WHISPERS OYSTER BAR AND CRAB HOUSE

Name: WHISPERS OYSTER BAR AND CRAB HOUSE
Address: 8206 PHILIPS HWY 7, JACKSONVILLE, FL, 32256, US
Rating: 59.4

8206 PHILIPS HWY 7, JACKSONVILLE, FL 32256

License #2616103

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.4 Grade F / 100

Failing Health Score

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Quick take

WHISPERS OYSTER BAR AND CRAB HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 59.4 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 December 30, 2025. Across those visits, inspectors documented 45 total violations — 15 critical, 14 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 23, 2025

The latest inspection on December 30, 2025 included 3 critical violations, 5 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese, beef, chicken made more than 24 hours ago in walk in cooler, or frozen and thawed with no date mark.
[29-09-4] Faucet/handle missing at plumbing fixture. Faucet missing at dump sink in main bar area. Also, leak observed under dishmachine, under triple sink. Also, drain cover missing at triple sink drain.
[31B-03-4] No soap provided at handwash sink. Soap and paper towels missing at multiple hand wash sinks in kitchen, at server stations, at bar area. Also, most hand wash sinks are missing hand wash signs.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler with oyster storage has no light.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on prep table. Person in charge removed.
[41-07-4] Container of medicine improperly stored. Medicine stored on top of microwave in kitchen. Person in charge removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served.
[35A-03-4] Dead roaches on premises. Observed two dead roaches near walk in freezer door: One in door frame, one on floor near door. Observed two dead roaches in spray foam near hand wash sink on main cook line.
[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. Person in charge unable to provide proof that employees are informed of reporting responsibility.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken no longer commercially packaged stored over open package of fries. In make line drawers raw chicken stored over raw dish and shrimp. Person in charge began rearranging.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Sides of fryers either debris buildup.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop heads observed in mop sink.
[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. Two pieces of fish with instructions to remove from packaging, thawed in make-line drawers thawed with no oxygen introduced.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor in large walk in cooler, near dishmachine, at oyster prep area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handling employees on site with no CFM present.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. In use during inspection. Person in charge primed and retested at 50ppm by end of inspection.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored observed floor in liquor storage room. Person in charge began raising.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wheels and sides of fryers with grease buildup. Interior of not plugged in reach in cooler/ reach in freezer with food buildup.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster thawing in submerged standing water. Person in charge turned on cold running water.
[14-12-4] Utensils in poor condition. Observed two spatulas in clean dishware area missing pieces.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge has no test strips for chlorine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm during inspection. Person in charge will utilize triple sink until unit can be repaired.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Person in charge only able to provide oyster tags from current oysters.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM for establishment.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach on the shelf where the orders hang in kitchen near hand wash sink. Observed two live roaches on the wall behind the oven. Observed two live roaches on the shelf with microwave storage in kitchen. Person in charge killed and discarded.
[29-18-4] Drain cover(s) missing. Drain cover missing at mop sink and at triple sink.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle with chemical stored over and next to food products in kitchen. Person in charge removed.
[08B-56-4] Food stored in ice used for drinks. Observed container of lemons stored in drink ice in secondary bar server area. Container was removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at multiple hand wash sinks in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster base in turned off unit at 80F in unit overnight.

Community reaction

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Community pulse