BARBARA JEANS ON THE WATER
Roscoe Boulevard North
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/15/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 06-09-1:Basic - 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. 8 packets of raw salmon in walk in cooler. (Overnight thawing )
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 packets of raw salmon in walk in cooler. (Overnight thawing ) Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Large , deep, stacked, covered pans during cooling process. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand Wash Sink. Replaced by manger.
Food safety inspection conducted on 4/15/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling in tiles with water damage in kitchen. Large section of walk in freezer is sagging down and held in place with brace.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed by office, manager corrected during inspection. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. 2 small refrigerator on service window in kitchen, interiors are chipping away with exposed insulation. Leak at faucet at hand wash station in prep area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all equipment in ware washing and at bar area.
- 08B-42-4:Basic - Food stored outside. Outside food storage shed where cooking oil, bag in box soda, and cases of alcohol are stored has a large gap all the way around shed where the walls and ceiling meet Admin Complaint
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in ware washing area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Underside of both soda machines, around nozzles.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Discarded fryer in outside area by outside storage shed.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pans of raw shrimp over cut lettuce and shredded cheese in reach in cooler on cook line. Package of cooked lobster stored under containers of raw fish in walk in cooler. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today. Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 400ppm for quaternary ammonium,remade to 300ppm. Sanitation bucket at wait station at 200ppm chlorine, remade to 100ppm Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired Patrick Mull, 11/14/2024 Expired John Fox, 11/5/2024
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work at hand wash station at bar area. Repeat Violation
Food safety inspection conducted on 12/16/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 5/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
7
Intermediate
3
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. 8 packages of fully thawed out salmon in reach in cooler on cook line. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Approximately 20 dead roaches in AC handler closet in dining room. 1 dead roach at bar area. 4 dead roaches in dining room. 8 dead roaches in dry food storage area next to cook line. Employees began to clean up all dead roaches during inspection. **Corrective Action Taken** Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple containers of dressing and cooking oil on racks barely above the floor in outside storage area. Multiple containers of half and half, buttermilk, and sour cream in crates sitting on floor in walk in cooler, manager corrected during inspection. **Corrective Action Taken** Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bag of french fries in small reach in freezer on make line. Repeat Violation Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in dining room. 1 live roach in hand wash sink in prep area behind cook line in kitchen. Operator killed and cleaned up all live roaches. **Corrective Action Taken** Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out salmon in reach in cooler on cook line. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area. Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in bar. At hand wash station in server area in dining area.
Food safety inspection conducted on 5/1/2024 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).
Inspection on 10/5/2023
High Priority
6
Intermediate
1
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile on main cook line missing, operator has replacement tile available. **Corrective Action Taken**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Acoustic ceiling tiles through kitchen with build up of staining and dust.
- 06-09-1:Basic - 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. In the walk in cooler, thawed reduced oxygen package of salmon fully sealed in vacuum packaging. Discussed with person in charge to cut open packages. **Corrective Action Taken** Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area multiple clean containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Standup hot holding unit in the dry storage area by the kitchen with torn door gasket preventing a seal. Walk in freezer has leak of water from ceiling as evident by icicles from the ceiling.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Walk in cooler floor is uneven and portion is wood material, not easily cleanable.
- 08B-38-4:Basic - Food stored on floor. In the dry storage area, jug of fryer oil stored on the floor, employee relocated the fryer oil. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw tuna over container of cooked rice. Operator relocated the raw tuna. Corrected On-Site Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line es in sanitizer bucket after touching raw food. Observed employee in the dish area switching between dirty and clean dishes and rinsing gloves off inbetween. Discussed with operator the need for hand wash step. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter steam table, pot roast (118F - Hot Holding). Operator adjusted heat setting of steam table,stirred and covered product. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line with food debris residue on the blade. Operator relocated the can opener to the dish area. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 10/5/2023 revealed 15 total violations (6 high priority, 1 intermediate, 8 basic).