CAPTAIN D'S #3379

Name: CAPTAIN D'S #3379
Address: 940 N EDGEWOOD AVE, JACKSONVILLE, FL, 322543018, US
Rating: 91

940 N EDGEWOOD AVE, JACKSONVILLE, FL 322543018

License #2608351

🍟 Fast Food ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CAPTAIN D'S #3379 in JACKSONVILLE currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 12 total violations — 5 critical, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on January 29, 2026 included 2 critical violations, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom right of rear exit door with disable light swing through.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on various prep tables and cutting boards throughout kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler doors.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat mac and cheese in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[14-12-4] Utensils in poor condition. Observed spatula with melted handle on cook line. Person in charge voluntarily discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked green beans at temperatures of 121-128F in heating unit under steamer near rear exit. Person in charge stated green beans are related from night prior in steamer unit then placed in heating unit for hot holding. Green beans were placed in unit 3 hours prior per person in charge and were placed back in steamer for reheating. Heating unit is missing coverings and is unable to maintain a hot environment within. Cooked green beans (121-128F - Hot Holding)

Community reaction

What do locals think?

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

Community pulse