Boathouse

112 Bartram Oaks Walk Ste 102, St. Johns, FL 32259 · Permanent Food Service · License 6501868

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (4 repeats)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep252026

Complaint inspection

11 violations found

First visitSep 25, 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.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In walk-in freezer, pork chops in plastic wrap stored on box of ready to eat lobster meat. Operator moved pork to proper storage.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cook at sushi prep reach-in cooler cutting garlic for crudo with no gloves.
- 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). Operator observed bottle was empty, placed full bottle on line, premixed and retested at 100ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At cook line, pot in handwash sink. Operator removed pot.
  Fixed on the spot
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At prep area, bulk sugar container not labeled. Operator labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk-in cooler, container of mayonnaise on floor. Operator placed on empty bucket.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  At cook line, multiple knives stored in reach-in cooler between side and pans. Also, At cook line, tong on oven handle. Operator moved all utensils.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  At cook line, open can drink in bottom section of reach-in cooler. Operator removed drink.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At prep area, plastic cup with no handle used as scoop. Operator removed cup.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At prep area, exterior of bulk fish breader and bulk flour containers soiled with residue. At prep area ice machine, exterior of door soiled with black stains.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  At cook line, floor under fryers has grease and debris. At prep area, corner of floor at ice machine soiled. At prep area, wall at bag-in-box soda rack soiled with soda residue. At dish area, floor and wall at 2 compartment sinks soiled with residue.
  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

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.