SLIDERS SEASIDE GRILL
1998 S FLETCHER AVE, Fernandina Beach FL 32034 · 904.277.6652
Last inspected Aug 12, 2026 · 9 visits since October 2023
AUG 24
FEB 25
AUG 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Observed 1 live flying insect in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021005527 | Dec 14, 2020 | Mar 3, 2021 | $200 |
| 5--2018007530 | Feb 6, 2018 | Mar 5, 2018 | $320 |
Inspection history
9 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on cook line, mashed potatoes (109F - Hot Holding); green beans (120F - Hot Holding, rechecked 173F). Employee stated fuse blew and they caught it about 30 minutes prior. Items were cooked about 1 hour prior. Employee started heating items again on stove.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In hallway with ice machines, ice bucket not inverted. Manager flipped bucket.
Covered waste receptacle not provided in women's bathroom. Women's waste receptacle for feminine products missing lids.
Show the remaining 9 findings ▾
Equipment and utensils not properly air-dried - wet nesting. In dish area, multiple pans stacked before properly air drying.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with grease/food debris p. Also, wall under three compartment sink and dish machine soiled with residue.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of conveyor oven soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled/torn.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple coolers on cook line soiled with food debris. Also, interior of reach in freezer on front line soiled with food debris.
Ripped/worn tin foil used as shelf cover. Bottom shelf of prep tables lined with soiled/torn tin foil.
Single-service articles not stored inverted or protected from contamination. Stack of to go boxes on top shelf of cook line not inverted. Manager flipped boxes.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Quaternary 0ppm, rechecked 150ppm); Sanitizer Bucket (Quaternary 0ppm, rechecked 150ppm). Manager had to run the line for a minute but was able to get sanitizer registering.
Wiping cloth sanitizing solution stored on the floor. Behind bar sanitizer bucket on floor. Employee moved off floor.
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handled parsley and lemon slice bare handed while ganishing plate for customer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table at end of cook line, cut cabbage (48F - Cold Holding); coleslaw (49F - Cold Holding). Products are in metal pans in ice bath but ice is only touching bottom of pans. Operator stated products are used within a few hours so inspector talked to operator about keeping on time as a public health control.
Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans on clean dish rack stacked before proper air drying.
Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of prep oven has food debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris. Also, hood filters above cook line soiled with grease build up. Also, fan cover in stand up reach in cooler with cut melon and in stand up reach in cooler with raw fish soiled with dust build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of raw chicken reach in cooler on cook line soiled with food debris.
Waste line missing at soda gun holster. Soda gun holster at bar missing drain line.
Aug 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from cup and touching glasses on face and then back to handling food prep without washing hands. Employee wash hands
Live, small flying insects found Observed 1 live flying insect in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (53F - Cold Holding), stored in make table bottle reach in cooler drawer. Stored from over night but drawer not closing properly after employee going in and out for prep today. Move items to walk in cooler.
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. Operator ha no oyster advisory sign. Provided sign and operator posted
Buildup of food debris/soil residue on equipment door handles. Exterior make table reach in cooler door handle with food residue
Cutting board has cut marks and is no longer cleanable. On make table cutting board on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup on prep table. Employee removed
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Floors behind reach soiled behind cooking equipment on cook line
Food stored on floor. Pickle bucket in outside walk in cooler stored on floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at salad station with food debris build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of foyer with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler of raw fish area soiled
Standing water in bottom of reach-in-cooler. At salad station reach in cooler and wait station reach in cooler
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored on top of case of liquid pasteurized eggs. In reach in cooler near cook line, raw shrimp and fish stored over ready to eat crab dip. In reach in cooler on cook line, raw-ready to eat tuna stored over coleslaw. All 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 walk in cooler, container of bourbon cream prepared eleven (11) days prior. Cream discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line. Interior of conveyor oven on cook line.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves below prep tables are rusted.
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. In outside food storage, two cans of coconut milk are dented/rusted.
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. Server in pass through area touched hair and face then immediately handled plated food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw fish stored over ready to eat crab dip. Items moved and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer on cook line, blanched broccoli stored over night 51F. Broccoli discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer on cook line, blanched broccoli stored over night 51F. Broccoli discarded.
Toxic substance/chemical improperly stored. Multiple chemical containers stored on prep table in kitchen next to ketchup and clean silverware. Fly spray stored next to single use plastic cups on shelf inside bar area. Chemicals moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at both faucets near dish machine in kitchen. Missing on outside faucet near outdoor dining area. Missing on outside faucet near exit door by outside walk in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certified manager (Paul Buskey) expired 05/30/2024.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates are expired.
Current Hotel and Restaurant license not displayed. License shown expired 6/01/2024. Manager printed and posted new license.
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. Drink discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table near ketchup and clean silverware in kitchen. Phone moved and stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor in outside dry storage area. Floor in outside walk in cooler. Floor under cooking equipment in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer on cook line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in cooler, storage areas, and below prep tables are rusted.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Unsealed concrete/wood floor/ceiling in food preparation, food storage, warewashing area or bathroom. Concrete floor in outside tiki food storage. Wood floor and ceiling in outside food storage.
Working containers of food removed from original container not identified by common name. White flour container in outside dry food storage area.
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. OYSTERS
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over clean plates, moved
Food not stored at least 6 inches off of the floor. Chill sticks stored on floor of walk in freezer. Moved
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda station nozzles. Soda gun bar area
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle, labeled
Waste line missing at soda gun holster. At bar
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shelled eggs over liquid eggs in walk in cooler, moved
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One near back door One under dishwasher
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, Moved
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. 2 labels not with oysters still in walk in. Cooler. Manager states shucking at this time and placed with trays that it belongs to
Waste line missing at soda gun holster.
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.