NEW BERLIN FISH HOUSE & OYSTER BAR
604 NEW BERLIN RD, Jacksonville FL 32218 · 904.379.1341
Last inspected Apr 7, 2026 · 11 visits since August 2023
APR 24
NOV 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021033588 | Jul 20, 2021 | Jan 25, 2022 | $600 |
Inspection history
11 visits, newest first
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw lobster stored over bottles of wine and raw fish and calamari stored over ready to eat cooked crawfish. Manager moved items to correct storage levels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of oyster topping prepared 8 days prior. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station in steam table, collards (127F - Hot Holding); green beans (129F - Hot Holding). Operator stated items placed in service 30 minutes prior. Employee reheated both items, collards to 169f and green beans to 176f.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At cook line, container of diced potatoes, opened 4 days prior per manager, not dated.
Show the remaining 13 findings ▾
Handwash sink used for purposes other than handwashing. At bar, spray can of insecticide stored in handwash sink. Operator removed.
Identity of food or food product misrepresented. Menu list grouper and no grouper onsite. Per chef, swai is used as grouper, observed 9 cases of swai in walk-in freezer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At chemical/wine storage area, door closer on restroom door disconnected.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, door handle has build up on back side.
Cardboard used to line nonfood-contact shelves. In chemical/wine storage room, cardboard used to line shelves with wine. Manager removed all cardboard.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on shelves above reach-in coolers. Operator discarded.
Floor tiles missing and/or in disrepair. In prep area and by back door, multiple floor tiles cracked.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line floor under equipment has build up of grease and debris. Wall,at end of cook line by reach-in cooler soiled with food residue. At walk-in cooler, exterior of door has build up,of black residue.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spatula and tongs in standing water at 93f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has grease build up. At cook line, hood filters have grease build up.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over ready to eat beets.
Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, sanitizer bucket contains soap per operator. Bucket remade with quat towel only.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In prep area in prep sink, raw fish, gator, steaks and hamburgers all hawing under running water in same sink. Manager had employee separate items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Rockefeller mix (46F - Cold Holding); whole snapper (46F - Cold Holding); grouper (45F - Cold Holding); trigger (46F - Cold Holding); shrimp (45F - Cold Holding). All items prepared on 9/8 or 9/9. Manager stated door was open for about 45 minutes stocking cook line. Ambient thermometer reading 48f. At wait station in flip top reach-in cooler, fish dip (50F - Cold Holding); cut tomato (50F - Cold Holding); cheese (54F - Cold Holding). Manager stated cooler open for prep. Ambient temperature 50f.
Clam/mussel/oyster tags not marked with last date served. In prep area, multiple oyster tags missing date last sold.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, wedge slicer on storage shelf, blade has food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area, no paper towels at handwash sink.
No soap provided at handwash sink. At prep area, no soap at handwash sink. Manager stated dispenser fell off wall last night and she has called to have reinstalled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In storage room off banquet dining room, employee restroom door not self closing.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. Ceiling appears to be peeling.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic and metal containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At bar, floor between cabinets have build up of debris. At cook line, floor and walls behind/under equipment has build up.
Food stored on floor. In outside storage room, container of mayonnaise on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryers have build up of grease residue. At prep area, arms and bottom of mixer head on stand mixer have build up. At prep area, exterior of table top mixer soiled.
Single-service articles improperly stored. At dry storage room off banquet room, case of toilet tissue on floor in employee restroom.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line, employee breaded raw fish, changed gloves but no handwash before handling clean plates. Also, at wait station, employee cupping sauces dropped plastic lids on floor, picked up and continued to put lids on cups with no handwash.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pans of raw fish stored over pan of bagged cooked lobster meat.
Clam/mussel/oyster tags not marked with last date served. At prep area, 2 oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At dish area, test strips not working properly due to getting wet. Employee stated he will get with manager to order more.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at handwash sink. Manager supplied.
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. One employee present, first day per manager, no proof of employee responsibilities. Manager discussed with employee and had her sign DBPR form.
Bowl or other container with no handle used to dispense food. At prep area, cup used as scoop in bulk grits container. At wait station, cup used as scoop in bulk sugar container.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. At dish area, pans and containers stacked before air drying.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, tong and spatula in standing water at 124f. Employee stated flame just went out, turned back on and heated water above 135f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and metal bar above cooking equipment have buold up.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, pico, fish, shrimp, ranch dressing (44-45F - Cold Holding). Employee stated door has been opened for oyster delivery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up hot holding box, grits, corn, chowder (105-124F - Hot Holding). Employee stated items are heated in prep and placed in unit to hot hold. Items placed in unit approximately 30 minutes earlier. Items moved to be reheated above 165f.
Toxic substance/chemical improperly stored. At prep area, bleach, degreaser and unlabeled spray bottle stored next to bulk rice and breading containers. Employee moved bulk containers.
Clam/mussel/oyster tags not marked with last date served. At prep area, multiple tags not marked with last date served.
Handwash sink used for purposes other than handwashing. At bar handwash sink, electrical extension outlets stored in sink. Employee removed. At prep area, plastic container stored in sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar handwash sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans and containers stacked before air drying.
Floor tiles missing and/or in disrepair. Missing and cracked floor tiles throughout kitchen.
Food stored on floor. At drive thru window by bar, case of Bloody Mary mix on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour.
Outer openings not protected with self-closing doors. At prep area, exterior door closer disconnected.
Unclean building components, attachments or fixtures. At prep area, front of walk-in cooler door including inside of handle, soiled.
Water leaking from pipe and/or faucet/handle. At prep area, handwash sink faucet does not fully shut off.
Working containers of food removed from original container not identified by common name. At wait station, bulk sugar not labeled.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dish area, observed 1 flying insect.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pooled shell eggs in plastic container stored in contact with pickle and boiled egg containers. Operator moved egg container. Also, in outside walk-in freezer, open case of cooked crab legs stored on bottom shelf below raw fish.
Clam/mussel/oyster tags not marked with last date served. At prep area, 2 oyster tags on top of stack of tags, missing last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade has debris and rust.
Handwash sink used for purposes other than handwashing. At bar, handwash sink at bar entrance has phone cords in sink. Operator removed.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. In dish area handwash sink, hot water pressure drops when dish machine rinse is running. Also, handwash sink in prep area 81f.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, bottom of deflection plate and behind deflection plate has mold-like substance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At prep area, employee drink with no lid on lower shelf of prep table. Operator discarded.
Equipment in poor repair. In prep area, lower shelf on prep table has hole from rusting.
Exterior door has a gap at the threshold that opens to the outside. At storage closet behind dining room, bottom of door has rusted creating holes.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by grill and fryers has build up.
No mop sink or curbed cleaning facility provided at establishment. At back dock area, mop sink disconnected. Operator stated they had repairs made and are waiting on plumber to reinstall sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood vents over grill has grease build up. In prep area, exterior of fire extinguisher soiled.
Old labels stuck to food containers after cleaning. In dish area, multiple plastic containers have old labels and residue.
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In glass door reach in cooler by server station in kitchen, portioned butter dated 8/13. Butter discarded.
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. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on side of establishment where green hose is attached.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line across from fryers. Board placed in dish area to be cleaned. Interior of broiler on cook line.
Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by step ladder. Ladder moved.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One record is photocopied.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen area. Ceiling in liquor/food storage area behind dining area.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door by dish area. Rear exit door by liquor storage area.
Floor tiles missing and/or in disrepair. Floor in dish area covered by wood. Manager states floors are in process of being repaired.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drink dispenser in server area. Floor in bar area. Walls in prep area.
Hole in or other damage to wall. Wall by hand washing sink in kitchen near entrance to dining area. Wall in men's restroom in dining area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top grill on cook line. Blue floor fan in prep area.
Open dumpster lid. Shared dumpster outside of establishment on east side of property.
Ripped/worn tin foil used as shelf cover. Foil covering shelf below prep table in prep area.
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.