J Lemon Pepper 6 INC
6651 San Juan Ave, Jacksonville, FL 32210 · Permanent Food Service · License 2613409
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 Jul 9 routine inspection3 high priority (2 fixed by the Sep 9 follow-up, 1 fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 4 repeats), 2 basic (1 repeat); intermediate violations cost 18 at most-32
- Administrative complaint on Jul 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
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 visitSep 9, 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 visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed establishment with no proof of parasite destruction for raw conch. Person in charge provided parasite destruction by end of inspection.
Fixed on the spot
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 fish items stored over ready to eat fried corn nuggets in reach in freezer on cook line. Person in charge rearranged food items to proper storage levels.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle with soap inside stored on wire rack with spray nozzle facing food items on front line.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Failure to maintain freezing records on nonexempt fish for 90 days.
At callback observed parasite destruction for raw conch not kept for 90 days.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed raw conch being served in conch salad with no indication conch is raw.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed raw conch being served in conch salad with no consumer advisory. Inspector provided consumer advisory and person in charge posted on to-go window.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed raw conch salad prepared on site 2 days prior per person in charge with no date marking.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal pan stored in hand wash sink on cook line. Person in charge removed pan.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed 2 employee training certificates missing expiration date and certified food manager certificate number.
Repeat violation
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage stored on wire rack next to food items on front line. Person in charge removed beverage.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation while not wearing a hair restraint.
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.