JL TRENTS SEAFOOD & GRILL

Name: JL TRENTS SEAFOOD & GRILL
Address: 4553 120 ST, JACKSONVILLE, FL, 32244, US
Rating: 67.9

4553 120 ST, JACKSONVILLE, FL 32244

License #2612126

🦞 Seafood ℹ️

67.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 28, 2026 · 4 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JL TRENTS SEAFOOD & GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 59 total violations — 12 critical, 11 major, 36 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

March 4, 2024

The latest inspection on April 28, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

JL TRENTS SEAFOOD & GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on gaskets on reach in cooler doors on cook line.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves touch raw fish items then handle ready to eat fried shrimp for plating without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked deviled crabs at temperatures of 51F stored on top of raw shrimp on fish station. Person in charge moved deviled crabs to reach in cooler. Cooked deviled crabs (51F - Cold Holding)
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored above server station prep sink.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Multiple gaskets in kitchen torn.
[36-17-5] Floor tiles missing and/or in disrepair. In front of walk-in cooler where side salads are stored tiles broken.
[36-73-4] Floor, walls and/or ceilings soiled/has accumulation of debris. On cook line, floor under cooking equipment soiled.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On server side of cook line, cheese in blue cooler has handle of tongs on product. Manager removed handle from product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler, dust build up on fan unit. Also, around soda nozzles on soda machine in service area.
[33-31-5] Unnecessary items/unused equipment on the premises. Out back of establishment in fenced in area, unused equipment stored.
[14-06-4] Wood food-contact surface not properly sealed. On cook line, microwave lifted with unsealed wood boards.
[35A-02-7] Live, small flying insects found. 4 live flying insects observed in back prep area near bagged onions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler across from fryers, calamari (50F - Cold Holding). Manager stated the product came from the walk in cooler approximately 1 hour prior. Manager had employee place calamari back in walk-in cooler to bring down temperature.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler near patio of establishment, coleslaw (60F - Cooling @ 1 hour, 58F @ 2 hours). Coleslaw in large container with lid tightly sealed not properly allowed to cool down. Manager removed lid so cold air can get to it.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario M. Safestaff expired 3/10/2025.

Disposition: Warning Issued
[36-30-4] Wall/ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood in small storage room where ice machine and other foods are stored.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Per cook in kitchen, mop water is dumped on ground behind dumpsters.
[33-16-4] Open dumpster lid. Both dumpsters outside of establishment. Manager instructed employee to close.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple pieces of unused equipment in back of establishment.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor near fryers in kitchen.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In server area by dining area, clean dishes stored next to hand washing sink. Dishes moved and stored correctly.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area near entrance to kitchen. Bucket inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on shelf below prep table in server area next to condiments. Drinks moved and stored correctly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on prep table in server area. Items moved and stored correctly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean blue plastic cups in server soda station near entrance to kitchen.
[14-11-5] Equipment in poor repair. Gasket for walk in cooler is torn.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in walk in freezer. Floor in back prep area. Floor under ice machine in small storage area. Wall behind cooking equipment in kitchen.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. One dumpster is on grass/dirt behind establishment.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cole slaw cutter on back prep table is showing rust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, fish 47F, shrimp 46F, chicken 46F, fish 59F, milk wash 68F, and hush puppy mix 74F. All items removed from temperature control approximately 20-30 minutes prior. All items moved to reach in cooler to cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer near cook line in kitchen. Ice deflector for ice machine in small storage room.

Disposition: Warning Issued
[33-19-4] Garbage on the ground and/or pad around dumpster. Dumpster on bare ground in parking lot.
[28-15-4] Liquid waste leakage from dumpster onto ground/dumpster pad. Bare ground around dumpster in parking lot has a build up of standing liquid with flying insects around dumpster.
[33-11-4] Missing/broken drain plug at dumpster. Broken drain plug in dumpster in parking lot.
[33-31-5] Unnecessary items/unused equipment on the premises. Various discarded cooking equipment outside back door of establishment.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At end of cook line, around fryers.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator continuously running hands through hair then handled clean equipment, utensils, and boxes of cooking oil.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Stuffed raw flounder, removed from original packaging, stored over box of corn on the cob in walk in freezer. Raw fish, removed from original packaging, stored over boxes of blueberry cobbler in walk in freezer. Also box of raw scallops sitting on top of box of mushrooms in walk in cooler. Also trays of raw fish stored over packages of various sliced cheese in walk in cooler. Operator rearranged all items during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles of Windex and various other chemical spray bottles stored over boxes of ketchup and other condiments at front counter, employee rearranged all items.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 200ppm, operator remade to 100ppm.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No dates on any oyster tags, operator wrote in approximate dates during inspection.
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Operator washed hands in chlorine sanitizer bucket on cook line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (46F - Cooling, 46F after 1 hour) in individually portioned bags in bottom of reach in cooler across from fryers on cook line, employees going in and out of cooler during lunch rush, chicken moved to reach in freezer.
[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. The owner, James Trent, who engages in food handler activities, does not have any proof of any training.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to find written procedures for hushpuppy mix held on time on the cook line.
[53B-11-4] Records/documents for required employee training appear to be falsified. Names and date of birth on 3 food handler certifications have been whited out and the names you can see on the back of the certifications do not match the new names that have been written in.