JJ SHARKS FISH AND CHICKEN

Name: JJ SHARKS FISH AND CHICKEN
Address: 3625 ST JOHNS BLUFF RD S, JACKSONVILLE, FL, 32224, US
Rating: 56.1

3625 ST JOHNS BLUFF RD S, JACKSONVILLE, FL 32224

License #2615148

🦞 Seafood ℹ️

56.1 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

JJ SHARKS FISH AND CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 56.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 45 total violations — 9 critical, 8 major, 28 minor.

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The latest inspection on September 21, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspection coverage

80%

Inspector notes

Coverage note

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JJ SHARKS FISH AND CHICKEN has a rough inspection history. Would you risk it?

F record

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[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.
[14-11-5] Equipment in poor repair. Observed handle on rice cooker in prep area in disrepair.
[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.
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn foil covering shelf in prep area.
[25-05-4] Single-service articles improperly stored. Observed wrapped sleeves of single service to go trays stored on floor in dry storage area.
[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
[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.
[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.
[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.

Disposition: Met Inspection Standards
[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.
[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.
[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.
[35B-02-4] Insect control device installed over food preparation area. Fly light hanging over prep table. Operator removed light to hang in an approved area.
[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.
[35A-02-7] Live, small flying insects found Observed two flying insects: one in prep area and one near walk-in-cooler.
[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.
[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.
[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.