NEW BERLIN FISH HOUSE & OYSTER BAR

Name: NEW BERLIN FISH HOUSE & OYSTER BAR
Address: 604 NEW BERLIN RD, JACKSONVILLE, FL, 32218, US
Rating: 64.7

604 NEW BERLIN RD, JACKSONVILLE, FL 32218

License #2615899

🦞 Seafood ℹ️

64.7 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 17 findings · 3 critical

Routine - Food

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Quick take

NEW BERLIN FISH HOUSE & OYSTER BAR in JACKSONVILLE currently holds an InspectFL Health Score of 64.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 72 total violations — 12 critical, 18 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 15, 2025

The latest inspection on April 7, 2026 shows 17 observation rows: 3 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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NEW BERLIN FISH HOUSE & OYSTER BAR 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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At chemical/wine storage area, door closer on restroom door disconnected.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, door handle has build up on back side.
[14-45-4] Cardboard used to line nonfood-contact shelves. In chemical/wine storage room, cardboard used to line shelves with wine. Manager removed all cardboard.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
[12B-07-4] 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.
[36-17-5] Floor tiles missing and/or in disrepair. In prep area and by back door, multiple floor tiles cracked.
[36-73-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spatula and tongs in standing water at 93f.
[23-03-4] 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.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed tomatoes stored over ready to eat beets.
[21-03-4] 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.
[08A-05-6] 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.
[01B-24-5] 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.
[03B-01-6] 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 .
[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. At cook line, container of diced potatoes, opened 4 days prior per manager, not dated.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar, spray can of insecticide stored in handwash sink. Operator removed.
[52-01-4] 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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In storage room off banquet dining room, employee restroom door not self closing.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material. Ceiling appears to be peeling.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic and metal containers stacked before air drying.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At bar, floor between cabinets have build up of debris. At cook line, floor and walls behind/under equipment has build up.
[08B-38-4] Food stored on floor. In outside storage room, container of mayonnaise on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryers have build up of grease residue. At prep area, arms and bottom of mixer head on stand mixer have build up. At prep area, exterior of table top mixer soiled.
[25-05-4] Single-service articles improperly stored. At dry storage room off banquet room, case of toilet tissue on floor in employee restroom.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In prep area in prep sink, raw fish, gator, steaks and hamburgers all hawing under running water in same sink. Manager had employee separate items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Rockefeller mix (46F - Cold Holding); whole snapper (46F - Cold Holding); grouper (45F - Cold Holding); trigger (46F - Cold Holding); shrimp (45F - Cold Holding). All items prepared on 9/8 or 9/9. Manager stated door was open for about 45 minutes stocking cook line. Ambient thermometer reading 48f. At wait station in flip top reach-in cooler, fish dip (50F - Cold Holding); cut tomato (50F - Cold Holding); cheese (54F - Cold Holding). Manager stated cooler open for prep. Ambient temperature 50f.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. In prep area, multiple oyster tags missing date last sold.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, wedge slicer on storage shelf, blade has food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At dish area, no paper towels at handwash sink.
[31B-03-4] No soap provided at handwash sink. At prep area, no soap at handwash sink. Manager stated dispenser fell off wall last night and she has called to have reinstalled.

Disposition: Met Inspection Standards
[14-01-5] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
[12B-07-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, pans and containers stacked before air drying.
[10-07-4] 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.
[23-03-4] 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.
[12A-07-5] 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.
[08A-05-6] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. At prep area, 2 oyster tags not marked with last date served.
[16-37-1] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at handwash sink. Manager supplied.
[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. One employee present, first day per manager, no proof of employee responsibilities. Manager discussed with employee and had her sign DBPR form.

Disposition: Warning Issued
[35B-03-4] Outer openings not protected with self-closing doors. At prep area, exterior door closer disconnected.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area, spray foam material.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans and containers stacked before air drying.
[36-17-5] Floor tiles missing and/or in disrepair. Missing and cracked floor tiles throughout kitchen.
[08B-38-4] Food stored on floor. At drive thru window by bar, case of Bloody Mary mix on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and flour.
[36-50-4] Unclean building components, attachments or fixtures. At prep area, front of walk-in cooler door including inside of handle, soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. At prep area, handwash sink faucet does not fully shut off.
[02D-01-5] Working containers of food removed from original container not identified by common name. At wait station, bulk sugar not labeled.
[03A-02-5] 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.
[03B-01-6] 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.
[41-10-4] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. At prep area, multiple tags not marked with last date served.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar handwash sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, bottom of deflection plate and behind deflection plate has mold-like substance.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back kitchen/prep area.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At prep area, employee drink with no lid on lower shelf of prep table. Operator discarded.
[14-11-5] Equipment in poor repair. In prep area, lower shelf on prep table has hole from rusting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At storage closet behind dining room, bottom of door has rusted creating holes.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by grill and fryers has build up.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. At back dock area, mop sink disconnected. Operator stated they had repairs made and are waiting on plumber to reinstall sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood vents over grill has grease build up. In prep area, exterior of fire extinguisher soiled.
[16-46-4] Old labels stuck to food containers after cleaning. In dish area, multiple plastic containers have old labels and residue.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dish area, observed 1 flying insect.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pooled shell eggs in plastic container stored in contact with pickle and boiled egg containers. Operator moved egg container. Also, in outside walk-in freezer, open case of cooked crab legs stored on bottom shelf below raw fish.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. At prep area, 2 oyster tags on top of stack of tags, missing last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade has debris and rust.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar, handwash sink at bar entrance has phone cords in sink. Operator removed.
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. In dish area handwash sink, hot water pressure drops when dish machine rinse is running. Also, handwash sink in prep area 81f.