Jax Snappers

2901 NE Jacksonville Rd, Ocala, FL 34479 · Permanent Food Service · License 5203149

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Aug 13, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 13 follow-up · 32 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 complaint inspection
7 high priority (fixed by the Aug 13 follow-up, 4 repeats), 9 intermediate (2 fixed on the spot, 6 repeats), 17 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-59
Administrative complaint on Aug 10, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score29

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

Inspection history

1 inspection · 3 visits

Aug102026

Complaint inspection

33 violations found · Inspector came back 2 times

2nd follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 11, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flies at front counter area. Two live flies in kitchen area.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
33 violations found:
- 7 High priority
- 9 Intermediate
- 17 Basic
What the inspector cited
High priority7
- 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 grey bin under prep table: chicken 78°F - 85°F. Employee stated chicken has been out for two hours. Chicken was added to Time as a Public Health Control (TPHC) and will be discarded after four hours.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Male employee placed raw fish in fryer then changed gloves and removed cooked fries without washing hands.
  Repeat violationAdministrative complaint
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Male employee touched hair then continued working without washing hands.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  White bag holding gyro meat.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Male employee washed and rinsed pan and knife then placed on clean dish shelf without sanitizing.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Three flies in kitchen area. Three flies at front counter.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bottle of degreaser hanging on side of grill next to pans.
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  In walk in cooler: pan of cooked chicken with no date of preparation.
  Repeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator stated chicken wings are held using time, but items have no time mark and establishment has no Time as a Public Health Control (TPHC) documentation. Provided DBPR form during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Female employee seasoning a pan of food with fake nails and no gloves.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice chute soiled with mold like substance. Interior of microwave soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink in back kitchen area blocked with cart and bulk flour container. Moved during this inspection.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical next to hand sink at front counter with no label.
  Repeat violation
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager has been in position for more than 1 year and is not certified.
  Repeat violationAdministrative complaint
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees working with no certified food manager on site.
  Repeat violationAdministrative complaint
  Records/documents for required employee training do not contain all of the required information.
  Two certificates missing trainer number.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Several bulk containers with flour, corn meal, and sugar missing labels.
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler: cases of unwashed produce on shelf over sauce containers.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle of scoops in bin of flour and bin of sugar inside product.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened bottle of water on top of chest freezer. Opened bottle of water on top of paper towel dispenser.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Two male employees in kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Ice buildup inside three chest freezers. Handle on spatula in fryer area is melted.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Blue towel heavily soiled with food debris next to flattop in kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hand washing sink at front counter soiled with mold like substance. Exterior of bulk food bins soiled with food debris and grease. Sliding door cooler track soiled with food debris. Shelves in dry storage soiled with grease. Hood filters soiled with grease. Around nozzles at soda machine soiled with grease. Around walk in cooler door soiled with grease and dust.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Grey bin over triple sink.
  Clean utensils stored between equipment and wall.
  Knives in crack behind triple sink and wall.
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Red and white paper trays near walk in cooler not inverted.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  On bottom of reach in cooler on cook line.
- Code 33, Garbage and refuse: Open dumpster lid.
  One lid open on dumpster. Also, several pieces of discarded wood on ground next to dumpster and empty drink containers and food packages in parking lot.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Back door left open and flies present. Also, door has no self closing mechanisms and screen door has several large holes in screen.
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Walls soiled with dust and grease throughout kitchen. Floor under triple sink and front counter soiled with food debris. Ceiling in kitchen soiled with grease and dust.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Prayer rug and charger on shelf over containers of sauce in back room. Phone on top of chest freezer.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Screw drivers on wire rack over triple sink with clean dishes.
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.