Barbara Jeans on the Water
15 S Roscoe Blvd, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501504
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection3 high priority (2 fixed by the Oct 15 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 10 basic (2 repeats)-30
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 15, 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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In walk-in cooler, 3 each salmon in reduced oxygen packaging completely thawed.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee on cook line handled raw fish to bread, discarded glove then handled clean plates without washing hands.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), sanitizer container empty. Employee placed new container on line and primed machine, retest 100ppm.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, cutting board has black stains.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At dish area, metal scrub pad in handwash sink. Employee removed scrub pad.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At arrival for inspection, 6 food handlers present, no Certified Food Manager. Certified Food Manager arrived during inspection.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At dish area, pan of chicken in sink in standing water. Employee placed under running water.
Fixed on the spot
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. In walk-in cooler, 3 each salmon in reduced oxygen packaging completely thawed, also 16 each salmon mostly frozen still in reduced oxygen packaging. Employee removed 16 from reduced oxygen packaging.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At bar, front of keg beer reach-in cooler has rust that has pitted surface.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At cook line, interior of microwave has encrusted splatter debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At wait station ice machine, deflection plate has build up of black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, filter on front of reach-in cooler drawers has build up of dust. At back cook line, hood filters have grease build up. At prep area, top of convection oven soiled with dust/residue.
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
At handwash sink on food pick up side of make line, floor drain has standing water, bubbles when water ran in sink. Operator cleared drain during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In both restrooms, cove tiles are loose/seperating. In dry storage room, floor has wood covering rotted at entrance.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in front of restrooms has peeling tape and bubbled plaster.
Floors, walls and/or ceilings soiled/has accumulation of debris.
Floors under equipment/shelves throughout kitchen have build up of grease/debris. Ceilings throughout kitchen soiled with residue and dust.
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.
- 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.