Jax Fish Shrimp and Chicken
3646 Blanding Blvd, Jacksonville, FL 32210 · Permanent Food Service · License 2613115
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection8 high priority (4 fixed by the Oct 19 follow-up, 4 fixed on the spot, 5 repeats), 5 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)-60
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score28
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 visitAug 19, 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 priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At callback observed no change. Person in charge stated they are in process of acquiring new vacuum breakers.
More time givenFixed on the spot
Intermediate1
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.
At callback observed no change.
More time given
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: 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 20 raw snapper completely thawed in original individually commercially processed reduced oxygen packaging stored in walk-in cooler. Label on package states to remove fish from package prior to thawing.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed person in charge unable to provide proof that raw conch in conch salad has undergone any parasite destruction. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Repeat 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.
Observed multiple bags of raw shrimp stored over ready to eat frozen fried items in standing reach in freezer directly across from three compartment sink. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef patties stored over opened container of commercially processed ready to eat mushrooms in reach in cooler below flip top on cook line. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed container of raw chicken stored over raw fish items in standing reach in cooler at end of cook line. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wearing gloves leave through rear exit then return and engage in food preparation with ready to eat salad mix without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed missing vacuum breakers on non-chemical sides of hose splitter at mop sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed; 3 live flying insects in three compartment sink area. 1 live flying insect near hand wash sink closest to to-go window. 2 live flying insects on front line near cake reach in cooler. 1 live flying insect in dry storage area.
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 conch salad served with raw conch with no indication that conch is raw on any menu for establishment.
Repeat violation
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed 1 consumer advisory at front counter menu but no consumer advisory for to-go drive-thru menu. Inspector provided consumer advisory for drive-thru menu. Consumer advisory at front counter menu is hidden behind beverage dispensers on prep table.
Fixed on the spot
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 2 employees hired within past 2 weeks per person in charge with no signed reporting agreements.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance build up on ice chute of soda tower near to-go window.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemical inside stored on bottom shelf on to-go window area near soda tower.
Basic9
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 on prep table near cork board with certified food manager certifications.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen raw fish thawing at room temperature in three compartment sink. All three compartments had raw fish items but only two of three compartments had running cold water.
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 20 raw fish items completely thawed in original commercially processed reduced oxygen packaging stored in walk-in cooler. Label on package states to remove fish from package prior to thawing.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple boxes of food items stored on floor in walk-in freezer.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in direct contact with product for flour mix in container near dry storage area. Person in charge removed handle from product.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed opened employee beverage stored on box of food items near three compartment sink area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed two employees, one in prep area and one on cook line, engaging in food preparation with no hair restraint. Employee on cook line added hair restraint.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed clear plastic cup used as scooping mechanism in flour mix on front line near cork board with certified food manager certificates.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; food debris build up on reach in cooler door gaskets on cook line. Grease build up on hood filters above main fryer station.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.