Jbs Fish Camp
Last inspected: Jan 21, 2026
58
Score
Jbs Fish Camp appears in inspection records nine times, starting in 2022. The most recent visit was on Jan 21, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “employee personal items stored”, which has been cited four times.
Restaurants in New Smyrna Beach average 72, so Jbs Fish Camp trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
58
Oct 23, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
37
Apr 23, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Three compartment sink greater than 400 ppm quat Wiping cloth greater than 500 ppm quat
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn on the cob 117F-178 Rice 110-140F. Advised to reheat to 165F to hot hold at 135F or above.
03B-01-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of clams **Repeat Violation**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior cookline cooler Interior microwave
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Holding sanitizer bucket in the bar **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bartender scooping ice with plastic cup.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board **Corrected On-Site**
40-06-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Above fish cooler
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge in steamer area Pipes around fryers on the wall
23-03-4
45
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
61
Feb 13, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over butter, cookline freezer **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last 3 days
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink used to rinse bar utensils
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. flour
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oyster cooler **Corrected On-Site**
05-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. backpack in bottom prep shelf next to clean pans **Repeat Violation**
40-06-5
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. Tuna on cookline
06-09-1
58
Oct 26, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F on top, crab 45F on top, in plastic containers top of reach in cooler near steamers. Advised to store in deep covered metal pans
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken 1/3 pan stored behind raw fish in cookline drawers. Operator rearranged. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle indoor bar **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink substance hanging from cookline handsink. Degreaser **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee bag on Togo cups in the bar - employee bag on boxes of gloves **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior of ice machine
23-03-4
47
May 11, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Oyster area **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
29-34-4
86
May 10, 2023
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup made previous day 45F in the middle **Repeat Violation** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 45F, crab 46-50F top of True cooler on cookline - eggdip for fried seafood 52F - hush puppy mix 80F, sliced cheese 46F in reach in cooler - cut tomatoes 64F on cutting board. Operator discarded - Cole slaw on ice 46F **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Oyster area **Warning**
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over shrimp, walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled cell phones and then returned to food prep/cooking **Warning**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 84F sitting on reach in cooler cutting board. Less than 2 Hours. Operator returned to steamer. **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. - Cookline used to hold tray and steel sponge corrected on site - bar, employee used to rinse pitcher **Warning**
31A-11-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams and oysters in oyster shucking area **Corrected On-Site** **Warning**
01C-10-4
Intermediate - 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. **Warning**
11-27-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Oyster area **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and earbud on cutting board **Corrected On-Site** **Warning**
40-06-5
23
Oct 20, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
33
Frequently Asked Questions
When was Jbs Fish Camp last inspected?
The most recent health inspection at Jbs Fish Camp on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Jbs Fish Camp?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Jbs Fish Camp.
How does Jbs Fish Camp compare to other restaurants in New Smyrna Beach?
Jbs Fish Camp most recently scored 58 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Jbs Fish Camp's inspection record improved over time?
Results have been roughly steady. Inspections at Jbs Fish Camp have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jbs Fish Camp means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jbs Fish Camp inspected?
Based on the inspection history on file, Jbs Fish Camp is inspected around three times per year on average.
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