Duval Fish & Chicken
4250 Moncrief Rd, Jacksonville, FL 32209 · Permanent Food Service · License 2616150
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection6 high priority (4 fixed by the Aug 21 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 6 basic (3 repeats)-39
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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.
Observed raw squid stored over ready to eat hush puppies in walk-in freezer.
Raw animal food stored over canned/bottled drinks.
Observed raw shell eggs stored over bottled beverages in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handle raw chicken items then change gloves without washing hands. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed; employee on cook line handle personal cell phone with gloves on then handle ready to eat fries for an order without changing gloves and washing hands. Employee on cook line handle raw chicken items then handle raw shrimp items without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 5 live flying insects by three compartment sink drain area.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open and serving food to the public with a license that expired June 1, 2026.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple containers of cooked food items in walk-in cooler prepared within past 3 days with no date markings.
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Observed soap dispenser unable to dispense soap on main cook line hand wash sink.
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 2 expired food handler certifications on cork board with certified food manager certification.
Repeat violationAdministrative complaint
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs hanging from oven door handle near fryer station.
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking from open beverage with no lid stored on small prep table under order screen on cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee on cook line engaging in food preparation with no hair restraint.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; heavy mold like substance build up on reach in cooler door gaskets on cook line. Mold like substance build up in reach in freezer door gaskets on cook line. Heavy mold like substance build up on walk-in freezer and walk-in cooler door gaskets. Grease build up on hood filters above cook line.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in reach in cooler with burger toppings on cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple missing floor tiles in walk-in freezer.
Repeat violation
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.