Juniors Seafood Restaurant & Grille
9349 N Main Street, Jacksonville, FL 32218 · Permanent Food Service · License 2612742
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 Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 basic (1 repeat)-13
- Safety score87
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 visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the walk in cooler, collard greens (49°F - Cooling); green beans (46°F - Cooling) placed in walk in cooler at time of close around 930 the previous night in metal pans with metal lids placed on top.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the walk in cooler, collard greens (49°F - Cooling); green beans (46°F - Cooling) placed in walk in cooler at time of close around 930 the previous night in metal pans with metal lids placed on top. Operator discarded and discussed alternative cooling practices.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of sugar missing labeling. Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food correctly labeled but stored over food for customers in walk in cooler, operator relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip-top cooler top reach in cooler closest reach in freezer on cook line has torn door gasket on back side of flip-top.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf opposite dish machine, clean plastic containers stacked while wet.
Code 25, Single-service items: Single-service articles improperly stored.
In storage closet, box of paper hand towels stored on the floor. Operator relocated.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Cook line floor with raised separating flooring exposing unsealed concrete underneath. No longer smooth and easily cleanable.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.