Beachside Seafood

120 3 St S, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613495

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
1 high priority (fixed on the spot, 1 repeat), 8 basic (3 repeats)
-16
Administrative complaint on Aug 26, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 1 High priority
- 8 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler Cooked rice (49°F - Cold Holding); Butter (46°F - Cold Holding); Raw fish (48°F - Cold Holding); House made dressing (46°F-48°F - Cold Holding). Cooler has an ambient temperature of 43.7°F. Establishment was receiving a food delivery at start of inspection. Side door of cooler was also propped open. Manager closed both entrance and side door to walk in cooler. Observed in a bowl Cole slaw (62°F - Cold Holding). Employee voluntarily discarded.
  Fixed on the spotRepeat violationAdministrative complaint
Basic8
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed prepackaged on site Remoulade, Cocktail, Tartar sauce & House made Horseradish without date product was packaged and name and address of the establishment that prepared and packaged the food. Manager placed dates on Remoulade, Cocktail, Tartar sauce & House made Horseradish when items were prepared.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee food on cutting board of reach in cooler. Employee removed and stored properly.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaging in food preparation without hair restraint.
  Repeat violation
  Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee engaging in food preparation without beard guard.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine soiled with mold like substance near ice chute of unit.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed walk in cooler concrete floor not sealed.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed standing water on floor of kitchen. Employee stated they were working on leak.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling air vents dusty on cook line and kitchen. Observed Ceiling in office in disrepair.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.