DirtyFLRestaurant Inspection Data

JAX FISH FRY

JAX FISH FRY located in ST. JOHNS has undergone 5 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

170 FOUNTAINS WAY UNIT 7

Overall Food Safety Rating

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

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13610613

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

1/12/2026· 1mo ago

Visit ID: 10875765

Follow-up Inspection Required

2 high, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in cabinet under soda machine at drink station by bathrooms. Employee cleaned up and discarded roaches. **Corrective Action Taken** Warning
  • 08B-38-4:Basic - Food stored on floor. Box of calamari and cake in walk in freezer.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Blue light insect control device pugged into outlet above prep table in middle of prep area.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment without washing hands. Food handler breaded raw fish with gloved hands then changed gloves and continued to handle cakes and clean equipment without washing hands between glove changes.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs in walk in cooler stored over bottles of tartar sauce and case of beer. Repeat Violation Admin Complaint

3/4/2025· 1y ago

Visit ID: 8740675

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen breaded partially cooked oysters, over onions rings, removed from original packaging in standing reach in freezer in prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45F - Cold Holding) in o section of reach in cooler at end of cook line, per employee lid was consistently open and closed for no more then a couple of hours. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Rolls of paper towels stored under various chemical bottles of bleach and cleaner on rack in back storage area. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several soda nozzles on soda machine at drink station in dining area.

2/22/2024· 2y ago

Visit ID: 8510997

Met Inspection Standards

3 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee with smart watch, multiple rings, and hair tie on wrist.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager on site making food on cook line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheesecake (49F - Cold Holding); whipped cream (50F - Cold Holding) both items in display reach in cooler. Per manager both items have been in cooler since the previous day without any additional preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (49F - Cold Holding); whipped cream (50F - Cold Holding) both items in display reach in cooler. Per manager both items have been in cooler since the previous day without any additional preparation.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored with and facing stack of to go containers next to sink at front counter, bottle moved. Corrected On-Site
  • 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 employee on site, second day of work, does not have proof of agreement, employee signed agreement during inspection. Corrected On-Site

9/27/2023· 2y 5mo ago

Visit ID: 8081905

Met Inspection Standards

1 int, 2 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. At time of inspection no choking poster available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sinks.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no quaternary test kit available to test three compartment sink or sanitizer bucket solution. Operator has test kit at separate location. **Corrective Action Taken**
  • 51-04-4:No child labor law poster. For reporting purposes only. At time of inspection no child labor law poster.