Queens Harbour Yacht & C C
1131 Queens Harbour Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2611930
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (2 repeats), 5 intermediate (1 fixed on the spot, 3 repeats), 8 basic (2 repeats)-43
- Administrative complaint on Sep 2, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
30 salmon thawing in vacuum sealed packs in a pan from previous day
Administrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Sliced ham no date marking
More time given
Basic3
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.
Container of vacuum sealed salmon thawing from previous night. Discussed with manager the thawing vacuum packed fish flyer where it states to rel the vacuum seal prior to thawing in a refrigerator
More time given
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of fish and boars head meat stored on floor of walk in freezer
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Still soiled with dust
More time given
- First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Fully cooked sausages dated opened 8-25-26 in walk in cooler
Repeat violationAdministrative complaint
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. 3 Tuna thawed in vacuum seal in reach in cooler on line
Repeat violationAdministrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Sliced prime rib, sliced turkey and sliced corn beef no date marking when sliced, per manager from Thursday
Repeat violationAdministrative complaint
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed to operator
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handsink at bar used as a dump sink, ice and a lime dumped in sink
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Handsink inert to dish area missing paper towels, manager provided
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. 2 employees on shift at this time one employee over 30years, the other a year
Repeat violationAdministrative complaint
Basic8
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. 3 Tuna thawed in vacuum seal in reach in cooler on line
Repeat violation
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Unwashed Lettuce heads pulled from box and cut into salad size pieces, not washed before cutting into. Tanimura&Antle brand states wash before use on bag of product.
Food not stored at least 6 inches off of the floor.
Container with whole boneless turkey on floor of walk in freezer, manager placed on shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scooper stored on dry storage rack, manager placed in clean metal pan
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 per water bottle on back prep table where employee is cutting unwashed lettuce,
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler soiled with dust
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind fryers soiled with grease build up
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.