JVILLE SEAFOOD & MORE

Name: JVILLE SEAFOOD & MORE
Address: 5410 BLANDING BLVD, JACKSONVILLE, FL, 32244, US
Rating: 41.1

5410 BLANDING BLVD, JACKSONVILLE, FL 32244

License #2616447

🦞 Seafood ℹ️

41.1 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 17 findings · 2 critical

Routine - Food

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Quick take

JVILLE SEAFOOD & MORE in JACKSONVILLE currently holds an InspectFL Health Score of 41.1 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 September 22, 2026. Across those visits, inspectors documented 87 total violations — 23 critical, 20 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2026

The latest inspection on September 22, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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JVILLE SEAFOOD & MORE has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving at the flat grill and shelf under the breading station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in both chest freezers in the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed cheese sauce being stored in used wing sauce jug.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in the kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen handwash sink is blocked by the breading prep table.
[36-51-4] Building components, attachments or fixtures in poor repair. Left fan guard in walk-in freezer is missing.
[41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with yellow liquid stored under the front line handwash sink.
[08B-38-4] Food stored on floor. Multiple cases of food stored on the floor of the walk-in freezer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds chicken wings on time as a public health control. No written procedures available. Provided DBPR Form HR 5022-090. Also, no time marked in the wings. Employee states wings prepared 45 minutes prior and added time marking to the wings.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreements available for four employees under 60 days of employment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of flip top reach in cooler and the walk-in cooler are soiled. Hood filters have grease build up. Under plating of cheese dispenser machine has food debris. Underplating around nozzles on soda machine is soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap present at threshold of back exit door with daylight showing through bottom of door.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw chicken stored on top of pan of raw fish. Also, in walk-in cooler, raw chicken stored over cut onions and raw fish. Also, in walk-in cooler, raw fish stored over cut peppers. Also, raw beef patties in flip top reach in cooler stored over ready-to-eat sauces.
[33-16-4] Open dumpster lid. Left dumpster lid is open.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both kitchen/back handwash sinks. Employee brought paper towels.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment open/operating and serving food to the public with a license that expired on June 1, 2026.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on kitchen prep table. Employee moved items from prep table. Also, vape cartridge stored on top of flip top reach in cooler in the kitchen by the back exit door.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 tank at kitchen entrance.
[14-05-4] Cardboard used to line food-contact shelves. Observed soiled cardboard lining food-contact shelf under flour station on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on flour station on main cook line.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee on main cook line engaging in food preparation while chewing gum.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[08B-38-4] Food stored on floor. Observed multiple boxes of fries stored on floor in walk-in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up in chest freezer on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored above three compartment sink.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit kitchen door with no self-closing arm rendering door unable to self-close.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands in three compartment sink then dry hands on soiled clothes due to no paper towels at hand wash sink. Inspector educated employee proper handwashing procedures.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line scratch hair and scalp then don gloves to engage in food preparation without washing hands. Inspector educated employee proper handwashing procedures.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw chicken and then handle cooked chicken wings without changing gloves and washing hands. Wings were placed in fryer for reheating. Inspector educated employee proper handwashing procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items and raw calamari stored over ready to eat okra in standing reach in freezer across from cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw gyro meat stored over ready to eat sauces in reach in cooler under flip top cooler on cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw fish items in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of raw chicken at temperatures of 52F stored across from cook line. Employee stated chicken was removed from walk-in cooler 30 minutes prior to assist in busy lunch time. Raw chicken was returned to walk-in cooler. Raw chicken (52F - Cold Holding)
[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 61F next to cook line employee stated were cooked 30 minutes prior. Employee stated intention was to keep wings hot while orders were arriving then just return to fryer prior to service. Cooked chicken wings (61F - Hot Holding)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink immediately next to hand wash sink. Inspector educated employee proper handwashing procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; soiled wiping cloth stored on hand wash sink in front line. Plastic bucket and bowl stored in hand wash sink on cook line. Multiple different cleaning supplies stored oil hand wash sink next to three compartment sink.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge unable to provide any proof of certified food manager for establishment. Operator arrived before end of inspection and provided certified food manager certification.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink in kitchen area.
[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 person in charge unable to provide any proof of employee reporting agreements.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple boxes cooked crawfish in reach in cooler in lobby person in charge stated were cooked 2 days prior with no date marking.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, multiple employee water bottles and one travel mug on table on either side of to go bags. Operator removed all drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on expo table at front counter where all food is bagged. Employee removed cellphone.
[36-73-4] Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris and grease build up.
[08B-38-4] Food stored on floor. In threshold of doorway into kitchen case of hot sauce stored on floor.
[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. In large white tub of corn meal in kitchen, handle of scoop in product. Operator removed handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom two microwaves at front counter soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food/black buildup up. Also, hood filters above cook line soiled with grease build up. Also, portable fan on shelf above flip top reach in cooler on cook line have build up of dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In lobby next to bathroom door, mop stored in dirty mop water in bucket. Operator removed mop from water and hung up to dry.
[35A-02-7] Live, small flying insects found. Observed 1 live flying insect by flip top reach in cooler at front counter.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, open box of raw beef stored on top of unopened commercially packaged bags of breaded mushrooms. Also, in reach in freezer on cook line, uncovered plastic pans of raw scallops and raw calamari rings stored above open box of breaded okra.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, open pack of raw beef stored on shelf above open cans of ready to eat sauces like ketchup and nacho cheese.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler on cook line, plastic container of raw chicken stored on shelf above uncovered container of raw shrimp. Also, in walk-in cooler, plastic in of raw chicken stored on top of plastic container of raw fish.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At front counter in dessert cooler, 3 Oreo puddings packaged on 10/3/25.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of glass cleaner stored next to pointing at to go bags for food. Operator removed spray bottle from table.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager Osama A certificate expired 8/26/2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of tea urn nozzle on small shelve in threshold of doorway into kitchen soiled with brown debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink by 3 compartment sink. Operator restocked paper towels.
[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. Operator stated most of his employees are new hires and have been employed about 3 weeks. Operator unable to provide any proof employees have been informed of health reporting. Sent operator DBPR form 5030-103 via email.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. In shared bathroom in establishment, trash can does not have a lid.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter where food is bagged up, employees drink cup. Manager removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee belongings (watch and keys) on prep table. Employee removed items.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door of establishment has gap under door when closed.
[08B-47-4] Food not stored at least 6 inches off of the floor. By front counter, case of ketchup packets on floor. Also, by bathroom in establishment cases of to go boxes no 6 inches of ground. Also, in walk-in cooler cases of raw chicken are not 6 inches of ground even though they are on a little plastic crate.
[08B-38-4] Food stored on floor. In walk-in freezer, multiple boxes of food stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice buildup up on shelves and on floor.
[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. By drive through window, handle of scoop in breading product in large white tub. Employee removed handle from product.
[51-18-6] No copy of latest inspection report available. Employee unable to provide copy of last inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line above fryers have build up of grease.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In back prep area of kitchen, frozen shrimp thawing on bottom shelf of prep table in tubs.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm) Employee had more bleach to sanitizer bucket and was rechecked 100ppm.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter, handled her cell phone then bagged customers food and was handling condiment bottles.
[35A-02-7] Live, small flying insects found 1 live fly observed by reach in cooler at front counter. 1 live fly observed while sitting at table in dining room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, jug of liquid margarine stored under raw gizzards. Employee removed jug of margarine from reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken stored over raw fish. Employee switched the products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line, cut tomatoes (48F - Cold Holding); gyro meat (49F - Cold Holding). Employee stated cut tomatoes and gyro meat had been in reach in cooler since yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes (48F - Cold Holding); gyro meat (49F - Cold Holding); sliced cheese (51F - Cold Holding). Employee stated cut tomatoes and gyro meat had been in reach in cooler since yesterday. Employee stated sliced cheese was placed in reach in cooler this morning, employee moved cheese to walk-in cooler to bring down temperature.
[41-10-4] Toxic substance/chemical improperly stored. On front line, spray bottle of windex hanging on shelf in front of to go bowls. Employee removed spray bottle.
[31A-09-4] Handwash sink not accessible for employee use at all times. On cook line, handwash sink blocked by flip top reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash near triple sink filled with dirty towels and dirty broom. Employee cleared sink out. Also, handwash sink at front counter filled with dirty towels. Employee removed from sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Under front counter, spray bottle of blue chemical not labeled.