Julington Creek Fish Camp

12760 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2614987

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Aug 11, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 5 basic (1 repeat)
-29
Administrative complaint on Aug 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

11 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shrimp nested in pan in make line at 46°F. Person in charge iced item down.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Rice double panned at steam well at 128°F. Person in charge discarded.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee on cook line pull up pants, then handle squeeze bottle of sauce without hand wash. Person in charge spoke to employee who washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Hose Bibb outside back door under deck with orange hose attached missing vacuum breaker.
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water shut off at hand wash sink by dish pit. Only reaching 81°F during inspection.
- Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees with ServSafe food handler training, not approved provider.
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine on second floor with debris accumulated. Person in charge began cleaning.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda plates at server station upstairs with mold like substance accumulation.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups at server station downstairs wet nesting.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash sign missing at oyster hand wash sink. Person in charge posted during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Several ceiling tiles missing in downstairs prep area. Person in charge states ceiling will be repaired tonight or tomorrow. Wall at dishpit area with debris accumulated.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.