Southern Coast Seafood

1301 Monument Rd #1, Jacksonville, FL 32225 · Permanent Food Service · License 2610891

Official report

out of 100

Grade F

Safety score 12 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
7 high priority (2 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot, 1 repeat), 10 basic (2 repeats); intermediate violations cost 18 at most
-68
Administrative complaint on Sep 1, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score12

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

Inspection history

1 inspection · 2 visits

Sep12026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations still not corrected:
- 4 Intermediate
- 7 Basic
What was still cited
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  More time given
- 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Larger Ice machine still soiled with black mold like substance
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Still broken
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  No violation observed
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Still the same
  More time given
  Standing water in bottom of reach-in-cooler.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Still needs attention
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Still needs attention
  More time given
Official report, on the Florida DBPR website
First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 7 High priority
- 7 Intermediate
- 10 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cut tomatoes from previous day 50f in reach in cooler, discarded
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Wings cooked 8-21 Pimento cheese prepared 8-21 jalapeño cream prepared 8-14 in walk in cooler manager discarded
  Repeat violationAdministrative complaint
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 1pc of Cobi fish thawed in drawer in vacuum seal
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut tomatoes 50f, cut previous day in reach in cooler on line. All other items in cooler 41f .
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored over liquid pasteurized eggs in walk in cooler, manager moved to store correctly
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw ground beef stored over raw shelled eggs in walk in cooler, manager moved to store correctly based on cooking temperatures
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppms chlorine
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Oysters in walk in cooler
- Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
  Only one sign available on pin board near rear of dining near restroom,board filled with other pictures not easily visible and unable to view when guest at sat in dinning room near kitchen entrance. Bar tender states will make a copy to post. Will also provide via email
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -Ahi tuna salad missing reminder of raw to consumer advisory -poke bowl
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Upper area of ice machine soiled with black slime like substance
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Handsink on cook line, knob broken to turn hot water on
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handsink at bar next to soda gun used as a dump sink, ice in sink
  No soap provided at handwash sink.
  Handsink next to dishwasher, chef provided
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Cobi fish thawed in vacuum sealed bag in drawer cooler, discarded
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn on 3 door flip top
  Repeat violation
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Pro series food service cloth. For cleaning, sanitizing and disinfecting used as a liner for cut tomatoes and cut red onions
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Gaskets soiled with gray mold like substance on 3 door flip top cooler -walk in cooler gaskets soiled gray mold like substance - shelving in walk in cooler soiled with white mold like substance -fan covers in walk in cooler soiled with mold like substance
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Handsink on Cooke line Hot water knob not workings, water leaking of floor from pipe running along wall
  Standing water in bottom of reach-in-cooler.
  2 door flip top reach in cooler with water standing at bottom of cooler
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  All waste receptacles in women restrooms shall have covers
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Behind cook line soiled with grease
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in walk in cooler soiled with mold like black residue
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents over prep area soiled with dusts
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.
Stop sale: An order that the food can’t be sold or served.