Captain D's #3374
1318 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2607671
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-24
- Safety score76
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 visitAug 17, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In the walk in freezer raw fish on tray stored over bagged ready to eat Mac and cheese.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in freezer, frozen shrimp stored in direct contact with plastic take out bag.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle at front counter stored over packaged sugar packets. Operator relocated the spray bottle.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Fryer on cook line not in use waiting on repair with food debris build up.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink on prep line blocked by ice bucket stored in sink. Operator relocated to make the sink available.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in freezer, uncovered container of frozen fish.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored over food prep counter used for plating customer orders, employee relocated the beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cookline drawer reach in cooler with broken off door. Reach in cooler not in use until repair can be completed.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up on floor of walk in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line, top plate with food debris build up.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf next to three compartment sink, clean plastic cover takers and trays stacked while wet.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster lid open.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jacket stored on soda bag and box system.
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
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.