JACKIE'S SEAFOOD MARKET

Name: JACKIE'S SEAFOOD MARKET
Address: 5658 UNIVERSITY BLVD W, JACKSONVILLE, FL, 32216, US
Rating: 86

5658 UNIVERSITY BLVD W, JACKSONVILLE, FL 32216

License #2615303

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

86 Grade B / 100

Solid Health Score

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Quick take

JACKIE'S SEAFOOD MARKET in JACKSONVILLE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 38 total violations — 3 critical, 7 major, 28 minor.

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 7, 2026 shows 19 observation rows: 2 critical, 3 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector 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: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler prep employee prep food with bracelet on wrist
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with excessive cut marks
[31B-03-4] No soap provided at handwash sink. At front counter hand wash sink. Manager provided
[33-31-5] Unnecessary items/unused equipment on the premises. Unused 2 door glass reach in cooler stored outside with doors not removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior 2 door glass reach in cooler in back prep area with food debris
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator has tags not in chronological order
[08B-38-4] Food stored on floor. Case of food stored on floor in walk in coolers
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water spigot bib under three compartment sink area
[25-05-4] Single-service articles improperly stored. Case of to go containers stored on floor in outside storage shed
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill stored on shelf with dry storage food in kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in kitchen area
[33-16-4] Open dumpster lid. In back parking lot area
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks stored in holding unit in customer area to grab and go
[29-49-6] Standing water in bottom of reach-in-cooler. Both walk in cooler floors with standing water Interior bottom of reach in cooler on front line with standing water
[31A-11-4] Handwash sink used for purposes other than handwashing. Gloves and container stored in hand wash sink at fish prep area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over 2 door glass reach in cooler in prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile with dust build up in front lobby area
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food handler employee on front line preparing food with no hair restraint
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored over coleslaw in glass 2 door reach in cooler in prep area. Moved by manager.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish, raw frog legs, (51-56F - Cold Holding), stored in glass front line reach in cooler on ice. Unit door left open approximately 30 mins and manager closed door and out ice on raw fish
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at three compartment sink at 39F. Manager place in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In use knife stored in between wall at raw fish prep station
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on shelf next to dry food storage
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in front line area
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks stored in holding unit in customer area to grab and go
[08B-38-4] Food stored on floor. Walk in freezer with case of food on floor
[31B-03-4] No soap provided at handwash sink. At raw fish prep station with hand wash sink. Manager provided
[33-31-5] Unnecessary items/unused equipment on the premises. Double door glass reach in cooler stored outside not working
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of reach in cooler on front line with food debris
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both front line hand wash sink with slow drain
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Last date not recorded on tags
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in kitchen area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front area with dust build up
[31A-11-4] Handwash sink used for purposes other than handwashing. Chopping knife stored in hand wash sink at raw fish prep area. Moved by manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink. Manager provided
[33-16-4] Open dumpster lid. In back parking lot area
[29-49-6] Standing water in bottom of reach-in-cooler. Interior bottom of reach in cooler on front line with standing water
[36-22-4] Floor area(s) covered with standing water. Front line floor with standing water

Community reaction

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Community pulse