Cafe Karibo Duck Pinz
27 N 3 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500826
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection6 high priority (1 fixed by the Oct 7 follow-up, 5 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-23
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 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 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 priority6
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. On cook line in bottom of reach in coolers, ribs date marked 9/26 and cooked onions/mushrooms date marked 9/30. Also, in stand up reach in cooler in prep area, four containers of cooked pasta date marked 9/29; tropical salsa date marked 9/29; crab cheese date marked 9/29. Also, in bottom of reach in cooler at salad station, container of feta cheese dressing date marked 9/23 and 10 portions of crab cheese date marked 9/26-9/29.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In bottom of reach in cooler on cook line near fryers, raw beef (46°F - Cold Holding). Chef stated he had item out for few minutes then put back into cooler.
Fixed on the spotRepeat violationAdministrative complaint
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 under grill, raw beef stored in top drawer over top of cooked chicken in bottom drawer. Employee switched items. Also, in sandwich reach in cooler on cook line, raw sliced beef in top drawer over portioned ready to eat sauce in bottom drawer. Employee switched pans.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In bottom of reach in cooler on cook line across from fryers, carton of raw shelled eggs over raw beef. Chef moved eggs to bottom.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect under handwash sink at downstairs server area. Also, observed one (1) live flying insect near trash in dish area. Also, observed approximately ten (10) live flying insects in used wiping cloth bucket in upstairs dish room. Manager cleaned out bucket and put label on it to remind staff to clean out every night.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On bottom shelf of expo area, spray bottle of cleaner stored next to clean plates. Manager moved spray bottle.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In outside walk-in cooler, three pans of cooked chicken made Saturday for big event not date marked. Manager added date marking to all pans.
Fixed on the spot
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag on top of cans on bottom shelf of prep table. Manager moved bag. Also, on top shelf of expo, employee bag and cellphone stored next to gloves. Manager moved items to bottom shelf away from food/single service items.
Fixed on the spot
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.