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
16 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce on rack in prep area. **Repeat Violation** **Admin Complaint**
08B-02-4High Priority – 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. **Corrected On-Site**
08A-05-6High Priority – 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 **Corrected On-Site**
01B-13-4High Priority – 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. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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. **Corrective Action Taken**
Intermediate 5
53B-15-4Intermediate – 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.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Multiple bowls stored in hand wash sink in dish area.
02B-01-5Intermediate – 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.
53B-02-5Intermediate – 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.
11-26-1Intermediate – 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.
Basic 5
06-09-1Basic – 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.
08B-38-4Basic – Food stored on floor. Box of fryer oil cleaning powder in back storage area by bathrooms.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters at bar area.
25-05-4Basic – Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over bread pudding in walk in cooler
Inspector observations synchronized from DBPR on October 2, 2026 1:31 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.