JBS FISH CAMP
859 POMPANO AVE, New Smyrna Beach FL 32169 · 386.427.5747
Last inspected Jan 21, 2026 · 6 visits since October 2023
FEB 24
DEC 24
APR 25
OCT 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016032704 | May 12, 2016 | Aug 4, 2016 | $200 |
Inspection history
6 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 55F. Advised to use time as a public health control or keep refrigerated. Returned to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder 110-115F in the steam table. Advised to reheat to 165F to hot hold at 135F or above. Reheated to 187F
Handwash sink used for purposes other than handwashing. Cookline used to hold scrubber and dirty plate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup dated 1/13; old label per operator, no new label. made Friday
Show the remaining 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. Cooler with clams and oysters
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bar ice cream mix labeled opened 10/9
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter out overnight 70F
Food-contact surface soiled with food debris, mold-like substance or slime. Light debris interior raw meat cooler in cookline, behind lid, gaskets
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
Spray bottle containing toxic substance improperly labeled. Highly concentrated chlorine solution at approximately 6% from gallon in spray bottles labeled food contact surface sanitizer Blue substance also labeled as quat sanitizer resulting in 0 ppm quat when tested Operator removed to relabel
Accumulation of debris on exterior of warewashing machine. Top of machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vapes, keys, glasses, cell phone above prep table/ reach in cooler
No conspicuously located ambient air temperature thermometer in holding unit. Cooler on cookline LTO
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn on the cob 117F-178 Rice 110-140F. Advised to reheat to 165F to hot hold at 135F or above.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Three compartment sink greater than 400 ppm quat Wiping cloth greater than 500 ppm quat
Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of clams
Food-contact surface soiled with food debris, mold-like substance or slime. Interior cookline cooler Interior microwave
Handwash sink used for purposes other than handwashing. Holding sanitizer bucket in the bar
Bowl or other container with no handle used to dispense food. Bartender scooping ice with plastic cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Above fish cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge in steamer area Pipes around fryers on the wall
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 60F in expo cooler Sliced cheese and sandwich preps 48-64F overfilled Shredded cheese in server dressing cooler 44F. Hush puppy mix 89F on the fryer. Advised to use time as a public health control. Verified ingredients contain dried egg and milk
Clams/mussels/oysters tag removed from original container prior to container being emptied. Employee returned tag to cases of clams and oysters
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. Tuna
Employee personal food not properly identified and segregated from food to be served to the public. In upright oyster area cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt next to microwave on cookline
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and on the floor in front of the fan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue in handle crevices. One of the ice scoops for ice machine
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over butter, cookline freezer
Clam/mussel/oyster tags not marked with last date served. Last 3 days
Handwash sink used for purposes other than handwashing. Bar handsink used to rinse bar utensils
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. Tuna on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. backpack in bottom prep shelf next to clean pans
No conspicuously located ambient air temperature thermometer in holding unit. Oyster cooler
Working containers of food removed from original container not identified by common name. flour
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken 1/3 pan stored behind raw fish in cookline drawers. Operator rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F on top, crab 45F on top, in plastic containers top of reach in cooler near steamers. Advised to store in deep covered metal pans
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle indoor bar
Spray bottle containing toxic substance not labeled. Spray bottle with pink substance hanging from cookline handsink. Degreaser
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee bag on Togo cups in the bar - employee bag on boxes of gloves
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior of ice machine
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.