Jax Fish Shrimp and Chicken
847 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2615245
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection5 high priority (2 fixed on the spot, 4 repeats), 7 intermediate (2 fixed on the spot, 3 repeats), 15 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-62
- Administrative complaint on Jul 27, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score18
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 time of follow up inspection no change to menu, conch salad not identified as a raw menu item.
- 2nd follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 time of follow up inspection no change to menu for raw conch salad. Per operator they have reached out to technology guy who does menu board and states all other locations had been done except this location.
- 1st follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 time of follow up inspection no change made to menu in regards to raw conch salad.
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Multiple cases of raw chicken at end of cook line to be cooked in next 2 hours per operator. Top case of raw chicken wings (48°F - Cold Holding) discussed with operator to begin cooking and to stage smaller portions.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In standup reach in cooler on cook line, raw chicken over raw conch. Operator switched storage levels.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Green hose opposite walk in freezer missing backflow preventer at hose bibb.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flying insects in prep area by bulk seasoning containers. Observed one live flying insect at end of cook line closest the drive through area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle of grill cleaner hanging on shelf of cook line facing seasoning containers and over reach in freezer. Employee relocated the spray bottle.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate7
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.
Conch salad on menu not identified as containing raw conch.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory posted or on menu for raw conch offered in conch salad. Provided signage and operator posted.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Drive through soda dispenser with debris build up on dispenser nozzles. Cutting board on cook line with food residue staining build up.
Repeat violation
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Drain line flowing into hand wash sink at cook line hand sink.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink in prep/warewashing area. Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
No soap at hand wash sink on the cook line. Per operator arriving later in the day on delivery truck.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
SafeStaff food handler training certificates missing course taken date and trainers name.
Basic15
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple bulk seasoning containers with no product labeling.
Repeat violation
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.
In walk in cooler, tub of vacuum packaged fish still frozen fully sealed in reduced oxygen packaging. Discussed with operator that product must be removed from packaging prior to thawing, per operator placed in water 30 minutes earlier, employee began removing from packaging.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
All products in reach in chest freezer uncovered. Bulk seasoning at front counter uncovered. Operator covered bulk seasoning. In the walk in freezer uncovered gyro meat containers.
Fixed on the spot
Food stored on floor.
Box of portion sauce containers stored in the floor of the drive through area. Boxes of raw chicken stored on the floor of the cook line. Jugs of fryer oil stored on floor of prep area. Multiple food products on the floor of the walk in freezer.
Repeat violation
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.
In bulk sugar and bulk flour containers, scoop handles stored in contact with the product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on top of box of raw chicken. Employee relocated the employee drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining prep table of breading station.
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in freezer on cook line in poor repair with cracked plastic exposed insulation.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Accumulation of dust on cook line hood filters.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean plastic food storage tubs stored over three compartment sink stacked while wet.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee hand wash signage at hand wash sink on cook line.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Fly zapper trap installed over hand wash sink in prep area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic ceiling tiles through warewashing/prep area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees phone on drink prep station table. Employee relocated the phone.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Last inspection report unavailable at time of inspection.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.