INDIGO
20 S 2 ST, Fernandina Beach FL 32034 · (904)261-8100
Last inspected Jun 15, 2026 · 6 visits since November 2023
NOV 23
MAR 24
OCT 24
FEB 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 in kitchen, ranch dressing prepared eleven (11) days prior. In walk in cooler, herb butter prepared eight (8) days prior. Items discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. Employee adjusted machine and it retested at 50ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed collard greens (51F - Cold Holding); portioned raw tuna (46F - Cold Holding); raw scallops (47F/48F/48F - Cold Holding); duck (47F/48F - Cold Holding); raw fish (50F - Cold Holding); garlic butter (48F/49F/48F - Cold Holding); cheese (47F/46F/47F - Cold Holding); butter (47F - Cold Holding); cheese (48F - Cold Holding); rice (47F/48F/48F/48F - Cold Holding); corn relish (48F - Cold Holding); cut tomato (48F - Cold Holding); rice (53F - Cold Holding); mashed potatoes (49F - Cold Holding); cream sauce (48F - Cold Holding); sauce (48F - Cold Holding); fresh garlic (46F - Cold Holding); grit cakes (47F - Cold Holding); rice (48F - Cold Holding); crab cakes (49F - Cold Holding); potato cakes (46F - Cold Holding); raw chicken (46F - Cold Holding); sauce (46F - Cold Holding); demi glaze (46F - Cold Holding); raw beef steaks (45F/46F - Cold Holding); sautéed mushroom (48F - Cold Holding); squash (48F - Cold Holding)in walk-in cooler. All products have been in the same unit overnight. Also, six packages of completely thawed and vacuum sealed raw tuna in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed collard greens (51F - Cold Holding); portioned raw tuna (46F - Cold Holding); raw scallops (47F/48F/48F - Cold Holding); duck (47F/48F - Cold Holding); raw fish (50F - Cold Holding); garlic butter (48F/49F/48F - Cold Holding); cheese (47F/46F/47F - Cold Holding); butter (47F - Cold Holding); cheese (48F - Cold Holding); rice (47F/48F/48F/48F - Cold Holding); corn relish (48F - Cold Holding); cut tomato (48F - Cold Holding); rice (53F - Cold Holding); mashed potatoes (49F - Cold Holding); cream sauce (48F - Cold Holding); sauce (48F - Cold Holding); fresh garlic (46F - Cold Holding); grit cakes (47F - Cold Holding); rice (48F - Cold Holding); crab cakes (49F - Cold Holding); potato cakes (46F - Cold Holding); raw chicken (46F - Cold Holding); sauce (46F - Cold Holding); demi glaze (46F - Cold Holding); raw beef steaks (45F/46F - Cold Holding); sautéed mushroom (48F - Cold Holding); squash (48F - Cold Holding)in walk-in cooler. All products in same cooler overnight.
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. Employee food handler training expired on 11-21-2025 for Jordan B.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on shelf in service station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine in the service station has black mold-like substance.
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. See stop sale. Six packages of completely thawed and vacuum sealed raw tuna in walk-in cooler.
Duct tape used to repair nonfood-contact surface. Duct tape used on handle of right door on flip top reach in cooler in prep area.
No Heimlich maneuver/choking sign posted. No choking poster posted. Operator hung poster during inspection.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign for handwash sink in the service station.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 7 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. Dish machine tested 0ppm. Line for sanitizer not properly set. Line moved and retested sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ready to eat tuna stored over ready to eat squash in reach in cooler in prep area. Items moved and stored correctly.
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 in kitchen, ranch dressing prepared eleven (11) days prior. In walk in cooler, herb butter prepared eight (8) days prior. Items discarded.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on cook line - hot water shut off is in disrepair. Manager states he will fix after dinner.
Cleaned and sanitized equipment or utensils not properly stored. Two blue ice buckets stored on floor in kitchen. Buckets moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside server area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in outside storage area.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate2 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep cook in kitchen washed hands for approximately five (5) seconds. 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. Prep cook preparing cutting tuna in prep area with bare hands. Cook stopped, washed hands, and placed gloves on.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked but does not have any proof of parasite destruction. Chef contacted distributor for letter.
Toxic substance/chemical improperly stored. In dry storage area outside, canisters of butane stored with pepper. Butane moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on middle outside faucet in dining area.
Handwash sink not accessible for employee use at all times. Hand washing sink in outside server area is blocked by wine bucket. Bucket moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers raw tuna on menu, but menu does not identify it as raw.
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 prep cook working today.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked animal products but does not have consumer advisory. Inspector emailed advisory.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One training record for employee food handler is ONLY ServSafe.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in dish area. Bottle labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on shelf in prep area with clean equipment. Back pack moved and stored correctly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in outside server area are not protected. Chef out plastic sleeves on lights.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Rice and beans dated todays date but rice was cooked on 24th
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 opened Saturday
Equipment in poor repair. Gaskets
Ice buildup in reach-in freezer and/or walk-in freezer. Frozen around door
No handwashing sign provided at a hand sink used by food employees. Both restrooms. Provided
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. Handsink in prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and floor
Old labels stuck to food containers after cleaning. Clear container
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.