Palms Fish Camp

6359 Heckscher Dr, Jacksonville, FL 32226 · Permanent Food Service · License 2615481

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Sep 3, 2026

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
1 high priority (no follow-up needed), 1 intermediate, 7 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

9 violations found

First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 30 Trigger fish and 30 Mahi fish thawed in walk in cooler in vacuum seal.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Fish dip made previous day.
Basic7
- Code 06, Food properly thawed: 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.
  See stop sale. 30 Trigger fish and 30 Mahi fish thawed in walk in cooler in vacuum seal.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Plastic bins of potatoes and corn on floor In walk in cooler. Moved to shelf
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink, discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  4oz Cup in seasoning, cups removed
  Fixed on the spot
  Equipment in poor repair.
  Gaskets torn on drawer door under flat top
- Code 33, Garbage and refuse: Open dumpster lid.
  Closed
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Behind fryers grease build up
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.