DirtyFLRestaurant Inspection Data

SEAFOOD ISLAND BAR & GRILLE

SEAFOOD ISLAND BAR & GRILLE in JACKSONVILLE has 7 health inspections on record with an overall food safety rating of 2.1/5. Food safety practices have remained consistent.

1959 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/24/2025

Inspection #: Visit ID: 10877503

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup on sugar, self service, employee removed it, also on seasonings at cook line Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 1 not secured by soda syrup rack
  • 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. Seared tuna, employee punctured it, explained new rule for January **Corrective Action Taken**
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. On wall by mop sink, a few tiles missing
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working with fish has no hat, employee placed one Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn in walk in freezer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for sugar at self service cracked on bottom, employee moved it to another container, also for raw fish in upright cooler at cook line Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes with food on floor in walk in freezer since yesterday, manager placed them on shelf Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensil by warmer box, cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, also shelf above prep cooler at cook line is dusty, underneath broiler and pipes for ansel have grease build up, also grease build up on hood filter and dusty vent in walk in cooler Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink in middle of cook line has waste water pipe disconnected, employee connected it Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut unwashed onion, explained to him
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front counter
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water, 32f, employee placed them in cooler because there is no faucet for it Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above cooked potatoes in walk in cooler
  • 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, dish machine not dispensing it, explained manual sanitation, technician arrived and fixed it, 100 ppm Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes then he grabbed a tray with raw wrapped potatoes and placed them in oven, explained to him and he washed hands Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut lemon with bare hands, front counter, explained to her and she put on gloves 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. Dish machine not dispensing chlorine, technician arrived and fixed it **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Old one
  • 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 shelf above veggies in upright freezer at cook line, cook rearranged Corrected On-Site 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. Cut kale at cook line, employee wrote time on Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On green hose side of splitter
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat, at front counter for prep areas, test strip turned bluish, employee diluted it, 300 ppm Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer bucket at front counter, too strong
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container with lemons on top of hand sink, employee moved them Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, technician arrived and left them one bottle Corrected On-Site Repeat Violation
  • 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 two food prep employee here, James and Kenneth
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On hand sink in middle of 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. For two food preparation employees here,
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On hand sink in middle of cook line, turn handle and no water comes out

Inspection Date: 4/28/2025

Inspection #: Visit ID: 8789340

  • 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

Inspection Date: 11/18/2024

Inspection #: Visit ID: 10715273

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10713923

  • 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**

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10712805

  • 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

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8622248

  • 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

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8341767

  • 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