Mr Snappers Chicken and Fish
1338 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2615859
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 complaint inspection5 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 9 basic (5 repeats); basic violations cost 12 at most-43
- Administrative complaint on Oct 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitNov 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At time of follow up inspection two live flies observed, both on handcart in prep area by fryer filter system, one fly killed and removed by operator.
Fixed on the spot
- 1st follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At time of follow up inspection 2 live flies observed in kitchen area around fryer filtration system. Operator was able to kill and discard live flies.
Fixed on the spot
Roach activity present as evidenced by live roaches found.
At time of follow up inspection, 2 roaches observed in dry storage shipping container flipped on backs but legs still moving. Also observed 4 dead roaches in container. Operator swept and discarded all observed roaches.
Fixed on the spot
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter of cook line, chicken wings (58°F - Cold Holding) per operator pulled from cooler 30 minutes prior and used in the next 10 minutes. In the front display case cooler, conch salad (59°F - Cold Holding) per operator turned off cooler after observing ice build up 1 hour prior. Moved conch salad to flip-top cooler top reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Precooked chicken wings stored in raw chicken boxes, operator states will have second cook. Operator asked employee to switch to plastic containers.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee utilizing bare hand contact to hold washed vegetable being placed in slicer to be added to conch salad that will not be cooked.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 7 flying insects in establishment, 1 live fly over box of frozen fries, 6 live flies around fryer filtration system and trash can.
Administrative complaint
Roach activity present as evidenced by live roaches found.
Observed 2 live roaches in dry storage shipping container on soda syrup box and plastic food containers. Operator killed and removed both roaches.
Fixed on the spotAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple bulk containers for flour or seasoning with encrusted food debris build up.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter hand wash sink used to store measuring cup. Also water filter drain line into hand wash sink drain by three compartment sink.
Repeat violation
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp and fish thawing in three compartment sink in standing water. Operator turned on cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of frozen fries stored on floor of cook line. In shipping container walk in freezer multiple boxes of food product stored on floor. In dry storage shipping container, soda syrup boxes stored on the floor.
Repeat violation
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 seasoning container scoop handle in contact with the dry product. Operator relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Card board lining breading station food prep counter.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up on compressor of display case cooler.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler door around handle with food residue build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over warewashing area, clean plastic containers stacked while wet.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hand wash sink by walk in cooler missing cold water faucet.
Repeat violation
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 cigarettes and lighter stored in single service tray front counter, operator removed.
Fixed on the spot
Earlier inspections 1
F45Routine inspection21 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 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.
On center prep table, oyster (47°F - Cold Holding per employee usually has ice on top of product, added large scoop of ice to product.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler, raw conch stored over ready to eat desserts. Operator relocated the conch. In the reach in freezer, frozen raw Philly steak and frozen raw ground beef over ready to eat frozen mushrooms and onion rings. Employee rearranged. In the cook line drawer reach in cooler, raw chicken stored behind raw shrimp with potential cross contamination could occur. Employee switched storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Employee burn relief spray stored in walk in cooler on shelf with condiments for customers orders, operator removed the burn spray.
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Conch salad on menu is raw product not identified on menu.
Repeat violationAdministrative complaint
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory for raw conch salad. Provided consumer advisory and operator posted.
Fixed on the spotRepeat violationAdministrative complaint
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available for three compartment sink or sanitizer solution buckets.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance build up under drive through soda dispenser nozzles.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Water softener drain line through hand wash sink by three compartment sink and front entrance door.
Handwash sink used for purposes other than handwashing.
Hand wash sink at front counter used to store sanitizer bucket. Employee removed sanitizer bucket.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
On cook line, box of frozen fries stored on the floor. In walk in cooler container of may stored in the floor. In exterior storage unit margarine container stored on the ground. In the walk in freezer frozen fish stored in box on the floor.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in coolers, employee personal food stored with and over food for customers. Discussed with operator.
Fixed on the spot
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.
In rice cooker, scoop handle in contact with the rice.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining food prep counter center of kitchen and shelf of walk in cooler.
Repeat violation
Equipment in poor repair.
Walk in cooler door gasket torn and separated from door.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer in kitchen with ice build up along top portion and walls.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Accumulation of dust on cook line hood filters.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Reuse of single service cardboard box to store cooked chicken at front passenger through counter. Employee removed chicken and placed in food grade plastic container.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Missing cold water faucet for hand wash sink closest the walk in cooler.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster lid open.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Exterior storage units with soiled cardboard lining the floor.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.