DAVID'S
802 ASH ST, Fernandina Beach FL 32034 · 904.310.6049
Last inspected May 27, 2026 · 8 visits since November 2023
MAR 24
DEC 24
APR 25
FEB 26
MAY 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018057193 | Oct 10, 2018 | Nov 21, 2018 | $200 |
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. Paper towel lining container of cut lettuce. Employee removed paper towel.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom. Operator replenished paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, three employees have expired food handler certification. Operator ordered training materials during inspection.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of small flip top reach in cooler across from the stove.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Observed employee touch clothing which gloves on, employee did not change gloves or wash hands pulled a clean dish off of clean dish wash rack. Operator educated employees on proper hand washing.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. Operator disposed of bags of food.
Handwash sink not accessible for employee use at all times. Blocked hand wash sink on cook line. Also, container stored in back hand wash sink by dish machine. Person in charge removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar, poached egg, and carpaccio not identified as raw items on menu. Operator updated and printed out new menus.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no way to test high temperature dishmachine in main kitchen.
Cloth used as a food-contact surface. Observed wiping clothes used as food contact surface in reach in cooler at end of cook line. Operator removed wiping clothes.
Employee eating in a food preparation or other restricted area. Observed employee eating food in a food prep area. Managed instructed employee to not eat food in food prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker observed on food prep table touching food products. Operator relocated speaker.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed scallop shells being re used for food service per person in charge in clean dish pit area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. No approved hack. Operator disposed of bags of food. Also multiple previously vacuum sealed bags of lamb, oxtail in walk-in cooler sealed under the 48 hour rule missing time sealed.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 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, container of lamb stock prepared yesterday 56F. Stock discarded. 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, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on middle outside faucet on back side of establishment. Operator states breaker will purchased and placed on faucet.
Handwash sink used for purposes other than handwashing. Hand washing sink on cook line used to stored knives. Knives removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in small "Pepsi" reach in cooler by pass through window. Bottle moved and stored correctly.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 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 mousse with raw smoked salmon but does not have parasite destruction letter.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags present for mussels but are not in order.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine. Operator states he will call dish machine service company to obtain.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided.
No soap provided at handwash sink. Hand washing sink near rear exit door in kitchen. Soap provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw beef and pork.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area. Bucket inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal purses/backpacks stored with food items in server area. Items moved and stored correctly.
In-use tongs stored on equipment door handle between uses. Set of tongs on oven door handle on cook line. Tongs removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for bulk flour in back prep area of kitchen. Scoop moved.
Outer openings not protected with self-closing doors. Side exit door in dining area.
May 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels tags removed and placed in 90 holding before using last one
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Carbon dioxide/helium tanks not adequately secured. Chain to short to secure the amount of co2 tanks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers. In walk in cooler
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in, discarded
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Duct tape used to repair nonfood-contact surface. Used to fix handle of reach in cooler
Time/temperature control for safety food thawed in an improper manner. Lobster tails thawing in running water. Moved to cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer plugged in not used under hood system
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.