Junior's Seafood
450061 SR 200, Callahan, FL 32011 · Permanent Food Service · License 5500988
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection5 high priority (2 fixed by the Aug 10 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic-28
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 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 - First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler on cook line across from fryers, clam strips (56°F - Cold Holding); raw shrimp (48°F - Cold Holding); raw scallops (55°F - Cold Holding). Manager stated lids were open for lunch rush then shut lids.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, case of raw shelled egg stored on shelf above multiple gallons of milk. Manager moved raw eggs to bottom shelf.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In stand up reach in freezer on cook line, plastic tub of raw beef patties stored on plastic tub of raw squid. Manager moved raw squid above raw beef.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Manager ran dish machine few times and rechecked at 50ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect near prep table in kitchen area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on cook line reach in cooler stained.
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Two employee training certificates missing date of t training and date training is expired. Manager stated they were done with two other employees. Manager checked date test was taken and filled in certificates.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up on door frame of walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets in kitchen soiled with food debris/torn. Also, hood filters above cook line soiled with food debris/grease.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic tubs on clean dish rack stacked before properly air drying.
Code 25, Single-service items: Single-service articles improperly stored.
In dry storage by front counter, two boxes of styrofoam cups on floor. Manager moved boxes off floor.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under dish machine and three compartment sink soiled with black residue. Also, floor under cook line equipment soiled with food debris. Also, multiple ceiling tiles throughout kitchen stained. Also, floor under front counter soiled with residue.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.