JULINGTON CREEK FISH HOUSE AND OYSTER CO
112 BARTRAM OAKS WALK STE 102, Saint Johns FL 32259 · 904-217-8620
Last inspected Apr 15, 2026 · 12 visits since September 2023
JUL 24
APR 25
NOV 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Food handler at bar putting wedges of limes in prepared drinks for customers with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed raw tuna in vacuum sealed packaging at back prep area. Two packages of completely thawed raw tuna in vacuum sealed packaging on cook line. Chef volunteers discarded all raw tuna.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags not in chronological order.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Chef removed can opener for cleaning.
Show the remaining 11 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink by walk-in freezer blocked by boxes and a trash can. Items moved during inspection.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Hot water at handwash sink at front of cook line doesn't run when dishmachine is running.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Rioho G is a photocopy.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in kitchen. Chef identified contents as bleach and labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plates on both ice machines have black 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. See stop sale. Four packages of completely thawed raw tuna in vacuum sealed packaging at back prep area. Two packages of completely thawed raw tuna in vacuum sealed packaging on cook line. Chef volunteers discarded all raw tuna.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Wall under dishmachine is soiled. Floor under all equipment on cook line is soiled. Vent above ice machine by walk-in cooler has dust.
Food stored on floor. Cases of oysters on floor in walk-in cooler. Case of shrimp on floor in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as scoop in flour and sugar. Bowls removed from products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below flat grill has food debris build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler in kitchen. Chef removed beverage.
Mar 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Employees states salmon used for king salmon on menus is on site, but the only invoices for salmon in the last month is Scottish salmon. Smoked salmon dip on menu states fresh catch, but employees states they use premade salmon dip and do not add any other salmon.
Jan 16, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Employees states salmon used for king salmon on menus is on site, but the only invoices for salmon in the last month is Scottish salmon. Smoked salmon dip on menu states fresh catch, but employees states they use premade salmon dip and do not add any other salmon.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. Food handler at bar putting wedges of limes in prepared drinks for customers with bare hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over bags of French fries in walk in freezer, fish moved. Also raw shell eggs in same container as soufflé cups of dressing, eggs put in separate container. Raw fish stored over cut vegetables in bottom section of sushi reach in cooler on make line.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation buckets at server area and bar reading 500ppm for quaternary ammonium, both remade to 200ppm.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing tags from August.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bag of puréed egg yolks in reach in cooler in prep area closest to dish area, per chef purée was made last Wednesday, bag marked.
Food stored on floor. Buckets of precooked eggs in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets in server area under hand wash station and soda machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed mushrooms store over cans of precooked crab meat and bags of lobster bisque in walk in cooler.
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Food with mold-like growth. See stop sale. 1 container of moldy strawberries in keg reach in cooler at bar. Also cream cheese (50F - Cold Holding) in bag sitting over fill line in top section of reach in cooler at sushi station in kitchen, per employees cheese placed in cooler yesterday without any additional preparation done today. Also 6 packages of raw tuna still inside packaging fully thawed out in reach in cooler on make line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked lobster in reach in cooler in prep area across from walk in freezer, items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding) in bag sitting over fill line in top section of reach in cooler at sushi station in kitchen, per employees cheese placed in cooler yesterday without any additional preparation done today. ranch (47F - Cold Holding) in individual cups in overfilled container in top section of flip top reach in cooler in wait station, per employees lid was left open less then 1 hour, lid closed.
Clam/mussel/oyster tags not marked with last date served. Missing dates on some oyster tags from April.
Failure to maintain freezing records on nonexempt fish for 90 days. Missing records for nonexempt fish for February.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at far end of wait station, plate removed to be cleaned.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to find any written procedures for sushi rice and egg wash on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut sausage in reach in cooler on cook line not dated, employee dated for Sunday.
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. 6 packages of raw tuna still inside packaging fully thawed out in reach in cooler on make line.
Floor soiled/has accumulation of debris. Under cooking equipment on cook line.
Food stored on floor. Bucket of soy sauce at wait station, bucket on move.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at end of cook line.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce on rack in prep area.
Displayed food not properly protected from contamination. Baskets of washed lemons and limes at the bar area stored on bar counter where customers sit, per employee they use they outside of the lemons and limes for zesting in drinks, all baskets moved to behind bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of strawberries in reach in cooler at bar area, eggs moved. Plastic containers of raw oysters stored over containers of fried rice in reach in cooler in prep area, rice moved
Stop Sale issued due to food not being in a wholesome, sound condition. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (46F - Cold Holding); cooked asperges (46F - Cold Holding); sausage (45F - Cold Holding) 3 hours, all items on speed rack in walk in cooler, per manager speed rack is constantly being taken in and out of walk in cooler for at least several hours prior. raw shell eggs (53F - Cold Holding) in reach in cooler at bar, per employee door was left open while taking inventory approximately 1 hour prior. cut tomatoes (51F - Cold Holding); blue cheese crumbles (51F - Cold Holding); corn (51F - Cold Holding); blue cheese dressing (51F - Cold Holding) sitting in double pans in top section of reach in cooler, per employee all items have been there a couple of hours, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. egg wash (55F - Cold Holding); spring mix (68F - Cold Holding) sitting out on counter on cook line, per employee both items where made a couple hours prior and left sitting out, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. coleslaw (48F - Cold Holding) in melted ice bath under service window in wait station, per manager coleslaw was placed in ice bath for a couple of hours, ice added
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potato mash (116F - Hot Holding) in hot holding unit in prep area, per employee mash was made several hours prior, mash placed in oven on cook line.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Inspector asked employee on cook line the minimum cooking temperature of fish and employee responded 140F, the correct temperature is 145F.
Handwash sink not accessible for employee use at all times. Multiple bowls stored in hand wash sink in dish area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennie's are not marked on the menu, violation already recommended for administrative complaint.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server at time of inspect that has been working at location over 1 year does not have proof of any training.
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. Manager unable to find proof of reporting agreement for 3 employees working today that do not have food handler or manager training do not have proof of reporting agreement.
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. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area.
Food stored on floor. Box of fryer oil cleaning powder in back storage area by bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters at bar area.
Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over bread pudding in walk in cooler
Jul 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna
May 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. On drink menu: Rose Fizz Pisco Sour
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment uses a small portable smoker to make their pork chops outside per the manager on duty, but smoker is not on plans.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on site is not able to find any certifications for any employees.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority7 Intermediate1 Basic
Show 13 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules at bar.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into kitchen from outside and began to handle clean utensils and equipment without washing hands.
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. On drink menu: Rose Fizz Pisco Sour
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked lobster (45F - Cold Holding); cut cabbage (45F - Cold Holding); corn salad (45F - Cold Holding) in walk in cooler, per manager door she's been open to walk in cooler for no more then 1 hour. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F. raw fish roe (58F - Cold Holding) in pan in container in top section of reach in cooler in sushi reach in cooler at end of bar, per employee roe taken in and out of cooler for less then 1 hour.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags from at least December 2023 mixed in with tags from all months of 2024 in box in prep area.
Clam/mussel/oyster tags not marked with last date served. Multiple tags in box in prep area do not have dates of last served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment uses a small portable smoker to make their pork chops outside per the manager on duty, but smoker is not on plans.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on site is not able to find any certifications for any employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager they do not have any written procedures for the sushi rice held at room temperature outside of the rice cooker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw tuna used for sushi rolls covered under a consumer advisory in sushi reach in cooler in corner of kitchen, per employee tuna was prepared the day before.
No handwashing sign provided at a hand sink used by food employees. At bar area. In women's bathroom. At end of cook line.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, plastic wrapped raw frozen sushi fish over commercially packaged ready to eat fries.
Raw animal food stored over/not properly separated from ready-to-eat food. Behind the bar counter, raw shell eggs stored over bottles of beer. Employee relocated the raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, calamari (48F - Cold Holding); grouper (49F - Cold Holding); gator tail (47F - Cold Holding). In the flip top reach in cooler opposite the grill, sausage (47F - Cold Holding); crab (49F - Cold Holding). At the server pass through window, coleslaw (55F - Cold Holding) on a melted ice bath. Per operator flip top reach in cooler left open during lunch rush, all items placed in cooler around 11am. Employee placed ice bags on all products to bring back to temperature range.
Toxic substance/chemical improperly stored. On the storage shelf by the rear exterior door, chemical spray bottle stored on shelf with bottles of pellet rink and over beer bottles. Operator relocated the chemical spray bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler milk opened two days prior with no product date marking. Employee placed date mark on the open container.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table by the sushi bar counter has debris around the blade. Cutting board on the reach in cooler opposite the grill has build up of food residue staining.
Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area blocked by dish racks.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Employee replaced paper towels.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk cornmeal container. Operator removed the plastic cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen area have dust build up.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of the bulk ice bin not inverted or covered. Operator inverted the ice bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on dry storage shelf of the prep area. Operator relocated the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Operator relocated the knife.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In the container of water on the grill, soiled wash cloth stored with utensils. Operator removed the wash cloth.
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.