St Marys Seafood & More
Last inspected: Feb 12, 2026
100
Score
St Marys Seafood & More has been inspected 10 times since 2022. On Feb 12, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 13 violations before that.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Among Jacksonville restaurants, the typical score is 74; St Marys Seafood & More is comfortably above that bar. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Feb 6, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine in bar testing at 0ppm after priming. Dishmachine in kitchen testing at 0ppm. Bucket of sanitizer is empty. Person in charge does not have one to replace at time of inspection. Will utilize triple sink until testing appropriately. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-06: Person in charge called for service, awaiting repair. **Time Extended**
22-41-4
86
Feb 4, 2026
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
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. Dishmachine in bar testing at 0ppm after priming. Dishmachine in kitchen testing at 0ppm. Bucket of sanitizer is empty. Person in charge does not have one to replace at time of inspection. Will utilize triple sink until testing appropriately. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Presence of insects, rodents, or other pests. Observed multiple dead ants stuck in grease on floor at grease receptacle in back hallway by water heater. Person in charge began cleaning during inspection. **Corrective Action Taken**
35A-09-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw shell eggs stored over case of oranges. In reach in freezer raw calamari stored over open container of breadsticks. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent droppings on electrical box panel surround by back door. Person in charge cleaned during inspection. **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop tuna with instructions to removed from packaging prior to thawing sealed and thawed in walk in cooler.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb on left side of triple sink on wall.
29-34-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from oysters in walk in cooler prior to last of batch being sold.
01C-10-4
Intermediate - No soap provided at handwash sink. Soap missing from hand wash sink by walk in. Person in charge provided. **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on interior of microwave by server cooler. Interior of breading cooler with debris accumulation. Soda nozzle at bar with debris accumulation.
22-31-4
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. Rop tuna with instructions to removed from packaging prior to thawing sealed and thawed in walk in cooler.
06-09-1
Basic - Ceiling tile missing. Ceiling open near electrical box in back hallway. Hole in ceiling tiles along ceiling above dry storage shelves in back hallway. Ceiling damage observed over ice machine.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.
24-08-4
Basic - Equipment in poor repair. Observed one container melted in clean storage area. Also, edges of in use flour contact at breading station missing pieces. Also, several spatulas with melted handles.
14-11-5
Basic - Floor soiled/has accumulation of debris. Heavy debris buildup in drains especially at server line, in bar, triple sink, dishmachine. Floors under equipment with heavy debris buildup. Grease and liquid debris on the floor near grease receptacle in back hallway. Standing water on the floor in walk in cooler. Heavy debris buildup at bar floor. Wall at dishmachine with debris buildup. **Repeat Violation**
36-73-4
23
Aug 26, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting flying insect strip hanging from pipes at triple sink, hand wash sink in kitchen.
41-24-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs wrapped and stored in cooler in walk in cooler at 44-45F. Person in charge states cooling overnight.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ribs wrapped and stored in cooler in walk in cooler at 44-45F. Person in charge states cooling overnight.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Greens in steam table at 115F. Person in charge reheated to 187F during inspection. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter with metal hose attached. **Repeat Violation** **Admin Complaint**
29-42-4
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. Thawed marinara made in house per person in charge dated 8/7. Person in charge states was frozen and thawed two days ago, not re date marked.
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of smoker with debris buildup. Interior of microwave at server line with debris buildup. Soda nozzle at bar with debris buildup. Interior of breading cooler with debris buildup. **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Floors and walls under equipment in kitchen with debris buildup. Especially at dish pit, triple sink, cookline. Grease buildup around receptacle near water heater in back dry storage area. Hole in ceiling in back dry storage area. Ceiling vent above cookline with grease buildup. Floor drain in bar with heavy debris buildup. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cases of food stored on floor in walk in freezer. Sugar container stored on floor by back smoker.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of broiler with grease buildup. Side of fryers with grease buildup. Mold like substance observed in not in use drawer below cookline. Exterior of ice machine with debris buildup. **Repeat Violation**
23-03-4
33
Mar 24, 2025
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
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. Bar dishmachine testing at 0ppm. Person in charge switched out sanitizer. Retested at 50ppm by the end of the inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler raw fish stored over raw ready to eat oysters covered under consumer advisory. Person in charge began rearranging. Also, raw beef Philly meat in open package stored over uncovered bus tub of bread in reach in freezer. Person in charge moved to appropriate location. **Corrective Action Taken**
08A-16-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo sauce dated 3/2, 3/15. Pasta dated 3/15 in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 pan of thawed Tuna with instructions to remove from packaging with no oxygen introduced.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream, butter on line in ice at 47-53F. Person in charge added more ice around product. Milk on line at breading station at 50F. Person in charge added ice to product. Retested at 40F by end of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Non chemical side of splitter missing vacuum breaker with hose attached.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of smokers with debris buildup. Can opener with debris buildup. Interior of breading reach in cooler with debris buildup.
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at hand wash sink in server area by dishmachine. **Repeat Violation**
27-16-4
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. 1 pan of thawed Tuna with instructions to remove from packaging with no oxygen introduced. See stop sale. Also, fish submerged in water in sink with no running water. Person in charge moved to bus tub and turned on water. **Corrective Action Taken**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. **Repeat Violation**
35B-01-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors under equipment in kitchen with debris buildup. Wall at dishmachine, prep sink in kitchen with debris buildup. Vent above cook line and wall by dishmachine with dust accumulated. Standing water on floor outside of salad bar in dining room. Debris buildup on floor near greased receptacles in back kitchen. Floor drain and floor around drain in bar with heavy debris buildup. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on shelving in beer walk in cooler. Handles to high touch units with debris buildup. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Several items in walk in cooler stored uncovered. Person in charge began covering. **Corrective Action Taken**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at piping under sink by dishmachine. Dripping into catch bucket. **Repeat Violation**
29-11-4
23
Oct 24, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
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. Dishmachine testing at 0ppm in kitchen and in bar. Person in charge primed during inspection, tested at 50ppm by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Clam chowder, corn chowder, Alfredo sauce, street corn dip, hamburger dip dated 10/13-10/24. Heavy cream in bar dated 9/29.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken, then wash gloved hands at hand wash sink with no soap. Spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hushpuppy mix stored on counter in kitchen at 54F. Person in charge states has been out of cooler less than 4 hours, iced item down, recommend holding on time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes triple sink with quatanery ammonium for pots and pans. Unable to provide quatanery ammonium test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from back hand wash sink by smoker. Person in charge added. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by dishmachine, person in charge states due to leak.
27-16-4
Basic - Dead roaches on premises. Observed several dead roaches, other insects stuck in grease on floor around containment system in back dry storage hallway.
35A-03-4
Basic - Equipment in poor repair. Observed several spatulas melted, no longer smooth and easily cleanable. Breading station container with cracked handle.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under equipment, behind cook line, in walk in cooler. Wall by dish pit with debris buildup. Grease buildup on floor around grease containers in back dry storage hallway. Heavy debris buildup in drains especially at bar.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple pairs of tongs hanging from handles in kitchen. Person in charge moved to appropriate location. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with grease buildup. Soda nozzle at bar with debris buildup. Interior of seafood reach in cooler lid with debris buildup. Interior smoker racks and broiler with debris buildup. Can opener with debris buildup.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cook line with debris buildup at broiler, gas cooktop, side of fryers. Also, handles to reach in freezer, walk in cooler with food buildup. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking under triple sink and at dish pit. Person in charge cleaned water and added catch bucket during inspection. Clean water leaking from mop sink hose Bibb outside back door. **Corrective Action Taken**
29-11-4
27
Feb 28, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of tuna rop with instructions to remove from packaging with no oxygen introduced in walk in cooler.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw in glass door reach in cooler at 47F. Person in charge moved to walk in freezer. Person in charge states door open frequently Kale 72F at cookline. Person in charge discarded. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. Person in charge added to correct side during inspection. **Corrected On-Site**
29-42-4
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. Dishmachine at bar testing at 10ppm. Person in charge changed sanitizer and retested at 100ppm. **Corrected On-Site**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at cookline with dust buildup. Floors by grease receptacle with grease buildup.
36-34-5
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. 4 packages of tuna rop with instructions to remove from packaging with no oxygen introduced in walk in cooler. **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server line. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in beer cooler with mold like substance buildup. Speed rack in walk in cooler with debris buildup. Broiler exterior and bottom with grease buildup. **Repeat Violation**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink slow draining at back hand wash sink by smoker.
29-20-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar not wrapped.
25-27-4
41
Oct 3, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to clean plates on front line service area. Operator removed spray bottle of cleaner to properly store. Also, spray bottle of cleaner stored next to clean utensils on cook line. Employee removed spray bottle of cleaner to properly store.. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cook line soiled/ stained. Also, blade of can opener in prep area soiled. Also, ice chute in large ice machine soiled. Also, soda gun in bar area soiled. Operator started to clean soda gun and can opener during this inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Inner side of reach-in cooler doors on cookline soiled. Also, handles on fryer baskets soiled.
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. Commercially packaged ahi tuna with a label indicating to remove from packaging before thawing still in sealed package. Employee stated he will put a slit in the packaging. **Corrective Action Taken**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on counter next to soda dispensing machine at front service line unable to properly air dry
24-08-4
Basic - Equipment in poor repair. Gasket on reach in freezer next to kitchen entry door torn. Also, interior of microwave on front service line next to glass door reach-in cooler in disrepair. Also, handle of red spatula next to grill burned/ melted in poor repair. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from handles of oven on cookline. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers on cook line and reach-in freezer outside kitchen soiled. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler and in bar area unsealed concrete.
36-02-5
55
Feb 1, 2023
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Aug 26, 2022
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
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) observed tube was not fully in chlorine sanitizer. Employee read adjusted tube, primed the sanitizer and ran two cycles and retested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially packaged macaroni salad opened more than 24 hours not date marked. Chef date marked container of macaroni salad **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler at end of kitchen nearest warewashing area soiled/ stained. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of front service area and also missing from hand wash sink across from triple sink. Operator replenished paper towels at both dispensers **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap pat hand wash sink across from triple sink. Operator replenished soap in dispenser **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at end of prep area and one in bar area. Operator labeled both spray bottles of sanitizers **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on counter next to soda dispensing machine unable to properly air dry **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under, and surrounding fryer area soiled
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from fryers soiled
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice bin and ice chute area of ice machine soiled. Employee started cleaning ice machine during this inspection **Corrective Action Taken** **Repeat Violation**
22-20-5
43
Frequently Asked Questions
When was St Marys Seafood & More last inspected?
The most recent health inspection at St Marys Seafood & More on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at St Marys Seafood & More?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at St Marys Seafood & More.
How does St Marys Seafood & More compare to other restaurants in Jacksonville?
St Marys Seafood & More most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has St Marys Seafood & More's inspection record improved over time?
Yes. Recent inspections at St Marys Seafood & More have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at St Marys Seafood & 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 St Marys Seafood & More inspected?
Based on the inspection history on file, St Marys Seafood & More is inspected around three times per year on average.
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