Aloha Bagel Too
95707 Amelia Concourse, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501207
What drove the grade
Establishment operating with changed menu and/or increased seating without septic system approval for such change.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-26
- Administrative complaint on Sep 22Counts 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 visitSep 22, 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 priority3
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 bottom of flip top reach in cooler, container of sauerkraut date marked 7/29.
Code 28, Sewage and wastewater disposal: Establishment operating with changed menu and/or increased seating without septic system approval for such change.
Establishment licensed for 10 seats but has 20 seats in lobby (five 4-people tables set up). Operator may remove additional seats or obtain approval from the fire and sewer system AHJ to increase seating. Inspector provided change of seating elevation form.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
In kitchen, Sanitizer Bucket (Chlorine 200+ppm). Employee added more water to sanitizer bucket and rechecked at 100ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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 stand up reach in cooler, container of half and half opened 3 days prior not date marked. Employee added label to container.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee unable to provide test strips for chlorine sanitizer buckets or quaternary three compartment sink. Inspector provided few test strips till some can be ordered.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in white stand up reach in freezer.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen not smooth and easily cleanable.
Repeat violation
Floor soiled/has accumulation of debris.
Floor under cook line/equipment soiled with food debris.
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.
- Stop sale
- An order that the food can’t be sold or served.