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Licensee
Name:
JVILLE CRAB SHACK NUMBER 3
License Number:
NOS2614965
Rank:
Non-Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
700 N EDGEWOOD AVE JACKSONVILLE, FL 32254
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/19/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed enclosed employee water bottles stored on wire rack over prep table by fryers.
Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing signs at either of 2 hand wash sink in kitchen. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed; frozen raw chicken in standing water in a bus tub stored on prep table by hand wash sink.
Raw shrimp in standing water in three compartment sink.
Employee moved raw chicken to three compartment sink and turned on faucets for shrimp and chicken. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed multiple food items stored in non food-grade bags in standing reach in cooler near three compartment sink. **Repeat Violation** **Admin Complaint**
High Priority - Private home/living/sleeping area used to conduct food operation.
Observed bed employee uses for sleeping in dry storage next to single service items.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over ready to eat sauces in reach in cooler by fryer station. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
High Priority - 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.
High Priority - Toxic substance/chemical improperly stored.
Observed can of Raid chemical spray stored next to ready to eat sauces on bottom shelf of prep table across from walk-in cooler.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags in unorganized pile in plastic bag near kitchen entrance.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Observed no oyster tags with date marking date last oyster was served. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed knife and cleaning supplies stored in hand wash sink near three compartment sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels for any hand wash sink in establishment. Person in charge provided paper towels. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple boxes and containers of food items with no date marking when prepared on site stored in reach in cooler on front line.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
