Mr Snapper Fish and Chicken
808 Edgewood Ave N, Jacksonville, FL 32254 · Permanent Food Service · License 2612817
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-31
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed; raw gyro meat stored over ready to eat frozen mushrooms in reach in freezer on cook line. Raw food items stored over ready to eat jalapenos in walk-in freezer. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee on cook line handle raw fish items then grab a handful of cooked chicken items from container held on time as a public health control without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open and serving food to the public with a license that expired June 1, 2026.
Administrative complaint
Intermediate2
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.
Observed cooked chicken wings being held on time as a public health control with time-frame markings on paper work but no other information filled out.
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 kitchen area. Person in charge provided paper towels for hand wash sink closest to cook line.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple boxes of food items stored on floor in walk-in freezer.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed measuring cup handle stored in direct contact of food in raw chicken container stored in reach in cooler across from cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages stored on shelving unit above flat top grill.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation with no hair restraint.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavy mold like substance build up on back plates around soda nozzles on soda tower by to-go window.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Observed missing drain cover for drain of three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Observed objectionable odor around three compartment sink in kitchen area.
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.