Bubba Gump Shrimp CO Restaurant & Market
6 Beach Blvd, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2612558
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Sep 8 complaint inspection2 high priority (no follow-up needed), 2 intermediate (1 repeat), 8 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Uncovered lemons , limes at bar covered by manger.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vaccum breaker at mop sink missing from split at non-chemical side.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled soda nozzle at bar.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water at kitchen Hand Wash Sink. (Loose faucet handle. )
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink container on prep area. Moved by manager.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on walk in freezer door frame.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled interior of prep line coolers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled interior base of drawer coolers.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking faucet at Hand Wash Sink. Kitchen.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Missing cove at bottom edge of walk in cooler. Kitchen
Floor area(s) covered with standing water.
Standing water on floor in walk in cooler. Per Person In Charge. Work in progress.
Earlier inspections 1
D65Complaint inspection15 violations, 7 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 30, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler Cooked ribs (44°F-45°F - Cold Holding). See stop sale Employee stated ribs were cooked previous evening and placed in walk into to cool.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed in walk in cooler House made Cajun sauce dated 7-17-2026, Milk dated 7-26-2026. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler on cook line Cut tomatoes (46°F - Cold Holding); Cooked shrimp (62°F - Cold Holding); Mahi (62°F - Cold Holding); Pico (48°F - Cold Holding); Cole slaw (57°F - Cold Holding). Cooler has an ambient temperature of 32°F. Manager removed and placed in another cooler. Observed in reach cooler Raw shrimp (45°F - Cold Holding) .See stop sale Employee placed in cooler from previous day Observed in walk in cooler Cooked ribs (44°F-45°F - Cold Holding). See stop sale Observed in walk in cooler Cooked ribs (44°F-45°F - Cold Holding). See stop sale Employee stated ribs were cooked previous evening and placed in walk into to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in stand alone hot holding cabinet Cooked grits (107°F-111°F - Hot Holding). Manager removed to reheat.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler Cooked ribs (44°F-45°F - Cold Holding). See stop sale Manager stated ribs were cooked previous evening.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler raw calamari stored over ready to eat gumbo. Manager removed and stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 3 flying insects. 1 flying insect in ware washing area. 2 flying insects in bar area.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda gun holder in bar area soiled with mold like substance.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing sanitizer without a label. Manager placed label on sanitizer.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table on cook line. Manager removed and stored properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on the floor on cook line. Employee removed and stored properly.
Fixed on the spot
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.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in disrepair on cook line.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.