Sliders Oyster Bar
Last inspected: Mar 19, 2026
22
Score
Across the available record, Sliders Oyster Bar has 14 inspections on file, the first dated 2023. The most recent report on file is from Mar 19, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Employee beverage container on a food preparation table” comes up most often, recorded five times in the inspection record.
By comparison, the average Neptune Beach facility scores 72, putting Sliders Oyster Bar on the weaker side. The pattern in the record is worth a careful look.
14
Inspections
5
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
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
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine in bar area at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2025-10-06: Still the same at callback. **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed total of 2 flying insects in ware washing area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-06: Not observed at callback **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-06: Observed cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale Cooler has an ambient temperature of 45F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Observed in reach in cooler near grill Raw shrimp (56F-58F - Cold Holding); Raw octopus (56F-58F - Cold Holding); Raw fish (56F-58F - Cold Holding); Oysters (56F-58F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated the cooler had door off this morning. Employee stated all foods were placed in cooler that morning. Employee placed in walk in cooler until cooler reaches proper temperature. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-06: Observed in reach in cooler near grill all TCS foods at 42F and below. Observed in reach in cooler cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale located at the end of cook line. Cooler has an ambient temperature of 45F. **Admin Complaint**
03A-02-5
55
Oct 3, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
39
May 12, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 3 flying insects. 1 flying insect in bar area. 1 flying insect at entrance of cook line. 1 flying insect in prep area in back room. **Repeat Violation** **Admin Complaint**
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. Observed House made Crema dated 4-26-2025, House made Slider topping made with sour cream dated 5-1-2025 and 5-3-2025. See stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled above ware washing area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed container of crackers stored on floor on cook line. Observed in walk in cooler large container of craw fish stored on floor. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler on cook line soiled. **Repeat Violation**
23-03-4
47
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
32
Oct 4, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed tots of 4 flying insects. 3 flying insects at entrance of kitchen. 1 flying insect near ware washing area. Manager called pest control during inspection **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Black Beans (124F - Hot Holding) Employee stated black beans were placed in hot holding at 11am. Employee reheated black beans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen area. Manager had employee remove drink and store properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stainless pans wet nesting on clean drying rack. Employee removed and air dried pans properly. **Corrected On-Site**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed in walk in freezer open case of fish stored on floor. Employee stated he will remove and store properly. **Corrective Action Taken**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink in kitchen without hand washing sign. Manager placed hand washing sign up at employee hand washing station. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout kitchen. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed large containers of Flour and Panko without labels. Employee placed labels on both Flour and Panko. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled around ice chute of unit. **Repeat Violation**
22-20-5
52
May 31, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects at entrance of kitchen near cook line.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese queso at 122F on steam table. Employee placed back on grill to reheat . **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured near entrance of kitchen.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with food in freezer on cook line. Manager removed and stored properly. Observed multiple drinks stored on prep tables throughout kitchen. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch and bracelets when engaging in food preparation.
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in bar area at employee hand sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled. **Repeat Violation**
23-03-4
45
Jan 10, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Chicken marinade dated 12-29-2023, Cooked collards dated 12-29-2023,Cooked noodles dated 12-30-2023,Tomato pesto dated 12-19-2023,Cucumber salad dated 12-30-2023, Pink sauce dated 12-26-2023,Tug boat sauce dated 12-24-2023. See stop sale.
01B-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Observed walk in cooler door gasket torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed bucket of pickles stored on floor of walk in cooler. Observed case of oysters on floor of walk in freezer. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair. Observed Light shield damaged at entrance of kitchen.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees in bar area and small pre/storage room. Manager provided sign for both hand sinks. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple cooler door gaskets soiled on cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach-in cooler shelves with rust that has pitted the surface of breading cooler at the end of cook line. **Repeat Violation**
14-33-4
61
Jun 13, 2023
Routine - Food
No violations found.
100
Jun 12, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed at the front cook line by the steamwell. Operator was able to dispose of one fly. Two flies observed behind the raw bar counter. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the front cook line, raw tuna and salmon stored over cut lettuce containers. Operator rearranged the flip top reach in cooler storage levels. In the walk in cooler on the speed rack, raw fish and salmon stored over ready to eat dessert cake, employee relocated the dessert to the top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the prep counter next to the cook line and flip top reach in cooler; egg and water mix (52/56F - Cold Holding); hush puppy mix (49F - Cold Holding) both items held on ice bath. Operator states placed out around 11am. Operator discarded the products and inspector provided time as public health control plan. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep counter next to the cook line and flip top reach in cooler; egg and water mix (52/56F - Cold Holding); hush puppy mix (49F - Cold Holding) both items held on ice bath. Operator states placed out around 11am. Operator discarded the products and inspector provided time as public health control plan. **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. In the front line steamwell; rice (122/126F - Hot Holding); black beans (109F - Hot Holding). Operator placed all items on the flat top grill to reheat. At conclusion of inspection; rice second temperature (167/169F - Hot Holding); black beans second temperature (144F - Reheating). Operator placed rice back into steamwell and left the beans on the flat top to continue reheating. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on the main cook line with build up of food residue staining.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection to test the chlorine dish machine. **Repeat Violation**
16-37-1
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. Multiple packages of thawed vacuum packaged previously frozen salmon and tuna in the walk in cooler and flip top reach in cooler. Spoke with operator about proper thawing procedures. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on clean prep table on the front cook line area. Operator relocated the employee drinks. **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. Two employee speakers stored on the back side and on shelf over flip top reach in coolers on the main cook line.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf adjacent to the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Accumulation of ice on shelves and products in the walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket has build up of mold like substance.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in the front line reach in cooler with the stickers still attached. Spoke with operator about washing and removing stickers from produce before being prepared.
08B-39-4
27
Feb 1, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination. Uncovered containers of melted butter, horseradish, and cut lemons displayed on counter by customer side in oyster bar. Employee covered all food containers. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scollops (intended to be fully cook) stored over raw tuna ( serve raw) , and raw tuna (serve raw) stored over cans of crab meat in speed rack inside the walk in cooler. Manager properly separated food. **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. Observed cook handling raw fish and then handling raw scollops without washing hands and changing gloves in between. Observed raw scollops being contaminated by the raw fish which is one of the 8 major food allergens. Reviewed policy with cook and manager. Raw scollops were discarded. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48-54F) on ice in oyster bar. Employee stated he placed the raw shrimp on ice from the walk in cooler this morning at 11am. Employee added ice and completely submerged the raw shrimp on the ice. sour cream (49F); house made crema sauce ( made with sour) (60F) on ice in a small pan on the middle of the cook line near the expo window. Employee stated food was placed on ice from the walk in cooler this morning at 11am. Ice was very low. Employee added more ice. **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. At 2:00pm found black beans (109F); rice (115F) in main steam table near expo station on cook line. Employee stated food was cooked and placed in steam table for hot holding this a morning at 11am. Chef reheated beans to 199F and voluntarily discarded rice. collard greens (109F); mashed potatoes (110F); queso (112F) in secondary steam table in the middle of cook line. Employee stated food was reheated and placed in steam table for hot holding this morning at 11am. Chef reheated food to 180-188F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of all big 6 foodborne illnesses. Reviewed with manager and emailed big 6 form. **Corrective Action Taken**
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed food allergen list. **Corrective Action Taken**
53A-16-4
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Online menu and dine in menu advertises fresh lime and lemon juice for its strawberry margarita. Manager and bartender both stated they use bottle juice instead. Online menu and dine in menu advertises fresh squeezed lemon for its pink tea cocktail but manager and employee both stated they use lemon concrete/ bottle juice. After reviewing with manager, manger decided to start making fresh lemon and lime juice for cocktails. Bartender made both juices during inspection. **Corrected On-Site** **Warning**
52-10-4
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. Manager did not provide a clean up plan for vomit/diarrhea. Reviewed with manager and emailed clean up form. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have chlorine test strips for the dishmachine **Repeat Violation**
16-37-1
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. Found thawed sealed ROP bags of raw tuna inside walk in cooler. Package bearing label regarding thawing procedures. Reviewed with manager. Manager had employee opened all bags. **Corrected On-Site**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of the dressing reach in cooler near kitchens entrance
29-49-6
26
Frequently Asked Questions
When was Sliders Oyster Bar last inspected?
The most recent health inspection at Sliders Oyster Bar on file is from Mar 19, 2026. The public record contains 14 inspections in total.
What is the most common violation at Sliders Oyster Bar?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Sliders Oyster Bar.
How does Sliders Oyster Bar compare to other restaurants in Neptune Beach?
Sliders Oyster Bar most recently scored 22 out of 100, which is lower than the Neptune Beach average of 72.
Has Sliders Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Sliders Oyster Bar have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sliders 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 Sliders Oyster Bar inspected?
Based on the inspection history on file, Sliders Oyster Bar is inspected around four times per year on average.
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