Back Porch Southern Eats INC

960030 Gateway Blvd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500957

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
2 high priority (1 fixed by the Oct 23 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 10 basic (5 repeats); basic violations cost 12 at most
-33
Administrative complaint on Oct 22, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

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

Inspection history

1 inspection · 2 visits

Oct222026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitOct 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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 2 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table on cook line, baked beans (100°F - Hot Holding). Employee stated they came from warmer approximately 1.5 hours prior and put in oven to bring up temperature. Second temp 20 minutes later 163°F. Also, in metal pan on top of grill, butter (112°F - Hot Holding). Employee stated it has been on grill for approximately 3 hours. He moved pans from off side of grill to light side of grill. In stand up warmer at end of cook line, pulled pork (110°F - Hot Holding); ribs (94°F - Hot Holding); sausage links (93°F - Hot Holding); mac and cheese (109°F - Hot Holding). Items in warmer for approximately two hours. Employee began to bring items temperature up.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Behind bar on rack near entrance, two spray bottles of cleaner hung on side of rack next to/over to go boxes and individually wrapped straws.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on reach in coolers on cook line and stored above prep table stained/have deep cut marks. Interior/ around nozzles of soda machine in lobby soiled with build up.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In dish area near handwash sink, spray bottle of clear liquid not labeled. Also, purple spray bottle behind bar not labeled. Operator labeled both bottles.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/ Front of house manager has no certified food manager training with six employees working plus herself.
  Repeat violation
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training through SafeStaff expired 9/7/2026.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  On bottom shelf of prep table, container of salt not labeled. Prep employee labeled container.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In seasoning container on bottom shelf under grill has to go bowl in container used as scoop. Also, in container of sugar on dry storage rack has to go bowl in container used as scoop. Operator removed bowls from products.
  Fixed on the spot
  Utensils in poor condition.
  Spatulas hung in prep area chipped. Also, handle of whisk hung in prep area has melted handle. Also, in dish areas, plastic pans cracked/broken.
  Ripped/worn tin foil used as shelf cover.
  Tin foiled used on cook line shelves soiled/torn.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  At server area in lobby, Sanitizer Bucket (Quaternary 0ppm). Operator dumped sanitizer bucket and will make new one.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of back warmer soiled with food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets in kitchen on reach in coolers/warmers soiled with food debris/torn. Also, tables under grills on cook line soiled with food debris/black residue.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket on top of soda machine near office not inverted. Operator flipped bucket.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of beer cooler behind bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under cook line equipment soiled with food debris and grease. Multiple walls in kitchen soiled with grease residue/yellowish stains. Also, ceiling vents in kitchen and surrounding tiles soiled with dust build up. Also, floor in walk-in cooler in disrepair/soiled with food debris. Also, floor in walk-in freezer soiled with food debris.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.