CAFE KARIBO DUCK PINZ
27 N 3 ST, Fernandina Beach FL 32034 · 904-277-5269
Last inspected Jun 2, 2026 · 11 visits since August 2023
FEB 24
NOV 24
MAR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. License paid for and updated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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 tested at 0ppm chlorine. Operator made service call during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (53F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). All products have been in same cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed sautéed onions (46F - Cold Holding); cheese (46F - Cold Holding); sauerkraut (54F - Cold Holding); roast beef (46F - Cold Holding)in left flip top reach in cooler in kitchen. Per operator, all products placed in cooler approximately 30 minutes prior. Operator added ice to all products. After 20 minutes, products still between 45F-46F. Operator placed all above products on time controls and will discard all products at 3:00. Also, observed ribs (53F - Cold Holding); crab (52F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). Per employee, all products except the crab have been in the same cooler overnight. Employee added ice pack to crab and approximately 15 minutes later, crab at 47F.
May 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
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 tested at 0ppm chlorine. Operator made service call during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (53F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). All products have been in same cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed sautéed onions (46F - Cold Holding); cheese (46F - Cold Holding); sauerkraut (54F - Cold Holding); roast beef (46F - Cold Holding)in left flip top reach in cooler in kitchen. Per operator, all products placed in cooler approximately 30 minutes prior. Operator added ice to all products. After 20 minutes, products still between 45F-46F. Operator placed all above products on time controls and will discard all products at 3:00. Also, observed ribs (53F - Cold Holding); crab (52F - Cold Holding); duck (55F/51F - Cold Holding); corn dog (52F - Cold Holding); crab cakes (53F - Cold Holding). Per employee, all products except the crab have been in the same cooler overnight. Employee added ice pack to crab and approximately 15 minutes later, crab at 47F.
Toxic substance/chemical improperly stored. Case of sternos stored over rice on rack beside ovens in upstairs prep area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter to the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has dried food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available. Operator has blank form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has black mold-like substance.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in downstairs women's restroom and in downstairs unisex restroom.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vent and surrounding ceiling tile with dust above make line. Wall to right of far right flip top reach in cooler in kitchen has dust.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in far right flip top reach in cooler in kitchen.
Raw fruits/vegetables not washed prior to preparation. Half cut avocado with sticker still attached in flip top reach in cooler in prep area across from dishroom.
Time/temperature control for safety food thawed in an improper manner. Frozen, vacuum sealed tuna thawing in standing water in flip top reach in cooler across from dishroom. Employee removed fish from water and vacuum sealed packaging.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete observed in kitchen, prep and ware washing areas.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority0 Intermediate10 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of tomato sauce and 1 can of coconut milk dented on side seam and top lip of can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top coolers on cook line, pepper jack cheese (52F - Cold Holding), raw scallops (47F - Cold Holding), cooked onions (50F - Cold Holding); sliced cheese (51F - Cold Holding). Lids to coolers have been open all morning during service and products are fill over fill line on pan.
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. At pass through window, pan of cut watermelon has no time marking. Operator stated it was put out at 11 am and put time marking on pan.
Toxic substance/chemical improperly stored. Multiple bottles of dish soap stored on shelves with clean dishes. Operator moved all bottles of soap to bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where hose is attached.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At bar, Triple Sink (Quaternary 200+ppm). Employee added more water to sink and rechecked at 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance.
Accumulation of lime scale on the inside of the dishmachine. Lime scale build up in interior of dish machine.
Clean utensils stored between equipment and wall. Clean knifes stored between back of prep table in prep area and wall.
Covered waste receptacle not provided in women's bathroom. No covered trash can in unisex and ladies restroom on first floor.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under soda machine/ice bin in server area soiled with debris. Also, wall under dish machine and three compartment sink soiled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in prep area, handle of scoop in product. Operator removed handle from flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled with food debris/torn. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill on cook line soiled with food debris build up.
Old labels stuck to food containers after cleaning. Old label on clean pan across from dish machine.
Single-service articles not stored inverted or protected from contamination. To go boxes on top shelf of cook line not inverted. Employee flipped stack of to go boxes over.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen area in multiple areas.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
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 handled soiled utensils in dish area and immediately handled clean utensils from inside the dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. In pass through window, cut watermelon removed from temperature control approximately 2 hours prior has no time marking. Melon marked.
Toxic substance/chemical improperly stored. Three spray bottles containing blue chemical cleaner stored on shelf in to go area with clean ice bucket. Bottles moved and stored correctly.
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. No proof for bartender working today. Expired proof for one cook working today.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor corner of bar where secured tanks are stored.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven handle in kitchen. Knives stored in between reach in cooler and prep table. All items moved and stored correctly.
Silverware/utensils dried with a towel/cloth. Employee in dish area drying off plates with clean towel. Manager coached employee on proper ware washing procedures.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
Nov 5, 2024Call 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. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products.
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority1 Intermediate9 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line took trash out, came back inside to cook line, placed on new gloves without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. License paid for and updated.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half/half cream stored in upstairs bar - date opened unknown.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service bar in dining area, cut melon in garnish tray 57F. Melon cut and placed into tray approximately 4.5 hours prior. Melon discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor seating where black hose is attached.
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. Missing for bartender working today.
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. Server in kitchen drinking from opened soda can. Server left kitchen.
Equipment in poor repair. Multiple utensils on pass through window are melted/damaged.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in front server station near entrance to kitchen. Floor in small storage area on first floor dining area.
Food stored on floor. Containers of oil on floor in kitchen and in outside dry storage area. Oil moved and stored correctly.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt.
No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in upstairs bar. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves rusted in prep area and in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet areas in front server station near entrance to kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of unsealed concrete in kitchen.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. 0 ppms primed and still 0ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Philly steak meat over fries and sausage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon cuts over broccoli in walk in cooler
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar and soda gun holder, bartender cleaned
Handwash sink not accessible for employee use at all times. Buckets stored in hand sink. Moved
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. Tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved
Employee with no hair restraint while engaging in food preparation. Some cooks on cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall in back prep area Knife stored between cooler and steam table on line. Moved
Stored food not covered. In walk in freezer container of frozen strawberries un covered
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. Dishwasher 0 ppms
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Black soiled residue
Bowl or other container with no handle used to dispense food. In garlic, Removed
Employee eating in a food preparation or other restricted area. Eating on prep table cooler salad
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone head phones
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on line, moved
Standing water in bottom of reach-in-cooler. 3 door 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.