KITCHEN 251
251 CREEKSIDE DRIVE, Fernandina Beach FL 32034
Last inspected Feb 19, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
FEB 24
JUL 24
SEP 24
FEB 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority2 Intermediate8 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. In outside storage area, one (1) can of ketchup dented. Ketchup removed to return.
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 dishes in triple sink and immediately handled clean utensils in dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line put finger on lip and immediately handled bowl of prepared food 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 outside storage area, opened raw salmon stored on top of ready to eat corn. Items moved and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In small reach in cooler on cook line, raw chicken stored over cooked chicken. 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 reach in cooler in outside storage area, blue cheese dressing prepared eleven (11) days prior. Dressing discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by cook line, ranch dressing and bread pudding, butter 48F. Door for reach in cooler open and closed while prepping. Door kept closed to cool.
Toxic substance/chemical improperly stored. Spray bottle containing bleach chemical cleaner stored in triple sink next to green onions. Bottle moved and stored correctly. Spray bottle containing chemical cleaner stored next to condiments in utility cart by server station in dining room. Bottle moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two outside faucets (one in front, one in side). Chef states he will purchase breakers.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler by cook line, cooked greens, cooked rice prepared three (3) days prior not dated. Items dated.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In outside storage shed, clear plastic lids not inverted. Chef inverted lids.
Dead roaches on premises. Three (3) dead roaches on floor under server station in dining room. Dead roaches discarded.
Equipment in poor repair. White cutting board on cook line has deep cut marks. Reach in freezer in kitchen is rusted. Reach in freezer in outside storage area is rusted. Reach in freezer in outside storage area has torn gasket.
Floor tiles missing and/or in disrepair. Multiple tiles in kitchen are cracked.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.
Food stored on floor. Condiments on floor by bar. Condiments moved and stored correctly.
Outer openings not protected with self-closing doors. Side door across from bar.
Standing water in bottom of reach-in-cooler. Keg cooler in bar.
Sep 24, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 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 (Chlorine 0ppm), operator calling for service, using triple sink until machine is operating properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen near dish area, in reach-in cooler, raw shell eggs stored over cheese. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line ice bath, shrimp (67F - Cold Holding); hamburger (55F - Cold Holding). Items filled above chill line.Employee stated items out for 2 hours.
Well water testing report/documentation is not available upon request. Operator stated they are on well, no well report available.
Equipment and utensils not properly air-dried - wet nesting. In kitchen area, clean pans stacked before air drying.
Equipment in poor repair. In kitchen, chest freezer lid rusting. In outside storage room, chest freezer gasket torn.
Floor tiles missing and/or in disrepair. In kitchen area, multiple floor tiles cracked.
Utensils in poor condition. At kitchen triple sinks, 3 rubber spatulas have chipped edges. Operator had employee discard.
Working containers of food removed from original container not identified by common name. In kitchen, plastic containers of flour and panko not labeled.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Clean equipment/utensils not stored at least 6 inches above the floor. Oven pans stored on floor next to drying rack, moved
In-use tongs stored on equipment door handle between uses. On oven door
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef stored over crawfish mix and cut lemons in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp in reach in cooler 48-50f dated 9-23. Sugar butter 78f stored over reach in cooler on line
Dead roaches on premises. 1 dead roach in back area near freezer
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.