DirtyFLRestaurant Inspection Data

JUNIORS SEAFOOD RESTAURANT & GRILLE

JUNIORS SEAFOOD RESTAURANT & GRILLE in JACKSONVILLE has 6 health inspections on record with an overall food safety rating of 1.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

9349 N MAIN STREET, JACKSONVILLE 32218

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13538261

Follow-up Inspection Required

4 high, 5 basic

  • 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. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple hood filters have grease build up.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair, peeling up. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. At triple sink, rubber spatula on hanging rack has chipped edges. Operator discarded. Corrected On-Site
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, sanitizer bucket with wet towels has soap and chlorine sanitizer per employee. Operator remade bucket with sanitizer only, changed out towels. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line fry station, employee picked up sweet potato fry from floor, changed gloves but did not wash hands before handling fry baskets and cooked foods. Operator spoke to employee, he washed hands and changed gloves. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in glass door reach-in cooler, crab meat (44-47F - Cold Holding). Operator stated he had out for short time to make order. Temperature after 30 minutes 39-40f At cook line fry station in ice tub on counter, corn (58F - Cold Holding). Operator added corn to Time as a Public Health Control and marked time. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, milk wash and hush puppy mix have no time marked. Operator stated items out 1 hour, he marked times. Corrected On-Site

10/2/2025· 5mo ago

Visit ID: 10878464

Met Inspection Standards

1 high, 5 basic

  • 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. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic and metal containers stacked before air drying. Repeat Violation
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In dry storage area, floor under racks/shelves soiled. At cook line, floor behind stove has build up.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, container of slaw on floor. Manager moved to rack. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Manager stated they contacted installer and had date scheduled in August but installer canceled and has not rescheduled. **Corrective Action Taken** Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.

4/2/2025· 11mo ago

Visit ID: 10703607

Follow-up Inspection Required

1 high, 3 int, 5 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. In dry storage room, cardboard lining top of can rack under to go boxes. Operator removed cardboard. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, multiple clean plastic containers stacked before air drying. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. At wait station under counter, bag of sugar on small rack has overhang on floor. Operator had employee place on 2 racks to avoid overhang. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water. Operator placed under running water. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, sour cream (47F - Cold Holding); butter (57F - Cold Holding). Employee stated items placed in service 2 hours prior. Operator moved items to Time as a Public Health Control, added to form, time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired over 60 days per operator, not able to locate training certification. Operator gave employee new food handler book to study. **Corrective Action Taken**
  • 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. 3 new employees present, hired less than 60 days, no proof available of employee responsibilities. Operator explained responsibilities to employees and had DBPR form filled out. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle identified as degreaser not labeled. Operator had employee label. Corrected On-Site

10/24/2024· 1y 4mo ago

Visit ID: 8736685

Follow-up Inspection Required

3 high, 1 int, 9 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. In dry storage at end of cook line, cardboard used under plastic jugs.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, trash can lid no longer closes. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One person on cook line and one at dish area, no hair protection.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers and metal pans stacked before air drying. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in cooler across from fryers soiled. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, bustub of prepared slaw stored below unwashed cucumbers.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In storage closet by restrooms, mop stored in mop bucket.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At dining room drink station, portioned sugar in bottom cabinet not labeled.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, 2 containers of portioned marinara cups stored below bags of raw scallops. Employee moved marinara to higher shelf. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, pico dated 10/11. At wait station reach-in cooler connected to walk-in cooler, ranch dressing date 10/15 and 10/17. Employee discarded all items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, heavy cream (51F - Cold Holding); shrimp (54F - Cold Holding). Items in cooler less than 4 hours.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish area, black bustub on sink. Manager removed. Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8525188

Met Inspection Standards

3 high, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing in women's restroom at back of dining area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers stacked before air drying. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryers have build up. Employee stated he is cleaning today. **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Operator stated he has placed service call to installer and they should be out next week to repair. **Corrective Action Taken**
  • 22-41-4:High Priority - 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); operator changed container and primed, retested Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, cans of pasteurized crab meat stored under raw fish. Operator moved crab meat. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In cook line reach-in cooler, cooked noodles dated 4/7, boiled shrimp dated 4/10 and cooked rice dated 4/11. Operator discarded.

10/12/2023· 2y 5mo ago

Visit ID: 8388763

Met Inspection Standards

1 high, 1 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. Operator paid for license during inspection. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some records present are missing training dates.