Seafood Island Bar & Grille
1959 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2615560
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection3 high priority (2 fixed on the spot, 2 repeats), 4 intermediate (2 repeats), 5 basic (2 repeats)-37
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 15, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp (50°F-53°F - Cold Holding) in top of flip top reach-in cooler at fish breading station. Employee stated he just recently had shrimp thawing. Discussed keeping shrimp in reach-in cooler to chill and to ensure temp of water is 70°F and below when thawing the shrimp.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed vacuum breaker missing from non chemical side of splitter at mop sink. Observed vacuum breaker on gray/ silver hose leading to floor chemical on wall with vacuum breaker but the hose that has a orange stripe that needs the breaker does not have one.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200ppm) on cook line. Employee added more water to dilute sanitizer solution. Retested at 100ppm.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed multiple tags lacking date of last date served.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board at reach-in cooler across from stove soiled/ stained. Also, fryer baskets snd handles of baskets soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink on cook line used to fill water pitcher.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees hired more than 60 days ago without proof of food safety training
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed an unlabeled container with white powered substance on dry food storage area. Operator labeled container of flour.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl without handle used to dispense flour at dry food storage area. Operator removed bowl from flour.
Fixed on the spot
Equipment in poor repair.
Observed torn gasket on reach in freezers walk in freezer, and multiple reach-in coolers on cook line, including the glass door reach-in cooler near fish breading station. Also, handle on reach in freezer next to fish breading station in disrepair.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed filters in hood above fryers soiled. Also, exterior of fryers soiled. Also, fan hanging from wall across from stove has heavy build up of dust on fan cover and cord of fan.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean stacked pans on storage shelf and stacked cups on storage shelf in warewashing area unable to properly air dry
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.