FIRST LOVE BREWING
22 S 8 ST #5, Fernandina Beach FL 32034 · 904.310.9501
Last inspected May 21, 2026 · 8 visits since December 2023
APR 24
DEC 24
APR 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A 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. Employee boxing up cooked pizza touching crust of pizza with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Toxic substance/chemical improperly stored. Spray bottle store with plates, 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 thawing in walk in cooler, discarded
Employee personal food not properly identified and segregated from food to be served to the public. Eggs personal moved
Feb 12, 2026Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line drawer reach in cooler, beef (45F - Cold Holding); chicken (46F - Cold Holding). Stored in reach in cooler over night, operator discarded both products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler, beef (45F - Cold Holding); chicken (46F - Cold Holding). Stored in reach in cooler over night, operator discarded both products.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No irreversible thermometer or color changing temperature test strips available for high temperature dish machines.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic food containers on top shelf of storage rack opposite walk in cooler, uncovered/not flipped for protection. Operator inverted.
Duct tape used to repair nonfood-contact surface. Duct tape used to hold cook line drawer reach in cooler in place.
Open dumpster lid. Shared dumpster lid open, placed too far into enclosure unable to be closed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors of the walk in cooler.
Utensils in poor condition. On storage shelf, cracked plastic food containers along edges. Hanging above three compartment sink, chipped food contact surface of rubber spatula.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority7 Intermediate6 Basic
Show 17 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. Employee boxing up cooked pizza touching crust of pizza with bare hands.
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. On cook side of pass through window, marinara sauce, cheese and cut tomatoes not time marked. Items removed from temperature control approximately 15 minutes prior. Items time marked.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on top shelf above make line in kitchen next to condiments. Bottle moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on cook line is soiled. Wall dicer in kitchen is soiled.
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store knife/spatula. Items removed.
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/ No certified food manager present with seven (7) employees working. Manager arrived during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen. Towels provided.
No soap provided at handwash sink. Hand washing sink in kitchen. Soap provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records for employees are expired - some employees that require training do not have certifications.
Carbon dioxide/helium tanks not adequately secured. Multiple tanks in brewing room are not secured.
Employee eating while preparing food. Multiple employee drinks stored in stand up reach in cooler in kitchen. Drinks removed.
Employee with no hair restraint while engaging in food preparation. One cook working in fryer area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in chemical room.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in cooler is not sealed.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. No boiler certificate could be presented.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
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 broom laying on floor, touched face, and immediately handled pans of food on cook line without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen, packaged raw beef stored over open container of mozzarella cheese. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, sausage, meatballs, chicken, cut lettuce 54F. All items placed into service approximately 60 minutes prior. All items moved to reach in cooler to cool.
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. Pans of blue cheese, ranch dressing and garlic aioli in expo area. All items removed from temperature control approximately 45 minutes prior. On speed rack in kitchen, container of buttermilk not time marked. Buttermilk removed from temperature control approximately 30 minutes prior. All items time marked.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where black hose is attached (non chemical side).
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware in bar area across from guests.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on expo counter. Drinks moved and stored correctly.
Equipment and utensils not rinsed between washing and sanitizing. Rinse step is missing - employee just using spray hose to rinse and utensils are not being fully rinsed (items need to be submerged). Triple sink set up correctly.
Garbage on the ground and/or pad around dumpster. Shared dumpster in parking area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white food storage containers in kitchen.
Open dumpster lid. Lid for shared dumpster in parking area. Operator states that dumpster is too far back to close lids and has let landlord know.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in cooler.
Working containers of food removed from original container not identified by common name. White container of flour in kitchen. Flour labeled.
Apr 10, 2024Inspection 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on non-chemical side of splitter.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed at time of inspection
Handwash sink used for purposes other than handwashing. Used to store glasses, moved
Food stored on floor. Container of sliced fries on walk in cooler floor. Moved
Open dumpster lid.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Breaded chicken over bread on rack in walk in cooler, manger moved to store correctly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in reach in cooler no date marking. Manager placed on date
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over prep line cooler Personal open drinks in reach in cooler. moved
Working containers of food removed from original container not identified by common name. White substances in white containers, manager labeled flours
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.