GEMMA FISH + OYSTER

Name: GEMMA FISH + OYSTER
Address: 2039 HENDRICKS AVE UNIT 111, JACKSONVILLE, FL, 32207, US
Rating: 77.4

2039 HENDRICKS AVE UNIT 111, JACKSONVILLE, FL 32207

License #2616289

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GEMMA FISH + OYSTER in JACKSONVILLE currently holds an InspectFL Health Score of 77.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 9 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 included 4 critical violations, 5 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

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

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[14-11-5] Equipment in poor repair. Torn fryer basket, also gasket torn in reach in cooler at bar by oysters
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on and around vents at cook line area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked beef, cooler by grill, employee rearranged
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on shelf by dish machine
[31A-11-4] Handwash sink used for purposes other than handwashing. Filling container with water in hand sink by cook line
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at bar upstairs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cream base from walk in cooler, sitting on ice, employee added more ice water
[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. Three new cooks, has blank letter
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee portioned raw shrimp then removed gloves and ice down cream mix and soup at cook line, explained to him and he washed hands
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Portioning raw shrimp without a beard guard
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container at cook line, employee labeled them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and pineapple on shelf above peeled sweet potatoes in walk in cooler
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Greenish around nozzles
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastics wrap without box, top shelf by salad cooler, employee placed it under flat shelf
[41-17-4] Spray bottle containing toxic substance not labeled. By triple sink, employee stated degreaser

Administrative complaint recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at raw bar, employee placed some
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At raw oyster bar, employee placed it in sanitizer bucket
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and big bows on storage shelf by dish machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut washed onion in same container with unwashed, employee discarded cut onion
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep reach in cooler by ice machine
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +2258 ppm lactic acid in triple sink, manager diluted it to 1875 ppm
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter, employee placed it properly
[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. Milk opened yesterday morning, dated by employee

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