WHITEY'S FISH CAMP
2032 COUNTY RD 220, Fleming Island FL 32003 · 904-269-4198
Last inspected Aug 24, 2026 · 14 visits since August 2023
MAR 25
MAY 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach under stacked chairs in dining room One live roach at entrance to men's restroom at front entrance
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024061955 | Aug 2, 2024 | Nov 14, 2024 | $760 |
Inspection history
14 visits, newest first
Aug 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found. Three live flying insects at ice machine by inside bar.
Clam/mussel/oyster tags not marked with last date served. Two tags without last day served marked on the tags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two open gallons of milk in service reach-in cooler are not date marked. Operator unsure when milks were opened. Operator voluntarily discarded both milks.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster Consumer Advisory posted in display case on wall by door going into employee area at inside bar. Sign is not easily seen by a consumer.
No plan review submitted and approved - bar area added or renovated. 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 has renovated both the inside and outside bar areas. Inside bar has added an ice bin, handwash sink, dump sink and dishmachine. The three compartment sink has been removed. Outside bar has been renovated with multiple pieces of equipment added/moved/removed.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple vents and some surrounding ceiling tiles on kitchen make line are soiled. Fan guards have dust in protein walk-in cooler. Floor under dry storage and kitchen ice machine.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sink at breading station and outside service station by the bar.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Service call made during inspection and repair completed during inspection. Dishmachine testing at 50ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw tuna at 50F in flip top reach in cooler in kitchen. Per employee, product has been in the same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw tuna at 50F in flip top reach in cooler in kitchen. Per employee, product has been in the same unit overnight.
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 marking for fries, hush puppies and hush puppy mix. Employee states all products prepared at 11:00 and marked the time on the items.
Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in cut tomatoes in kitchen. Bowl used as scoop in raw shrimp in kitchen. Operator removed bowl and soufflé cup. Pie cutter stored in standing water at 95F. Operator removed water.
Dead flying insects on premises. Approximately twenty dead insects in light shield in dishroom. Employee removed and discarded all dead insects.
Equipment in poor repair. Gasket on ice machine at inside bar is torn.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at outside service station.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. No proof of training for cook, Chase.
Records/documents for required employee training do not contain all of the required information. All training certificates are missing date of birth.
Food stored on floor. Bucket of pickles on the floor in walk in cooler. Employee moved pickles to shelving.
Single-service articles improperly stored. Case of to go containers and lids on the floor in outside storage. Employee moved cases to shelving. Also, take out cups in dispenser at outside soda machine have last cup interior exposed. Employee added lid.
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects found. Approximately 20 live flying insects observed at soda machine on service line. Operator killed all during inspection.
Spray hose at dish sink lower than flood rim of sink. Spray hose at utility sink in kitchen hangs below the flood rim of the sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler at far left, whipping cream (55F - Cold Holding); sliced cheese (52F/49F - Cold Holding). Per employee, all products have been in the same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In flip top reach in cooler at far left, whipping cream (55F - Cold Holding); sliced cheese (52F/49F - Cold Holding). Per employee, all products have been in the same unit overnight. Also, raw tuna in flip top reach in cooler at 52F. Per employee, tuna has been in unit for approximately three hours. Tuna moved to walk in freezer and 20 minutes later was at 37F. Also, shredded cheese at 57F and cut cabbage at 51F. Per employee, both products in unit for 2.75 hours and moved to walk in freezer. Approximately 20 minutes later, cheese at 41F and cut cabbage at 42F. Repair person was called and arrived during inspection to repair flip top reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Five tags not marked with last day served.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food handler training expired for Haley K(1-2-2025), Jessica M(10-28-2024) and Amy M(9-2-2023).
Spray bottle containing toxic substance not labeled. 4 unlabeled spray bottles, 3 with clear liquid and 1 with green liquid at soda machine. Employee identified and labeled all bottles.
Buildup of food debris/soil residue on equipment door handles. Handles of breading station reach in cooler have build up of food particles behind the handles. Employee cleaned handles during inspection.
Floor soiled/has accumulation of debris. Wall under dishmachine and ceiling in beer cooler are soiled.
Stored food not covered. Multiple containers of seafood stored uncovered in walk in cooler. Employee and operator placed lids on all products.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects found. Two live flying insects at inside bar ice bin.
Handwash sink used for purposes other than handwashing. Ice observed in outside handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in back ladies restroom. Employee replaced paper towels.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at prep area. Unlabeled spray bottle with green liquid at back door. Unlabeled spray bottle with blue liquid at outside bar. Operator labeled all bottles.
Cardboard used to line food-contact shelves. Cardboard used to line shelving to right of inside bar ice bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on rack by walk in cooler above stored flour. Employee moved backpack. Also, multiple employee beverages stored above sugar packets at service station. All drinks moved to bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups at service station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water at prep table at 112F. Employee dumped water out.
Raw fruits/vegetables not washed prior to preparation. Mushrooms, ready for service, in flip top reach in cooler have visible dirt/debris.
Single-service articles not stored inverted or protected from contamination. Take out cups in dispenser with no top cover. Employee covered top with lid.
Sep 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Food with mold-like growth. See stop sale. Sliced tomatoes in walk in cooler have mold-like growth in several spots in cut product. Operator discarded tomatoes.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. All fish and chicken marked on time as a public health control form marked as placed under time controls at 10:00. At 2:14, products were not discarded. Employee discarded all products. Also, shredded cheddar cheese being held on time control, did not have a time marking. Operator states cheese placed out at 11:00 and placed time marking on cheese.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in whole mushrooms in reach in cooler by char grill. Soufflé cups used in multiple products in small reach in cooler in small kitchen. Operator removed soufflé cups.
Cardboard used to line food-contact shelves. Cardboard used as shelving lining on rack beside kitchen ice machine. Operator removed cardboard.
Dead roaches on premises. One dead roach in mop sink in kitchen. Two dead roaches in sticky trap behind booth seat in stage area dining room. One dead roach under bag in box soda rack at indoor bar. All dead roaches removed and discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and cigarettes stored over/on top of sugar bags and vinegar on shelf between walk in coolers. Operator removed all items.
Floor area(s) covered with standing water. Standing water observed under ice machine in indoor bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid of ice machine in kitchen is soiled. Multiple blue dish racks in dish room with black debris build up.
Raw fruits/vegetables not washed prior to preparation. Whole mushrooms in use in reach in cooler near char grill have visible dirt/debris. Employee removed mushrooms to be washed.
Standing water in bottom of reach-in-cooler. Standing water observed in small salad reach in cooler in kitchen.
Stored food not covered. Multiple containers of fish in walk in cooler not covered.
Aug 3, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Roach activity present as evidenced by live roaches found. One live roach under stacked chairs in dining room One live roach at entrance to men's restroom at front entrance
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings observed; 5 rodent droppings under hand wash sink at indoor bar 1 rodent dropping under three compartment sink at indoor bar 1 rodent dropping at corner by ice machine indoor bar 2 rodent droppings on bottom dry storage shelf next to ice machine indoor bar 1 rodent dropping in corner dining room under fishing lures
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (45F - Cold Holding); cheese (47F - Cold Holding); tuna (51F - Cold Holding) in reach in cooler across from flat grill. Per employee, all items placed in unit 1.5 hours prior. All moved to walk in cooler. Observed mahi (47F - Cold Holding); chicken (47F - Cold Holding); fish (44F - Cold Holding); shrimp (47F - Cold Holding); gator (47F - Cold Holding) in reach in cooler by fryers. Per employee, all items placed in unit 1.75 hours prior from walk in cooler. All products removed and placed in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Black staining on left reach in cooler cutting board. Can opener at prep table with food debris on blade.
Handwash sink used for purposes other than handwashing. Pan/strainer in handwashing sink indoor bar. Ice observed in hand wash sink at outside service station near soda machine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificate for Chase R expired 6-24-2023.
Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with pink liquid at hand wash sink indoor bar. Unlabeled spray bottle with blue liquid under hand wash sink at service station by dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid and interior top of ice machine with black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used a scoop in shrimp in kitchen. Employee removed bowl.
Dead roaches on premises. 19 dead roaches observed; 3 dead roaches in indoor bar area and back storage area connected to bar 9 dead roaches in dining room at indoor bar 2 dead roach in men's restroom near stage 1 dead roach in storage closet near stage 1 dead roach to left of yellow stairs next to indoor bar 1 dead roach in light shield in front entrance men's restroom 1 dead roach in lobby at merchandise display 1 dead roach at floor drain under soda machine indoor service station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dishroom storage rack over clean utensils. Employee removed beverage.
Employee preparing food in customer section of dining area. Two employees observed cutting fruit in dining room at indoor bar area. Inspector asked employees to relocate to prep area.
Floor area(s) covered with standing water. Standing water under ice machine indoor bar area at storage room.
Floor soiled/has accumulation of debris. Floor in indoor bar area is soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 111F at grill. Employee removed utensils.
Standing water in bottom of reach-in-cooler. Standing water observed at first reach in cooler indoor bar.
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Manager adjusted machine and retested to 100ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato (47F - Cold Holding); tuna (48F - Cold Holding); cheese (51F - Cold Holding); sliced cheese (54F - Cold Holding); cut cabbage (46F - Cold Holding); garlic spread (54F - Cold Holding); cheese (48F - Cold Holding) in flip top reach in cooler across from the grill. Per manager, all products have been in the cooler for over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (47F - Cold Holding); tuna (48F - Cold Holding); cheese (51F - Cold Holding); sliced cheese (54F - Cold Holding); cut cabbage (46F - Cold Holding); garlic spread (54F - Cold Holding); cheese (48F - Cold Holding) in flip top reach in cooler across from the grill. Per manager, all products have been in the cooler for over four hours.
Handwash sink used for purposes other than handwashing. Ice in hand wash sink at small kitchen and at hand wash sink at server prep. Manager spoke with employees on proper use of sinks.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed one photocopied certificate for Matthew M.
Spray bottle containing toxic substance not labeled. Three unlabeled spray bottles in dishroom with yellow and clear liquids, one unlabeled spray bottle with clear liquid at back exit, two unlabeled spray bottles with clear liquid at inside bar and four unlabeled spray bottles with pink and clear liquids at outside service station. Manager began labeling during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has pink and black mold-like substance.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign present at outside hand wash sink at service station. Provided DBPR Form HR 5030-111 and manager hung sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating on all soda machines around the nozzles are soiled.
Aug 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator primed sanitizer gauge and reran dishes and tested at 100ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves, wipe hands on apron, put on new gloves to begin cooking without washing hands in between. Operator spoke with employee and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); chicken (56F - Cold Holding); alligator (54F - Cold Holding); haddock (50F); corn dog (50F - Cold Holding) in breading station reach in cooler at approximately 3:00. Per operator, all items placed in reach in cooler at 11:00. Ambient temperature of unit at 54F. Operator moved all products to walk in freezer. Also, in reach in cooler across from flat grill, observed cut tomato (53F - Cold Holding); tuna (65F - Cold Holding). Per operator, both placed in reach in cooler from walk in cooler at 11:00. Temperatures taken at 3:10. Operator placed both in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach in coolers in kitchen across from grill are stained. Also, multiple cutting boards on storage rack near back prep with staining. Can opener at back prep table soiled.
Handwash sink used for purposes other than handwashing. At outdoor bar, two serving pitchers in hand wash sink. Employee removed pitchers.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, hot items and cheese at server line expo held on time control. All products appropriately marked. Operator could not locate written procedures.
Spray bottle containing toxic substance not labeled. Spray bottle with dark blue liquid labeled as water on shelf under hand wash sink on server line. Operator correctly labeled as window cleaner. At indoor bar hand wash sink, unlabeled spray bottle with clear liquid. Operator labeled.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen, ware washing and prep area soiled. Fan guards and outer cooling unit in walk in cooler by back exit are soiled with white and black mold-like substance. Fan guards in far left walk in cooler soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above clean ramekins on storage rack in dish room. Operator moved beverage to proper storage.
Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filter placement on right side of main hoods.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach in cooler and counter across from flat grill. Operator removed knives.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom near front entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at small kitchen with grease build up. Under plating around soda nozzles on far left soda machine and soda machine outside has accumulation of debris.
Single-service articles not stored inverted or protected from contamination. Disposable utensils at outdoor bar stored not covered and handles not facing all same direction. Operator covered utensils.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler at runner's station and in outdoor bar beer reach in cooler.
Stored food not covered. See stop sale. Liquid from shelf above breading station dripping into egg wash. Visible contamination from liquid observed.
Uncleanable knife block in use to store knives. Two knife blocks on storage rack at back prep area. Observed one visibly soiled knife in knife block. Operator removed knife for cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in outdoor bar at hand wash sink stored on the floor. Employee moved sanitizer bucket to shelf. Sanitizer bucket at prep area tested at 0ppm quaternary ammonium. Operator remade solution to 250 quaternary ammonium.
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.