ALEXANDER AND SON'S SHRIMP COMPANY

Name: ALEXANDER AND SON'S SHRIMP COMPANY
Address: 8075 N MAIN ST, JACKSONVILLE, FL, 32208, US
Rating: 85.5

8075 N MAIN ST, JACKSONVILLE, FL 32208

License #2652363

🦞 Seafood ℹ️

85.5 Grade B / 100

Solid Health Score

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Latest inspection

July 17, 2025 · 4 findings · 0 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

ALEXANDER AND SON'S SHRIMP COMPANY in JACKSONVILLE currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on July 17, 2025. Across those visits, inspectors documented 28 total violations — 5 critical, 10 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on July 17, 2025 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

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Inspection coverage

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Inspector notes

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ALEXANDER AND SON'S SHRIMP COMPANY looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongs stored on top of reach in cooler
[50-03-4] Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Operator has old decal posted and waiting on new one
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has no screen and no sliding window and pop up service window left open after closing customers. Service window must be a solid sliding window (made of glass, Plexiglas, acrylic, etc.), which can be kept closed when not actually serving a customer
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked with chair near by and box. Moved by manager.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. A couple, employees placed them
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for hush puppy scoop
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Serving window doesnt have a screen
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[51-18-6] No copy of latest inspection report available. Binder in someones truck, he emailed pictures
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep area
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp then grabbed to go container,p and scooped grits, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above dressing packets, upright cooler, employee rearranged
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shell eggs on table, employee placed them in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese, cook line, 60f raw shrimp sitting on ice, iced it down better by employing and explained time as public health control, he write time on
[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. Emailed one
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook here for more than 2 months, binder in someones car
[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 one employee without training
[31B-03-4] No soap provided at handwash sink. Employee placed one