NEW BERLIN FISH HOUSE & OYSTER BAR

Name: NEW BERLIN FISH HOUSE & OYSTER BAR
Address: 604 NEW BERLIN RD, JACKSONVILLE, FL, 32218, US
Rating: 76.4

604 NEW BERLIN RD, JACKSONVILLE, FL 32218

License #2615899

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

76.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NEW BERLIN FISH HOUSE & OYSTER BAR in JACKSONVILLE currently holds an InspectFL Health Score of 76.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 24 total violations — 3 critical, 6 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of oyster topping prepared 8 days prior. Operator discarded.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spatula and tongs in standing water at 93f.
[14-45-4] Cardboard used to line nonfood-contact shelves. In chemical/wine storage room, cardboard used to line shelves with wine. Manager removed all cardboard.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, sanitizer bucket contains soap per operator. Bucket remade with quat towel only.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar, spray can of insecticide stored in handwash sink. Operator removed.
[52-01-4] Identity of food or food product misrepresented. Menu list grouper and no grouper onsite. Per chef, swai is used as grouper, observed 9 cases of swai in walk-in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, door handle has build up on back side.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station in steam table, collards (127F - Hot Holding); green beans (129F - Hot Holding). Operator stated items placed in service 30 minutes prior. Employee reheated both items, collards to 169f and green beans to 176f .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over ready to eat beets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has grease build up. At cook line, hood filters have grease build up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on shelves above reach-in coolers. Operator discarded.
[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. At cook line, container of diced potatoes, opened 4 days prior per manager, not dated.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At chemical/wine storage area, door closer on restroom door disconnected.

Warning Issued
[25-05-4] Single-service articles improperly stored. At dry storage room off banquet room, case of toilet tissue on floor in employee restroom.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At dish area, no paper towels at handwash sink.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In storage room off banquet dining room, employee restroom door not self closing.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. In prep area, multiple oyster tags missing date last sold.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. Ceiling appears to be peeling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, wedge slicer on storage shelf, blade has food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Rockefeller mix (46F - Cold Holding); whole snapper (46F - Cold Holding); grouper (45F - Cold Holding); trigger (46F - Cold Holding); shrimp (45F - Cold Holding). All items prepared on 9/8 or 9/9. Manager stated door was open for about 45 minutes stocking cook line. Ambient thermometer reading 48f. At wait station in flip top reach-in cooler, fish dip (50F - Cold Holding); cut tomato (50F - Cold Holding); cheese (54F - Cold Holding). Manager stated cooler open for prep. Ambient temperature 50f.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic and metal containers stacked before air drying.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryers have build up of grease residue. At prep area, arms and bottom of mixer head on stand mixer have build up. At prep area, exterior of table top mixer soiled.
[08B-38-4] Food stored on floor. In outside storage room, container of mayonnaise on floor.

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