Mr Flounder Fish and Chicken and Shrimp and Subs
2009 University Blvd N, Jacksonville, FL 32211 · Permanent Food Service · License 2616395
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 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 repeat), 4 basic (2 repeats)-25
- Safety score75
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 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken wings 68f in pan at room temperature, Employee states just took out, moved to cooler
Fixed on the spot
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.
Raw chicken over fish, raw chicken over shrimp, in reach in 2 door cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Liver stored in thank you Togo bags recycled bags in chest freezer.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed agreement form to manager
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips for triple sink
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Restroom hand sink Handsink in kitchen
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of shrimp on floor, moved to shelf Cases of oil on floor in back storage area
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.Gaskets on 2 door stand up cooler soiled
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Glass Light bulbs over chest freezer in kitchen not covered
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.