LANDSHARK

Name: LANDSHARK
Address: 715 1 STREET NORTH, JACKSONVILLE BEACH, FL, 32250, US
Rating: 78.6

715 1 STREET NORTH, JACKSONVILLE BEACH, FL 32250

License #2615726

🍺 Bar/Pub ℹ️

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 31, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LANDSHARK in JACKSONVILLE BEACH currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 48 total violations — 10 critical, 9 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 24, 2025

The latest inspection on March 31, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LANDSHARK has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards located on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table located in kitchen. 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 personal back pack stored on table next to reach in cooler. Observed employees phone stored on reach in cooler. Employee removed and stored properly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on dry rack near walk in cooler.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old stickers on clean containers on stored on dry rack.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of reach in cooler located at downstairs server area .
[29-03-4] Water draining onto floor surface. Observed standing water in upstairs and downstairs bar behind equipment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Employee hung wet mop to dry 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 vegetable butter made with fresh garlic dated 3-24-2026. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front of kitchen stored in table top cooler Cole slaw (46F-48F - Cold Holding). Manager placed Cole slaw back in stand alone cooler.
[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 on cook line Spinach dip (122F-128F - Hot Holding). Manager removed and reheated.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed multiple copies of third party employee food training.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing in kitchen.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Employee hung mop to dry properly.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature Dish machine at 156F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee with gloved hands pulls eye glasses off and proceeded to handle ready to eat cheese. Manager intervened to educate the employee on proper hand washing. Employee removed gloves and washed hands properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach cooler cooked chicken (47F-51F - Cold Holding); turkey (46F-51F - Cold Holding); Salsa (46F-51F - Cold Holding); Cut tomatoes (46F-51F - Cold Holding); Cut lettuce (46F-51F - Cold Holding) Diced tomatoes (47F-51F) located at the entrance of kitchen. See stop sale . Employee stated the items were in cooler from previous day. Cooler has an ambient temperature of 46F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach cooler cooked chicken (47F-51F - Cold Holding); turkey (46F-51F - Cold Holding); Salsa (46F-51F - Cold Holding); Cut tomatoes (46F-51F - Cold Holding); Cut lettuce (46F-51F - Cold Holding) Diced tomatoes (47F-51F) located at the entrance of kitchen. See stop sale . Employee stated the items were in cooler from previous day. Cooler has an ambient temperature of 46F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager removed and placed in dish area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed employee handwashing sink without paper towels. Manager will provide paper towels for hand sink.