SALT LIFE FOOD SHACK
17 N FLETCHER AVE, Fernandina Beach FL 32034 · 904.432-7385
Last inspected Jul 9, 2026 · 8 visits since October 2023
AUG 24
JAN 25
JUL 25
AUG 25
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Live, small flying insects found Observed one live flying insect at upstairs ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler under grill on cook line, one (1) pack of raw grouper in sealed vacuum package fully thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from stove, coleslaw (49F - Cold Holding); pico (50F - Cold Holding); shredded cheese (51F - Cold Holding); cooked shrimp (49F - Cold Holding). Chef stated all items placed in cooler no longer than 2 hours prior. Ambient of cooler 54F. All items moved to walk-in cooler.
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 at server/expo station, Fallon of milk opened day prior not date marked. Manager date marked container.
No soap provided at handwash sink. No soap at handwash sink on cook line near sushi area. Employee stocked soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine downstairs soiled. Chef had employees start cleaning.
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. In reach in cooler under grill on cook line, one (1) pack of raw grouper in sealed vacuum package fully thawed. See stop sale.
Employee with no hair restraint while engaging in food preparation. Upon arrival observed multiple servers with no hair restraints while working with food/drinks. Manager had employees put up hair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cook line soiled with grease build up. Chef stated that is cleaning task for tonight. Also, gaskets on couple reach in cooler soiled/torn. Chef has new gaskets already order.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in coolers at either end of cook line.
Aug 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw partially cooked beef stored over cooked chicken on speed rack in walk in cooler. Moved by manager.
Establishment offers undercooked comminuted meat on the child menu. Operator has "asterisk (*)" marked on kids online menu offering burgers undercooked. Operator stated that burger are fully cooked but has asterisk to inform customers of health risk. Informed operator that kids menu can not have burgers served undercooked. Customers will have to order from regular menu to have burgers undercooked. In house kids menu do not have asterisk.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on right side of cook line. Manager provided
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Operator partially cooking raw beef and storing in walk in cooler and cook line but has no monitoring and not properly labeling
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Manager provided
Standing water in bottom of reach-in-cooler. In far end of cook line reach in cooler. Employee cleaned
Jul 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found Observed one live flying insect at upstairs ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (45F - Cold Holding) placed on line for less than one hour per person in charge. Discussed with leaving flip-top cooler open when not using product. Person in charge placed ice on product.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed non-continuous cooking of chicken wings per discussed procedures with person in charge missing written procedures. Provided blank copy and discussed with person in charge.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with food debris.
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. Observed one bag of vacuum packaged fish not removed from its reduced oxygen packaging while thawing. Person in charge sliced bag open. Provided new hand out for thawing vacuum packaging fish
Current Hotel and Restaurant license not displayed. Observed no current license displayed in establishment. Person in charge found printed license and brought to front counter.
Floor area(s) covered with standing water. Observed standing water on floor at upstairs outside bar.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, two (2) containers of clam chowder soup 93F. Clam chowder was placed into walk in cooler approximately 4.5 hours prior - time when cooling began could not be determined. Chowder discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, two (2) containers of clam chowder soup 93F. Clam chowder was placed into walk in cooler approximately 4.5 hours prior - time when cooling began could not be determined. Chowder discarded. See stop sale.
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. In bar area, bartender handled sanitizer bucket with bare hands and immediately handled beer bottle and clean glassware without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. In dish area, dishwasher handled soiled pans, rinsed pans off and loaded dish machine and immediately handled clean pans and lids without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near fryers on cook line, tempura batter and egg wash stored in flip top cooler 48F. Both items placed into cooler approximately 2.5 hours prior. Both items moved to walk in freezer to cool.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In cooler drawer on cook line, pan of raw oysters does not have tag.
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. Dishwasher drinking from open container - cup stored on top of dish machine. Cup removed.
Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks working in kitchen.
Open dumpster lid. Lid propped open with rod. Lid closed.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Four rusted cans of beans stored in dry food storage area in kitchen. Cans discarded.
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. Cook on cook line handled personal cell phone and immediately handled clean cooking utensils without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee switched from working with raw food to ready-to-eat food without washing hands. In prep area of kitchen, prep cook shucking raw oysters with gloved hands and immediately began touching clean bowls, salt, and utensils without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Toxic substance/chemical improperly stored. Jug of green cleaning chemical stored on counter with clean cups and iced tea equipment in upstairs server area. Spray bottle containing yellow chemical cleaner stored on counter with clean cups in upstairs bar area. Both chemicals moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at both ends of splitter for outside faucet in upstairs dining area. Maintenance on site left to purchase breakers.
Handwash sink used for purposes other than handwashing. Hand washing sink on cook line with storage buckets stored inside. Hand washing sink in bar area with soiled towels stored inside. Items moved.
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. Dishwasher in dish machine area drinking from unenclosed cup. Cup covered with lid and straw.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Plastic cups in server area across from pass through window.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water wattle store in beer walk in cooler. Bottles discarded.
Single-service articles not stored inverted or protected from contamination. Single use foil containers stored on shelf above sushi cooler. Containers inverted.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. In kitchen 0 ppms, primed 10ppm primed 100ppms
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upper area.
Open dumpster lid. Propped open with stuck.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bagged raw beef in container with sliced ham. Moved to proper storage areas. in clean pans
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussel dip on line cooler 47-50f moved to walk in freezer to cool down
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Handwash sink not accessible for employee use at all times. Blocked by chart, chart moved
Clams/mussels/oysters removed from original container for long-term storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to sushi area, moved
Equipment or utensils not designed or constructed in a durable manner. Wired dipping baskets used in egg wash with broken wires. Discarded
Open dumpster lid. Lid closed.
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.