CAPTAIN D'S #3372
5640 W UNIVERSITY · JACKSONVILLE · Duval County · FL 322165559
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish came out of oven and thick part was 140f, employee placed it back in oven and got to 155f **Corrected On-Site**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee just arrived put on gloves and grabbed tray with raw fish, explaining to him and he washed hands **Corrected On-Site**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp and then grabbed bag with rice, explaining to her and she washed hands **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f coleslaw sitting on ice at cook line, employee pushed it into ice and added water, got to 41f, less than 4 hrs, 68f butter on melted ice, employee discarded them, **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f fish under lamp, explained 4 hrs procedure to employee, less than 4 hrs, sold **Corrective Action Taken**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One faucet missing it
Intermediate 3
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee filled pitcher with water in hand sink, explained to her
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. For one new employee, has blank forms
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. One employee missing the date of training in certification, he did it a couple of months ago
Basic 5
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tile by upright cooler
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blackish build up around handles in hand sink by cook line, gasket in prep unit with old food build up and in upright freezer, dusty vent in walk in cooler **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler with old food build up **Repeat Violation**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by microwaves **Repeat Violation**
Inspector observations synchronized from DBPR on October 20, 2026 4:40 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.