MR SNAPPERS CHICKEN AND FISH

Name: MR SNAPPERS CHICKEN AND FISH
Address: 1338 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 83.5

1338 DUNN AVE, JACKSONVILLE, FL 32218

License #2615859

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.5 Grade C / 100

Mixed Health Record

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Quick take

MR SNAPPERS CHICKEN AND FISH in JACKSONVILLE currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 7, 2025. Across those visits, inspectors documented 38 total violations — 7 critical, 8 major, 23 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 7, 2025 shows 18 observation rows: 5 critical, 3 major, and 10 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in rice warmer, rice (109F - Hot Holding). Employee stated rice held in warmer overnight.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line reach-in cooler under flat top, drawer gaskets and ledge soiled. In outside dry storage conex container, multiple seasoning containers have soiled exteriors.
[25-32-4] Reuse of single-service or single-use articles. At front counter reach-in cooler, plastic jug with hollow handle reused for sauce.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood has build up of residue. At cook line, floor behind fryers has grease build up. In outside dry storage, floor has build up, no longer easily cleaned.
[29-09-4] Faucet/handle missing at plumbing fixture. At cook line handwash sink, cold water handle missing on faucet.
[02D-01-5] Working containers of food removed from original container not identified by common name. At breading station in kitchen, bulk flour container not labeled.
[14-05-4] Cardboard used to line food-contact shelves. At breading station, cardboard used under flour containers and on lower shelf under fry baskets.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in rice warmer, rice (109F - Hot Holding). Employee stated rice held in warmer overnight.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease on grass area by dry storage conex container.
[31B-03-4] No soap provided at handwash sink. At dish area, no soap at handwash sink. Employee supplied.
[08B-38-4] Food stored on floor. In walk-in cooler, multiple containers of mayonnaise on floor. In inside walk-in freezer, multiple food cases on floor. In outside walk-in freezer, multiple food cases on floor. At front counter, 2 containers of sauces stored on floor.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, open box of Philly beef steaks stored over open box of breaded mushrooms. At cook line reach-in cooler, pan of raw chicken stored over raw shrimp and pan of raw chicken stored in contact with container of raw fish. In walk-in cooler, container of raw chicken stored over container of raw fish and box of raw hamburgers stored on box of cocktail sauce. Operator moved all,items to correct storage levels.
[14-01-5] Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup in container of tartar sauce. At office area, plastic togo cup in bulk sugar.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by back door, hose Bibb with green hose attached, missing backflow preventer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on prep counter, chicken (46F - Cold Holding). Manager stated item out for 15 minutes.
[25-05-4] Single-service articles improperly stored. In outside conex container, single service items on floor.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At front counter menu board, conch salad prep with raw conch, no consumer advisory. Supplied operator with consumer advisory, he posted below menu board.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At front counter, conch salad served with raw conch not identified as raw. Operator placed asterisk to consumer advisory.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on prep counter, chicken (73F - Cold Holding). Employee stated chicken has been out 1 hour.
[02D-01-5] Working containers of food removed from original container not identified by common name. At office area, bulk sugar container not labeled.
[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. In rice warmer, scoop handle laying on rice.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 Employees on cook line with no hair protection.
[29-09-4] Faucet/handle missing at plumbing fixture. At cook line handwash sink, cold water handle missing on faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter, employee dumped ice from drink cup in handwash sink.
[33-14-4] Dumpster overflowing garbage. Dumpster filled above rim.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen pass thru, cell phone on prep table.
[25-32-4] Reuse of single-service or single-use articles. At cook line, raw chicken boxes reused for cooked chicken wings. Operator over to plastic containers.
[14-01-5] Bowl or other container with no handle used to dispense food. At front counter area, plastic togo cup used to scoop tartar sauce.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager present stated she has Certified Food Manager certification but not able to provide certificate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen pass thru, 2 employee drinks on prep,table.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, black dunnage racks and shelves soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in dish area, no paper towels. Employee stocked.
[25-05-4] Single-service articles improperly stored. In outside dry storage, brown container, multiple single service items on floor at back of unit.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in reach-in freezer, open box of raw Philly beef stored over open bag of zucchini fries. At flattop reach-in cooler drawer, cheese slices and raw hamburgers stored in same pan. Employee moved to separate pans. No cross contamination observed. In walk-in cooler, raw fish stored on case of unwashed peppers.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired 3-4 months, no employee training certificate available.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers present, manager not able to provide certification.
[36-73-4] Floors walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, wall has black mold-like substance. In outside dry storage, floor has build up, no longer easily cleaned.
[08B-38-4] Food stored on floor. At cook line, cases and bags of fries stored on floor. In walk-in cooler, containers of mayonnaise stored on floor. In inside walk-in freezer, case of chicken stored on floor. In outside walk-in freezer, multiple food items stored on floor. In outside dry storage, multiple food items stored on floor. At front counter, 3 containers of portioned sauces stored on floor.

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