🪰1,174,669 violations tracked across 67 Florida counties

GROUPER SHACK JAX BEACH

1700 3 ST S, JACKSONVILLE BEACH, FL 32250

License #2615947

🍽️ American ℹ️
80.7 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
June 5, 2026 · 16 findings · 6 critical
Complaint Full
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on June 5, 2026 shows 16 observation rows: 6 critical, 3 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
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Community pulse

Would you eat here?

GROUPER SHACK JAX BEACH has some meaningful issues on record. Would you still eat here?

C record

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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
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
  • [51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed in soda storage room CO2 tank not adequately secured.
  • [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. Observed frozen Commercially processed reduced oxygen packaged trigger fish still in packaging in prep sink to thaw. Inspector provided guidance on thawing procedures. Employee immediately removed frozen trigger fish from packaging.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly .
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron stored on reach in cooler. Observed employee phone stored on reach in cooler. Employee removed and stored properly .
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill area soiled with grease.
  • [25-05-4] Single-service articles improperly stored. Observed in outside dry storage single service boxes stored on floor. Manager will have boxes stored properly.
  • [01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Créme dated 5-26-2026, Cooked cabbage dated 5-29-2026, Cooked Greens dated 5-29-2026. See stop sale.
  • [35A-02-7] Live, small flying insects found. Observed total of 4 flying insects. 3 flying insects on cook line. 1 flying insects in dining area.
  • [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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on items held on Time As A Public Health Control . Manager placed time on items.
  • [03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in hot holding cabinet Cooked rice (110F - Reheating). See stop sale. Manager stated cooked rice was reheated and placed in cabinet at 8am for hot holding.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Cooked macaroni and cheese (100F-110F - Hot Holding). Manager stated macaroni and cheese was reheated in am, manager voluntarily discarded.
  • [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop with back flow device incorrectly installed before the splitter. Manager
  • [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/ Observed no certified food manager on duty while more than 4 employees are engaging in food preparation.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing station paper towel machine not dispensing. Manager was able to fix machine.
  • [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only 1 employee food training for entire establishment. Employee stated had been employed over 60 days without employee training.
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