Jax Fish Shrimp and Chicken
656 Edgewood Ave, Jacksonville, FL 32254 · Permanent Food Service · License 2607822
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection9 high priority (7 fixed by the Oct 19 follow-up, 2 fixed on the spot, 6 repeats), 5 intermediate (1 fixed on the spot, 4 repeats), 7 basic (3 repeats)-67
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score21
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 19, 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 - 1st follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
At callback observed new invoices being acquired that state parasite destruction for conch. Operator offsite and is in process of bringing them from out of town.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At callback observed no change. Operator in process of delivering vacuum breakers.
More time given
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 7 containers of coleslaw at temperatures of 46-49°F stored in small reach in cooler on front line. Employee stated coleslaw was left in reach in cooler overnight and not removed from reach in cooler for any reason.
Repeat violationAdministrative complaint
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 10 commercially processed reduced oxygen packaged fish bearing label indicating to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging stored in reach in cooler on cook line.
Repeat violationAdministrative complaint
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed raw conch being served with no proof of parasite destruction.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed 7 containers of coleslaw at temperatures of 46-49°F stored in small reach in cooler on front line. Employee stated coleslaw was left in reach in cooler overnight and not removed from reach in cooler for any reason. Coleslaw (46-49°F - Cold Holding)
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 burger patties stored with ready to eat fried food items in chest freezer near rear exit.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle raw chicken then scoop cooked chicken in large container of cooked chicken with gloved hands that handled raw chicken. Inspector educated employee proper handwashing procedures.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed salt stored in direct contact of inside of plastic to-go bag above chest freezer in kitchen. Employee moved salt to food-grade container.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed 2 missing vacuum breakers on hose bibbs at rear exit of kitchen.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed soap, windex, and chemical oven cleaner stored over ready to eat food items on wire rack shelving unit near walk-in cooler. Employee removed chemicals from shelving unit.
Fixed on the spot
Intermediate5
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 no consumer advisory or indication of raw animal foods for outside drive-thru menu. Consumer advisory was provided by inspector but not posted on drive-thru menu by end of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed multiple employees hired more than 60 days prior with no reporting agreement.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed mechanical hand drying device not functioning in men's restroom and no paper towels to substitute.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees engaging in food preparation hired more than 60 days prior with no state approved food handler training.
Repeat violationAdministrative complaint
Records/documents for required employee training do not contain all of the required information.
Observed 1 and only state approved food handler training certificate missing trainers name and identification number.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled container of white powdery substance stored in plastic to-go bag above chest in kitchen. Employee moved salt to food-grade container and labeled.
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 10 commercially processed reduced oxygen packaged fish bearing label indicating to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging stored in reach in cooler on cook line.
Repeat violation
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 opened glass bottle beverage that was stored over chest freezer in kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation with no hair restraint.
Repeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed 1 employee engaging in food preparation while wearing a phone-watch.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed lid in disrepair on chest freezer on cook line.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in both chest freezers in kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.