When was J&l Seafood Market in Holly Hill last inspected?

J&l Seafood Market in Holly Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 13, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has J&l Seafood Market in Holly Hill had?

J&l Seafood Market in Holly Hill has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of J&l Seafood Market in Holly Hill find?

J&l Seafood Market in Holly Hill was most recently inspected by FDACS on November 13, 2025 (Met Sanitation Inspection Requirements).

Has J&l Seafood Market in Holly Hill had any stop-sale or stop-use orders?

Yes, J&l Seafood Market in Holly Hill has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

J&l Seafood Market in Holly Hill

Name: J&l Seafood Market in Holly Hill Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

538 Ridgewood Ave, Holly Hill, FL 32117

Volusia County · Seafood Market Retail · FDACS
Owner: Sunshine Seafood Market INC
FDACS Estab #: 394858

Overview

J&l Seafood Market in Holly Hill, FL has 3 FDACS food safety inspections on record with 21 violations and 1 stop-sale or stop-use enforcement action.

3FDACS Insp.

21Violations

1Stop-Sale Orders

Last inspected FDACS: November 13, 2025

J&l Seafood Market in Holly Hill: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 13, 2025 — Met Sanitation Inspection Requirements· 12 violations· 1 stop-sale order· Met Requirements

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer questions related to foodborne illnesses. o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge does not ensure food employees are informed in a verifiable manner their responsibility to report to the person in charge information related to their health and activities regarding foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided for guidance.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Retail Counter: No handwash sign posted at the handwash sink.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Kitchen: Buckets of seasoning stored directly on floor. COS: Buckets of seasoning removed from floor and placed on shelves/tables.

4-903.12 Cleaned and sanitized equipment, utensils, or laundered linens stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Warewash area: Shrimp deveiners and oyster knives stored between wall and pipe above warewash sink. COS: Shrimp deveiners and oyster knives removed from between wall and pipe and placed at the warewash area to be washed rinsed and sanitized.

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Women's Restroom: Single use items and extra equipment stored in restroom. COS: Items removed from women's restroom.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Kitchen: Single use trays not inverted to protect from contamination. COS: Single use trays inverted during inspection.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Food Establishment: Inverted soda crates used as shelving throughout establishment.

4-101.17 Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood wicker used as a food-contact surface for food that does not require the removal of rinds, peels, husks or shells before consumption. 4-101.17

Ice Machine: 1.5 foot piece of raw wood 2 X 4 stored on side of ice machine used for loosening ice on interior of ice machine. COS: Manager voluntarily discarded block of raw wood 2 X 4. SEE STOP USE AND RELEASE ORDER.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Retail: Full service seafood display cases draining condensate into buckets on floor.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Current Annual Food Permit not displayed. COS: Permit printed and displayed during inspection.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Jun 25, 2024 — Focused Inspection· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: The concerns listed in the complaint were discussed with the manager.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jun 20, 2023 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . JENNIFER HUANG, OWNER JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food prep: Thermometer indicates ambient temperature at raw shell eggs at 75 degrees f on food prep counter. Cos- Shell eggs relocated to walk in cooler with ambient temperature below 45 degrees f. x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Retail: Live oysters in shell displayed with no disclosure that this is a live product. Cos- Live written on display signage by management during inspection.

No written procedures provided for employees to follow when responding to events involving vomit and diarrhea.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Food service: Packaged liquid margarine stored on floor near point of sale.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom: Cardboard boxes containing single use food trays stored on floor in back storage area.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Food prep: Raw unsealed wood used as leveling device at live crab processing cutting board.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom: Inverted soda crates used as shelving for packaged food in walk in cooler.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: Damaged ceiling tiles over full service packaged meals refrigerated case.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom: Ice build up on condenser unit in walk in freezer.

J&l Seafood Market in Holly Hill: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for J&l Seafood Market in Holly Hill
Date	Order Type	Product	Brand/Lot	Reason
Nov 13, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

J&l Seafood Market in Holly Hill: Frequently Asked Questions

When was J&l Seafood Market in Holly Hill last inspected?: J&l Seafood Market in Holly Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 13, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has J&l Seafood Market in Holly Hill had?: J&l Seafood Market in Holly Hill has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of J&l Seafood Market in Holly Hill find?: J&l Seafood Market in Holly Hill was most recently inspected by FDACS on November 13, 2025 (Met Sanitation Inspection Requirements).
Has J&l Seafood Market in Holly Hill had any stop-sale or stop-use orders?: Yes, J&l Seafood Market in Holly Hill has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at J&l Seafood Market in Holly Hill?: The most frequently cited FDACS violations at J&l Seafood Market in Holly Hill are: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 3-305.11: Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16.
Does J&l Seafood Market in Holly Hill have any repeat violations?: Yes, J&l Seafood Market in Holly Hill has had the following violations cited on multiple FDACS inspections: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 3-305.11: Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16.