Seafood Express Restaurant and More

12961 N Main St #105, Jacksonville, FL 32218 · Permanent Food Service · License 2614262

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 6 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

12 violations found

First visitNov 2, 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.
12 violations found:
- 2 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Hush puppy mix stored utilizing time as public health control missing product time marking. Operator added time marker.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the flip-top reach in cooler, raw salmon stored over cooked ready to eat shrimp, operator relocated. In the reach in freezer, raw breaded shrimp over ready to frozen onion rings neither commercially packaged. Operator switched storage locations.
  Fixed on the spot
Intermediate4
- 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.
  In the walk in cooler, cooked potatoes from Saturday with no date marking. Operator placed on date marker.
  Fixed on the spotRepeat violation
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  In the walk in cooler, gumbo previously frozen then thawed the day before with no additional date marking. Operator placed on date marker.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Build up of debris on the mounted can opener blade. Operator removed to warewashing area.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection over 4 food handling employees present with no food manager present. Person in charge schedule to take class.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In the walk in cooler, butter spread and onions stored on the floor, operator relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on cutting board of flip-top cooler top reach in cooler. Operator relocated.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  In prep area, employee placing okra in clean container with old rice label. Operator removed old label.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over fryers with dust accumulation,
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  At front counter, customer trays stored under paper towels next to hand wash sink not inverted or covered exposed to drip, operator inverted trays.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No signage in men's restroom.
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.
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.