DirtyFLRestaurant Inspection Data

JAX FISH SHRIMP AND CHICKEN

3646 Blanding Boulevard
Jacksonville, Florida, 32210
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10840587

  • N/A:No Violations Were Observed

Inspection Date: 5/15/2025

Inspection #: Visit ID: 8788875

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed multiple fish items thawed in reduced oxygen packaging stored in standing reach in cooler on cook line. Packaging states to remove from package before thawing.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at end of cook line across from chest freezer.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed person in charge unable to provide copy of current license.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler on cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed; opened employee water bottle with lid stored on shelf above flip top cooler on cook line. Opened employee beverage with lid stored on wire rack next to food items in dry storage area. Person in charge removed employee beverages. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above flip top cooler on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation with no hair restraint.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
  • 14-11-5:Basic - Equipment in poor repair. Observed door unable to stay closed unless force is applied on standing reach in cooler at beginning of cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed multiple boxes of raw chicken stored on floor by hand wash sink closest to to-go window. Person in charge move chicken to proper storage levels. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in chest freezer at end of cook line.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in direct contact with product stored in large container of chicken seasoning. Person in charge removed scoop. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster. Observed missing drain plug for dumpster at rear of establishment.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at two hand wash sinks on either side of cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on standing reach in cooler doors at end of cook line. Soiled hood filters above cook line.
  • 33-16-4:Basic - Open dumpster lid. Observed opened dumpster lid on dumpster at rear of establishment.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler and not stored in sanitizing solution in between uses.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked onions in flip top cooler with temperatures of 90-112F. Person in charge stated onions were cooked 3 hours prior and placed into flip top cooler. Pan of cooked onions was double stacked and lid was left open. Cooked onions (90-112F - Cooling) Warning
  • 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. Observed cooked onions in flip top cooler with temperatures of 90-112F. Person in charge stated onions were cooked 3 hours prior and placed into flip top cooler. Pan of cooked onions was double stacked and flip top cooler lid was left open. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; opened box of raw burger patties stored over bags of ready to eat onion rings in standing reach in freezer near three compartment sink. Opened box of raw burger patties stored with ready to eat fries in chest freezer at end of cook line. Opened bags of raw shrimp stored on top of bags of ready to eat hush puppies in standing reach in freezer near three compartment sink. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw gyro meat stored over unwashed fruits and vegetables in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw snapper in standing reach in cooler at start of cook line. Person in charge rearranged food items to proper storage levels. Warning
  • 08A-17-6:High Priority - 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. Observed opened box of raw burger patties stored over opened box of raw fish items. Person in charge rearranged food items to proper storage levels. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; sliced cheeses in flip top cooler at temperature of 50F. Flip top cooler lid was left open and person in charge placed sliced cheeses in reach in cooler below. Raw chicken items, raw chicken gizzards, and raw fish items at temperatures of 49-52F in standing reach in cooler at beginning of cook line. Reach in cooler door does not shut all the way if left to self-close. Person in charge added ice to food items. Sliced cheeses (50F - Cold Holding) Raw chicken items, raw chicken gizzards, raw fish items (49-52F - Cold Holding) **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed; splitter on mop sink added to faucet with neither side having a vacuum breaker. Neither side of splitter is attached to chemical dispenser. Missing vacuum breaker at threaded hose bibb with hose attached on exterior of building near rear exit.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed; splitter on mop sink added to faucet with neither side having a vacuum breaker. Neither side of splitter is attached to chemical dispenser.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge unable to provide written procedures in the event of vomiting or diarrhea.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple containers of cooked chicken wings person in charge stated were cooling before being placed in walk-in cooler stored at room temperature on cook line. Temperatures of cooked chicken wings were 82-117F and were cooked 1.75 hours prior. Person in charge moved cooked wings to walk-in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored on soiled surface on top of ice machine.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by multiple large raw chicken boxes closest to to-go window. Person in charge moved boxes of raw chicken. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher stored in hand wash sink closest to to-go window. Person in charge removed pitcher. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge unable to provide proof of certified food management certification for themselves.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed person in charge unable to provide any chemical test kit.
  • 53A-05-6:Intermediate - 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/ Observed person in charge unable to provide proof of certified food management certification with 5 employees present at time of inspection.
  • 11-26-1:Intermediate - 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 4 employees hired less than 60 days prior with no signed employee reporting agreement.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any for establishment. Employee left and returned with chlorine solution before end of inspection. Corrected On-Site
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer questions about big 6 major food-borne illnesses, 8 major allergens, or proper wash, rinse, and sanitation procedures.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee on cook line with no certified food handler certification. Person in charge stated employee has been employed for at least 2-3 months.

Inspection Date: 6/5/2024

Inspection #: Visit ID: 8613286

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In ice machine, bowl with no handle used as scooper. Operator removed bowl. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryer in kitchen. Operator removed tongs. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At stored sugar barrel in kitchen, scooper handle in direct contact with product. Operator lifted handle out of product. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Above prep table in kitchen, stored to go containers not inverted. Operator inverted. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In storage closet in lobby area, window cleaner stored next to napkins/paper towels. Operator separated cleaner from napkins. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk opened yesterday morning not dated.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by ice machine in kitchen had dirty dish in sink. Operator removed dish. Corrected On-Site