Yummy Fish Chicken & Subs
Last inspected: Mar 25, 2026
70
Score
Public records show 11 inspections at Yummy Fish Chicken & Subs stretching back to 2022. Yummy Fish Chicken & Subs was last inspected on Mar 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged five times.
By comparison, the average Jacksonville facility scores 74, putting Yummy Fish Chicken & Subs on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding) **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-23: At callback observed multiple food items at temperatures of 49-52F stored in flip top cooler on line. Person in charge stated food items were removed from nearby standing reach in cooler and placed in flip top cooler 30 minutes prior. Person in charge added bags of ice to all food items. Cut tomatoes, cut lettuce, deli turkey, deli ham, sliced cheeses (49-52F - Cold Holding) **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2026-03-25: At callback observed cut tomatoes and sliced cheese at temperatures of 51-53F stored in flip top cooler on cook line. Person in charge stated tomatoes and cheese have been in flip top cooler over night and have not been removed for any reason. Cut tomatoes, sliced cheese (51-53F - Cold Holding) **Admin Complaint**
03A-02-5
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. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring. **Admin Complaint** - From follow-up inspection 2026-03-23: At callback observed no change. **Admin Complaint** - From follow-up inspection 2026-03-25: At callback observed no change. **Time Extended**
53A-02-7
Intermediate - - From initial inspection : 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. Observed no proof of any training for other food handlers for establishment. **Admin Complaint** - From follow-up inspection 2026-03-23: At callback observed no change. **Admin Complaint** - From follow-up inspection 2026-03-25: At callback observed no change. **Time Extended**
53B-01-5
70
Mar 23, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding) **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-23: At callback observed multiple food items at temperatures of 49-52F stored in flip top cooler on line. Person in charge stated food items were removed from nearby standing reach in cooler and placed in flip top cooler 30 minutes prior. Person in charge added bags of ice to all food items. Cut tomatoes, cut lettuce, deli turkey, deli ham, sliced cheeses (49-52F - Cold Holding) **Admin Complaint** **Corrective Action Taken**
03A-02-5
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. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring. **Admin Complaint** - From follow-up inspection 2026-03-23: At callback observed no change. **Admin Complaint**
53A-02-7
Intermediate - - From initial inspection : 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. Observed no proof of any training for other food handlers for establishment. **Admin Complaint** - From follow-up inspection 2026-03-23: At callback observed no change. **Admin Complaint**
53B-01-5
70
Jan 23, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed person in charge unable to provide any proof of state approved food handler training for employees. **Warning** - From follow-up inspection 2025-11-18: At callback observed no change. **Time Extended** - From follow-up inspection 2026-01-21: At callback observed no change. **Admin Complaint**
53B-01-5
90
Jan 21, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bus tub of cooked chicken wings at temperatures of 68-74F on cook line. Person in charge stated wings are cooked and intended to remain hot until service where they are placed back in fryer. Per person in charge wings were cooked 3 hours prior and moved to reach in cooler to cool. Cooked chicken wings (68-74F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of commercially processed cheese sauce at temperatures of 71F on cook line. Person in charge stated cheese sauce was removed from reach in cooler 3 hours prior and moved sauce back to cooler. Commercially processed cheese sauce (71F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager with expired certified food manager certificate. Gorge Saaed 12/02/2020. Certified food manager was reminded at inspection 60 days prior that certificate was expiring. **Admin Complaint**
53A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed red sanitizer bucket stored in hand wash sink on front line. Employee removed bucket. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. **Repeat Violation**
31B-02-4
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. Observed no proof of any training for other food handlers for establishment. **Admin Complaint**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on cook line. **Repeat Violation**
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife stored between 2 reach in coolers on cook line. Person in charge removed knife and placed in dish area. **Corrected On-Site**
10-17-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to line shelves by cook line.
14-20-4
Basic - Single-service articles improperly stored. Observed box of to-go boxes stored on floor by cake reach in cooler.
25-05-4
37
Nov 18, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed person in charge unable to provide any proof of state approved food handler training for employees. **Warning** - From follow-up inspection 2025-11-18: At callback observed no change. **Time Extended**
53B-01-5
90
Nov 17, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed; approximately 50 rodent droppings in corner of kitchen along wall and next to fryer station. Approximately 20 rodent droppings along wall under three compartment sink. Approximately 20 rodent droppings along wall near reach in freezer closest to rear exit. **Warning**
35A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in establishment. Employee went to nearby general store and acquired paper towels. **Corrected On-Site**
31B-02-4
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. Observed person in charge unable to provide any proof of state approved food handler training for employees. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at any hand wash sink for establishment. Employee went to nearby general store and acquired paper towels. **Corrected On-Site**
31B-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed; 2 dead rodents in sticky trap between wall and reach in freezer near rear exit. 2 dead rodents in sticky trap under three compartment sink. **Warning**
35A-06-4
61
Sep 11, 2025
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed produce in only standing reach in cooler. **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked chicken wings with temperatures of 68F. Employee stated they were left over night and voluntarily discarded. Cooked chicken wings (68F - Hot Holding) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli ham and deli turkey at temperatures of 56-62F stored in flip top cooler on cook line. Employee stated food items were left in reach in cooler over night. Deli ham, deli turkey (56-62F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed deli ham and deli turkey at temperatures of 56-62F stored in flip top cooler on cook line. Employee stated food items were left in reach in cooler over night. **Warning**
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed employee unable to provide proof of any certified food managers for establishment. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink in establishment. Person in charge provided soap. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Observed employee unable to provide any proof of state approved food handler training. **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. Observed 1 employee engaging in food preparation hired 2 weeks prior with no signed reporting agreement.
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no sanitizer of any kind. Employee stated 2 empty bleach containers were just used to clean floors and there was no other sanitizer left. Employee acquired bleach from nearby convenience store. **Corrected On-Site**
22-38-5
Intermediate - No soap provided at handwash sink. Observed no soap at either hand wash sink in establishment. Person in charge provided soap. **Corrected On-Site**
31B-03-4
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. Observed box of frozen tilapia thawing in original reduced oxygen packaging in only standing reach in cooler. **Repeat Violation**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between flip top cooler and reach in cooler that's not in use. Employee removed knives. **Corrected On-Site**
10-17-4
Basic - No copy of latest inspection report available. Observed employee unable to provide copy of last inspection.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all reach in cooler doors.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover on small prep table at fryer station.
14-20-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food-contact shelves in kitchen.
14-05-4
22
May 29, 2025
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef Pattie's in glass reach in cooler
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia stored in glass cooler thawing in vacuum seal
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings next to fryer 89-117 f. Manager agreed to discarded **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken gizzards over bagged lettuce,avocado and tomato. In reach in glass cooler in kitchen
08A-05-6
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.p Provided via 3mail
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink upfront blocked with plastic spindles for drink station
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in kitchen, manager provided **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. Provide via email
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled clear spray bottle with purple substance inside no label
41-17-4
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. Tilapia stored in glass cooler thawing in vacuum seal
06-09-1
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield over shrimp glass cooler
38-07-4
Basic - Light shield damaged/in disrepair. Cracked light shield in lobby area over display case
38-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine
10-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen
13-03-4
23
Apr 15, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line Raw shrimp 63 in kitchen near cook line - From follow-up inspection 2025-04-15: Ham53f turkey 53f boiled eggs 56f cut tomatoes 54f **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line - From follow-up inspection 2025-04-15: Ham53f turkey 53f boiled eggs 56f cut tomatoes 54f **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over sliced ham,turkey and cut tomatoes in glass cooler **Repeat Violation** - From follow-up inspection 2025-04-15: Beef Pattie's over cut tomatoes and onions **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 68f next to fryer, **Repeat Violation** - From follow-up inspection 2025-04-15: Wings 138 states cooling **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored in cut lettuce. - From follow-up inspection 2025-04-15: Knife still stored in lettuce **Admin Complaint**
10-06-5
52
Oct 30, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At hallway storage area, container of Spectracide Home Defense.
41-05-4
High Priority - Raw animal food stored over or with unwashed produce. In kitchen, in slide door reach-in cooler, shell eggs stored above green peppers.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, wings (85F - Hot Holding). Person in Charge stated wings were cooked 2 hours prior and held on time. No time set on timer, no written procedures available. Supplied Person in Charge with Time as a Public Health Control form.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Front line handwash sink has towels in sink. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen, no paper towels or sign. At restroom handwash sink, no paper towels. Person in Charge placed towels at kitchen handwash sink. **Corrective Action Taken**
31B-02-4
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. One employee present hired for approximately 1 year, no employee training. **Warning**
53B-01-5
Basic - Working containers of food removed from original container not identified by common name. In kitchen area, bulk sugar and breader containers not labeled.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area, interior of handwash sink soiled. At triple sinks, interior of sinks have build up. At cook line, hood filters have grease build up. At cook line, exterior of fryers have grease build up. In kitchen area, exterior of bulk sugar and breader containers soiled.
23-03-4
Basic - A minimum of one bathroom facility is not available for public use. Sign posted, no public restroom. Employee stated there are no public restroom. Explained to employee restroom must be made available to customers. Restroom is working properly.
32-09-4
Basic - Food stored on floor. In kitchen area, bulk breader and sugar containers on floor. At hallway storage, oil and tarter sauce on floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. At front counter area, scoop in cooler ice has handle touching ice.
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen area, chicken thawing at room temperature.
06-01-5
Basic - Single-service articles improperly stored. At front counter area, Togo bags stored on floor.
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler has build up of food debris. Door on slide door reach-in cooler has build up of residue.
22-16-4
32
Nov 18, 2022
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill soiled/ stained.
22-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in prep area above glass door reach-in cooler missing light shield
38-07-4
86
Frequently Asked Questions
When was Yummy Fish Chicken & Subs last inspected?
The most recent health inspection at Yummy Fish Chicken & Subs on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Yummy Fish Chicken & Subs?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Yummy Fish Chicken & Subs.
How does Yummy Fish Chicken & Subs compare to other restaurants in Jacksonville?
Yummy Fish Chicken & Subs most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Yummy Fish Chicken & Subs' inspection record improved over time?
Yes. Recent inspections at Yummy Fish Chicken & Subs have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yummy Fish Chicken & Subs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yummy Fish Chicken & Subs inspected?
Based on the inspection history on file, Yummy Fish Chicken & Subs is inspected around three times per year on average.
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