JACKSONVILLE, FL. A state inspector visiting Broskii Fish & Chicken on Lem Turner Road on April 28 found that the restaurant was serving food from unapproved or unknown sources, a violation that means customers had no guarantee the fish and chicken on their plates had ever passed a federal safety inspection.
That was one of eight high-severity violations documented in a single visit. The restaurant was not closed.
What Inspectors Found
The shellfish violation compounded the sourcing problem. Inspectors cited inadequate shell stock identification and records, meaning the oysters, clams, or mussels on the menu could not be traced back to a certified harvesting location. That traceability requirement exists precisely because shellfish are often consumed raw or lightly cooked, and a contaminated batch with no tag cannot be tracked once someone gets sick.
Inspectors also found that employees were not demonstrating allergen awareness. Toxic chemicals were improperly stored or labeled near food. Food contact surfaces had not been properly cleaned or sanitized. Employees were using improper hand and arm washing technique, meaning that even when handwashing was attempted, pathogens could still transfer to food.
The restaurant also had no consumer advisory posted for raw or undercooked foods, and required procedures for specialized cooking processes were not being followed.
On the intermediate side, inspectors cited inadequate cooling and cold-holding equipment, improper sanitizer concentration or procedures, single-use items being reused, inadequate ventilation and lighting, and wiping cloths being used improperly.
Thirteen violations in a single inspection. The restaurant stayed open.
What These Violations Mean
The food-from-unapproved-sources violation is not a paperwork issue. Food that bypasses USDA and FDA inspection channels has no documented safety history. At a restaurant called Broskii Fish & Chicken, where fish is the primary product, that means customers cannot know whether the protein on their plate was handled, stored, or processed under any regulated standard.
The shellfish traceability failure makes that risk acute. Shellfish are among the highest-risk foods in any kitchen because they filter seawater and concentrate whatever pathogens or toxins are present in the water. The tagging and record-keeping requirement exists so that if a customer develops Vibrio or norovirus after eating oysters, health officials can pull the batch. Without those records, that chain of accountability breaks entirely.
The allergen awareness citation is a separate and direct danger for the 32 million Americans who live with food allergies. Staff who cannot demonstrate allergen knowledge cannot reliably answer a customer's question about whether a dish contains shellfish, wheat, or soy. That gap has sent people to emergency rooms.
Improperly stored or labeled chemicals near food areas create a poisoning risk that has nothing to do with bacteria. A mislabeled bottle or a chemical stored above a prep surface can contaminate food directly and acutely. Combined with food contact surfaces that were not properly sanitized and sanitizer solutions that were not at proper concentration, the April 28 inspection described a kitchen where multiple independent contamination pathways were active at the same time.
The Longer Record
The April 28 inspection was not an aberration. State records show Broskii Fish & Chicken has been inspected 27 times and has accumulated 210 total violations across its history, with zero emergency closures.
The pattern in the most recent inspections is consistent. In November 2025, inspectors found nine high-severity and five intermediate violations, a count nearly identical to the April 28 visit. That inspection was followed by a clean pass on November 13. In June 2025, six high-severity and four intermediate violations were documented on June 5, followed by a clean pass on June 10. The same sequence played out in 2024: six high-severity violations in September, a clean pass in December.
The record suggests a facility that corrects enough to pass a follow-up, then returns to the same conditions by the next routine inspection cycle. The violations are not random. Sourcing problems, allergen gaps, and surface sanitation failures have appeared repeatedly across multiple inspection years.
The April 29 follow-up, one day after the 13-violation inspection, showed one remaining high-severity violation and no intermediate violations. The restaurant was not closed at any point.
Eight high-severity violations, a kitchen serving food from sources that bypassed federal inspection, shellfish with no traceability records, and a staff that could not demonstrate allergen knowledge. Broskii Fish & Chicken on Lem Turner Road was open for business throughout.