TASTY SEAFOOD CHICKEN AND SUBS

Name: TASTY SEAFOOD CHICKEN AND SUBS
Address: 2083 EDGEWOOD AVE W, JACKSONVILLE, FL, 32208, US
Rating: 80

2083 EDGEWOOD AVE W, JACKSONVILLE, FL 32208

License #2611432

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

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TASTY SEAFOOD CHICKEN AND SUBS in JACKSONVILLE currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, DBPR recorded 37 total findings; InspectFL has imported detailed violation rows for 33 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 12, 2026 included 2 critical violations, 2 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, chicken wings (47, 52F - Cold Holding). Operator stated wings out for a short period and returned to walk-in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice build up at door.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter area, no hot water at handwash sink.
[36-36-4] Ceiling tile missing. In back kitchen area, multiple ceiling tiles missing.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee green mat stored on top of case of togo boxes in dry storage area. Item moved and stored correctly.
[35B-03-4] Outer openings not protected with self-closing doors. Back door missing door closer.
[08B-38-4] Food stored on floor. In walk-in freezer, box of shrimp on floor. Operator moved to shelf.
[29-03-4] Water draining onto floor surface. At front counter, drain line on handwash sink disconnected.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Lid missing on trash can in ladies restroom.
[25-32-4] Reuse of single-service or single-use articles. At cook line, cardboard lid reused to line containers of cooked chicken wings. Operator removed.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee handled raw shrimp to bread, changed gloves but no hand wash, then handled fully cooked crabcakes. Operator spoke to employee.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under/behind fryers has grease build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides and gaps of fryers have grease build up.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter soda station, one tank not secured. Operator placed chain around tank.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter area, straw wrappers in handwash sink. Operator removed.

Disposition: Inspection Completed - No Further Action
[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. Two employees present hired less than 60 days, no proof of employee responsibilities. Emailed operator DBPR form 5030-103
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at cook line, no hair restraint or beard guard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, lower shelf soiled. At dry storage, shelf with flour soiled. At cook line, side of fryers have grease build up. At cook line, hood filters have grease build up. In kitchen, exterior of 2 door reach-in cooler soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of flip top reach-in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
[08B-38-4] Food stored on floor. In walk-in cooler, container of mayonnaise on floor. In walk-in freezer, open case of shrimp on floor. Operator moved to shelf.
[29-03-4] Water draining onto floor surface. At dish area, drain line for handwash sink disconnected.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens restroom doors do not self close.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee green blanket stored on top of clean towels in dry storage area. Items moved and stored correctly.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Exterior wall of walk in cooler by dry storage. Floor at cook line. In walk-in cooler, fan covers have dust build up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels. In kitchen and dish areas, towel dispensers not properly dispensing towels.
[25-32-4] Reuse of single-service or single-use articles. At cook line, cardboard used to line containers of cooked chicken wings.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door, light visible at threshold.
[35A-02-7] Live, small flying insects found. At dry storage shelves, observed 1 flying insect.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on prep table. At rice station, 1 employee drink on microwave. All drinks removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lower shelf at cook line, wings (67F - Cold Holding). Operator stated wings out for 2 hours for large order.
[14-01-5] Bowl or other container with no handle used to dispense food. At dry storage, plastic togo cup used in bulk sugar. Operator removed.

Community reaction

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Community pulse