Grouper Shack Jax Beach
1700 3 St S, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615947
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection1 high priority (no follow-up needed), 1 intermediate, 10 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 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 priority1
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine chlorine 0 ppm.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels at dispenser. Rear kitchen.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen fish thawing at room temperature in sinks. Manager turned on water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup as scoop in spices.
Equipment in poor repair.
Loose cooler door. Prep line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Missing drain cover. Kitchen.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No self closing mechanism on employee restroom door. Side kitchen
Bathroom facility not clean.
Soiled employee restroom. Used paper towels on floor.
Covered waste receptacle not provided in women's bathroom.
No trash can in employee restroom door room.
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.