Jackson de Seafood Corp
1306 Dunn Ave., Jacksonville, FL 32218 · Permanent Food Service · License 2615635
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection5 high priority (2 fixed on the spot, 2 repeats), 6 basic (2 repeats)-36
- Administrative complaint on Aug 17Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs per operator received earlier that day in walk in cooler; raw shell egg ambient air (52°F - Cold Holding) operator relocated to reach in cooler at proper holding temperature.
Fixed on the spotRepeat violationAdministrative complaint
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 storage hallway reach in freezer, raw oysters in styrofoam container over packaged ready to eat crawfish.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken in reach in freezer stored in direct contact with plastic grocery bag. Discussed with operator.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one live fly on counter closest to fryers.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Raid pesticide at front counter per operator utilized at front counter if flys observed.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Spray bottle of vinegar missing product labeling.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used on multiple prep spaces and inside reach in freezer.
Utensils in poor condition.
Plastic cover for raw shrimp at front counter with broken edges.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan on prep table in kitchen with dust build up. Air conditioning over three compartment sink with dust build up. Backside of fryers with grease build up. White reach in freezer door gasket with debris build up.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service containers by fryers not inverted or covered.
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
Floor of kitchen area with debris build up. Wall behind three compartment sink soiled food debris. Multiple ceiling tiles soiled/water damage. Peeling duct tape on wall behind reach in cooler.
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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.