SEAFOOD ISLAND BAR & GRILLE
1959 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour, employee removed them Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ice machine and vent in walk in cooler
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Contniaer for lids on storage area
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on ore table in back prep area, employee discarded it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with fish Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Faucet on cold water goes all the way around and no water comes out in hand sink at cook line
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120f water on grill off for utensils, employee moved it to on side Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go containers, manager placed them on shelf Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked corn, employee rearranged reach in cooler 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. For cut kale, employee write time on 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. 105f rice, and 120f gambo in warmer at 103f, they were properly reheated in microwave and temperature drop, explained to him and he reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleansers on table above food on shelf, employee moved them Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple missing dates Repeat Violation
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing February and late January
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In two hand sinks, at cook line and prep room, employee placed some Corrected On-Site Repeat Violation
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs and hamburgers now, gave one and posted it Corrected On-Site
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink at cook line
Food safety inspection conducted on 4/28/2025 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient Warning - From follow-up inspection 2024-11-07: Same **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
5
Intermediate
10
Basic
16
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spices by cook line, removed by employee Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls, storage shelf Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it Corrected On-Site 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 food on shelf above customer food, employee rearranged Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for knife used to cut baked potatoes, employee discarded water, Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and triple sink area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler by stove Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Strainer in green beans, employee discarded it Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 300 ppm Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By cook line
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp and oyster then grabbed fries, explained to him and he cooked fries to 170f and washed hands, hand sink at cook line has no water at all, no soap, no paper towels Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f coleslaw mix, cut lettuce mix, and ranch, in glass 3 door cooler, my thermometer reading 53f, arrived a couple of hrs ago, relocated by employee, ranch made here overnight, stop sale, **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. For cut kale, employee wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f green beans hot holding on stove off, employee turned it back on and reached 165f, baked potatoes 88f left in beach cooler overnight and didn't keep 135f or above, stop sale, discarded by employee Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 1 manager here couldn't locate their certificates
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. For one new employee here and 1 manager that I couldn't see cards for Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line
- 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. One employee here for 2 years, manager couldn't find it
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Not in chronological order
- 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. Rice made yesterday morning, crab cake mixed yesterday morning, dated by employee Corrected On-Site Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By rear door
Food safety inspection conducted on 11/6/2024 revealed 32 total violations (5 high priority, 10 intermediate, 16 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
5
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it 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. Jacked above dry goods, cart, employee rearrange, Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.cook cooking Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water side turns all the way and cold water doesn't come out, hand sink in kitchen
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, hood filters, shelves in walk in cooler Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in seafood cooler
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 50f raw shrimp and gator tail, 45 minutes, iced down **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 2 shrimps at 130f, he just placed them on to go tray, placed them back on grill got to 145f Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then grabbed container to scoop cooked wings, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter sitting on ice, front counter, 60f cut kale, no time no procedure, employee iced them properly **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for a couple of years
- 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. One new employee
- 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. Alfredo and pasta cooked yesterday early morning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Employees discarded it because did know name Corrected On-Site
Food safety inspection conducted on 2/29/2024 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).
Inspection on 11/13/2023
High Priority
6
Intermediate
5
Basic
14
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in cabinet at front counter, employee cleaned them up Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in reach in cooler, front counter Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Bowl for food cracked, employee discarded it Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employee placed it in dish machine area **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f water for cooking utensil ps, employee placed it on grill and got to 165f Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line, exterior of cooking pot on stove Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. 0 ppm chl in dish machine, employee fixed problem, line was not in liquid, 100 ppm Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he changed gloves and schooled green beans, explained to employee and he washed hands Corrected On-Site
- 08B-02-4:High Priority - Food not properly protected from contamination. Cutting lemons at front counter where customer go by, employee moved them to other side Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chl in dish machine, line was not in liquid, employee fixed it, 100 ppm **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open container on shelf above fries, upright freezer by cook line, employee rearranged, 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. Sour cream at front counter and cut kale by cook line, employee wrote time on **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
- 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. For 2 new dish washers Repeat Violation
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cheese cake taken out a couple of days ago Corrected On-Site
Food safety inspection conducted on 11/13/2023 revealed 25 total violations (6 high priority, 5 intermediate, 14 basic).