The Boat House
Last inspected: Feb 25, 2026
39
Score
Across the available record, The Boat House has eight inspections on file, the first dated 2022. The most recent report on file is from Feb 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly four violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
That's lower than the typical Fernandina Beach restaurant, which scores around 68. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
4
Major latest
11
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on food prep line soiled with old food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Pour spots in hand was sink in outide bar area. Manager removed items. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers blackened Ahi Tuna chef stated served medium rare, no notation on menu. **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green chemical in it in dry storage area. Manager labeled the bottle. **Corrected On-Site**
41-17-4
Basic - Cloth used as a food-contact surface. Observed dry wiping clothes in container with chicken breading. Manager took out towels. **Corrected On-Site**
21-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks in reach in cooler on cook line. Employee segregated the drinks. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Bluetooth speaker on food prep table manager relocated speaker **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed food and bagged ice stored on floor of walk in freezer.
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on ground behind dumpster.
33-23-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line, manager relocated the knife Observed knife stored on surface with old food debris on food prep table on cook line. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour mix in dry storage area, manager removed handle from flour. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave interiors soiled with old food debris.
22-08-4
Basic - Open dumpster lid. Observed open dumpster lid. Manager closed it. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Observed latex gloves on floor in walk in freezer.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of blackened seasoning in prep area not labeled. Manager labeled it. **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Apr 22, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of raw fish stored on top of packages of whipped cream. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. 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. In walk in cooler, two (2) containers of thawed sealed grouper and one (1) container of thawed sealed mahi are still in sealed packages. Fish discarded. See stop sale.
01B-03-5
High Priority - Toxic substance/chemical improperly stored. In back dry storage area, cans of butane stored with single use items. Butane moved and stored correctly. In front bar, soap and stainless steel cleaner stored on shelf with single use items. Chemicals moved and stored correctly. . **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker missing at end of splitter on mop sink faucet where no hose is attached. Breaker missing on outside faucet behind walk in cooler where no hose is attached. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area is blocked by trash can. Can moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area has wire whisk stored. Hand washing sink on cook line used to fill container with water.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at bar. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line are stained/soiled. **Repeat Violation**
22-02-4
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. In walk in cooler, two (2) containers of thawed sealed grouper and one (1) container of thawed sealed mahi are still in sealed packages. Fish discarded. See stop sale.
06-09-1
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass. **Repeat Violation**
33-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for bulk flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of clean utensils on cook line in water 71F. Water removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent filters on ice machine in kitchen.
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen area is peeling. Floor in walk in cooler. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar are not labeled. Containers labeled. **Corrected On-Site**
02D-01-5
25
Jan 9, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet behind walk in cooler where no hose is attached.
29-34-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in kitchen washed hands without soap, washed hands for approximately three (3) seconds, and did not dry hands completely. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-17-4
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 in kitchen handled personal cell phone, picked trash off floor in kitchen and immediately handled clean lids on steam table in kitchen without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat whipped cream. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line stained/soiled. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt/grass.
33-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not self close. Manager states repair is in progress. **Corrective Action Taken**
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf in dry food storage. Employee water bottle on prep table on cook line. Both bottles moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table where steam well sits on cook line is rusted. Shelves in walk in cooler are rusted.
14-47-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor.
36-02-5
35
Mar 20, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
64
Oct 19, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Small cup in salt and pepper with out handle. Removed **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked wet in back dish area
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Needed at all sinks. Printed and posted **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Small cooler
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substances Per manager sugar and flour
02D-01-5
74
May 9, 2023
Complaint Partial
No violations found.
100
Feb 23, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. 2 Milks open
02C-03-5
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.
11-26-1
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. Grouper thawing sealed
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep areas
12B-07-4
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
70
Sep 23, 2022
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, primed 100pm **Corrected On-Site**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license expired. Expired 6-1-22. Paid at time of inspection **Corrected On-Site**
50-17-2
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pine-apple salsa 9-12 Garlic butter 9-14 In walk in still in use after 7 days
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 57f shrimp 50f chicken 47f cooked vegetables 50f placed in ice **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area, moved **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 75f, water removed **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Back handsink, manager placed on sign **Corrected On-Site**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari in standing water, placed under running water **Corrected On-Site**
06-01-5
45
Frequently Asked Questions
When was The Boat House last inspected?
The most recent health inspection at The Boat House on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at The Boat House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at The Boat House.
How does The Boat House compare to other restaurants in Fernandina Beach?
The Boat House most recently scored 39 out of 100, which is lower than the Fernandina Beach average of 68.
Has The Boat House's inspection record improved over time?
No. Recent inspections at The Boat House have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Boat House 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 The Boat House inspected?
Based on the inspection history on file, The Boat House is inspected around two times per year on average.
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