GEMMA FISH + OYSTER

Name: GEMMA FISH + OYSTER
Address: 2039 HENDRICKS AVE UNIT 111, JACKSONVILLE, FL, 32207, US
Rating: 39.9

2039 HENDRICKS AVE UNIT 111, JACKSONVILLE, FL 32207

License #2616289

🦞 Seafood ℹ️

39.9 Grade F / 100

Failing Health Score

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Latest inspection

February 2, 2026 · 18 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GEMMA FISH + OYSTER in JACKSONVILLE currently holds an InspectFL Health Score of 39.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 103 total violations — 26 critical, 28 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 7, 2024

The latest inspection on February 2, 2026 shows 18 observation rows: 5 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

103

Coverage note

Inspector notes linked where available

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GEMMA FISH + OYSTER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on and around vents at cook line area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on shelf by dish machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Portioning raw shrimp without a beard guard
[14-11-5] Equipment in poor repair. Torn fryer basket, also gasket torn in reach in cooler at bar by oysters
[14-38-4] Food storage container/container lid cracked or broken. Container for raw shrimp cracked in prep cooler by cook line, employee moved food to another container
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastics wrap without box, top shelf by salad cooler, employee placed it under flat shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and pineapple on shelf above peeled sweet potatoes in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container at cook line, employee labeled them
[12A-13-4] 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 washed knife then grabbed it from sanitizer without washing hands, explained to him and he washed hands
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee portioned raw shrimp then removed gloves and ice down cream mix and soup at cook line, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cooked beef, cooler by grill, employee rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cream base from walk in cooler, sitting on ice, employee added more ice water
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at bar upstairs
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Greenish around nozzles
[31A-11-4] Handwash sink used for purposes other than handwashing. Filling container with water in hand sink by cook line
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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. Three new cooks, has blank letter
[41-17-4] Spray bottle containing toxic substance not labeled. By triple sink, employee stated degreaser

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At raw oyster bar, employee placed it in sanitizer bucket
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and big bows on storage shelf by dish machine
[21-05-5] Cloth used as a food-contact surface. On rice, removed by employee
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep reach in cooler by ice machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[08B-12-5] Stored food not covered. Cooked asparagus 40f, walk in cooler, employee placed lid on
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut washed onion in same container with unwashed, employee discarded cut onion
[02D-01-5] Working containers of food removed from original container not identified by common name. A couple of bulk containers, employee wrote sugar and flour
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter, employee placed it properly
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. +2258 ppm lactic acid in triple sink, manager diluted it to 1875 ppm
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +2258 ppm lactic acid in bucket, employee diluted to 1875 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning, dated by employee
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at raw bar, employee placed some

Disposition: Warning Issued
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked grabbed raw mussels, removed gloves and scooped crab mix, explained to him and he washed hands
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar above ice machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[14-11-5] Equipment in poor repair. Gasket is torn in drawer unit, 2 torn baskets
[10-08-5] Ice scoop handle in contact with ice. Ice machine and ice bin, employee moved handle from ice
[08B-12-5] Stored food not covered. Cooked carrots from 22, employee placed lid on, walk in cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed bread to toast, hot to 140f, explained to him and he placed it back, got to 145f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f French toast mix and cooked veggies 50f, all sitting on ice, cook added more ice, got to 40f
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 848 ddbsa in bucket and triple sink, employee diluted it to 700 ddbsa
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
[53A-01-7] Manager or person in charge lacking proof of food manager certification. 1 managers here for more than 2 months couldnt locate it in email
[11-26-1] 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. A few employees without training, not on agreement list, they all read and signed it
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approx 5 employee here for more than 2 months
[41-17-4] Spray bottle containing toxic substance not labeled. By mop sink, cleaner by employee
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 by side entrance

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage by upright coolers
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls on shelf by cook line, employee inverted them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above fryer in freezer, operator removed it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag above clean containers, employee removed it
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking
[14-11-5] Equipment in poor repair. Gasket torn in drawer cooler unit
[10-18-5] In-use utensil stored in sanitizer between uses. At cook line. Employee removed sanitizer
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container, employee write name on
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked lobster on ice, added more ice and water
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time for mixed veggies and beats, operator wrote times on
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f cooked chicken under shelf heater, explained time as public health control, operator wrote time and added it to 4 hrs procedure
[41-10-4] Toxic substance/chemical improperly stored. Soapy water sprayer by sauce at bar, removed by mgr
[53A-01-7] Manager or person in charge lacking proof of food manager certification. One mgr could not found his card, he wasnt able to log in and manager walking with me couldnt find his
[11-26-1] 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. For some employees missing training, they are not in the signing list
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees forgot their card at home, mother than 2 months

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Employee removed it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, mgr moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above fries in freezer by cook line, employee rearranged
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cutting foods
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cutting food
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for wisk on cart by cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee peeling carrots, package doesnt state are washed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
[21-38-4] Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger then changed gloves and grabbed bread, explained to him and he washed hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked lobster, he got gloves
[12A-21-4] Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employees grabbed dirty dishes to load dish machine then cleaned dishes, explained to her and she washed hands
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and hamachi
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken-open bag on shelf above fries, freezer by cook line, employee rearranged
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus on 1/25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked veggies not touching ice bath, employee rearranged, 50f cooked funnel, cut lettuce, cooked beats, cut tomatoes, wrote time, explained time as public health control
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 66f bullion on stove off, 70f cooked onions, employee wrote time, explained time as public health control
[41-10-4] Toxic substance/chemical improperly stored. Cleaner above box of food and plastic wrap for food on shelf by walk in, mgr moved it
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. A few in January have no dates
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here left it at other restaurant and nobody is there to text a pic
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mgr stated salmon is always medium, 140f and salmon has no on it to inform customer, employees doesnt ask how they want it cooked, wrote on menus
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine
[11-26-1] 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. All new employees except one that has employees training
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP is done for cooked octopus and kept for more than 48 hrs
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. In office, mgr placed it at front counter area
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by mgr
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Bar, 2nd floor