Yara's Seafood
9928 Beach Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2613980
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 Jul 29 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 3 repeats), 3 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked sausage (52°F - Cold Holding), stored sitting on prep table for approximately 15 mins from walk in cooler after preparing an order. Manager place back in reach in cooler
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Multiple tags not marked with last date of batch served
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Chemical bleach stored in hand wash sink at ware washing area. Moved by manager.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At ware washing hand wash sink
Repeat violation
Basic3
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
At ware washing area
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled at stored live crab storage area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Over multiple area above reach in freezer $ storage area
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.