THE BOAT HOUSE

Name: THE BOAT HOUSE
Address: 30 S 2 ST, FERNANDINA BEACH, FL, 32034, US
Rating: 61.8

30 S 2 ST, FERNANDINA BEACH, FL 32034

License #5501191

🏨 Hotel/Resort ℹ️

61.8 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BOAT HOUSE in FERNANDINA BEACH currently holds an InspectFL Health Score of 61.8 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 May 18, 2026. Across those visits, inspectors documented 63 total violations — 9 critical, 13 major, 41 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2026

The latest inspection on May 18, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE BOAT HOUSE 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in mango salsa, removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal pink cup stored in shelf in back, moved
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Water and bracelet, removed
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on shelf, moved
[08B-12-5] Stored food not covered. Nacho shrimp in walk in cooler un covered
[02D-01-5] Working containers of food removed from original container not identified by common name. Larger containers, with white substances, manager states its flour, breading and sugar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 56f on ice, moved to cool down
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice Machines soiled with mold like substance,

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Observed dry wiping clothes in container with chicken breading. Manager took out towels.
[08B-49-4] 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.
[40-06-5] 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
[08B-38-4] Food stored on floor. Observed food and bagged ice stored on floor of walk in freezer.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on ground behind dumpster.
[10-17-4] 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.
[10-01-5] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave interiors soiled with old food debris.
[33-16-4] Open dumpster lid. Observed open dumpster lid. Manager closed it.
[25-05-4] Single-service articles improperly stored. Observed latex gloves on floor in walk in freezer.
[02D-01-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on food prep line soiled with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Pour spots in hand was sink in outide bar area. Manager removed items.
[02B-01-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green chemical in it in dry storage area. Manager labeled the bottle.

Disposition: Warning Issued
[06-09-1] 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.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass.
[10-01-5] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of clean utensils on cook line in water 71F. Water removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent filters on ice machine in kitchen.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen area is peeling. Floor in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar are not labeled. Containers labeled.
[08A-05-6] 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.
[01B-03-5] 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.
[41-10-4] 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. .
[29-42-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line are stained/soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area is blocked by trash can. Can moved.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at bar. Towels provided.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom door does not self close. Manager states repair is in progress.
[12B-07-4] 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.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt/grass.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
[14-47-4] 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.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor.
[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 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.
[12A-17-4] 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.
[08A-05-6] 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.
[29-34-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line stained/soiled.