Tasty Seafood Chicken and Subs
8818 Atlantic Blvd, Jacksonville, FL 32211 · Permanent Food Service · License 2616574
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority, 5 intermediate, 3 basic-36
- Administrative complaint on Oct 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shrimp 45-50f chicken liver 47f chicken gizzards 47f chicken strips 50
Administrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate1
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
More time given
Basic2
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 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.
Oyster 46f raw shrimp 46f raw chicken gizzard 45f raw chicken liver 45f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Wings 68- 88f. Stored on chart infront of fryers, Manager wants to use time as a public heath, provided time as a public health form and explained to operator
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
"Establishment observed preparing, serving, or selling food to customers with an expired license."
Administrative complaint
Intermediate5
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
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.
Cooked shrimp made previous day
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cooked sausages stored in walk in cooler
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
All 3 handsink missing paper towels.
No soap provided at handwash sink.
No soap at 2 of 3 handsinks, kitchen line sink and front counter sink
Basic3
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Oysters in half tray stored in reach in cooler up front away from original box
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-Opened containers of clarified butter stored on floor in kitchen under prep table.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Around walk in freezer door
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In process of cooling at time
More time given
At the first visitFixed on the spot
Chicken wings 71f next to fryer, manager states cooked at 12, was going to place in walk in cooler to cool
Follow-up, Jun 29, 2026More time givenFixed on the spot
Wings 89f on time but still no form, emailed form to operator
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.