GEMMA FISH + OYSTER
2039 HENDRICKS AVE UNIT 111, Jacksonville FL 32207 · 904.593.7030
Last inspected Feb 2, 2026 · 7 visits since December 2023
FEB 24
JUL 24
JAN 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed knife then grabbed it from sanitizer without washing hands, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee portioned raw shrimp then removed gloves and ice down cream mix and soup at cook line, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked beef, cooler by grill, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cream base from walk in cooler, sitting on ice, employee added more ice water
Show the remaining 14 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at bar upstairs
Food-contact surface soiled with food debris, mold-like substance or slime. Greenish around nozzles
Handwash sink used for purposes other than handwashing. Filling container with water in hand sink by cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Three new cooks, has blank letter
Spray bottle containing toxic substance not labeled. By triple sink, employee stated degreaser
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on and around vents at cook line area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on shelf by dish machine
Employee with no beard guard/restraint while engaging in food preparation. Portioning raw shrimp without a beard guard
Equipment in poor repair. Torn fryer basket, also gasket torn in reach in cooler at bar by oysters
Food storage container/container lid cracked or broken. Container for raw shrimp cracked in prep cooler by cook line, employee moved food to another container
Single-service articles not stored inverted or protected from contamination. Plastics wrap without box, top shelf by salad cooler, employee placed it under flat shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and pineapple on shelf above peeled sweet potatoes in walk in cooler
Working containers of food removed from original container not identified by common name. White powder in bulk container at cook line, employee labeled them
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter, employee placed it properly
Warewashing sanitizing solution exceeding the maximum concentration allowed. +2258 ppm lactic acid in triple sink, manager diluted it to 1875 ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +2258 ppm lactic acid in bucket, employee diluted to 1875 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning, dated by employee
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at raw bar, employee placed some
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and big bows on storage shelf by dish machine
Cloth used as a food-contact surface. On rice, removed by employee
Cutting board has cut marks and is no longer cleanable. On prep reach in cooler by ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Employee with no hair restraint while engaging in food preparation. Working with open foods
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Stored food not covered. Cooked asparagus 40f, walk in cooler, employee placed lid on
Unwashed fruits/vegetables stored with ready-to-eat food. Cut washed onion in same container with unwashed, employee discarded cut onion
Wet wiping cloth not stored in sanitizing solution between uses. At raw oyster bar, employee placed it in sanitizer bucket
Working containers of food removed from original container not identified by common name. A couple of bulk containers, employee wrote sugar and flour
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked grabbed raw mussels, removed gloves and scooped crab mix, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed bread to toast, hot to 140f, explained to him and he placed it back, got to 145f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f French toast mix and cooked veggies 50f, all sitting on ice, cook added more ice, got to 40f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 848 ddbsa in bucket and triple sink, employee diluted it to 700 ddbsa
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
Manager or person in charge lacking proof of food manager certification. 1 managers here for more than 2 months couldn't locate it in email
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. A few employees without training, not on agreement list, they all read and signed it
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. Approx 5 employee here for more than 2 months
Spray bottle containing toxic substance not labeled. By mop sink, cleaner by employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar above ice machine
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket is torn in drawer unit, 2 torn baskets
Ice scoop handle in contact with ice. Ice machine and ice bin, employee moved handle from ice
Stored food not covered. Cooked carrots from 22, employee placed lid on, walk in cooler
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 by side entrance
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked lobster on ice, added more ice and water
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time for mixed veggies and beats, operator wrote times on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f cooked chicken under shelf heater, explained time as public health control, operator wrote time and added it to 4 hrs procedure
Toxic substance/chemical improperly stored. Soapy water sprayer by sauce at bar, removed by mgr
Manager or person in charge lacking proof of food manager certification. One mgr could not found his card, he wasn't able to log in and manager walking with me couldn't find his
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 some employees missing training, they are not in the signing list
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. 3 employees forgot their card at home, mother than 2 months
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by upright coolers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls on shelf by cook line, employee inverted them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above fryer in freezer, operator removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag above clean containers, employee removed it
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in drawer cooler unit
In-use utensil stored in sanitizer between uses. At cook line. Employee removed sanitizer
Working containers of food removed from original container not identified by common name. White powder in bulk container, employee write name on
Feb 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 9 high priority.
9 High priority9 Intermediate9 Basic
Show 28 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger then changed gloves and grabbed bread, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked lobster, he got gloves
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employees grabbed dirty dishes to load dish machine then cleaned dishes, explained to her and she washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and hamachi
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken-open bag on shelf above fries, freezer by cook line, employee rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus on 1/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked veggies not touching ice bath, employee rearranged, 50f cooked funnel, cut lettuce, cooked beats, cut tomatoes, wrote time, explained time as public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 66f bullion on stove off, 70f cooked onions, employee wrote time, explained time as public health control
Toxic substance/chemical improperly stored. Cleaner above box of food and plastic wrap for food on shelf by walk in, mgr moved it
Clam/mussel/oyster tags not marked with last date served. A few in January have no dates
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/. Mgr here left it at other restaurant and nobody is there to text a pic
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mgr stated salmon is always medium, 140f and salmon has no * on it to inform customer, employees doesn't ask how they want it cooked, wrote * on menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine
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. All new employees except one that has employees training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP is done for cooked octopus and kept for more than 48 hrs
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. In office, mgr placed it at front counter area
Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by mgr
Cloth used as a food-contact surface. Employee removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, mgr moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above fries in freezer by cook line, employee rearranged
Employee with no beard guard/restraint while engaging in food preparation. Cutting foods
Employee with no hair restraint while engaging in food preparation. Cutting food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for wisk on cart by cook line
Raw fruits/vegetables not washed prior to preparation. Employee peeling carrots, package doesn't state are washed
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Bar, 2nd floor
Dec 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For bar heat machine
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen, operator placed them
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.