J LEMON PEPPER FISH AND CHICKEN

Name: J LEMON PEPPER FISH AND CHICKEN
Address: 5069 SOUTEL DR, JACKSONVILLE, FL, 32208, US
Rating: 63.1

5069 SOUTEL DR, JACKSONVILLE, FL 32208

License #2616041

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.1 Grade F / 100

Failing Health Score

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Quick take

J LEMON PEPPER FISH AND CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 29 total violations — 9 critical, 5 major, 15 minor.

Inspection data quality

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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.

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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
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At drive thru, ice scoop,in ice bin has handle touching product. Operator moved scoop.
[14-45-4] Cardboard used to line nonfood-contact shelves. At prep area, cardboard used to line lower shelf. Operator removed cardboard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of reach-in freezer door soiled at handle area. At cook line, hood filters have build up of grease and flour.
[25-32-4] Reuse of single-service or single-use articles. Wax coated chicken boxes reused for cooked chicken. Operator moved chicken to plastic container.
[35A-02-7] Live, small flying insects found. One flying insect at cook line by microwave. One flying insect in prep area, door open for delivery.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Hood system has build up of grease.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line on shelf next to microwave; keys, cell phone and cigarettes on counter. Operator removed items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing 3 backflow preventers; one on right hose bibb and 2 on ends of splitter on left hose bibb.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter, 2 spray bottles with window and surface cleaner not labeled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sign posted with conch salad. Operator verified conch is raw. No disclosure posted. No consumer advisory posted. Supplied operator with consumer advisory, he posted and asterisked conch salad and advisory.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 employees on cook line with no hair protection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in cooler, raw shell egg stored over sliced cheese. Also, in cook line reach-in freezer, open bag of raw scallops stored over open bag of okra. Operator moved all items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (101F - Cold Holding); raw chicken (55F - Cold Holding). Operator stated items out for a little bit. Moved to cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied.
[31A-09-4] Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, prep table with grinder stored in front of sink.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in freezer gasket has build up,of food debris.
[25-05-4] Single-service articles improperly stored. At drive thru window and outside storage container, cups, bags and togo containers stored on floor.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter area, ac return vent has dust build up.
[41-10-4] Toxic substance/chemical improperly stored. At cook line, bottle of hand sanitizer stored on top of microwave. Operator moved.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler under pass thru window, raw shrimp stored over green tomatoes and cheese sauce. Operator moved items to correct storage levels.
[02D-01-5] Working containers of food removed from original container not identified by common name. At front counter area in cabinet, seasoning container not labeled.
[14-45-4] Cardboard used to line nonfood-contact shelves. At cook line, cardboard used under containers of flour. Operator removed.
[12B-12-5] 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. At cook line, employees drinking from cup with no lid or straw.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. At triple sinks, hose hangs below flood rim of sink.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at both handwash sinks. Operator supplied.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In back kitchen, restroom door missing self closer.

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