DirtyFLRestaurant Inspection Data

CAPTAIN D'S #3374

CAPTAIN D'S #3374 located in JACKSONVILLE has undergone 3 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 3 reports on file

6550 Normandy Boulevard
Jacksonville, Florida, 32205
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13653698

Met Inspection Standards

4 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dining room drink station, build up of black mold-like substance on end of ice chute.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers in clean dish shelves stacked before air drying.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At walk-in freezer, inside of door has build up of black residue. In walk-in cooler, floor has build up of black residue.
  • 10-17-4:Basic - In-use utensils stored in cracks between pieces of equipment. At cook line, 2 metal spatulas stored between conveyer oven and reach-in cooler, gap,not easily cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up,of grease and dust.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, rice (47F - Cooling). Rice cooked yesterday per manager. Condensation visible on underside of plastic wrap. Rice in deep plastic container, sealed with plastic wrap.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice (47F - Cooling). Rice cooked yesterday per manager. Condensation visible on underside of plastic wrap. Rice in deep plastic container, sealed with plastic wrap.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter area, employee handled cell phone and put hands in pocket, then handled paper napkins without washing hands.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sinks, Triple Sink (Quaternary 100ppm). Manager emptied and refilled sink, Triple Sink (Quaternary 300ppm) Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, rice (47F - Cooling). Rice cooked yesterday per manager. Condensation visible on underside of plastic wrap. Rice in deep plastic container, sealed with plastic wrap.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, wedge slicer on clean dish shelf has food debris at center of blade.

1/8/2026· 3mo ago

Visit ID: 10940832

Met Inspection Standards

1 high, 2 int

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter added, no backflow preventer on non chemical dispenser side. Operator installed during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter handwash sink by drive thru, no paper towels. Operator supplied. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter by drive thru, no soap at handwash sink. Operator supplied. Corrected On-Site

7/6/2023· 2y 9mo ago

Visit ID: 8339498

Follow-up Inspection Required

1 high, 4 int, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two ceiling tiles in kitchen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on to go boxes on cook line. Employee sweater on rack in back kitchen with ice bucket. Phone removed. **Corrective Action Taken**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager and cook on cook line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tile on cook line.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen. Floor under triple sink/steamer in kitchen. Floor in walk in freezer. Floor under ice machine in kitchen. Wall under triple sink. Walls in back area by ice machine. Ceiling in prep area. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for walk in cooler and walk in freezer. Cabinets at front counter. Cabinets below drink dispenser in dining area. Area around drink nozzles for drink machines. Mop sink. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Both reach in freezers on cook line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish with gloved hands, removed gloves, and placed new gloves on to prepare meals without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager working today and no certified food manager present with four or more employees working.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for drink dispenser in dining area. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employee training records are expired.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by fryers on cook line. Manager turned hot water on. Corrected On-Site