Jville Seafood & More
5410 Blanding Blvd, Jacksonville, FL 32244 · Permanent Food Service · License 2616447
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (1 repeat), 5 intermediate (2 fixed on the spot, 3 repeats), 10 basic (3 repeats); basic violations cost 12 at most-42
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 walk-in cooler, pan of raw chicken stored on top of pan of raw fish. Also, in walk-in cooler, raw chicken stored over cut onions and raw fish. Also, in walk-in cooler, raw fish stored over cut peppers. Also, raw beef patties in flip top reach in cooler stored over ready-to-eat sauces.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open/operating and serving food to the public with a license that expired on June 1, 2026.
Administrative complaint
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds chicken wings on time as a public health control. No written procedures available. Provided DBPR Form HR 5022-090. Also, no time marked in the wings. Employee states wings prepared 45 minutes prior and added time marking to the wings.
Fixed on the spot
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No employee reporting agreements available for four employees under 60 days of employment.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen handwash sink is blocked by the breading prep table.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at both kitchen/back handwash sinks. Employee brought paper towels.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two unlabeled spray bottles with yellow liquid stored under the front line handwash sink.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple cases of food stored on the floor of the walk-in freezer.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelving at the flat grill and shelf under the breading station.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed in both chest freezers in the kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on doors of flip top reach in cooler and the walk-in cooler are soiled. Hood filters have grease build up. Under plating of cheese dispenser machine has food debris. Underplating around nozzles on soda machine is soiled.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed cheese sauce being stored in used wing sauce jug.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of flip top reach in cooler in the kitchen.
Code 33, Garbage and refuse: Open dumpster lid.
Left dumpster lid is open.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap present at threshold of back exit door with daylight showing through bottom of door.
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Left fan guard in walk-in freezer is missing.
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.
Employee cell phone and keys on kitchen prep table. Employee moved items from prep table. Also, vape cartridge stored on top of flip top reach in cooler in the kitchen by the back exit door.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.