Aloha Bagel and Deli
432 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501156
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic (3 repeats)-26
- Administrative complaint on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In two door reach in cooler in kitchen, container of sauerkraut date marked 9/22, container of tuna salad date marked 9/26. Also, in bottom of flip top reach in cooler on cook line, container of feta cheese date marked 9/26, container of sauerkraut date marked 9/22. Also, in stand up reach in cooler at front counter, one container of butter date marked 9/29.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler in kitchen, grilled peppers (47°F - Cold Holding). Operator stated he had peppers out earlier for few orders than he put them back into reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute of ice machine in lobby soiled with black mold-like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Inspector observed employee rinsing peeled boiled egg off in handwash sink. Inspector educated employee that handwash sink is only for handwashing.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee present during inspection hired 7/11/2026 with no food handler training.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle to left lid of flip top reach in cooler on cook line missing. Also, gaskets on stand up reach in cooler in kitchen and at front counter torn.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bathroom door in lobby not self shutting.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Walls on cook line soiled with grease residue.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.