BARBARA JEANS ON THE WATER
15 S ROSCOE BLVD, Ponte Vedra Beach FL 32082 · 904-280-7522
Last inspected Aug 11, 2026 · 14 visits since October 2023
APR 25
SEP 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches in dining room. 1 live roach in hand wash sink in prep area behind cook line in kitchen. Operator killed and cleaned up all live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2014052704 | Nov 21, 2014 | Jan 2, 2015 | $800 |
Inspection history
14 visits, newest first
Aug 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), sanitizer container empty. Employee placed new container on line and primed machine, retest 100ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw fish to bread, discarded glove then handled clean plates without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 3 each salmon in reduced oxygen packaging completely thawed.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting board has black stains.
Show the remaining 12 findings ▾
Handwash sink used for purposes other than handwashing. At dish area, metal scrub pad in handwash sink. Employee removed scrub pad.
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/ At arrival for inspection, 6 food handlers present, no Certified Food Manager. Certified Food Manager arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station ice machine, deflection plate has build up of black mold-like substance.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in front of restrooms has peeling tape and bubbled plaster.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk-in cooler, 3 each salmon in reduced oxygen packaging completely thawed, also 16 each salmon mostly frozen still in reduced oxygen packaging. Employee removed 16 from reduced oxygen packaging.
Equipment in poor repair. At bar, front of keg beer reach-in cooler has rust that has pitted surface.
Floor tiles missing and/or in disrepair. In both restrooms, cove tiles are loose/seperating. In dry storage room, floor has wood covering rotted at entrance.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under equipment/shelves throughout kitchen have build up of grease/debris. Ceilings throughout kitchen soiled with residue and dust.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, filter on front of reach-in cooler drawers has build up of dust. At back cook line, hood filters have grease build up. At prep area, top of convection oven soiled with dust/residue.
Standing water in floor drain/floor drain draining very slowly. At handwash sink on food pick up side of make line, floor drain has standing water, bubbles when water ran in sink. Operator cleared drain during inspection.
Time/temperature control for safety food thawed in an improper manner. At dish area, pan of chicken in sink in standing water. Employee placed under running water.
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. In storage room next to cook line: 1 dented can of cranberry sauce 1 dented can of mandarin oranges 1 dented can of black eye peas
Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line putting raw shrimp and raw tuna on grill with gloved hands, then changed gloves, and continued to handle clean plates and utensils without washing hands between glove changing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over bag of fries in reach in cooler on make line, fries moved.
Stop Sale issued due to food not being in a wholesome, sound condition. Leaf inside of ice bin with drink ice of large ice machine outside on side of building.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce(51F - Cold Holding) in tripled pan in top section of flip top reach in cooler on make line, extra pans removed and some cut lettuce moved to bottom of reach in cooler and some discarded, per employee lid has been consistently open for several hours. ranch with buttermilk (49F - Cold Holding); individual sour creams (48F - Cold Holding) in small reach in coolers on service window in kitchen, per employees doors have been consistently open for several hours and items are usually used up within a hour, inspector suggested placing items in time control, and employees began to move items to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread pudding (125F - Hot Holding); cooked cut cabbage (118F - Hot Holding) in warming unit in storage areas in kitchen, per employee doors have been consistently open for a few hours and outlets to warmers where not working so employee put hot plate in bottom of warming units, bread pudding discarded and cabbage moved to stove to be reheated. pot roast (110F - Hot Holding) in steam table on make line, portions of roast sitting over liquid level without a cover, per employee pot roast has been there several hours, pot roast mixed up and covered.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator recently reprinted menus, but did not place consumer advisory on new menus, advisory posted during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins have a build up of mold like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Partially thawed out raw salmon still inside vacuum bags in walk in cooler, employee removed all salmon from bags immediately.
Outdoor ice machine with no overhead protection or inadequate protection. Outside ice machine under soffit at side of building has leaf inside ice bin. Per operating they can have overhead protection/ shed build over ice machine within a few days.
Oct 9, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hole in or other damage to wall. Holes in walls at server area by soda machine and bar. Holes in walls at server area around soda machine and hand wash station. Also build up debris on floors under equipment around all server areas. Also build up along cove molding in kitchen along wall connected to walk in cooler and along wall and door in back of kitchen.
Unnecessary items stored in garbage enclosure. Along north and south side of building there is a build up of boxes, wood and plant debris.
Sep 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); raw chicken (46F - Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F - Cold Holding); sour cream (48F - Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F - Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour.
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Employee frying fish in fryer on cook line and stayed fish was done and put fish in warming unit, large sections of fish only reaching 131F, fish put back in fryer, rechecked at 181F.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken with gloved hands then changed gloves and continued to handle bread and other ready to eat foods with washing hands. Same employee also scratching face with gloved hand then continued to make old orders without changing gloves and washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fritter mix and shredded cheese, raw fish over bags of French fries in reach in coolers on cook line.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 8/27 in keg reach in cooler at bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); raw chicken (46F - Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F - Cold Holding); sour cream (48F - Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F - Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find any written procedures for any items held on time control.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in walk in cooler is being held up by support struts and sagging down throughout.
Floor soiled/has accumulation of debris. Under all equipment throughout entire establishment. Also ceilings and vents through kitchen have a build up of debris.
Unnecessary items/unused equipment on the premises. Discarded reach in cooler and other items around dumpster.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packets of raw salmon in walk in cooler. (Overnight thawing )
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Large, deep, stacked, covered pans during cooling process.
No soap provided at handwash sink. Missing soap at rear kitchen Hand Wash Sink. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packets of raw salmon in walk in cooler. (Overnight thawing )
Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pans of raw shrimp over cut lettuce and shredded cheese in reach in cooler on cook line. Package of cooked lobster stored under containers of raw fish in walk in cooler. All items rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 400ppm for quaternary ammonium,remade to 300ppm. Sanitation bucket at wait station at 200ppm chlorine, remade to 100ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired Patrick Mull, 11/14/2024 Expired John Fox, 11/5/2024
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work at hand wash station at bar area.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling in tiles with water damage in kitchen. Large section of walk in freezer is sagging down and held in place with brace.
Current Hotel and Restaurant license not displayed. Last year's license displayed by office, manager corrected during inspection.
Equipment in poor repair. 2 small refrigerator on service window in kitchen, interiors are chipping away with exposed insulation. Leak at faucet at hand wash station in prep area.
Floor soiled/has accumulation of debris. Floors under all equipment in ware washing and at bar area.
Food stored outside. Outside food storage shed where cooking oil, bag in box soda, and cases of alcohol are stored has a large gap all the way around shed where the walls and ceiling meet
No handwashing sign provided at a hand sink used by food employees. At hand wash station in ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Underside of both soda machines, around nozzles.
Unnecessary items/unused equipment on the premises. Discarded fryer in outside area by outside storage shed.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bag of french fries in small reach in freezer on make line.
Roach activity present as evidenced by live roaches found. 3 live roaches in dining room. 1 live roach in hand wash sink in prep area behind cook line in kitchen. Operator killed and cleaned up all live roaches.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out salmon in reach in cooler on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in bar. At hand wash station in server area in dining area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packages of fully thawed out salmon in reach in cooler on cook line.
Dead roaches on premises. Approximately 20 dead roaches in AC handler closet in dining room. 1 dead roach at bar area. 4 dead roaches in dining room. 8 dead roaches in dry food storage area next to cook line. Employees began to clean up all dead roaches during inspection.
Food not stored at least 6 inches off of the floor. Multiple containers of dressing and cooking oil on racks barely above the floor in outside storage area. Multiple containers of half and half, buttermilk, and sour cream in crates sitting on floor in walk in cooler, manager corrected during inspection.
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw tuna over container of cooked rice. Operator relocated the raw tuna.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line es in sanitizer bucket after touching raw food. Observed employee in the dish area switching between dirty and clean dishes and rinsing gloves off inbetween. Discussed with operator the need for hand wash step.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter steam table, pot roast (118F - Hot Holding). Operator adjusted heat setting of steam table,stirred and covered product.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line with food debris residue on the blade. Operator relocated the can opener to the dish area.
Ceiling tile missing. Ceiling tile on main cook line missing, operator has replacement tile available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Acoustic ceiling tiles through kitchen with build up of staining and dust.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler, thawed reduced oxygen package of salmon fully sealed in vacuum packaging. Discussed with person in charge to cut open packages.
Equipment and utensils not properly air-dried - wet nesting. In the warewashing area multiple clean containers stacked while wet.
Equipment in poor repair. Standup hot holding unit in the dry storage area by the kitchen with torn door gasket preventing a seal. Walk in freezer has leak of water from ceiling as evident by icicles from the ceiling.
Floors not constructed to be easily cleanable. Walk in cooler floor is uneven and portion is wood material, not easily cleanable.
Food stored on floor. In the dry storage area, jug of fryer oil stored on the floor, employee relocated the fryer oil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.