New Berlin Fish House & Oyster Bar
Last inspected: Apr 7, 2026
27
Score
Public records show 14 inspections at New Berlin Fish House & Oyster Bar stretching back to 2022. The most recent report on file is from Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
New Berlin Fish House & Oyster Bar's latest score of 27 falls below the Jacksonville average of 74. The pattern in the record is worth a careful look.
14
Inspections
3
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw lobster stored over bottles of wine and raw fish and calamari stored over ready to eat cooked crawfish. Manager moved items to correct storage levels. **Corrected On-Site**
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. In walk-in cooler, container of oyster topping prepared 8 days prior. Operator discarded. **Corrective Action Taken**
01B-24-5
High Priority - 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 . **Corrected On-Site**
03B-01-6
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. At cook line, container of diced potatoes, opened 4 days prior per manager, not dated.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar, spray can of insecticide stored in handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - 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. **Admin Complaint**
52-01-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over ready to eat beets.
08B-17-4
Basic - 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. **Corrected On-Site**
21-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At chemical/wine storage area, door closer on restroom door disconnected. **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, door handle has build up on back side.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. In chemical/wine storage room, cardboard used to line shelves with wine. Manager removed all cardboard. **Corrected On-Site**
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. **Repeat Violation**
36-37-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. In prep area and by back door, multiple floor tiles cracked.
36-17-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line floor under equipment has build up of grease and debris. Wall,at end of cook line by reach-in cooler soiled with food residue. At walk-in cooler, exterior of door has build up,of black residue. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spatula and tongs in standing water at 93f.
10-07-4
27
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
35
Apr 8, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line, employee breaded raw fish, changed gloves but no handwash before handling clean plates. Also, at wait station, employee cupping sauces dropped plastic lids on floor, picked up and continued to put lids on cups with no handwash.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pans of raw fish stored over pan of bagged cooked lobster meat.
08A-05-6
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. One employee present, first day per manager, no proof of employee responsibilities. Manager discussed with employee and had her sign DBPR form. **Corrected On-Site**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at handwash sink. Manager supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At prep area, 2 oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At dish area, test strips not working properly due to getting wet. Employee stated he will get with manager to order more. **Corrective Action Taken**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. At prep area, cup used as scoop in bulk grits container. At wait station, cup used as scoop in bulk sugar container.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, pans and containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, tong and spatula in standing water at 124f. Employee stated flame just went out, turned back on and heated water above 135f. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and metal bar above cooking equipment have buold up. **Repeat Violation**
23-03-4
37
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, pico, fish, shrimp, ranch dressing (44-45F - Cold Holding). Employee stated door has been opened for oyster delivery. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up hot holding box, grits, corn, chowder (105-124F - Hot Holding). Employee stated items are heated in prep and placed in unit to hot hold. Items placed in unit approximately 30 minutes earlier. Items moved to be reheated above 165f. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At prep area, bleach, degreaser and unlabeled spray bottle stored next to bulk rice and breading containers. Employee moved bulk containers. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar handwash sink.
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At prep area, multiple tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink, electrical extension outlets stored in sink. Employee removed. At prep area, plastic container stored in sink. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans and containers stacked before air drying.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Missing and cracked floor tiles throughout kitchen.
36-17-5
Basic - Food stored on floor. At drive thru window by bar, case of Bloody Mary mix on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. At prep area, exterior door closer disconnected.
35B-03-4
Basic - Unclean building components, attachments or fixtures. At prep area, front of walk-in cooler door including inside of handle, soiled.
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. At prep area, handwash sink faucet does not fully shut off.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. At wait station, bulk sugar not labeled.
02D-01-5
30
Jun 18, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Aug 25, 2023
Routine - Food
No violations found.
100
Aug 24, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Aug 21, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen.
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In glass door reach in cooler by server station in kitchen, portioned butter dated 8/13. Butter discarded.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by fryers, oysters, scallops, conch fritters, french fries, calamari and fish stored overnight 45F. Items discarded. See stop sale. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on side of establishment where green hose is attached.
29-34-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One record is photocopied.
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line across from fryers. Board placed in dish area to be cleaned. Interior of broiler on cook line. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by step ladder. Ladder moved. **Corrected On-Site**
31A-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen area. Ceiling in liquor/food storage area behind dining area. **Repeat Violation**
36-37-5
Basic - Floor tiles missing and/or in disrepair. Floor in dish area covered by wood. Manager states floors are in process of being repaired. **Corrective Action Taken**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drink dispenser in server area. Floor in bar area. Walls in prep area.
36-73-4
Basic - Hole in or other damage to wall. Wall by hand washing sink in kitchen near entrance to dining area. Wall in men's restroom in dining area.
36-24-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door is rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top grill on cook line. Blue floor fan in prep area. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster outside of establishment on east side of property.
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. Foil covering shelf below prep table in prep area.
14-20-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door by dish area. Rear exit door by liquor storage area.
35B-01-4
22
Mar 22, 2023
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored on top of cream cheese. Eggs moved and stored correctly. **Corrected On-Site**
08A-05-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen area. Ceiling in liquor storage area. **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. In back prep area and in dish area.
36-22-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under equipment in kitchen. Floors under equipment in server area. Walls in back prep area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves under prep tables in kitchen are rusted. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backs and sides (exterior) of cooking equipment on cook line. **Repeat Violation**
23-03-4
64
Nov 30, 2022
Complaint Full
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working in pass through window. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in dry storage area. Flies killed. **Corrected On-Site**
35A-02-6
High Priority - Pesticide-emitting strip present in food storage area. Strip in dry food storage area. Strip moved to bottom of rack where no food is present. **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server area, pimento cheese (2), fish dip, and milk 47F. All items stored overnight in cooler. Items discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server area, pimento cheese (2), fish dip, and milk 47F. All items stored overnight in cooler. Items discarded. See stop sale. On cook line across from grill in flip top cooler, salmon, snapper, shrimp, mahi-mahi, tuna, and flounder 49F. Items placed into service approximately 2.75 hours prior. Items moved to walk in cooler to cool. In server station in flip top cooler, cheese, fish dip, blue cheese crumbles 50F. Items placed into service approximately 2.75 hours prior. Items placed in walk in cooler to cool. In prep area, box of raw oysters on prep table 64F. Oysters out approximately one hour prior. Oysters placed back into walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. All items on time control were marked with yesterdays date. Employee states that date was wrong and should have reflected todays date. Employee changed date. **Corrected On-Site**
03F-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cheese melter on cook line.
22-02-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training record was only ServSafe which is not an approved provider.
53B-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back kitchen area. In dry storage room where food and liquor are stored. **Repeat Violation**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hair brush and hair clip on shelf in dry food storage area. Items moved. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook in kitchen. Cook put restraint on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Floor area(s) covered with standing water. In dish area, prep area, walk in cooler and walk in freezer. **Repeat Violation**
36-22-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in walk in freezer. Floor in server area under equipment. Floor under bar top in bar. Walls in dish area. **Repeat Violation**
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Walk in freezer roof is leaking.
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Cloth removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under prep table in prep area is rusted. Walk in cooler door is rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and sides of cooking equipment in kitchen. Prep shelves in prep area. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed under hot running water. Shrimp and fish thawing in prep sink in prep area 76F water. Employee turned hot water off to lower water temperature. **Corrective Action Taken**
06-07-5
16
Jul 26, 2022
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line wiped/touched nose with gloved hand and continued preparing food without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pimento cheese in steam table by pass through window 124F. Cheese heated approximately one hour prior. Cheese removed to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at end of splitter where no hose is attached.
29-42-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling throughout kitchen area. Acoustic style tiles in liquor storage area are not sealed/painted. **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint/beard guard while engaging in food preparation. One cook on cook line working without hair restraint and two cooks without beard guards.
13-03-4
Basic - Floor area(s) covered with standing water. Under and around dish machine. **Repeat Violation**
36-22-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking and refrigeration equipment on cook line. Floor under ice machine in kitchen. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In outside walk in freezer on floor. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and exterior of cooking equipment on cook line. Interior of non working reach in cooler in prep area. Floor fan in prep area of kitchen. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop water near mop sink. Mop removed. **Corrected On-Site**
42-01-4
45
Frequently Asked Questions
When was New Berlin Fish House & Oyster Bar last inspected?
The most recent health inspection at New Berlin Fish House & Oyster Bar on file is from Apr 7, 2026. The public record contains 14 inspections in total.
What is the most common violation at New Berlin Fish House & Oyster Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at New Berlin Fish House & Oyster Bar.
How does New Berlin Fish House & Oyster Bar compare to other restaurants in Jacksonville?
New Berlin Fish House & Oyster Bar most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has New Berlin Fish House & Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at New Berlin Fish House & Oyster Bar have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Berlin Fish House & Oyster Bar 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 New Berlin Fish House & Oyster Bar inspected?
Based on the inspection history on file, New Berlin Fish House & Oyster Bar is inspected around four times per year on average.
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