Palms Fish Camp
Last inspected: Jan 6, 2026
74
Score
Palms Fish Camp has been inspected 10 times since 2022. On Jan 6, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 10 violations earlier on.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited four times.
Among Jacksonville restaurants, this is a fairly standard result. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
74
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
50
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 22, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 16 packs of mahi
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50f cooked beef 51f. Placed on ice to cool down. In pizza cooler **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib on faucet in back prep area under handsink , placed on at time of inspection **Repeat Violation**
29-34-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Box of oysters stored in walk in cooler, tag removed unable to to found
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, sent to dish to wash **Corrective Action Taken**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. August 2024 4 employees
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottles either blue substance inside, manager labeled **Corrected On-Site**
41-17-4
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. Mahi thawed from 2 days ago in walk in cooler
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep areas and next to front line cooler
12B-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza cooler
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Pizza cooler and line cooler, pooling water
29-49-6
33
Jun 14, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Fish and shrimp over cooked crawfish, moved **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose bib near handsink on prep line, provided **Corrected On-Site**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in clear bottle, manager labeled **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop okra, moved **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
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 in vacuum seal in reach in cooler, manager opened seal **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on prep area
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored top of clean plate on prep line. Cell phones stored on prep area Purses stored in black hot holding warmer
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping okra with multiple bracelets going up her arm, removed **Corrected On-Site**
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine lightly soiled
22-20-5
47
Nov 6, 2023
Routine - Food
No violations found.
100
Nov 3, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine chlorine 0 ppm. Person In Charge set up Three compartment sink Quaternary ammonium 300 ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 48°. Seafood 46°. Walk in cooler. Per Person In Charge placed about 3 hrs before. Items iced down by manager. Sausage 48°. Cheese. 48°. Make table by pizza oven. Items moved to bottom cooler. **Corrective Action Taken** **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. over stacked corn. steam table. (110F - Hot Holding) reheated to 175 ° by manager. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink. **Warning**
29-42-4
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 - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container by prep table. Moved by manager. **Corrected On-Site**
12B-07-4
47
May 9, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen back prep area under handsink. Placed on breakers **Corrected On-Site**
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear mop sink, moved **Corrected On-Site**
29-42-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 cooks
53B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with yellow or clear substances, moved **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
01C-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler Hanging Fan prep kitchen Floor fan in pizza station
36-34-5
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 in pizza line cooler. Manager moved to release from seal **Corrected On-Site**
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Case of crabs, moved to shelf **Corrected On-Site**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Clear cracked plastic container with kabobs stored inside, discarded **Corrected On-Site**
14-38-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in room temperature water in back prep area, moved to cooler **Corrected On-Site**
06-01-5
37
Sep 8, 2022
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine 0 ppm. Operator changed bucket supply for machine and machine reached 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with roll cart in a manner that one cannot wash hands without moving cart first. Operator stored roll cart to side **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags marked with date of last used. Manager stated they would follow up with staff **Corrective Action Taken**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow substance in bar area. Manager labeled **Corrected On-Site**
41-17-4
64
Frequently Asked Questions
When was Palms Fish Camp last inspected?
The most recent health inspection at Palms Fish Camp on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Palms Fish Camp?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Palms Fish Camp.
How does Palms Fish Camp compare to other restaurants in Jacksonville?
Palms Fish Camp most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has Palms Fish Camp's inspection record improved over time?
Yes. Recent inspections at Palms Fish Camp have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Palms 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 Palms Fish Camp inspected?
Based on the inspection history on file, Palms Fish Camp is inspected around three times per year on average.
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