North Beach Fish Camp

100 First Street, Neptune Beach, FL 32266 · Permanent Food Service · License 2614772

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 3 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (fixed by the Sep 3 follow-up), 1 intermediate, 5 basic (2 repeats)
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in reach in cooler at entrance of cook line Raw New York strip (56°F - Cold Holding); Cooked noodles (49°F-56°F - Cold Holding); Raw shrimp (49°F-56°F - Cold Holding); Raw Clams (49°F-56°F - Cold Holding); Raw scallops (49°F-56°F - Cold Holding); Raw Squid (49°F-56°F - Cold Holding); cut tomatoes (49°F-56°F - Cold Holding); Pico (49°F-56°F - Cold Holding); crab legs (49°F-56°F - Cold Holding); Raw tuna (49°F-56°F - Cold Holding); Cooked sausage (49°F-56°F - Cold Holding); Raw chicken (49°F-56°F - Cold Holding); Raw grouper (49°F-56°F - Cold Holding);; Raw pork (49°F-56°F - Cold Holding); Heavy cream (49°F - Cold Holding). See stop sale Cooler has an ambient temperature of 47°F-50°F. Cooler also has ice buildup along inside of cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at entrance of cook line Raw New York strip (56°F - Cold Holding); Cooked noodles (49°F-56°F - Cold Holding); Raw shrimp (49°F-56°F - Cold Holding); Raw Clams (49°F-56°F - Cold Holding); Raw scallops (49°F-56°F - Cold Holding); Raw Squid (49°F-56°F - Cold Holding); cut tomatoes (49°F-56°F - Cold Holding); Pico (49°F-56°F - Cold Holding); crab legs (49°F-56°F - Cold Holding); Raw tuna (49°F-56°F - Cold Holding); Cooked sausage (49°F-56°F - Cold Holding); Raw chicken (49°F-56°F - Cold Holding); Raw grouper (49°F-56°F - Cold Holding);; Raw pork (49°F-56°F - Cold Holding); Heavy cream (49°F - Cold Holding). Cooler has an ambient temperature of 47°F-50°F. Cooler also has ice buildup along inside of cooler.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda gun holders in bar area soiled with mold like substance.
Basic5
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored in soiled (standing water )container. Manager removed and stored in ware washing .
  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.
  Observed employee drink on prep table. Employee removed and stored properly .
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler door gasket soiled with mold like substance.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed employee restroom without covered trash receptacle.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed light shining from outside at bottom of exit door located in kitchen.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.