PERSONAL CUISINE CATERING
1421 S 10 ST, Fernandina Beach FL 32034 · 904-583-4438
Last inspected May 22, 2026 · 9 visits since December 2023
MAR 24
JAN 25
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed vacuum sealed raw tuna in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad (51F - Cold Holding); banana pudding (48F - Cold Holding)in front deli case. Per operator, both products placed in the case between 2-3 hours prior. Operator voluntarily discarded egg salad and moved banana pudding to another cold holding unit. Banana pudding approximately 20 minutes later at 45F..
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine. Operator replenished towels.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Per establishment's HACCP plan, thermometer calibration is to occur once per week. Establishment records show two recent dates over one week in completing/verifying the thermometer calibration.
Show the remaining 3 findings ▾
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. Four packages of completely thawed vacuum sealed raw tuna in walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table in kitchen. Operator removed knife.
Single-service articles improperly stored. Multiple cases of take out containers stored on the floor of outside storage building.
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tzatziki with date mark of 2/2/2025. In reach in cooler on cook line. Feta cheese in reach in cooler in prep area date marked for 1/29/2025. Operator disposed of food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk in reach in cooler in kitchen area at 45F, operator placed milk in walk in cooler, second temp taken 30 minutes later at 43F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on meet slicer operator stated that it had last been used the day prior.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator sells Cesar salad dressing and uses raw egg yolk. Operator did not have a consumer advisory, operator was given a consumer advisory and it is on display.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator missing temperature logs for the month of January, HACCP, plan states temperatures will be checked twice daily. Operator not calibrating thermometers per HACCP plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tzatziki with date mark of 2/2/2025. In reach in cooler on cook line. Feta cheese in reach in cooler in prep area date marked for 1/29/2025. Operator disposed of food.
Cleaned and sanitized equipment or utensils not properly stored. Observed dishes in operators trailer not more than inches off the ground. Manager picked up all dishes and placed them more than 6 inches off the ground.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in ware wash are.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat food products in reach in cool in kitchen. Operator relocated tomatoes. Observed unwashed produce over ready to eat food items in walk in cooler, manager relocated food items.
Utensils in poor condition. Observed spatula in warewash area with chipped edges. Operator disposed of spatula by his own choice
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed fryer not under hood filter system on cook line
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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, tray of raw fish stored over opened bag of ready to eat cookie dough. Items moved and stored correctly.
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 silver hose is attached. Manager removed splitter and directly hooked up chemical hose.
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 kitchen, container of milk opened two (2) days prior not dated. Manager dated milk.
Single-service articles not stored inverted or protected from contamination. In small prep room, foil containers on prep table not inverted. Manager inverted containers.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen handled personal cell phone, and immediately placed on gloves 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, raw pork loins stored over single use containers of cooked chicken Parmesan. 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 coolers in kitchen, marinara sauce prepared 1/16, coleslaw prepared 1/16, bruschetta prepared 1/13, Caesar dressing prepared 1/15, blue cheese dressing prepared 1/13 and at front counter reach in cooler, butter prepared 1/16.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file for establishment do not coincide with actual layout of equipment.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging to store meats, poultry, vegetables, but does not have an approved HACCP Plan. Manager states plan has been submitted.
Covered waste receptacle not provided in women's bathroom. Unisex restroom in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Drinks moved and stored correctly.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee can of cola on shelf below prep table in pastry prep area. Cola discarded.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster outside of establishment.
Single-service articles not stored inverted or protected from contamination. In pastry prep area, single use foil containers on prep table. At front counter, single use paper bowls on table. All items inverted.
Time/temperature control for safety food thawed in an improper manner. In prep sink in kitchen, multiple frozen items thawing in standing water. Water turned on to run.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket below prep table tested 0ppm. Solution discarded.
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill pulled pork
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Cleaned and sanitized equipment or utensils not properly stored. Wooden Spoons stored in canister food contact side up. Moved to store correctly
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.