SEAFOOD ISLAND BAR & GRILLE

Name: SEAFOOD ISLAND BAR & GRILLE
Address: 1959 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 50.6

1959 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2615560

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

50.6 Grade F / 100

Failing Health Score

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Quick take

SEAFOOD ISLAND BAR & GRILLE in JACKSONVILLE currently holds an InspectFL Health Score of 50.6 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 April 14, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 11 major, 20 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.

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•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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
[14-38-4] Food storage container/container lid cracked or broken. Container cracked for milk wash at cook line and for okra in upright freezer
[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. Sign lost for undercooked hamburgers, gave one and posted it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On stripped hose side of the splitter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hand sink in back prep room, vent dusty
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No date on tag when last oyster was served, explained to employee
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo bullion made yesterday morning, reach in cooler by cook line, employe write date on
[03C-45-5] Cooked stuffed fish not reaching a minimum internal temperature of 165 degrees Fahrenheit. 130f stuffed fish in middle, placed back on grill, got to 170f
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go container and food by passing window, employe moved it to bottom shelf
[41-10-4] Toxic substance/chemical improperly stored. Cleaners by flour under table at cook line, employe moved flour
[08B-38-4] Food stored on floor. Box with raw shrimp on floor in walk in freezer, employee placed it on shelf
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here expired on 1/2026 and new employee for 2 months hasnt done the training yet
[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. Raw fish in upright cooler, employee removed it from bag
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee here for 2 months, has blank form
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employe washed and rinsed lid for baked potatoes only, it fell on the floor, explained sanitation, he placed it back by triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery in bulk container under table by cook line, employee stated its flour
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employe placed some
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler for seafood
[08B-12-5] Stored food not covered. Cooked corn 38f, walk in cooler, employee placed covers on

Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut kale at cook line, employee wrote time on
[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. For two food prep employee here, James and Kenneth
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer bucket at front counter, too strong
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On hand sink in middle of cook line, turn handle and no water comes out
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat, at front counter for prep areas, test strip turned bluish, employee diluted it, 300 ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Old one
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 not secured by soda syrup rack
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, dish machine not dispensing it, explained manual sanitation, technician arrived and fixed it, 100 ppm
[08B-38-4] Food stored on floor. Boxes with food on floor in walk in freezer since yesterday, manager placed them on shelf
[14-11-5] Equipment in poor repair. Gasket torn in walk in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensil by warmer box, cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut lemon with bare hands, front counter, explained to her and she put on gloves
[29-08-4] Plumbing system in disrepair. Hand sink in middle of cook line has waste water pipe disconnected, employee connected it
[31A-09-4] Handwash sink not accessible for employee use at all times. Container with lemons on top of hand sink, employee moved them
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at cook line, also shelf above prep cooler at cook line is dusty, underneath broiler and pipes for ansel have grease build up, also grease build up on hood filter and dusty vent in walk in cooler
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On green hose side of splitter
[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. Seared tuna, employee punctured it, explained new rule for January
[36-03-4] Cove molding at floor/wall juncture broken/missing. On wall by mop sink, a few tiles missing
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee working with fish has no hat, employee placed one
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above veggies in upright freezer at cook line, cook rearranged
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes then he grabbed a tray with raw wrapped potatoes and placed them in oven, explained to him and he washed hands
[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. For two food preparation employees here,
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, technician arrived and fixed it
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water, 32f, employee placed them in cooler because there is no faucet for it

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