Eato Chef Food Trailer
3321 S. Fletcher Ave, Fernandina Beach, FL 32034 · Mobile Food Dispensing Vehicle · License 5550097
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 2 basic-16
- Administrative complaint on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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 table top reach in cooler next to cook line, tofu (53°F - Cold Holding); liquid egg (57°F - Cold Holding). Items have been in cooler for one hour. Inspector discussed time as a public health control with operator and sent paperwork via email. Operator labeled items with time mark and will discard after 4 hours.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In warmer at end of cook line, sticky rice (112°F - Hot Holding). Operator stated she made sticky rice 30 minutes prior. Operator is going to put sticky rice on time as a public health control.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one live flying insect on dirty pot lid in three compartment sink.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
In back of trailer two blue jugs of fry oil used to cook in on the floor. Operator moved blue jugs to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle of black reach in freezer at end of cook line broken/missing. Also, gaskets on reach in coolers on cook line torn.
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.