Jl Trents Seafood & Grill
4553 120 St, Jacksonville, FL 32244 · Permanent Food Service · License 2612126
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (2 fixed by the Oct 14 follow-up, 3 fixed on the spot), 2 intermediate (1 repeat), 4 basic (1 repeat)-27
- Safety score73
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 visitOct 14, 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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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, other than whole meat roast, hot held at less than 135°F.
Observed green beans (118°F - Hot Holding); corn (129°F - Hot Holding); collard greens (118°F - Hot Holding)in oven below stove top. Oven was on but no heat was present. Employee states all three were placed in the oven 30 minutes ago and moved all to another oven to heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed cook wash hands for approximately 5 seconds. Manager coached employee and employee rewashed hands for at least 15 seconds.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non-food grade paper towels used to line container for cooked fried foods. Cook removed the paper towels.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 10ppm chlorine.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At outside bar, vacuum breaker missing from threaded faucet with attached black hose.
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with pink liquid at outside bar. Manager identified contents as sanitizer.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food handler training expired on 7/14/26 for Acanel, Chris and Jade.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler and beer walk-in cooler gaskets are soiled. Mold-like substance along the bottom of the cooling unit under the fans.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Water observed between stacked plastic cups at the service station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee handwashing sign at handwash sink by the walk-in freezer.
Code 36, Floors, walls, ceilings and ventilation: Floor/walk/ceiling/vent soiled/has accumulation of debris.
Walk-in freezer floor has black build up. Floors in kitchen under cooking equipment and under fryers is soiled with food debris and/or grease. Baseboard at three compartment sink has black mold-like substance.
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.
- 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.