WATER STREET TAVERN
245 WATER ST, Jacksonville FL 32202 · (904) 355-6664
Last inspected Jun 26, 2026 · 9 visits since July 2023
JAN 24
AUG 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly by bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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/. Plan review Log No. HQ-25-6751 only has the buffet, bar and market, main kitchen plan wasn't submitted, please submit the whole kitchen plans with an application
Apr 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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/. Plan review Log No. HQ-25-6751 only has the buffet, bar and market, main kitchen plan wasn't submitted, please submit the whole kitchen plans with an application
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 32 violations recorded, 10 high priority.
10 High priority9 Intermediate13 Basic
Show 32 findings ▾
Displayed food not properly protected from contamination. Breads and shredded cheese without sneeze guard or hinged lid container at buffet, removed by employee
Live, small flying insects found. One fly by bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers on shelf above liquid egg, employee rearranged upright cooler at front counter cook line, raw sausage on shelf above dessert, in walk in cooler, employee rearranged
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw sausage on shelf above raw bacon in walk on cooler, raw hamburger on shelf above fish in other walk in cooler, employee rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken wings cooked on 2/18, employee discarded them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and cream cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cream cheese, butter in drink cooler by dish machine, overnight, stop sale, discarded by employee, manager placed a note to no placed butter and cheese cheese there,
Toxic substance/chemical improperly stored. Cleaner by to go lids next to ice bin, employee moved chemical,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One faucet above mop sink in closet
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket by drink area, test strip blueish, employee diluted it to 300 ppm
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 80f on prep cooler at 40f, employee placed one
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened a couple of days ago, dated by employee
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/. Manager here for a month, cooking, Robert M
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with old build up
Handwash sink used for purposes other than handwashing. Bottles in hand sink by triple sink, employee removed them
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat in bucket
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldn't find it
No plan review submitted and approved - renovations were made or are in progress. 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/. Plan review Log No. HQ-25-6751 only has the buffet, bar and market, main kitchen plan wasn't submitted, please submit the whole kitchen plans with an application
No soap provided at handwash sink. Hand sink at front cook line and hand sink by dish machine, employee placed some
Accumulation of debris inside warewashing machine. Whitish build up
Bowl or other container with no handle used to dispense food. On granola, front counter cook line, removed by employee
Carbon dioxide/helium tanks not adequately secured. In storage by prep sink main cook line, employee secured it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on prep table by waffle makers, front cook line, employee removed it
Employee with no hair restraint while engaging in food preparation. Manager cooking without hair restraint
In-use utensil stored in sanitizer between uses. Knives, employee removed them, front cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by front counter cook line with old food build up
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf and vent with blackish build up in upright cooler at front counter cook line
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates on shelf at buffet not inverted
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by dish machine and faucet in rinse sink by dish machine and a clean water pipe in dish machine
Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, server area, employee pushed it
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. A couple of apples, employee placed them under sneeze guard
Live, small flying insects found. One at waffle area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger on shelf above the fruit in upright cooler at front cook line, rearranged by manager
Toxic substance/chemical improperly stored. Cleaners above coffee makers, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and slicer used yesterday
Handwash sink used for purposes other than handwashing. Container in it, hand sink at front cook line, removed by manager
No soap provided at handwash sink. Hand sink at front counter cook line, manager brought some, also hand sink at bar
Bowl or other container with no handle used to dispense food. On flour, removed by manager
Carbon dioxide/helium tanks not adequately secured. In closet by kitchen, secured by employee
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish machine
Equipment in poor repair. Interior panel loose in upright cooler, front cook line
Food storage container/container lid cracked or broken. Cracked container for raw shrimp in walk in cooler, also lid for bulk sugar
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep area, front cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler at front cook line
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front at front counter cook line and hand sink at bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Employee discarded it
Working containers of food removed from original container not identified by common name. Powder on storage shelf, labeled salt and pepper per manager
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority6 Intermediate10 Basic
Show 20 findings ▾
Displayed food not properly protected from contamination. Bread, open milk, fruits, apples, oatmeal toppings at buffet area, oatmeal and shredded cheese, at buffet,
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink at dish machine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-58f cream cheese and butter at buffet, no time and no procedure, explained time as public health control, manager wrote time on
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Key lime pie opened a couple of days ago, date marked by manager
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
Handwash sink used for purposes other than handwashing. Hand sink at front counter cook line, container in hand sink, bags in hands at dishwashing area, manager moved them
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated it broke and they ordered a new one, has not arrived
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, manager placed some
No soap provided at handwash sink. Hand sink at dish machine, also at hand sink in bar, manager placed some
Carbon dioxide/helium tanks not adequately secured. In storage room by beer walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep sink
Food stored on floor. Container with raw fish in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Cook line, magnates moved it
In-use tongs stored on equipment door handle between uses. On oven handle, manager moved it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter cook line
No conspicuously located ambient air temperature thermometer in holding unit. One prep unit at front counter cook line, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler, produce one
Reach-in cooler interior/shelves have accumulation of soil residues. On prep cooler at front counter cook line
Water leaking from pipe and/or faucet/handle. Faucet ah hand sink, front counter cook line
Aug 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked bacon, explained to employee, discarded bacon and washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f liquid eggs silting on ice, front counter cook line, employee pushed into ice, got to 41f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and hummus, opened a couple at days ago
Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket
Handwash sink used for purposes other than handwashing. Rinsed knife in hand sink, front counter cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Mgr stated it broke
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter cook line, employee brought some
Spray bottle containing toxic substance not labeled. Mgr didn't know what it was so she discarded it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by oven area, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat
Faucet/handle missing at plumbing fixture. Cold water handle in hand sink at prep area goes all the way around and no water comes out, maintenance person fix it
In-use knife/knives stored in cracks between pieces of equipment. Knives, employee took them to trip,'em sink to be washed
No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by hand sink at front cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in one walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front cook line, employee started cleaning it
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
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 placed dirty dishes in dish machine then he changed gloves and grabbed clean dishes, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked wings on cart in walk in cooler, mgr rearrange
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp in upright cooler at cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f goat cheese sitting on ice, employee added more ice, got to 41f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f sauce with dairy, on stove, employee reheated it to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Pasta warmer baskets, employee placed it by dish machine to be washed
Manager or person in charge lacking proof of food manager certification. Angelina has a 360 certificate that states principles
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white on drink in menu, mgr added dots on menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
Spray bottle containing toxic substance not labeled. In storage area, mgr discarded it, didn't know what it was
Bowl or other container with no handle used to dispense food. On bulk sugar, mgr removed it
Ceiling tile missing. By triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cart, employee pushed it up under table, drink area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved it from prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above microwave, moved by mgr
Equipment in poor repair. Gasket in upright freezer by cook line
Food storage container/container lid cracked or broken. Lid is cracked for raw shrimp, employee removed it, upright cooler by cook line
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, cook line, employee placed one
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, 300 ppm
Jul 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and chicken in open container on shelf above fries un upright freezer by front counter cook line, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f butter on counter, cook line, explained to him and he write time
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened yesterday at 3:30, it's 4pm, employee write date on
Handwash sink not accessible for employee use at all times. Several things on hand sink at front counter cook line, hand sink by dish machine, employee moved them
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Tuna is seared in reach in cooler, emailed procedure but they might not do it because the secondary cook has to be fully cooked
Bowl or other container with no handle used to dispense food. On ice, mgr removed it
Carbon dioxide/helium tanks not adequately secured. At server area, employee secured it
Ceiling tile missing. A couple by triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hood in back cook line
Faucet/handle missing at plumbing fixture. Broken handle in hand sink at back prep area
Floor soiled/has accumulation of debris. At bar under equipment
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spatulas, employee placed it on stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in meat walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler at front counter cook line, employee started cleaning them
Wall soiled with accumulated grease, food debris, and/or dust. At bar under counter
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter cook line
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired in January 2023, mgr stated it's under the old dba and they need it under the correct one in order to pay and do it
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.