JAX SNAPPERS
2901 NE JACKSONVILLE RD · OCALA · Marion County · FL 34479
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
41 full violation description(s) documented by the inspector during this visit.
High Priority 11
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw fish and placed in fryer with gloved hand, removed gloves then plated fries and chicken without washing hands. **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched headset and hair then continued to season fries without washing hands. **Repeat Violation** **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to cook without washing hands. **Warning**
12A-11-4High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee enters kitchen from restroom and did not wash hands. **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at front counter.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Fish in cardboard box in reach in chest freezer.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: opened case of raw beef on top of bag of seafood. In reach in make table: raw conch on shelf over feta cheese. Conch was moved during this inspection. In walk in cooler: raw chicken and egg boxes being used to store cakes. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 67F in breading on table near fryer. Flour has been in use for three hours. Manager instructed employee to sift flour. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Windex and hand sanitizer on top of paper towel dispenser at front counter.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink near back door.
Intermediate 9
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
53A-04-6Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager currently working is not a certified food manager.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. **Repeat Violation** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Sink near walk in cooler has squeeze bottle inside. Sink near cook line blocked with bins of flour. All items moved during this inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6Intermediate – 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/ Four employees currently working
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for three male mployees inkitchen.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager is not aware of the danger zone for food. Explained danger zone to manager.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has four employees that have been employed over 60 days and provided one certificate with two names.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: cooked chicken made yesterday morning with no date mark.
Basic 21
14-01-5Basic – Bowl or other container with no handle used to dispense food. Cup in lemon breading at front counter.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Two tanks at front counter.
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard being used on shelves under bins of wings and breading. **Repeat Violation**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2024 **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink on top of reach in make table. Opened bottle of water on top of chest freezer. Opened bottle of water and cup on top of prep table on cook.ine.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat inside box with salt packets.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee seasoning fries wearing several rings and a watch.
14-11-5Basic – Equipment in poor repair. Door to walk in cooler is not opening and closing properly. Chest freezer lid at cook line not attached.
08B-38-4Basic – Food stored on floor. Bin of cooked chicken wings on floor in kitchen. Bin of raw chicken on floor in walk in cooler. **Repeat Violation**
10-14-5Basic – Ice bucket/shovel stored improperly between uses. Two ice buckets on top of ice machine not inverted.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour in white bin of flour in back room. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gaskets of walk in cooler soiled with food debris. Reach in chest freezer caskets soiled with food debris. Shelves on cookie e soiled with grease and food debris. Exterior of seasonings soiled with food debris. **Repeat Violation**
16-48-4Basic – Old food stuck to clean dishware/utensils. On several clean pans over triple sink. **Warning**
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during this inspection.
25-32-4Basic – Reuse of single-service or single-use articles. Milk gallon being used to store Cajun ranch dressing in walk in cooler. Boxes being reused to store other foods. **Repeat Violation**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on mop sink near back door.
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on shelf over containers of seasoning in back room. **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed to,atoms on shelf over containers of liquid butter.
36-27-5Basic – Wall and floor soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with dust and grease. Floor throughout restaurant behind equipment soiled with food debris. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. One on cook line. Manager discarded. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Four bulk seasoning containers in back room.
Inspector observations synchronized from DBPR on September 20, 2026 12:17 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.