MINI DRUNKEN NOODLE
510 S EIGHTH ST, Fernandina Beach FL 32034 · 904.310.3691
Last inspected Jul 27, 2026 · 6 visits since September 2023
SEP 23
JUL 25
FEB 26
JUL 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23, paid at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority1 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with expired license as of June 1, 2026. Operator went online and renewed during inspection.
Raw animal food stored over or with ready-to-eat food/other raw animal food in a freezer - not all products commercially packaged. In stand up reach in freezer at end of cook line, raw chicken on shelf above commercially packaged raw shrimp. Also, in freezer at front of cook line, portion bags of raw squid and raw scallops stored above ready to eat cream cheese wontons and egg rolls. Operator moved raw food to bottom drawer.
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of cook line reach in cooler, pan of raw beef steaks stored over pan of fully cooked chicken. Operator moved raw beef to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, two vacuum sealed packages of ground tuna fully thawed, pulled from freezer day prior.
Show the remaining 16 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. On cook line, pan of raw shelled eggs held on time have no time marking.
Toxic substance/chemical improperly stored. Gallon of bleach on top shelf of clean dish rack across from three compartment sink. Employee moved.
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. Sushi chef hired two weeks prior has no proof he has been informed of his health reporting responsibilities. Inspector emailed DBPR form 5030-103 to operator who printed it out and had employee read and sign.
Bowl or other container with no handle used to dispense food. To go bowls used as scoop in multiple rice bins and crispy topping bowl on cook line. Operator removed bowls from products.
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. At sushi bar, two vacuum sealed packages of ground tuna fully thawed, pulled from freezer day prior.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in pass through window on cook line next to clean dishes above reach in cooler. Manager had employee removed drink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches during food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server station stacked before properly air drying.
Food stored on floor. At end of cook line, container of soy sauce and two containers of ginger on floor.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored before reach in cooler and prep table on cook line.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs on door handle of oven. Operator removed tongs and places in dish.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at end of cook line stored in standing water at temperature of 80F.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in either bathroom in establishment. Inspector emailed DBPR form 5030-111, operator stated they will print out and display.
Open dumpster lid. Lid open on dumpster.
Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go boxes on top shelf of cook line not inverted. Operator flipped all boxes.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar, Sanitizer Bucket (Chlorine 0ppm). Employee remade bucket and rechecked at 50ppm.
Feb 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority6 Intermediate7 Basic
Show 19 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and then touched clothing,employee touched ready to eat leafy greens employee never changed gloves or washed hands, manager educated employee on hand washing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 66F, noodles 80F. The items were added to the time as a public health. Chicken in reach in cooler on cook like past cool line 48F chicken had been in reach in cooler since 10AM, temperature taken at 11:00AM, operator placed chicken in walk in cooler all temperatures cold holding.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Test strip bleached white when operator tested solution.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked octopus in reach in cooler at sushi bar prepared at 8:00AM the day prior not date marked.
Handwash sink not accessible for employee use at all times. Handwashing sink at beginning of cook line blocked by trash can.
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 on site, 6 employees on site and actively working and preparing food.
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 proof of training for employees all employees, all hired over 60 days.
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. No employee reporting agreements for employees. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was using time as a public health control for rice at sushi bar, but had no written plan, supplied operator with form, operator updated form.
Open dumpster lid. One Dumpster lid open.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep table on cook line. Operator relocated all drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, above food prep table, employee moved phone.
Food stored on floor. 3 containers of soy sauce on floor in walk in cooler. Operator picked up food items. Container of oil, and vinegar on floor at end of cook line operator picked up items.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach in cooler on cook line. Operator removed the knives.
Single-service articles improperly stored. Single service boxes on cook line not inverted. Operator inverted boxes.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes sitting on food prep table not in use.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank larger than 2.7lbs located inside building.
Jul 21, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outdoor ice machine with no overhead protection. Observed ice machine on plans behind office outside without overhead protection. Plan review updated plans to reflect ice machine outside.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23, paid at time of inspection
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. Time for cooked chicken not filled in for todays date,
Food-contact surface soiled with food debris, mold-like substance or slime. Around ice chute area black soiled debris, operator cleaned
Spray bottle containing toxic substance not labeled. Pink substance in clear spray bottle. Labeled table cleaner
Bowl or other container with no handle used to dispense food. Bowl in bread crumbs, moved
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents near back door
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.