GARDEN STREET BISTRO
105 S 3 ST, Fernandina Beach FL 32034 · 904.432.7027
Last inspected Aug 22, 2026 · 15 visits since September 2023
OCT 24
DEC 24
SEP 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. Approximately 200 roach droppings observed under and in torn gaskets of cook line reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025005218 | Oct 31, 2024 | Apr 2, 2025 | $400 |
Inspection history
15 visits, newest first
Aug 22, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed one (1) live roach on floor behind trash can on cook line next to stand up reach in cooler. Also, observed one (1) live roach in gasket of stand up reach in cooler on cook line. Also, observed eight (8) in torn gaskets of reach in cooler on cook line. Also, observed one (1) live roach on wall under handwash at end of cook line go into hole in wall. Also, observed (1) live roach on bottom shelf of table on cook line. Also, observed two (2) live roaches in gaskets on pizza reach in cooler. Also, observed approximately twenty five (25) live roaches on different parts of rack under oven in dry storage room.
Roach excrement and/or droppings present. Approximately 200 roach droppings observed under and in torn gaskets of cook line reach in cooler.
Dead roaches on premises. Observed one (1) dead roach on floor under speed rack on cook line. Also, observed two dead roach (2) in fan area on back of cooler of cook line. Also, observed (2) dead roaches in dish area on containers of dish liquid. Also, observed one (1) egg casing on top of fire suppression system nozzle.
Aug 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler near dish area, container of shredded cheese stored under raw shrimp and scallops. Operator moved cheese.
Roach activity present as evidenced by live roaches found. Observed one (1) live roach on floor behind trash can on cook line next to stand up reach in cooler. Also, observed one (1) live roach in gasket of stand up reach in cooler on cook line. Also, observed eight (8) in torn gaskets of reach in cooler on cook line. Also, observed one (1) live roach on wall under handwash at end of cook line go into hole in wall. Also, observed (1) live roach on bottom shelf of table on cook line. Also, observed two (2) live roaches in gaskets on pizza reach in cooler. Also, observed approximately twenty five (25) live roaches on different parts of rack under oven in dry storage room.
Roach excrement and/or droppings present. Approximately 200 roach droppings observed under and in torn gaskets of cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table of cook line, butter (85F - Cold Holding). Operator stated it has been out for about 30 minutes.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser at service station in dining room. Also, paper towel dispenser in dish/dry storage area not dispensing paper towels.
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 new employee hired less the two weeks ago no proof he has been informed of his health reporting responsibilities.
Dead roaches on premises. Observed one (1) dead roach on floor under speed rack on cook line. Also, observed two dead roach (2) in fan area on back of cooler of cook line. Also, observed (2) dead roaches in dish area on containers of dish liquid. Also, observed one (1) egg casing on top of fire suppression system nozzle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on table with steam tables. Operator moved phone. Also, employee cellphone on cutting board of reach in cooler on cook line. Employee removed phone.
Equipment in poor repair. Door of pizza reach in cooler off hinges held by blue tape.
Floor area(s) covered with standing water. Standing water on floor in dry storage from ac unit.
Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink at outside bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris/mold-like substance or torn.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both reach in coolers with drawers on cook line soiled with food debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in dry storage and dish area.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe at handwash sink at end of cook line.
Apr 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 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. Inspector observed employee cutting kiwi bare handed and other cut ready to eat fruit to put into bowl for customer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan on grill of butter (129F - Hot Holding). Butter is doubled panned.
Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on side of ice bin at outside bar. Operator removed spray bottle.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in dining room server station. Operator filled paper towels.
Spray bottle containing toxic substance not labeled. At outside bar hanging on side of ice bin, spray bottle of clear liquid not labeled. Operator labeled. Also, server using unlabeled spray bottle of clear liquid to clean table.
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.
Bathroom facility not clean. Ceiling vent in ladies restroom soiled with dust build up.
Equipment in poor repair. Gaskets on reach in cooler on cook line in disrepair. Also, gaskets on refrigerator in dining room server station in disrepair. Also, door to reach in cooler in pizza area not on hinges. Blue tape used to hold door up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar touching product. Operator removed handle from sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back room near dish area soiled with black debris.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink at end of cook line. Also, no hand wash sign at handwash sink at outside bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Also, portable stand up fan in dish soiled with dust buildup up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior fans of multiple reach in coolers in kitchen/dish area soiled with dust. Also, interior stand up reach in cooler on cook line soiled with food debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in back room for dish area and food storage.
Sep 26, 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 ▾
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 handling ready to eat bread in prep area that was not going to be immediately heated to minimum temperature of 145F to allow bare hand contact. Discussed with operator and operator had employee wash hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken was found stored over RTE Pasteurized eggs in reach in cooler on cook line across from egg station. Operator removed raw chicken to properly store.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient shelled eggs (66F - Cold Holding) on counter next to grill. Cook and Operator stated eggs stay out for 4 hours and then get placed back in cooler. Discussed using TPHC and supplied paperwork for operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made pancake batter (59F - Cold Holding)on counter next to grill. Cook and Operator stated eggs stay out for 4 hours and then get placed back in cooler. Discussed using TPHC and supplied paperwork for operator.
Toxic substance/chemical improperly stored. Two spray bottles containing toxic substance stored next to box with deli paper on shelf in pizza prep station. Also, two spray bottles containing toxic substance stored next to clean bowls and containers on shelf across from large ice machine. Operator removed all improperly stored spray bottles of cleaners.
Handwash sink used for purposes other than handwashing. Wait area handwashing sink had ice cubes in sink.
Equipment in poor repair. Gasket on Reach in cooler drawer below grill torn/ missing part of gasket. Also, door on Reach in cooler in pizza making station not hinged when opening.
No handwashing sign provided at a hand sink used by employees Hand wash sink at entrance to kitchen had no handwashing sign Hand wash sink at entrance in bar area had no handwashing sign
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in warewashing and prep area in back kitchen unsealed concrete.
Working containers of food removed from original container not identified by common name. Bin of sugar on a rack at entrance to cook line was not labeled
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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. Dishwasher handled soiled utensils in dish area, and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near dish area, raw shelled eggs stored over ready to eat crab meat. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in pizza area, pizza sauce 56F. Pizza sauce was taken out of temperature control for approximately two (2) hours and placed back into cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet behind restrooms where yellow hose is attached.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at bar. Hand washing sink at server station. Towels provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has several items held on time control (all marked) but does not have a written plan. Establishment has a blank plan and operator began filling out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top cooler near cook line, container of pasta prepared yesterday morning not dated. Operator dated product.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All food handler training records are photocopies. Operator states he has ordered training materials, but materials have not arrived.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom does not self close.
Equipment in poor repair. Reach in cooler door in pizza making area comes unattached when opened.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in silver reach in cooler in server area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar. Hand washing sink in server station. Signs posted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back kitchen/dish area.
Dec 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records provided are photocopied.
Nov 1, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records provided are photocopied.
Oct 31, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Cook on cook line washed hands and dried hands with white towel hanging on apron. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. Dishwasher handled soiled items in dish area and immediately handled clean plates from dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in pass window touched eyeglasses and hair and immediately handled plated food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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. Cook on cook line handled bread with bare hands.
Rodent activity present as evidenced by rodent droppings found. Observed approximately thirty-three (33) rodent droppings on floor behind reach in freezer in back kitchen area of establishment.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on shelf by pass window with clean plates. Bottle moved and stored correctly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in server station by dining area, container of milk opened yesterday morning has no date. Employee dated milk.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records provided are photocopied.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment controls multiple food items with time but does not have a written plan. Inspector emailed Time As Public Health Control paperwork.
Hole in or other damage to wall. Wall in dish area by dish machine.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in outdoor bar. Hand washing sink in server station by dining room. Inspector emailed hand washing sign.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back kitchen area near dish machine.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled defector in ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in 2 door cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer cooler under fryer
Standing water in bottom of reach-in-cooler. 2 door cooler with pooling water at the bottom
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 45f shrimp 45f beef 45f in drawer cooler under grill. Placed on ice.
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 and the time removed from temperature control cannot be determined. See stop sale. Sausage and eggs. Manager placed time on
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled defector in ice machine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Clear container with clear substance inside, manager labeled sanitizer
Duct tape used to repair nonfood-contact surface. On cooler temperature display. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on top of drawer cooler, moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in 2 door cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer cooler under fryer
Old labels stuck to food containers after cleaning. Old sticker on sausage container
Standing water in bottom of reach-in-cooler. 2 door cooler with pooling water at the bottom
Dec 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs under handsink in dishwasher area
Food-contact surface soiled with food debris, mold-like substance or slime. Defector in Ice machine soiled
Floor area(s) covered with standing water. Puddles of water in back area
Nov 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Eggs room temperature,sausage time marked
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs under handsink in dishwasher area
Food-contact surface soiled with food debris, mold-like substance or slime. Defector in Ice machine soiled
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at handsink in kitchen near grill, soap provided
Spray bottle containing toxic substance not labeled. Multiple spray bottles with clear substance no label, Person in charge labeled sanitizer
Floor area(s) covered with standing water. Puddles of water in back area
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Eggs room temperature,sausage time marked
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs under handsink in dishwasher area
Food-contact surface soiled with food debris, mold-like substance or slime. Defector in Ice machine soiled
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at handsink in kitchen near grill, soap provided
Spray bottle containing toxic substance not labeled. Multiple spray bottles with clear substance no label, Person in charge labeled sanitizer
Floor area(s) covered with standing water. Puddles of water in back area
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.