Flying Fish Taphouse

1341 Airport Rd, Jacksonville, FL 32218 · Permanent Food Service · License 2616201

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 20, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 9 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 20, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. On shelf opposite cook line, cans of artichokes, tomato juice and diced tomatoes with damaged and dented seals. Operator removed to the office to return.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top reach in cooler by fryers, gator (47°F - Cold Holding); crawfish (48°F - Cold Holding); calamari (46°F - Cold Holding); shrimp (47°F - Cold Holding) In the cook line drawer reach in cooler, steak (51°F - Cold Holding); fish (53°F - Cold Holding); sausage (52°F - Cold Holding). Per operator all coolers on cook line stocked at beginning of shift. Employee added ice to products.
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Oyster tags present missing date of last sold.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice chute of soda dispenser in waitstation has mold like substance inside the chute. Bulk ice bin deflector plate with mold lime substance, employee began to clean.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink by bulk ice bin with linens stored in the sink. Employee removed the linens.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Paper towels dispenser at hand wash sink by walk in cooler jammed unable to dispense paper towels. Employee unjammed dispenser.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of food stored on floor of the walk in freezer.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as scoop in bulk flour container. Employee removed the bowl.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Brown cutting board on cook line with deep gouges.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on clean containers on shelf in warewashing area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood vents with debris build up on filters.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf of warewashing area, clean plastic containers stacked while wet.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Drain under three compartment sink leaking, ecolab present at time of inspection for warewashing area.
  Standing water in bottom of reach-in-cooler.
  Standing water at base of the flip top reach in cooler breading station.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceiling soiled/has accumulation of debris.
  Wall of cookline by breading station with food debris on wall. Floor of cook line under equipment has debris build up. Standing water on floor under three compartment sink. Employee began cleaning.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.