TASTY SEAFOOD CHICKEN AND SUBS

Name: TASTY SEAFOOD CHICKEN AND SUBS
Address: 2083 EDGEWOOD AVE W, JACKSONVILLE, FL, 32208, US
Rating: 81

2083 EDGEWOOD AVE W, JACKSONVILLE, FL 32208

License #2611432

🦞 Seafood ℹ️

81 Grade C / 100

Mixed Health Record

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Latest inspection

July 8, 2026 · 25 findings · 4 critical

Routine - Food

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Quick take

TASTY SEAFOOD CHICKEN AND SUBS in JACKSONVILLE currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 8, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 5 major, 16 minor.

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The latest inspection on July 8, 2026 shows 25 observation rows: 4 critical, 5 major, and 16 minor.

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Inspector notes

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TASTY SEAFOOD CHICKEN AND SUBS has some meaningful issues on record. Would you still eat here?

C 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
[29-08-4] Plumbing system in disrepair. Hand wash sink at rear exterior door with missing drain pipe connection. Hand wash sink at front counter leaks when water is ran.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line hand wash sink or womens restroom. Operator provided paper towels for cook line hand wash sink.
[35A-02-7] Live, small flying insects found. Observed two live flies both at front service counter, one at hand wash sink and one on top of drink display container.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Standing water on floor behind fryers. Wall behind cook line reach in cooler with food residue staining build up. Floor of walk in freezer with debris build up.
[35A-03-4] Dead roaches on premises. Observed dead roach on floor of mens restroom.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between metal backing of three compartment sink and the wall.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line breading raw shrimp then changed gloves and continued to work with ready to eat food and clean equipment with no hand wash.
[14-20-4] Ripped/worn tin foil used as shelf cover. Multiple shelves covered with ripped tin foil.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler with food residue staining.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Glass door reach in cooler door handles soiled with build up of flour and food debris.
[25-32-4] Reuse of single-service or single-use articles. Establishment reusing single service cardboard boxes to cool cooked chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored over washed lettuce. In walk in freezer raw shrimp over ready to eat bread products. In reach in freezer open container raw beef patties over ready to eat okra.
[14-11-5] Equipment in poor repair. Glass door reach in cooler with torn door gasket. Ice build up in walk in freezer, on door, floor and shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store used container. Operator removed container from sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored on box of single service container lids at front counter. On kitchen shelf employees bag, phone and speaker stored over bulk seasoning containers.
[25-05-4] Single-service articles improperly stored. At front counter single service portion cup lids stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer in kitchen area with soiled door gaskets with build up of food debris. Exhaust portion of fryers on cook line with accumulation of food debris. Fan guards in walk in cooler soiled debris/mold like substance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
[36-51-4] Building components, attachments or fixtures in poor repair. Ceiling tiles over ware washing area removed in disrepair. Cove molding by rear exterior door damages. Walk in cooler floor in disrepair.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms with doors left open when not in use, not self closing.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear exterior door with door gap, light visible at bottom of the door and towel placed on floor to cover the gap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at front counter hand wash sink turned off at time of inspection.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler and walk in freezer with no lighting provided and light bulb removed.