Tunis Seafood Wings and Subs

5880 Normandy Blvd, Jacksonville, FL 32205 · Permanent Food Service · License 2615640

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Oct12026

Routine inspection

15 violations found

First visitOct 1, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  beef (45°F - Cold Holding); cheese slices (49°F - Cold Holding); stored in flip top cooler.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Liver over shrimp in clear door cooler. Employee properly stored food items.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Oven/fryer cleaner and can spray paint stored in dry storage shelf next to sauces and condiments.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting board
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Near triple sink.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  New paper towel dispenser wrapped in plastic. Employee removed plastic.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Large white bin with white powdery substance stored inside.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several cases of meat stored on floor in the Walk in freezer. Boxed Fountain drinks stored on floor in front server area.
  Repeat violation
- 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.
  Handle of tongs touching Cooked chicken. Employee removed tongs.
  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 beverage stored on prep table.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on walk in cooler.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of Single service lids stored on floor near hand wash sink in server area.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both restroom doors.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap on bottom of Back door.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Two co2 tanks stored unsecured near back door.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.