Yummy Fish Chicken & Subs
3000 Moncrief Rd Unit 1, Jacksonville, FL 32209 · Permanent Food Service · License 2616134
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection6 high priority (1 repeat), 11 intermediate (4 repeats), 9 basic; intermediate violations cost 18 at most-65
- Administrative complaint on Aug 19, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score15
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint check
- First visitOct 12, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 2
Licensing inspection1 violation No follow-up needed
- First visitSep 16, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink on cook line. Person in charge provided paper towels.
F15Routine inspection26 violations, 6 high priority · 1 follow-up visit Extension granted
- Follow-up visitAug 20, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
At callback observed no change.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At callback observed no change.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
At callback observed no change.
More time given
No proof of required state approved employee training provided for any employees.
At callback observed no change.
More time given
Basic1
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
At callback observed no change.
More time given
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed multiple time/temperature control for safety food items at temperatures of 51-53°F stored on flip top and reach in cooler on cook line. Employee on site unable to determine when food items were placed in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple time/temperature control for safety food items at temperatures of 51-53°F stored on flip top and reach in cooler on cook line. Employee on site unable to determine when food items were placed in cooler. Raw chicken, raw shrimp, raw fish items, cut tomatoes, sliced cheeses (51-53°F - Cold Holding)
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw shrimp bags stored over ready to eat fried food items in reach in freezer near rear exit.
Raw animal food stored over or with unwashed produce.
Observed raw chicken stored over unwashed peppers in reach in cooler on cook line.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee on cook line touch personal clothing then engage in food preparation without changing gloves and washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flying insects around cardboard box with powdery substance near rear exit.
Intermediate11
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.
Observed multiple food items cooked within past 4 days with no date markings in reach in cooler on cook line and display case on front line.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed employees on site unable to provide proof of any signed reporting agreements.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed drain line for ice machine running into hand wash sink on front line.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink on cook line.
Repeat violation
No soap provided at handwash sink.
Observed no soap at hand wash sink on cook line.
Repeat violation
Code 32, Restrooms: Lack of toilet tissue at each toilet.
Observed no toilet paper for only restroom for establishment.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment underwent remodel and added ice machines and moved reach in coolers around without updating plans and notifying Plan Review.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Observed employees on site unable to provide any proof of certified food manager certifications for establishment.
Repeat violationAdministrative complaint
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employees on site unable to provide proof of any state approved food handler training for any employee.
Repeat violationAdministrative complaint
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed only employee engaging in food preparation not washing hands and changing gloves per food code guidelines, storing food items at room temperature with no training, and not following basic instructions from inspector regarding safety of food items at risk.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed only employee engaging in food preparation unable to answer any questions regarding food safety.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled container of white powdery substance stored on speed cart on cook line.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw beef items thawing in standing water in three compartment sink.
Time/temperature control for safety food thawed under hot running water.
Observed three compartment sink unable to utilize only cold water. Raw beef items thawing under hot water while water is running.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee on cook line engaging in food preparation with no hair restraint.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on hood filters on cook line.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service lids stored not inverted and no protective coverings on front line.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment underwent a remodel and added 8 tables with chairs. Establishment is licensed as a non-seating establishment.
Carbon dioxide/helium tanks not adequately secured.
Observed 2 unsecured CO2 tanks under main soda tower.
No copy of latest inspection report available.
Observed employees on site unable to provide copy of latest inspection report.
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.
- 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.