JJ SHARKS FISH AND CHICKEN

Name: JJ SHARKS FISH AND CHICKEN
Address: 3625 ST JOHNS BLUFF RD S, JACKSONVILLE, FL, 32224, US
Rating: 86.8

3625 ST JOHNS BLUFF RD S, JACKSONVILLE, FL 32224

License #2615148

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

86.8 Grade B / 100

Solid Health Score

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Quick take

JJ SHARKS FISH AND CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 86.8 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 13, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has imported detailed violation rows for 19 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 13, 2026 included 2 critical violations, 1 major, and 7 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.

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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
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in walk-in-cooler. Operator removed raw chicken to properly store.
[14-11-5] Equipment in poor repair. Observed handle on rice cooker in prep area in disrepair.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed LP gas tank stored in dry food storage area. Operator removed LP tank and placed outside.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks not adequately secured in dry food storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles, vents on cook line and prep areas soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener in prep area and multiple soda nozzles on self dispersing soda machine in dining area soiled.
[25-05-4] Single-service articles improperly stored. Observed wrapped sleeves of single service to go trays stored on floor in dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple filters in hood above fryers soiled. Also, exterior of trash can on cook line soiled. Also, inner side door of ice machine soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two scoops stored in standing water of less than 135F on bottom shelf next to fryers. Operator emptied standing water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, then changed gloves without washing hands and handled to go trays and cooked fries. Discussed with operator. Operator discussed handwashing with employee and employee went and washed hands

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Handle of rice cooker at cook line in disrepair. Also, hole in side of reach in freezer on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade on can opener in prep area, soda nozzle on water at self dispensing soda machine in dining area soiled.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on cook line. Operator replenished soap.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen, prep and cook line areas soiled.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to olive oil at back counter of front service line. Employee removed spray bottle of window cleaner to properly store.
[08B-38-4] Food stored on floor. Box with single service to go condiments stored on floor under front counter. Operator removed to properly store.
[35A-02-7] Live, small flying insects found Observed two flying insects: one in prep area and one near walk-in-cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers on cook line and front service line soiled. Operator started to clean during this inspection. Also, filters in hood above fryers soiled. Also, exterior of food bins holding seasonings in prep area soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, raw chicken (44F - Cold Holding) in walk-in-cooler. Operator stated door had been opened and closed a lot during lunch. Operator placed ice on products and rechecked temps at 40F-41F. Also, house made tzatziki (45F - Cold Holding)in top of flip top reach-in cooler on cook line. Observed tzatziki store higher than chill rim of cooler. Operator placed in bottom of reach-in cooler to chill.

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