Tunis Seafood Wings and Subs
Last inspected: Feb 10, 2026
33
Score
Tunis Seafood Wings and Subs appears in inspection records 10 times, starting in 2022. On Feb 10, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly 16 violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
6
Major latest
7
Minor latest
Inspection History
Feb 10, 2026
Complaint Full
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw phili meat on shelf above fries in box freezer, employee rearranged **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket with grease build up, **Repeat Violation**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Gave one **Corrected On-Site**
16-36-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed office in back area **Warning**
51-16-7
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. For one employee here that could not find his certificate **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here that helps at front counter could not find his certificate **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter **Repeat Violation**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles at front counter
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter with dust build up **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can in back prep area
12B-07-4
Basic - Equipment in poor repair. Gasket torn in walk in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor by box freezer across cook line
36-73-4
Basic - Food stored on floor. Soda syrup in floor, front counter, oil in walk in cooler **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass door cooler at front counter with food build up, shelves in cabinets with black old build up, shelf by hand sink with food build up, also shelf by cook line, a couple of hood filters **Repeat Violation**
23-03-4
33
Oct 7, 2025
Routine - Food
3 critical violations. 6 major violations. 16 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw phili meat on shelf above cooked gyro in upright cooler, employee rearranged
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 67f cooked wing taken out of cooler at 10 am, explained 4 hrs procedure, employee wrote time on, has blank 4 hrs procedure **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Soap dispenser for hand sink above bags with flour, by triple sink, operator moved flour **Corrected On-Site**
41-10-4
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. Raw gyro opened yesterday early morning, explained to him **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basked with food build up
22-02-4
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. For employee here that couldn't find certificate **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. In hand sink by cook line, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee for 3 months, certification at other job, couldn't get a picture
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink at front counter, no water comes out when handle is moved
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. At front counter
51-11-4
Basic - Ceiling tile missing. One broken in men restroom
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Soda syrup box on floor at front counter
08B-38-4
Basic - Hole in or other damage to wall. A couple of times missing by passing window
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter is cracked
14-42-4
Basic - Ice scoop handle in contact with ice. In ice machine, employee moved it **Corrected On-Site**
10-08-5
Basic - No copy of latest inspection report available. Couldn't locate it
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, also gasket with black build up, vent and shelf in walk in cooler **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink and mop sink **Repeat Violation**
36-64-5
Basic - Reuse of single-service or single-use articles. Cooked chicken in boxes that they didn't came in it, at cook line
25-32-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter draining slow
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee discarded it **Corrected On-Site**
21-03-4
16
Apr 14, 2025
Food-Licensing Inspection
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed 7 seconds in between raw shrimp and cooked shrimp, explained to him and he washed hands properly again **Corrected On-Site**
12A-17-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. She ate some ice chips from cup and grabbed food in tray, explained to her and she washed hands **Corrected On-Site**
12A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw scallops, explained to employee and he rearranged reach in cooler, **Corrected On-Site**
08A-20-5
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. Feta cheese opened 2 days ago
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Sprinkled spices on food, explained to her
13-06-4
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. For new employee here, emailed form **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Green liquid, cook line, cleaner by employee
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two have water damage and one is peeling off
36-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, front counter employee placed lid and straw **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gasket torn in walk in freezer
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Box freezer
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, shelves in walk in cooler, and mop sink
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In walk in cooler
36-64-5
Basic - Stored food not covered. Okra in walk in freezer, employee covered it
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink and pipe by triple sink
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wood non food-contact surface not properly sealed. Shelf by cook line peeling off
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs labeled by employee **Corrected On-Site**
02D-01-5
23
Feb 10, 2025
Routine - Food
8 critical violations. 8 major violations. 14 minor violations.
View 30 violations
High Priority - Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/. Took over 3 weeks ago **Warning**
50-08-7
High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cheese and sauces, in walk in cooler, explained to him, he rearranged **Corrected On-Site**
08A-05-6
High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f wings on shelf, explained time as public health control, 4 hrs, he wrote time on **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110f wings on fryer basket, explained time as public health control, 4 hrs, he wrote time on **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Priority: High Priority Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw gizzard then grabbed a bag of frozen fries, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Priority: High Priority Observed: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom then came and passes boxed food to customers, explained to him, he washed hand **Corrected On-Site** **Repeat Violation** **Warning**
12A-11-4
High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Seasoning in container with label with things on it but not food Priority: High Priority
14-15-4
High Priority - Observed: Faucet at three-compartment sink does not reach all compartments. One faucet is broken and the other doesn’t reach, using another hose for reaching **Corrective Action Taken** Priority: High Priority
16-20-4
Intermediate - Observed: No soap provided at handwash sink. Hand sink at front counter and hand sink by triple sink Priority: Intermediate
31B-03-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and in hand sink in kitchen, employee placed some **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Priority: Intermediate Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Will undercook steak if requested and has raw conk salad, gave sign and posted it **Corrected On-Site**
02B-01-5
Intermediate - Priority: Intermediate Observed: No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Priority: Intermediate Observed: 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. None
11-26-1
Intermediate - Priority: Intermediate Observed: 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 **Corrected On-Site**
11-27-4
Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter Priority: Intermediate
27-16-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Priority: Intermediate
16-37-1
Basic - Observed: Ceiling tile missing. One by triple sink Priority: Basic
36-36-4
Basic - Observed: Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Priority: Basic
13-04-4
Basic - Observed: Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat **Corrected On-Site** Priority: Basic
13-03-4
Basic - Observed: Equipment in poor repair. Door in walk in freezer not sealing well Priority: Basic
14-11-5
Basic - Observed: Floors not maintained smooth and durable. In walk in cooler and some tiles missing in walk in freezer Priority: Basic
36-11-4
Basic - Observed: Hole in or other damage to wall. Hole on wall by office Priority: Basic
36-24-5
Basic - Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior of lid in box freezer Priority: Basic
14-36-5
Basic - Observed: No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken** Priority: Basic
51-13-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer Priority: Basic
23-03-4
Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
14-17-4
Basic - Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, kitchen, and one open drink too, employee moved it and covered it **Corrected On-Site**
12B-07-4
Basic - Priority: Basic Observed: Food stored on floor. Boxes with food on floor in walk in freezer
08B-38-4
Basic - Priority: Basic Observed: No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler
05-09-4
Basic - Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Spice mix, per employee
02D-01-5
7
Oct 2, 2024
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly by cook line **Warning**
35A-02-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dispenser for paper towels is soiled, shelf under prep table is soiled, shelf under box freezer is soiled, one hood filter soiled, ledge by passing window is soiled above prep cooler **Warning**
23-03-4
82
Jul 10, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
19
Jan 24, 2024
Routine - Food
2 critical violations. 10 major violations. 17 minor violations.
View 29 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed bread, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded oysters in open bag on shelf above open container with okra in box freezer, employee rearranged, **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at handwash sink. Hand sink by triple sink, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs two days ago in walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in kitchen and front counter, employee stated it's cleaner **Repeat Violation**
41-17-4
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 one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets **Repeat Violation**
22-02-4
Intermediate - Lack of toilet tissue at each toilet. Employee placed some **Corrected On-Site**
32-11-5
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 paper towels or mechanical hand drying device provided at handwash sink. Hand sink in ladies restroom, also in handsink by triple sink, employee placed some, **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. New employee at front counter that comes to help sometimes
11-26-1
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ashes in hand sink by triple sink
12B-06-4
Basic - Floor tiles missing and/or in disrepair. Broken in walk in freezer **Repeat Violation**
36-17-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site** **Repeat Violation**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, employee placed one
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser at hand sink, cook line, shelves by cook line, side of fryer is soiled, shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water, shrimp 32-37f
06-01-5
Basic - Cardboard used to line nonfood-contact shelves. Looking soiled by cook line **Corrected On-Site** **Repeat Violation**
14-45-4
Basic - Ceiling tile missing. In ladies restroom
36-36-4
Basic - Bathroom facility in disrepair.Men restroom not working, employee stated it has a leak, person is coming tomorrow to fix it **Corrected On-Site**
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. On spice by hand sink, cook line
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter and kitchen
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
12
Aug 23, 2023
Routine - Food
No violations found.
100
Mar 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler with torn gasket - From follow-up inspection 2023-03-08: Still the same **Time Extended**
14-11-5
95
Oct 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tunis Seafood Wings and Subs last inspected?
The most recent health inspection at Tunis Seafood Wings and Subs on file is from Feb 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tunis Seafood Wings and Subs?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Tunis Seafood Wings and Subs.
How does Tunis Seafood Wings and Subs compare to other restaurants in Jacksonville?
Tunis Seafood Wings and Subs most recently scored 33 out of 100, which is lower than the Jacksonville average of 74.
Has Tunis Seafood Wings and Subs' inspection record improved over time?
No. Recent inspections at Tunis Seafood Wings and Subs have averaged around 19 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tunis Seafood Wings and Subs 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 Tunis Seafood Wings and Subs inspected?
Based on the inspection history on file, Tunis Seafood Wings and Subs is inspected around three times per year on average.
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