Florida House Inn
22 S 3 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500701
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 high priority (fixed by the Jul 22 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (4 repeats)-29
- Safety score71
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 visitJul 22, 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 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In stand up reach in cooler in kitchen, Cooked rice (44°F - Cold Holding). Manager states item has been in cooler over night. See stop sale. Also, in flip top reach in cooler on cook line across from stove, heavy cream (49°F - Cold Holding); ham (37°F - Cold Holding); raw fish (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding); liquid egg (37°F - Cold Holding). Manager stated all items have been in cooler over night. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In flip top reach in cooler on cook line across from stove, container of pimento cheese date marked 7/12.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler in kitchen, egg bites (46-48°F - Cold Holding). Manager stated egg bites were removed from cooler during breakfast that ended 1 hour ago and then put back into cooler. Cooked rice (44°F - Cold Holding). Manager states item has been in cooler over night. See stop sale. Also, in flip top reach in cooler on cook line across from stove, heavy cream (49°F - Cold Holding); ham (37°F - Cold Holding); raw fish (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding); liquid egg (37°F - Cold Holding). Manager stated all items have been in cooler over night. See stop sale.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment operating with license that expired June 1, 2026.
Intermediate3
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 stand up reach in cooler in kitchen, egg bites made Sunday not date marked. Manager added date marking. Also, in stand up reach in cooler at end of cook line, pan of sausage gravy and grits made Sunday not date marked. Manager put label on pans. Also, in stand up reach in cooler at end of cook line, gallon of milk opened Sunday not date marked. Manager added date marking.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler on cook line stained.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of blue liquid and spray bottle of clear liquid on bottom shelf of table under grill not labeled. Manager labeled bottles.
Fixed on the spot
Basic5
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of ovens on cook line soiled with food debris build up. Also, microwave on bottom shelf of prep table soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of both stand up reach in coolers in kitchen soiled with food debris/stains/rust.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine near kitchen and ice machine outside soiled with black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on multiple reach in cooler soiled with food debris/stained. Also, multiple shelves in kitchen soiled with food debris/rust. Also, exterior and interior of fryers soiled with grease build up. Also, table under grill soiled with black residue.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor throughout kitchen heavily soiled with food debris and grease. Also, wall behind cook line and prep table soiled with grease/food debris. Also, floor in dry storage walk in soiled with food debris and dust. Also, floor in bar area soiled with debris and food.
Repeat violation
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.