DirtyFLRestaurant Inspection Data

SEAFOOD EXPRESS RESTAURANT AND MORE

Food safety records indicate SEAFOOD EXPRESS RESTAURANT AND MORE in JACKSONVILLE has 3 inspections with a 2.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 3 reports on file

12961 N MAIN ST #105

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13598662

Met Inspection Standards
  • N/A:No Violations Were Observed

12/17/2025· 2mo ago

Visit ID: 13458571

Follow-up Inspection Required

3 high, 4 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint or beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area on clean dish shelves, metal pans stacked before air drying.
  • 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 flour dust.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in reach-in freezer, plastic container of ready to eat shrimp fritters, per employee, stored under plastic container of raw shrimp and plastic container of raw calamari stored over plastic container of bread sticks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fry station, hush puppy mix (61F - Cold Holding). Employee stated hush puppy mix is held on time, no time marked and no written procedures available. Employee marked time, manager completed form during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line under heat lamp,by pass thru window, fries (118F - Hot Holding); hush puppies (107F - Hot Holding). Employee stated items placed under lamp a little bit ago. Items reheated to 179f and 175f. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager not able to locate any current employee training certificates. Warning
  • 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. No proof available for being informed of employee responsibilities for 2 employees present.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, ready to eat cooked shrimp and pasta prepared 3 days prior per employee, not dated. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle with purple chemical not labeled.

7/10/2025· 8mo ago

Visit ID: 10825081

Met Inspection Standards

2 high, 2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, door handles on reach-in cooler across from fryers have build up on inside of handle.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, one tong on oven handle. Employee moved to be washed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed lettuce and mushrooms stored over washed lemons and tomatoes.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On storage shelves in back kitchen, container identified as flour, not labeled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in flip top reach-in cooler across from oven, raw salmon stored over squeeze bottles of sauces. Employee moved salmon. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back line area in standup reach-in cooler, ranch dressing (45F - Cold Holding). Operator stated door has been open to put away delivery.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quart strips, not able to locate chlorine strips for dish machine and sanitizer bucket.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pasta and cooked shrimp prepared on 3 days prior not dated.