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461 Atlantic Blvd, Atlantic Beach, FL 32233 · Permanent Food Service · License 2615741

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (2 repeats)
-22
Administrative complaint on Sep 21, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Following items in reach in cooler / make table by cookline : Cooked wings 50°. Cut tomato, cut lettuce , 50°. Fish dip 50°. Raw chicken 50°. Cut lettuce /greens 50°. Per Person In Charge. Items placed about 3:30 pm . Moved by manager to another cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Food service employee handling cut vegetables for salad with bare hand contact. Manager intervened.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle. Bleach next to utensils. Moved by manager.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducts ROP without an approved process waiver. MAC and cheese. Beans. (Items show less than 48hr date mark ).
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Uncovered container of spice. Dry goods.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink container on prep table. Moved by manager.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Torn cooler gasket. Cooler by cookline.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : kitchen.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled cooler gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.