JAX FISH SHRIMP AND CHICKEN

Name: JAX FISH SHRIMP AND CHICKEN
Address: 656 EDGEWOOD AVE, JACKSONVILLE, FL, 32254, US
Rating: 28

656 EDGEWOOD AVE, JACKSONVILLE, FL 32254

License #2607822

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

28 Grade F / 100

Failing Health Score

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Quick take

JAX FISH SHRIMP AND CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 28 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 46 total violations — 23 critical, 16 major, 7 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.

Call Back - Admin. complaint recommended
[03B-01-6] At callback observed multiple boxes of cooked chicken at temperatures of 62-111F on cook line. Person in charge stated wings were cooked 20-45 minutes prior. Person in charge began reheating wings.
[53B-13-5] At callback observed no change.

Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed conch salad posters posted on exterior of building for drive through. Drive through menu and conch posters have no indication that conch is raw.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
[14-11-5] Equipment in poor repair. Observed lid to reach in freezer in disrepair on cook line.
[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. Observed 2 employees hired within past 3 days with no signed reporting agreements.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for raw conch being sold in conch salad.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaging in food preparation with no certified food manager present.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of ice scoop and seasoning scoops in direct contact with products.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 missing vacuum breakers for hose bibbs at mop sink near rear exit.
[08B-27-4] Food placed in soiled container/equipment. Observed cooked chicken wings stored in original box raw chicken was delivered in. Person in charge voluntarily discarded cooked wings.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings at temperatures of 111-123F on bottom shelf of table under expo window. Person in charge stated wings were cooked for a large order and are meant to be reheated for service. Cooked chicken wings (111-123F - Hot Holding)
[06-09-1] 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. Observed raw fish being thawed in original reduced oxygen packaging in reach in cooler in corner of kitchen. Person in charge began opening all reduced oxygen packagings.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat banana puddings in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then handle cooked wings for service without changing gloves and washing hands. Stop Sale issued. Inspector educated employee proper handwashing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw calamari in reach in cooler in corner of cook line. Person in charge rearranged food items to proper storage levels.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels.
[53B-13-5] 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. Observed 3 employees engaging in food preparation with no proof of food handler training.

Administrative complaint recommended
[35A-02-7] Live, small flying insects found Observed 5 flying insects near large flour containers near rear exit of kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide proof of any state approved food handler certifications for 1 employee hired more than 60 days prior.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for establishment. Special menu item has raw conch served in conch salad. Inspector emailed consumer advisory but has not been posted.
[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 mozzarella sticks in standing reach in freezer in rear of kitchen.
[08B-27-4] Food placed in soiled container/equipment. Observed cooked chicken stored in original box raw chicken was delivered in. Person in charge began voluntarily discarding potentially contaminated prices and transferring cooked chicken to clean food-contact containers.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[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. Observed no signed employee reporting agreements for any employee.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands then use paper towels dry hands but discard paper towels rapidly and finish drying hands on clothes. Inspector educated employee proper handwashing procedures.
[41-10-4] Toxic substance/chemical improperly stored. Observed dish soap and floor cleaner stored over ready to eat food items on spice rack near rear exit. Person in charge moved chemicals.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at temperatures of 51-57F store on bottom shelf of prep tables on cook line. Person in charge stated chicken was cooked day prior and held in walk-in cooler. Chicken was removed from walk-in cooler 1.5 hours prior to wait until ordered. Employee returned chicken to cooler. Cooked chicken (51-57F - Cold Holding)

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