MR SNAPPERS CHICKEN AND FISH

Name: MR SNAPPERS CHICKEN AND FISH
Address: 1338 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 89.9

1338 DUNN AVE, JACKSONVILLE, FL 32218

License #2615859

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.9 Grade B / 100

Solid Health Score

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Quick take

MR SNAPPERS CHICKEN AND FISH in JACKSONVILLE currently holds an InspectFL Health Score of 89.9 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 October 7, 2025. Across those visits, inspectors documented 26 total violations — 4 critical, 3 major, 19 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.

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on prep counter, chicken (46F - Cold Holding). Manager stated item out for 15 minutes.
[31B-03-4] No soap provided at handwash sink. At dish area, no soap at handwash sink. Employee supplied.
[02D-01-5] Working containers of food removed from original container not identified by common name. At breading station in kitchen, bulk flour container not labeled.
[29-09-4] Faucet/handle missing at plumbing fixture. At cook line handwash sink, cold water handle missing on faucet.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, open box of Philly beef steaks stored over open box of breaded mushrooms. At cook line reach-in cooler, pan of raw chicken stored over raw shrimp and pan of raw chicken stored in contact with container of raw fish. In walk-in cooler, container of raw chicken stored over container of raw fish and box of raw hamburgers stored on box of cocktail sauce. Operator moved all,items to correct storage levels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in rice warmer, rice (109F - Hot Holding). Employee stated rice held in warmer overnight.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease on grass area by dry storage conex container.
[14-05-4] Cardboard used to line food-contact shelves. At breading station, cardboard used under flour containers and on lower shelf under fry baskets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line reach-in cooler under flat top, drawer gaskets and ledge soiled. In outside dry storage conex container, multiple seasoning containers have soiled exteriors.
[25-05-4] Single-service articles improperly stored. In outside conex container, single service items on floor.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood has build up of residue. At cook line, floor behind fryers has grease build up. In outside dry storage, floor has build up, no longer easily cleaned.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on prep counter, chicken (73F - Cold Holding). Employee stated chicken has been out 1 hour.
[14-01-5] Bowl or other container with no handle used to dispense food. At front counter area, plastic togo cup used to scoop tartar sauce.
[29-09-4] Faucet/handle missing at plumbing fixture. At cook line handwash sink, cold water handle missing on faucet.
[33-14-4] Dumpster overflowing garbage. Dumpster filled above rim.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen pass thru, cell phone on prep table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen pass thru, 2 employee drinks on prep,table.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, black dunnage racks and shelves soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter, employee dumped ice from drink cup in handwash sink.
[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/ 5 food handlers present, manager not able to provide certification.
[25-05-4] Single-service articles improperly stored. In outside dry storage, brown container, multiple single service items on floor at back of unit.
[02D-01-5] Working containers of food removed from original container not identified by common name. At office area, bulk sugar container not labeled.
[36-73-4] Floors walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, wall has black mold-like substance. In outside dry storage, floor has build up, no longer easily cleaned.
[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. In rice warmer, scoop handle laying on rice.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 Employees on cook line with no hair protection.
[08B-38-4] Food stored on floor. At cook line, cases and bags of fries stored on floor. In walk-in cooler, containers of mayonnaise stored on floor. In inside walk-in freezer, case of chicken stored on floor. In outside walk-in freezer, multiple food items stored on floor. In outside dry storage, multiple food items stored on floor. At front counter, 3 containers of portioned sauces stored on floor.

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