SHUCKERS
96008 WADES PL, Fernandina Beach FL 32034 · 904.277-2580
Last inspected May 6, 2026 · 11 visits since August 2023
FEB 24
OCT 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 live flying insect on cook line close to dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019025488 | Apr 8, 2019 | Jul 23, 2019 | $400 |
Inspection history
11 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Live, small flying insects found. Observed 1 live flying insect on cook line close to dish area.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler on cook line closer to dish area, pan of salsa date marked for 4/23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom reach in cooler drawer next to fryers, raw chicken, raw calamari (50F-51F - Cold Holding). Operator stated items were put into cooler approximately 2 hours prior. Operator had employee put ice on items. Rechecked 30 mins later temperature at 42F-44F. Also, interior stand up reach in cooler on cook line closer to dish area, mashed potato (50F - Cold Holding); rice (56F - Hot Holding); green beans (58F - Cold Holding). Operator stated employee had pans of food sitting out about 1 hour earlier while heating things up. Operator had them ice items and made shut they keep door shut for awhile.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, grits (112F - Hot Holding). Operator stated grits were cooked 30 minutes prior and had employee return to stove t bring up temperature. Retemped at 166F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At expo, Sanitizer Bucket (Quaternary 500+ppm). Operator added more water to bucket and rechecked at 200ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of reach in cooler next to fryers showing 1F, actual air temperature 61F. Operator called someone to come out and look at it.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of tea nozzles at server station have brown residue build up. Also, ice wands used to cool items soiled in floor of walk-in freezer. Operator moved off floor and bought to dish to wash.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink, sanitizer buckets and/or dishmachine. Operator has chlorine test strips when they use quaternary in three compartment sink and sanitizer buckets. Operator stated she will order right ones.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in prep building out back door of kitchen. Operator stocked paper towels.
No soap provided at handwash sink. No soap at handwash sink at interior bar. Employee restocked soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near dish area soiled with mold-like substance. Operator began to clean. Also, interior of ice machine at interior bar soiled with mold-like substance. Operator had employee begin to clean.
Accumulation of lime scale on the inside of the dishmachine. Build up of lime scale interior of dish machine.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food and grease build up. Also, floor under server station soiled with debris.
In-use tongs stored on equipment door handle between uses. Tongs on handle of oven on cook line. Employee removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line soiled with grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior fan covers of stand up reach in cooler at end of cook line and flip top reach in cooler on cook line across from fryers soiled with build up.
Wiping cloth sanitizing solution stored on the floor. On cook line sanitizer bucket on floor. Operator moved to shelf.
Dec 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed 10 small flying insects under triple single in kitchen area. 4 small flying insects under ice machine 3 small flying insects under sink in bar area.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line touched soiled surface door knob, and also clothing without washing hands or changing gloves.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 5 eggs in walk in cooler, operator stated that they were not eggs that are received in normal shipment, operator disposed of eggs.
Live, small flying insects found Observed 10 small flying insects under triple single in kitchen area. 4 small flying insects under ice machine 3 small flying insects under sink in bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat produce on cook line, operator moved items.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready whipping cream date marked for 11/13 in reach in cooler in kitchen area. Operator disposed of item.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer in sanitizer bucket turned strip past color concentration chart. Operator diluted sanitizer re tested at 400ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained with food residue.
Handwash sink used for purposes other than handwashing. Observed employee poor sanitizer bucket water into handwashing sink.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw / undercooked oysters. Operator was given a consumer advisory for oysters and it was posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cook line, crab, wings, and shrimp all prepared onsite and ready to eat with no Date Mark, operator placed a date mark on them for Monday. * Corrected On-SiteCorrected On-Site**
Well water testing report/documentation is not available upon request. Last well water report from 09/2024. Reaching out to receive updated report.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in wait station has mold like substance on it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings soiled with grease residue. Multiple ceiling vents soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on cook line not in use not protected or inverted. Operator inverted bowls.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal ice cream in reach in freezer at beginning of cook line. Operator relocated ice cream.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt on canned goods in storage shed. Operator removed shirt.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal pans on clean dish rack in ware wash area.
Equipment in poor repair. Observed ice build up in walk in freezer. Multiple gaskets on reach on reach in coolers in kitchen area torn.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle, operator removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with grease residue.
Working containers of food removed from original container not identified by common name. Bulk flour bin in kitchen not labeled.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. In outdoor dry storage area, one (1) can of ketchup is dented. Can removed to be returned.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers below grill, raw comminuted beef (Philly beef) stored over raw fish. 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 outdoor walk in cooler, cream sauce (Amelia sauce) prepared nine (9) days prior and spinach pasta cream sauce prepared ten (10) days prior. Both sauces discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, milk wash 51F. Milk wash voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in kitchen, cooked greens 128F and cooked rice 126F. Both items placed into steam well approximately 25 minutes prior. Both items removed to reheat.
Toxic substance/chemical improperly stored. On shelf above prep sink where oysters are being shucked, two containers of chemical cleaners are stored. Chemicals moved and stored correctly.
Clam/mussel/oyster tags not marked with last date served. Some tags do not have dates.
Evidence of feeding stray/wild animals - food/water bowls provided outside. Water bowl present on outdoor patio with stray cat present. Water bowl discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided.
Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line in kitchen.
Food stored on floor. In outdoor walk in cooler, bag of oysters on floor. In outdoor dry storage area, container of mayonnaise on floor. Items moved and stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in outdoor walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs moved and stored correctly.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in all outdoor walk in coolers. Manager states that company contacted to seal.
Water leaking from pipe and/or faucet/handle. Pipe under hand washing sink in oyster prep room.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill area on cook line, tuna, shrimp, fish, sausage and cooked potatoes 50F. All items placed into service approximately 2.75 hours prior and drawers were constantly opened during lunch. Drawers kept closed to cool items. In sheet pan near pass through window, containers of sour cream 74F. Sour cream placed out approximately 2.75 hours prior. Sour cream moved to reach in cooler to cool.
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. All training records were destroyed during flooding of manager office.
Oct 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 10 high priority.
10 High priority4 Intermediate9 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In outdoor walk in cooler, large pan of chicken and dumplings 74F. Chicken and dumplings began cooling approximately 5.5 hours prior. Chicken and dumplings 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. 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 outdoor walk in cooler, large pan of chicken and dumplings 74F. Chicken and dumplings began cooling approximately 5.5 hours prior. Chicken and dumplings discarded. See stop sale.
Dented/rusted cans present. See stop sale. In outdoor dry storage area, one (1) dented can of corn and one (1) dented can of cream of chicken soup.
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. Employee on cook line touched inside of trash can on cook line and immediately handled package of lettuce without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal purse with gloved hands on cook line and immediately handled clean sheet pans for food prep without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In outdoor walk in cooler, pan of spinach dip prepared thirteen (13) days prior. Spinach dip discarded.
Stop Sale issued due to adulteration of food product. 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 outdoor walk in cooler, seven (7) packages of gator meat (classified as fish) have been thawed in sealed packaging. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill area on cook line, tuna, shrimp, fish, sausage and cooked potatoes 50F. All items placed into service approximately 2.75 hours prior and drawers were constantly opened during lunch. Drawers kept closed to cool items. In sheet pan near pass through window, containers of sour cream 74F. Sour cream placed out approximately 2.75 hours prior. Sour cream moved to reach in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pass through line, hit hold french fries 125F. French fries voluntarily discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor walk in cooler where black hose is attached.
Employee washed hands in a sink other than an approved handwash sink. Employee on cook line washed hands in triple sink. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink near ice machine in kitchen as evidenced by ice inside sink.
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 with seven (7) employees working. Certified food manager arrived during inspection.
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. All training records were destroyed during flooding of manager office.
Cardboard used to line nonfood-contact shelves. Multiple shelves in outdoor dry food storage area. Cardboard removed.
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 outdoor walk in cooler, seven (7) packages of gator meat (classified as fish) have been thawed in sealed packaging. See stop sale.
Food stored on floor. Containers of oil and mayonnaise on floor in outside dry storage room. Items moved and stored correctly.
Garbage on the ground and/or pad around dumpster. Grease and trash around outside dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer. Walk in freezer will be detailed this evening.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Time/temperature control for safety food thawed in an improper manner. In outdoor enclosed prep area, raw pork chops thawing at room temperature. Pork moved to walk in cooler to thaw.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Both outdoor walk in coolers.
Walk-in cooler/freezer/dry storage shelves with rust that has pitted the surface. Multiple shelves in multiple food storage areas.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Cut tomatoes in handsink blocking the drain, manager unclogged drain
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep area next to food processor, discarded
In-use ice scoop stored on soiled surface between uses. Ice scooper on top of ice machine near triple sink, moved
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in glass cooler, manager discarded
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Clear spray bottle, with pink substance, labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, moved
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. 0 ppms primed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits 50f in reach in cooler, states door opened
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 in reach in. Labeled
Spray bottle containing toxic substance not labeled. Clear spray bottle, with pink substance, labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, moved
In-use tongs stored on equipment door handle between uses. On oven door, moved
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.