ALOHA BAGEL AND DELI
432 S 8 ST, Fernandina Beach FL 32034 · 904.432.8934
Last inspected May 4, 2026 · 8 visits since November 2023
OCT 24
MAR 25
SEP 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Owner making bagels with bare hands no AOP
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of flip top reach in cooler on cook line, whipped cream cheese (50F - Cold Holding). Cheese cheese was put in reach in cooler approximately 2 hours prior, product is over fill line. Also, in bottom of reach in cooler on cook line, roast beef (47F - Cold Holding). Operator stated she had container out for a few orders then put back into reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute in lobby soiled with mold-like substance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.
Equipment in poor repair. Handle for flip top lid on reach in cooler on cook line broken/missing.
Show the remaining 2 findings ▾
Floor, wall and/or ceiling soiled/has accumulation of debris. Walls in kitchen soiled with grease residue.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On shelf at front counter, handle of scoop touching coffee beans. Employee removed handle from product.
Apr 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler on cook line, container of sour kraut date marked 4/17.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to flip top cooler on cook line, liquid egg (47F - Cold Holding). Operator stated they will leave it out during a rush then put back into cooler. Operator put egg container back into cooler.
Toxic substance/chemical improperly stored. On storage shelf next to bagel reach in cooler in kitchen, cans of butane and two spray cans of equipment lube/grease stored next to /above clean container lids. Operator moved all cans to chemical shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with mold-like substance. Also, interior of ice chute in lobby soiled with mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board of flip top reach in cooler. Operator removed and stored properly.
Equipment in poor repair. Handles missing off flip top lid of reach in cooler on cook line.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under stand up reach in cooler in kitchen soiled with food debris. Also, all walls in kitchen area soiled with grease. Also, vents in restroom soiled with dust/mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line soiled with food debris. Also, fans in stand up reach in cooler near cook line soiled with debris.
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator was observed not following AOP requirement's while preparing ready to eat sandwiches, operator used hand sanitizer but did not allow sanitizer to dry before continuing to make sandwiches
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steak observed in freezer not commercially packed over beagles in freezer in kitchen in prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items where out of temp in reach in cooler on the cook line : ham (46F - Cold Holding); cheese (45F - Cold Holding); sausage (46F), manager stated that the items had been prepared at 6:30 manager stated that the cooler is constantly opened and closed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in a closed coffee container was in the coffee
Self-closing device on bathroom door disconnected/broken. Bathroom door does not close on its own
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Smoke build up in kitchen hen and searing area
Wet mop not stored in a manner to allow the mop to dry. Mop was seen in corner next to the triple sink and ice machine in a position not allowing it to dry
Wiping cloth quaternary ammonium compound sanitizing in bucket in kitchen not at proper minimum strength. Sanitizer was at 0ppm
Mar 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, three (3) different cream cheese flavors, ham, and cheese 50F. Cooler tops kept open constantly during breakfast rush. Tops kept closed to cool products.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in prep area cracked raw shelled eggs and immediately handled a clean spoon without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employees in kitchen not using hand sanitizer as secondary measure for AOP. Employees were informed by inspector of step to use sanitizer.
Employee switched from working with raw food to handling clean equipment without washing hands. Employee on cook line handled raw-ready to eat salmon with gloved hands and immediately handled clean equipment on make line without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making bagel sandwiches picked trash off floor, placed trash into trash can and immediately handled toasted bagels without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, three (3) different cream cheese flavors, ham, and cheese 50F. Cooler tops kept open constantly during breakfast rush. Tops kept closed to cool products.
Toxic substance/chemical improperly stored. At front counter next to coffee grinder, two chemical spray bottles are stored. Chemicals moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of building.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu board in dining area, several items are marked with asterisk and none are indicated as a raw item. Operator states only salmon is served raw. Salmon must be identified on menu as raw and symbol used must be indicated on consumer advisory. Only items that are raw should be indicated with symbol.
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. No proof for one (1) new employee working today.
Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Person in Charge both unaware of and not monitoring other kitchen employee working.
Equipment in poor repair. Front (right) reach in cooler ambient air temperature 58F. Ambient temperature remained at 58F for entire inspection. No TCS foods stored in reach in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In reach in cooler by front counter, frosted pastries stored in reach in cooler do not have any labeling.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee drink stored in stand up reach in freezer in kitchen. Drink moved and stored correctly.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves cold raw salmon but no parasite destruction could be provided.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler in kitchen, container of tuna salad prepared nine (9) days prior. Tuna salad discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on make line, pooled eggs 48F made two days prior. Eggs had been taken out during breakfast rush. Eggs kept in reach in cooler to cool.
Toxic substance/chemical improperly stored. Bottle of sanitizer tablets stored on utility cart next to single use containers in kitchen. Tablets moved and stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit provided does not correctly detect sanitizer (old/wet).
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 (1) employee working today. Operator has form and provided information to employee.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue trap with numerous dead insects on floor by ice machine in kitchen. Trap discarded.
Equipment and utensils not rinsed between washing and sanitizing. Employee in kitchen washing then sanitizing without rinsing. Operator helped employee set up rinse sink.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind ice machine in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Three (3) scoops in coffee beans near front counter. Scoops moved.
Uncleanable knife block in use to store knives. Two knife blocks in kitchen.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Owner making bagels with bare hands no AOP
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Clarance Jones expired
Equipment in poor repair. Gaskets in disrepair
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk dated 11-7 Peanut butter cream cheese dated 11-2
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired Clarence Jones 4-17-23
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. Cashier upfront, employee read and signed at time of inspection
Clean utensils stored between equipment. Scraper stored between soiled lids of cooler on line.
Standing water in bottom of reach-in-cooler. Reach in cooler on line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.