Gemma Fish + Oyster
Last inspected: Feb 2, 2026
19
Score
Going back to 2023, Gemma Fish + Oyster has seven inspections in the public record. Inspectors last stopped by on Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 18 violations lately compared to roughly 13 violations before.
“Employee with no beard guard/restraint while engaging” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Jacksonville facility scores 74, putting Gemma Fish + Oyster on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
5
Critical latest
5
Major latest
8
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
12A-12-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed knife then grabbed it from sanitizer without washing hands, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at bar upstairs **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Greenish around nozzles **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling container with water in hand sink by cook line
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - 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
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. By triple sink, employee stated degreaser
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on and around vents at cook line area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on shelf by dish machine **Repeat Violation**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Portioning raw shrimp without a beard guard **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn fryer basket, also gasket torn in reach in cooler at bar by oysters
14-11-5
Basic - Food storage container/container lid cracked or broken. Container for raw shrimp cracked in prep cooler by cook line, employee moved food to another container **Corrected On-Site**
14-38-4
Basic - 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 **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and pineapple on shelf above peeled sweet potatoes in walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container at cook line, employee labeled them **Corrected On-Site** **Repeat Violation**
02D-01-5
19
Aug 5, 2025
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
High Priority - 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 **Corrected On-Site**
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +2258 ppm lactic acid in triple sink, manager diluted it to 1875 ppm **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +2258 ppm lactic acid in bucket, employee diluted to 1875 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink **Repeat Violation**
16-33-4
Intermediate - 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 **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at raw bar, employee placed some **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep reach in cooler by ice machine
14-09-4
Basic - Cloth used as a food-contact surface. On rice, removed by employee **Corrected On-Site**
21-05-5
Basic - 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 **Repeat Violation**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. A couple of bulk containers, employee wrote sugar and flour **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At raw oyster bar, employee placed it in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut washed onion in same container with unwashed, employee discarded cut onion **Corrected On-Site**
08B-17-4
Basic - Stored food not covered. Cooked asparagus 40f, walk in cooler, employee placed lid on **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
23-03-4
22
Jan 24, 2025
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked grabbed raw mussels, removed gloves and scooped crab mix, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - 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. Grabbed bread to toast, hot to 140f, explained to him and he placed it back, got to 145f **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f French toast mix and cooked veggies 50f, all sitting on ice, cook added more ice, got to 40f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 848 ddbsa in bucket and triple sink, employee diluted it to 700 ddbsa **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
16-33-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 1 managers here for more than 2 months couldn't locate it in email **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - 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. A few employees without training, not on agreement list, they all read and signed it **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approx 5 employee here for more than 2 months **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, cleaner by employee **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar above ice machine **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf **Repeat Violation**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Stored food not covered. Cooked carrots from 22, employee placed lid on, walk in cooler **Corrected On-Site**
08B-12-5
Basic - Ice scoop handle in contact with ice. Ice machine and ice bin, employee moved handle from ice **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Gasket is torn in drawer unit, 2 torn baskets **Repeat Violation**
14-11-5
22
Jul 31, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
21
Feb 7, 2024
Complaint Full
No violations found.
100
Feb 6, 2024
Complaint Full
9 critical violations. 9 major violations. 9 minor violations.
View 27 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and hamachi **Warning**
01D-01-5
High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employees grabbed dirty dishes to load dish machine then cleaned dishes, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-21-4
High Priority - Toxic substance/chemical improperly stored. Cleaner above box of food and plastic wrap for food on shelf by walk in, mgr moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 66f bullion on stove off, 70f cooked onions, employee wrote time, explained time as public health control **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked veggies not touching ice bath, employee rearranged, 50f cooked funnel, cut lettuce, cooked beats, cut tomatoes, wrote time, explained time as public health control **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus on 1/25 **Warning**
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken-open bag on shelf above fries, freezer by cook line, employee rearranged **Corrected On-Site**
08A-02-6
High Priority - 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. Cutting cooked lobster, he got gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger then changed gloves and grabbed bread, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by mgr **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. A few in January have no dates
01C-03-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here left it at other restaurant and nobody is there to text a pic
53A-04-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mgr stated salmon is always medium, 140f and salmon has no * on it to inform customer, employees doesn't ask how they want it cooked, wrote * on menus **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine **Repeat Violation**
16-62-1
Intermediate - 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. All new employees except one that has employees training
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP is done for cooked octopus and kept for more than 48 hrs **Warning**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. In office, mgr placed it at front counter area **Corrected On-Site**
02A-01-4
Basic - Cloth used as a food-contact surface. Employee removed it **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, mgr moved it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above fries in freezer by cook line, employee rearranged **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting foods
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting food
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for wisk on cart by cook line
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeling carrots, package doesn't state are washed
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate **Corrected On-Site**
21-38-4
7
Dec 11, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
86
Frequently Asked Questions
When was Gemma Fish + Oyster last inspected?
The most recent health inspection at Gemma Fish + Oyster on file is from Feb 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Gemma Fish + Oyster?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited four times, more than any other issue at Gemma Fish + Oyster.
How does Gemma Fish + Oyster compare to other restaurants in Jacksonville?
Gemma Fish + Oyster most recently scored 19 out of 100, which is lower than the Jacksonville average of 74.
Has Gemma Fish + Oyster's inspection record improved over time?
No. Recent inspections at Gemma Fish + Oyster have averaged around 18 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gemma Fish + Oyster means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gemma Fish + Oyster inspected?
Based on the inspection history on file, Gemma Fish + Oyster is inspected around three times per year on average.
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