JULINGTON CREEK FISH HOUSE AND OYSTER CO
112 BARTRAM OAKS WALK STE 102 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
14-02-4High Priority – Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules at bar.
12A-16-4High Priority – 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.
02B-03-5High Priority – 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 **Warning**
01B-02-5High Priority – 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.
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
Intermediate 7
01C-05-4Intermediate – 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.
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Multiple tags in box in prep area do not have dates of last served.
02B-01-5Intermediate – 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 **Warning**
51-12-5Intermediate – 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. **Warning**
53B-01-5Intermediate – 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. **Warning**
03F-10-5Intermediate – 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.
02C-02-5Intermediate – 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.
Basic 1
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At bar area. In women's bathroom. At end of cook line.
Inspector observations synchronized from DBPR on October 4, 2026 1:40 PM.
Violation category totals
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.