 3-19-24 in 1st make table reach in cooler. Verified with person in charge on date was correct. All items stop sale and employee discarded **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan Noodles (47-51F - Cold Holding), stored in flip top reach in cooler on cook line next, stored in unit from over night and was prepared few days ago as per manager. No additional preparation done today. Stop sale issued. Manager discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip (48F - Cold Holding)m stored in 1st make table flip top reach in cooler, lid was left open for approximately 30 mins and employee closed lid. 1 pan noodles (47-51F - Cold Holding), stored in flip top reach in cooler on cook line next, stored in unit from over night and was prepared few days ago as per manager. No additional preparation done today. Stop sale issued. Manager discarded **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles chemicals stored on side of ice machine ledge in kitchen. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
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. Provided blank copy **Corrective Action Taken** **Repeat Violation**
11-27-4
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. Person in charge unable to provide proof of any employees food handler training and states has over 10 employees **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. Manager unable to provide any proof of Employee Health Reporting Agreement form during the inspection. Provided email blank form **Corrective Action Taken** **Warning**
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. Cooked wings in make table on cook line with no date marked. Person in charge stated was made on Sunday
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Old license 7-1-20 posted at bar area
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. At 3rd make table on cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at bar preparing food with no hair restraint. Employee in kitchen with facial beard preparing food with no beard guard
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. walk in Freezer fan with ice build uo
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler with soiled gaskets. Multiple cooking equipments with grease build up on exterior on cook line
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
40-06-5
Basic - Single-service articles improperly stored. To go cups stored on floor at wait station **Repeat Violation**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle stored in marinara sauce in flip top make table reach in cooler
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table area in kitchen with dust on vent and ceiling tile **Repeat Violation**
36-34-5
15
Mar 28, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Empty 6 pack cardboard box stored in bar hand wash sink. Employee removed box. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags marked with date last oyster served. Discussed with manager on duty. **Repeat Violation**
01C-03-4
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 for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing on far end of cook line to the right of hand wash sink at end of hall. **Repeat Violation**
36-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors have debris residue at floor wall junctions and under equipment legs. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Opened case of oysters in fully sealed packages stored on walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - Plumbing system in disrepair. Hand wash sink in kitchen has leaking faucet. **Repeat Violation**
29-08-4
Basic - Single-service articles improperly stored. Full unopened case of napkins stored on dry storage area floor.
25-05-4
58
Sep 21, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Frequently Asked Questions
When was Southern Coast Seafood last inspected?
The most recent health inspection at Southern Coast Seafood on file is from Feb 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at Southern Coast Seafood?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Southern Coast Seafood.
How does Southern Coast Seafood compare to other restaurants in Jacksonville?
Southern Coast Seafood most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Southern Coast Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Southern Coast Seafood have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Southern Coast Seafood 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 Southern Coast Seafood inspected?
Based on the inspection history on file, Southern Coast Seafood is inspected around four times per year on average.
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