BOATHOUSE

Name: BOATHOUSE
Address: 112 BARTRAM OAKS WALK STE 102, ST. JOHNS, FL, 32259, US
Rating: 14.5

112 BARTRAM OAKS WALK STE 102, ST. JOHNS, FL 32259

License #6501868

🦞 Seafood ℹ️

14.5 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 11 findings · 3 critical

Complaint Full

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Quick take

BOATHOUSE in ST. JOHNS currently holds an InspectFL Health Score of 14.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 98 total violations — 26 critical, 38 major, 34 minor.

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Inspections on file

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Latest clean pass

July 23, 2024

The latest inspection on September 25, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

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Inspection coverage

85%

Inspector notes

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] 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.
[08B-38-4] Food stored on floor. In walk-in cooler, container of mayonnaise on floor. Operator placed on empty bucket.
[12B-13-4] 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.
[08A-02-6] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep area, bulk sugar container not labeled. Operator labeled.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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.
[22-41-4] 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.
[14-01-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, pot in handwash sink. Operator removed pot.
[10-17-4] 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.
[36-73-4] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plates on both ice machines have black mold-like substance.
[06-09-1] 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. Four packages of completely thawed raw tuna in vacuum sealed packaging at back prep area. Two packages of completely thawed raw tuna in vacuum sealed packaging on cook line. Chef volunteers discarded all raw tuna.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Wall under dishmachine is soiled. Floor under all equipment on cook line is soiled. Vent above ice machine by walk-in cooler has dust.
[08B-38-4] Food stored on floor. Cases of oysters on floor in walk-in cooler. Case of shrimp on floor in walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as scoop in flour and sugar. Bowls removed from products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below flat grill has food debris build up.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler in kitchen. Chef removed beverage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed raw tuna in vacuum sealed packaging at back prep area. Two packages of completely thawed raw tuna in vacuum sealed packaging on cook line. Chef volunteers discarded all raw tuna.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags not in chronological order.
[11-27-4] 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. No written procedures available. Provided DBPR Form HR 5030-104 via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Chef removed can opener for cleaning.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by walk-in freezer blocked by boxes and a trash can. Items moved during inspection.
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Hot water at handwash sink at front of cook line doesnt run when dishmachine is running.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Rioho G is a photocopy.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in kitchen. Chef identified contents as bleach and labeled bottle.

Disposition: Warning Issued
[06-09-1] 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. 6 packages of raw tuna still inside packaging fully thawed out in reach in cooler on make line.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cook line.
[08B-38-4] Food stored on floor. Bucket of soy sauce at wait station, bucket on move.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station at end of cook line.
[01B-07-4] Food with mold-like growth. See stop sale. 1 container of moldy strawberries in keg reach in cooler at bar. Also cream cheese (50F - Cold Holding) in bag sitting over fill line in top section of reach in cooler at sushi station in kitchen, per employees cheese placed in cooler yesterday without any additional preparation done today. Also 6 packages of raw tuna still inside packaging fully thawed out in reach in cooler on make line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked lobster in reach in cooler in prep area across from walk in freezer, items rearranged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding) in bag sitting over fill line in top section of reach in cooler at sushi station in kitchen, per employees cheese placed in cooler yesterday without any additional preparation done today. ranch (47F - Cold Holding) in individual cups in overfilled container in top section of flip top reach in cooler in wait station, per employees lid was left open less then 1 hour, lid closed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Missing dates on some oyster tags from April.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Missing records for nonexempt fish for February.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at far end of wait station, plate removed to be cleaned.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to find any written procedures for sushi rice and egg wash on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut sausage in reach in cooler on cook line not dated, employee dated for Sunday.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over bread pudding in walk in cooler
[06-09-1] 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. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area.
[08B-38-4] Food stored on floor. Box of fryer oil cleaning powder in back storage area by bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters at bar area.
[25-05-4] Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce on rack in prep area.
[08B-02-4] Displayed food not properly protected from contamination. Baskets of washed lemons and limes at the bar area stored on bar counter where customers sit, per employee they use they outside of the lemons and limes for zesting in drinks, all baskets moved to behind bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of strawberries in reach in cooler at bar area, eggs moved. Plastic containers of raw oysters stored over containers of fried rice in reach in cooler in prep area, rice moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (46F - Cold Holding); cooked asperges (46F - Cold Holding); sausage (45F - Cold Holding) 3 hours, all items on speed rack in walk in cooler, per manager speed rack is constantly being taken in and out of walk in cooler for at least several hours prior. raw shell eggs (53F - Cold Holding) in reach in cooler at bar, per employee door was left open while taking inventory approximately 1 hour prior. cut tomatoes (51F - Cold Holding); blue cheese crumbles (51F - Cold Holding); corn (51F - Cold Holding); blue cheese dressing (51F - Cold Holding) sitting in double pans in top section of reach in cooler, per employee all items have been there a couple of hours, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. egg wash (55F - Cold Holding); spring mix (68F - Cold Holding) sitting out on counter on cook line, per employee both items where made a couple hours prior and left sitting out, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. coleslaw (48F - Cold Holding) in melted ice bath under service window in wait station, per manager coleslaw was placed in ice bath for a couple of hours, ice added
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potato mash (116F - Hot Holding) in hot holding unit in prep area, per employee mash was made several hours prior, mash placed in oven on cook line.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Inspector asked employee on cook line the minimum cooking temperature of fish and employee responded 140F, the correct temperature is 145F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple bowls stored in hand wash sink in dish area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies are not marked on the menu, violation already recommended for administrative complaint.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server at time of inspect that has been working at location over 1 year does not have proof of any training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager unable to find proof of reporting agreement for 3 employees working today that do not have food handler or manager training do not have proof of reporting agreement.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar area. In womens bathroom. At end of cook line.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules at bar.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into kitchen from outside and began to handle clean utensils and equipment without washing hands.
[02B-03-5] Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. On drink menu: Rose Fizz Pisco Sour
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked lobster (45F - Cold Holding); cut cabbage (45F - Cold Holding); corn salad (45F - Cold Holding) in walk in cooler, per manager door shes been open to walk in cooler for no more then 1 hour. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F. raw fish roe (58F - Cold Holding) in pan in container in top section of reach in cooler in sushi reach in cooler at end of bar, per employee roe taken in and out of cooler for less then 1 hour.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags from at least December 2023 mixed in with tags from all months of 2024 in box in prep area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Multiple tags in box in prep area do not have dates of last served.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna
[51-12-5] No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment uses a small portable smoker to make their pork chops outside per the manager on duty, but smoker is not on plans.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Manager on site is not able to find any certifications for any employees.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager they do not have any written procedures for the sushi rice held at room temperature outside of the rice cooker.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw tuna used for sushi rolls covered under a consumer advisory in sushi reach in cooler in corner of kitchen, per employee tuna was prepared the day before.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk cornmeal container. Operator removed the plastic cup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen area have dust build up.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of the bulk ice bin not inverted or covered. Operator inverted the ice bucket.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on dry storage shelf of the prep area. Operator relocated the personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Operator relocated the knife.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In the container of water on the grill, soiled wash cloth stored with utensils. Operator removed the wash cloth.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, plastic wrapped raw frozen sushi fish over commercially packaged ready to eat fries.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Behind the bar counter, raw shell eggs stored over bottles of beer. Employee relocated the raw shell eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, calamari (48F - Cold Holding); grouper (49F - Cold Holding); gator tail (47F - Cold Holding). In the flip top reach in cooler opposite the grill, sausage (47F - Cold Holding); crab (49F - Cold Holding). At the server pass through window, coleslaw (55F - Cold Holding) on a melted ice bath. Per operator flip top reach in cooler left open during lunch rush, all items placed in cooler around 11am. Employee placed ice bags on all products to bring back to temperature range.
[41-10-4] Toxic substance/chemical improperly stored. On the storage shelf by the rear exterior door, chemical spray bottle stored on shelf with bottles of pellet rink and over beer bottles. Operator relocated the chemical spray bottle.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler milk opened two days prior with no product date marking. Employee placed date mark on the open container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table by the sushi bar counter has debris around the blade. Cutting board on the reach in cooler opposite the grill has build up of food residue staining.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area blocked by dish racks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Employee replaced paper towels.