Barbara Jeans on the Water
Last inspected: Feb 20, 2026
100
Score
Across the available record, Barbara Jeans on the Water has 15 inspections on file, the first dated 2022. The most recent report on file is from Feb 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
Compared to the broader Ponte Vedra Beach restaurant scene, where the average is 75, this is a stronger showing. The file should reassure diners considering a visit.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
No violations found.
100
Feb 17, 2026
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. In storage room next to cook line: 1 dented can of cranberry sauce 1 dented can of mandarin oranges 1 dented can of black eye peas
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line putting raw shrimp and raw tuna on grill with gloved hands, then changed gloves, and continued to handle clean plates and utensils without washing hands between glove changing. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over bag of fries in reach in cooler on make line, fries moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Leaf inside of ice bin with drink ice of large ice machine outside on side of building.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce(51F - Cold Holding) in tripled pan in top section of flip top reach in cooler on make line, extra pans removed and some cut lettuce moved to bottom of reach in cooler and some discarded, per employee lid has been consistently open for several hours. ranch with buttermilk (49F - Cold Holding); individual sour creams (48F - Cold Holding) in small reach in coolers on service window in kitchen, per employees doors have been consistently open for several hours and items are usually used up within a hour, inspector suggested placing items in time control, and employees began to move items to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread pudding (125F - Hot Holding); cooked cut cabbage (118F - Hot Holding) in warming unit in storage areas in kitchen, per employee doors have been consistently open for a few hours and outlets to warmers where not working so employee put hot plate in bottom of warming units, bread pudding discarded and cabbage moved to stove to be reheated. pot roast (110F - Hot Holding) in steam table on make line, portions of roast sitting over liquid level without a cover, per employee pot roast has been there several hours, pot roast mixed up and covered. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator recently reprinted menus, but did not place consumer advisory on new menus, advisory posted during inspection. **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins have a build up of mold like substance.
22-20-5
Basic - 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. Partially thawed out raw salmon still inside vacuum bags in walk in cooler, employee removed all salmon from bags immediately. **Corrected On-Site**
06-09-1
Basic - Outdoor ice machine with no overhead protection or inadequate protection. Outside ice machine under soffit at side of building has leaf inside ice bin. Per operating they can have overhead protection/ shed build over ice machine within a few days. **Warning**
08B-61-5
32
Oct 9, 2025
Complaint Partial
No violations found.
100
Sep 30, 2025
Complaint Partial
2 minor violations.
View 2 violations
Basic - Hole in or other damage to wall. Holes in walls at server area by soda machine and bar. Holes in walls at server area around soda machine and hand wash station. Also build up debris on floors under equipment around all server areas. Also build up along cove molding in kitchen along wall connected to walk in cooler and along wall and door in back of kitchen. **Repeat Violation** **Warning**
36-24-5
Basic - Unnecessary items stored in garbage enclosure. Along north and south side of building there is a build up of boxes, wood and plant debris. **Warning**
33-30-4
90
Sep 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); raw chicken (46F - Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F - Cold Holding); sour cream (48F - Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F - Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-05: Raw shrimp 49F and raw chicken 53F in front part of reach in cooler drawer under fryer on cook line, per employees drawer has been consistently open for several hours and sometimes drawer does not close all the way, employee added ice to items. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Sep 3, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Employee frying fish in fryer on cook line and stayed fish was done and put fish in warming unit, large sections of fish only reaching 131F, fish put back in fryer, rechecked at 181F. **Corrected On-Site**
03C-75-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken with gloved hands then changed gloves and continued to handle bread and other ready to eat foods with washing hands. Same employee also scratching face with gloved hand then continued to make old orders without changing gloves and washing hands.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fritter mix and shredded cheese, raw fish over bags of French fries in reach in coolers on cook line.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 8/27 in keg reach in cooler at bar
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); raw chicken (46F - Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F - Cold Holding); sour cream (48F - Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F - Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find any written procedures for any items held on time control.
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in walk in cooler is being held up by support struts and sagging down throughout.
36-32-5
Basic - Floor soiled/has accumulation of debris. Under all equipment throughout entire establishment. Also ceilings and vents through kitchen have a build up of debris.
36-73-4
Basic - Unnecessary items/unused equipment on the premises. Discarded reach in cooler and other items around dumpster.
33-31-5
37
Apr 16, 2025
Routine - Food
No violations found.
100
Apr 15, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 packets of raw salmon in walk in cooler. (Overnight thawing ) **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Large , deep, stacked, covered pans during cooling process. **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand Wash Sink. Replaced by manger.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - 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. 8 packets of raw salmon in walk in cooler. (Overnight thawing )
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
21-12-4
41
Jan 6, 2025
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
May 2, 2024
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bag of french fries in small reach in freezer on make line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in dining room. 1 live roach in hand wash sink in prep area behind cook line in kitchen. Operator killed and cleaned up all live roaches. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out salmon in reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area. **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in bar. At hand wash station in server area in dining area.
27-16-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.
03D-15-4
Basic - Food not stored at least 6 inches off of the floor. Multiple containers of dressing and cooking oil on racks barely above the floor in outside storage area. Multiple containers of half and half, buttermilk, and sour cream in crates sitting on floor in walk in cooler, manager corrected during inspection. **Corrective Action Taken** **Repeat Violation**
08B-47-4
Basic - 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. 8 packages of fully thawed out salmon in reach in cooler on cook line. **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. Approximately 20 dead roaches in AC handler closet in dining room. 1 dead roach at bar area. 4 dead roaches in dining room. 8 dead roaches in dry food storage area next to cook line. Employees began to clean up all dead roaches during inspection. **Corrective Action Taken** **Warning**
35A-03-4
22
Oct 5, 2023
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge. **Corrective Action Taken**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw tuna over container of cooked rice. Operator relocated the raw tuna. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line es in sanitizer bucket after touching raw food. Observed employee in the dish area switching between dirty and clean dishes and rinsing gloves off inbetween. Discussed with operator the need for hand wash step. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pot roast (54F - Cold Holding) cooling with the lid on from the previous day. Discussed alternative cooling methods with person in charge. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter steam table, pot roast (118F - Hot Holding). Operator adjusted heat setting of steam table,stirred and covered product. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line with food debris residue on the blade. Operator relocated the can opener to the dish area. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Acoustic ceiling tiles through kitchen with build up of staining and dust.
36-34-5
Basic - Ceiling tile missing. Ceiling tile on main cook line missing, operator has replacement tile available. **Corrective Action Taken**
36-36-4
Basic - 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. In the walk in cooler, thawed reduced oxygen package of salmon fully sealed in vacuum packaging. Discussed with person in charge to cut open packages. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area multiple clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Standup hot holding unit in the dry storage area by the kitchen with torn door gasket preventing a seal. Walk in freezer has leak of water from ceiling as evident by icicles from the ceiling.
14-11-5
Basic - Floors not constructed to be easily cleanable. Walk in cooler floor is uneven and portion is wood material, not easily cleanable.
36-12-4
Basic - Food stored on floor. In the dry storage area, jug of fryer oil stored on the floor, employee relocated the fryer oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. **Repeat Violation**
23-03-4
25
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, containers of raw fish stored on shelf over bulk tub of shredded cheese. Employee relocated the raw fish to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler opposite the fryers has build up of food debris in the cooler door gaskets. Cutting board on the prep line has build up of food residue staining. Walk in cooler door gasket has mold like substance staining. At the bar counter, first soda gun has build up of soda syrup residue in the nozzle. Employee wiped clean the cooler door gaskets. **Corrective Action Taken**
22-02-4
Basic - 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. On the main cook line, vacuum packaged thawed packages of salmon not cut open or removed from the packaging.
06-09-1
Basic - Dead roaches on premises. At time of inspection two dead roaches observed, one behind the oven in the main kitchen hallway and one by the rear exterior door. Operator swept and discarded the dead roaches. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage rack inbetween the prep area and the kitchen line, clean metal containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Hot holding unit in the dry storage area has torn/missing door gaskets. Reach in cooler on the service side of the pass through window has broken/rusting interior. Walk in freezer door has build up of ice preventing it from sealing closed.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exterior door has door gap when the door is closed evident by light shining through.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Interior waitstation closest to the front entrance has accumulation of debris and mold like substance on the floor.
36-73-4
Basic - Food stored on floor. In the walk in cooler, bucket of pickles stored on the floor, operator relocated to the correct storage location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser closest to the patio area has build up of mold like substance on the underside of the dispenser behind the nozzles. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In the exterior dry storage shed, single service dinner napkins stored on the floor. Employee relocated the napkins to the correct storage location. **Corrected On-Site** **Repeat Violation**
25-05-4
50
Oct 3, 2022
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Frequently Asked Questions
When was Barbara Jeans on the Water last inspected?
The most recent health inspection at Barbara Jeans on the Water on file is from Feb 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Barbara Jeans on the Water?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Barbara Jeans on the Water.
How does Barbara Jeans on the Water compare to other restaurants in Ponte Vedra Beach?
Barbara Jeans on the Water most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Barbara Jeans on the Water's inspection record improved over time?
Results have been roughly steady. Inspections at Barbara Jeans on the Water have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Barbara Jeans on the Water means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Barbara Jeans on the Water inspected?
Based on the inspection history on file, Barbara Jeans on the Water is inspected around four times per year on average.
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