Captain D's #3372
5640 W University, Jacksonville, FL 32216 · Permanent Food Service · License 2607295
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 3 intermediate, 5 basic (3 repeats)-35
- Safety score65
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 19, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
47f coleslaw sitting on ice at cook line, employee pushed it into ice and added water, got to 41f, less than 4 hrs, 68f butter on melted ice, employee discarded them,
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
120f fish under lamp, explained 4 hrs procedure to employee, less than 4 hrs, sold
Fixed on the spot
Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
Fish came out of oven and thick part was 140f, employee placed it back in oven and got to 155f
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw frozen shrimp and then grabbed bag with rice, explaining to her and she washed hands
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee just arrived put on gloves and grabbed tray with raw fish, explaining to him and he washed hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
One faucet missing it
Intermediate3
Code 11, Employee health: 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 new employee, has blank forms
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee filled pitcher with water in hand sink, explained to her
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
One employee missing the date of training in certification, he did it a couple of months ago
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee cooking, no beard guard
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelf in upright cooler with old food build up
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Blackish build up around handles in hand sink by cook line, gasket in prep unit with old food build up and in upright freezer, dusty vent in walk in cooler
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Blackish build up on wall by microwaves
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust build up on ceiling tile by upright cooler
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.