CAPTAIN D'S #3372

Name: CAPTAIN D'S #3372
Address: 5640 W UNIVERSITY, JACKSONVILLE, FL, 322165559, US
Rating: 29.4

5640 W UNIVERSITY, JACKSONVILLE, FL 322165559

License #2607295

🍟 Fast Food ℹ️

29.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 19, 2026 · 14 findings · 6 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAPTAIN D'S #3372 in JACKSONVILLE currently holds an InspectFL Health Score of 29.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 54 total violations — 16 critical, 9 major, 29 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 13, 2024

The latest inspection on October 19, 2026 shows 14 observation rows: 6 critical, 3 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAPTAIN D'S #3372 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f fish under lamp, explained 4 hrs procedure to employee, less than 4 hrs, sold
[11-26-1] 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, has blank forms
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp and then grabbed bag with rice, explaining to her and she washed hands
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pitcher with water in hand sink, explained to her
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by microwaves
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler with old food build up
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tile by upright cooler
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish came out of oven and thick part was 140f, employee placed it back in oven and got to 155f
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blackish build up around handles in hand sink by cook line, gasket in prep unit with old food build up and in upright freezer, dusty vent in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f coleslaw sitting on ice at cook line, employee pushed it into ice and added water, got to 41f, less than 4 hrs, 68f butter on melted ice, employee discarded them,
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee just arrived put on gloves and grabbed tray with raw fish, explaining to him and he washed hands
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One faucet missing it
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One employee missing the date of training in certification, he did it a couple of months ago

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch and bracelet on wrist
[36-73-4] Floor soiled/has accumulation of debris. Floor under fryer cooking equipments soiled. In walk in Freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in Freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryers soiled with grease build up. Exterior reach in cooler on cook line soiled. Multiple reach in cooler gaskets soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler soiled
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cell phone and then went to handling food prep without washing hands hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppies (71F - Cold Holding), left sitting out in pan next to fryer for approximately 5 mins as per manager from reach in cooler. Manager place back in reach in cooler. cooked stuff crab and coleslaw (51-54F - Cold Holding), both items stored in bottom reach in cooler near steam table on coon line and place there approximately 1 hr ago from main walk in cooler. Manager stated they keep going in and out of unit. Also observed door not staying close properly. Ambient temperature at 52F. Manager closed door
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans (111-121F - Hot Holding); rice (124-131F), stored in steam table on cook line, place there approximately 1 hour ago. Unit had no water in bottom. Manager added water and reheating all foods
[41-10-4] Toxic substance/chemical improperly stored. Unable spray bottle with blue solution on back kitchen prep table next to food prep. Manager stated its dish soap. Manager properly stored
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee use cook line hand wash sink to rinse off soiled tongs
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink next to ware washing area
[41-17-4] Spray bottle containing toxic substance not labeled. Unable spray bottle with blue solution on back kitchen prep table next to food prep. Manager stated its dish soap. Manager properly stored

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator entire walk in cooler is not working and maintenance person present to fix. Manager stated notice walk in cooler not working upon arrival around 8am today and perhaps stop working overnight but will not be using any foods in walk in cooler and to be discarded. Operator will not stored and TCS food in unit until working properly
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked rice, 2 commercially bags Mac and cheese, 1 pan green beans and 1 bag Mac and cheese (64-67F - Cooling), all items stored in walk in cooler from overnight and walk in cooler not working upon manager arrival at 8am this morning and believes was not working overnight as well. Stop sale issued. Maintenance person working to fix unit during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan cooked rice, 2 commercially bags Mac and cheese, 1 pan green beans and 1 bag Mac and cheese (64-67F - Cooling), all items stored in walk in cooler from overnight and walk in cooler not working upon manager arrival at 8am this morning and believes was not working overnight as well. Stop sale issued. Maintenance person working to fix unit during inspection. 1 bag shredded cheese, 1 sleeve yellow cheese, 3 bags Mac and cheese, 1 tray corn, 5 cases cut cabbage for slaw, 1 tray raw shrimp, 2 trays raw crab, 1 tray raw pork, 1 tray raw salmon, 1 tray raw white fish, 14 trays raw catfish (64-67F - Cold Holding), all items stored in walk in cooler from overnight and walk in cooler not working upon manager arrival at 8am this morning and believes was not working overnight as well. Stop sale issued. Maintenance person working to fix unit during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 bag shredded cheese, 1 sleeve yellow cheese, 3 bags Mac and cheese, 1 tray corn, 5 cases cut cabbage for slaw, 1 tray raw shrimp, 2 trays raw crab, 1 tray raw pork, 1 tray raw salmon, 1 tray raw white fish, 14 trays raw catfish (64-67F - Cold Holding), all items stored in walk in cooler from overnight and walk in cooler not working upon manager arrival at 8am this morning and believes was not working overnight as well. Stop sale issued. Maintenance person working to fix unit during inspection.