Mak Seafood
9343 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2616488
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (3 repeats)-15
- Safety score85
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 visitOct 28, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In plastic container on top of containers in flip-top cooler top reach in cooler, cheese (50°F - Cold Holding). Operator removed from plastic container and placed inside pan of reach in cooler. Per operator placed out about 10 minutes prior.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bulk in use breading bins with encrusted food debris build up. Chicken breaded scoop with encrusted flour and debris build up. Operator removed scoop to three compartment sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap in first restroom in kitchen area. Operator provided soap.
Fixed on the spot
Basic5
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.
Bulk sugar container with scoop handle in contact with the sugar. Operator relocated scoop handle.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Ripped tin foiled used to line flat top grill on cook line, used as a prep table.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on seal of reach in chest freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave at end of cook line with rust pitting the surface of the top plate and splattered food debris build up.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered receptacle in women's restroom.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.