Mr Shark Crab Shack

2304 Edgewood Ave W, Jacksonville, FL 32209 · Permanent Food Service · License 2616450

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

8 violations found

First visitOct 23, 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:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw fish stored in direct contact with nonfood-grade bags in walk-in freezer.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed multiple oyster tags not marked with last date oysters were served.
  Repeat violation
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed; 2 containers of cooked crab cooked more than 24 hours prior with no date marking in reach in cooler near cook line. Person in charge stated crab was cooked sometime day prior. Multiple boxes and containers of cooked food items cooked within past 3 days in display reach in cooler on front line.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at any hand wash sink in establishment. Person in charge provided paper napkins for hand wash sink in kitchen.
  Fixed on the spot
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed unlabeled container of white powdery substance stored near expo window.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of food items stored on floor in walk-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gaskets in disrepair on walk-in freezer door.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed food entries build up on reach in cooler doors in kitchen area.
Official report, on the Florida DBPR website

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.