Beach Diner

2006 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500966

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 30, 2026

What drove the grade

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

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 30, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
  In reach in cooler under grill on cook line, sour kraut (51°F - Cold Holding); roast beef (55°F - Cold Holding); sausage patty (54°F - Cold Holding); pork chops (44°F - Cold Holding). Operator stated all items were stocked in cooler 2 hours prior. Operator had employee put ice bags on products. In flip top reach in cooler at end of cook line, raw chicken (46°F - Cold Holding); milk (47°F - Cold Holding). Operator stated all items were stocked 1 hour prior. Ambient air of cooler is 54°F. Operator is moving all items and is going to have someone come look at cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler on cook line, raw beef in top drawer over fully cooked turkey sausage in bottom drawer. Drawers have no divider. Employee moved raw beef.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle of bleach hung on metal rail over three compartment sink with clean utensils. Operator moved spray bottle.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle on dish area not labeled. Manager labeled bottle bleach.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee water bottle on bottom shelf of prep table next to plastic wrap and bag of breading. Operator moved breading and wrap so drink is on shelf by itself.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go ramekin used as scoop in pico on cook line. Employee removed cup.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Cutting board on flip top reach in cooler at beginning of cook line melted on edges.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters above cook line soiled with grease. Also, tables under grills on cook line soiled with black residue/build up. Also, gaskets on cook line soiled with food debris.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of beer cooler at bar area.
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under cook line soiled with grease and food debris. Also, wall behind cook line soiled with grease and food debris. Also, wall in server area in dining room peeling. Also, floor under dry storage shelves soiled with food debris.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.