Georgia Smoke
820 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501217
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection7 high priority (3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 9 basic (2 repeats)-50
- Administrative complaint on Aug 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At callback in table top reach in cooler, shredded cheese 48°F, Chicken wings 46°F. Employee stated he pulled items out of stand up reach in cooler and put in cooler about 5 minutes. Employee is putting ice on items that are warm.
Administrative complaint
Code 28, Sewage and wastewater disposal: Establishment operating with changed menu and/or increased seating without septic system approval for such change.
At callback, no change. Table are to be removed or seat change paperwork need to be completed by next routine inspection.
More time given
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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 in front line room, tuna (47°F - Cold Holding); coleslaw (48°F - Cold Holding); pimento cheese (47°F - Cold Holding). Employee stated all items put out 20 minutes prior. Employee covered all pans with lids. In table top reach in cooler on cook line, noodles (71°F - Cold Holding); pimento cheese (48°F - Cold Holding); chicken wings (58°F - Cold Holding). Employee stated all items were placed in cooler approximately 30 minutes prior. Employee closed lid.
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 steam table on cook line, shredded pork (112°F-143°F - Hot Holding). Pan of pork put in warmer 15 minutes prior. Pork stocked to high in pan. Employee removed meat that was over fill line and started to cool down.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
On cook line, non food grade paper towels used in pan with scallions.
Code 28, Sewage and wastewater disposal: Establishment operating with changed menu and/or increased seating without septic system approval for such change.
Establishment classified as no seat but has put 5 six top tables in building changing seating to 30.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insects near three compartment sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At front counter, spray bottle of Febreze and goo be gone stored on side of rack with to go jug lids and individually packaged sauces. Employee moved spray bottles.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating with expired license as of June 1, 2026.
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink at front counter. Employee stocked paper towels.
Fixed on the spot
Basic9
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On other side of restaurant, to go bowl used as scoop in uncooked noodles. Employee removed bowl. Also, in reach in cooler on other side of restaurant, to go ramekin used in sauce. Employee removed ramekin.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of table top oven on cook line soiled with black residue.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of stand up reach in cooler that is not in use on other side of restaurant soiled with mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in coolers torn/soiled. Also, hood filters above fryers soiled with grease build up. Also, fan in public restroom soiled with dust build up.
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.
In front line room, ice bucket stored not inverted. Employee moved to other side of restaurant to store upside down.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
In front line room, to go lids on wall not inverted. Employee flipped lids. Also, on kitchen on cook line, brown paper trays for food not inverted. Employee flipped trays. Also, on other side of restaurant near storage racks, box of to go boxes and wrapped to go utensils on floor. Employee moved to shelves.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing on drain under metal table in front line room.
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under three compartment sink and interior of mop sink soiled with food debris and residue. Also, wall of cook line near mini fryer soiled with grease. Also, wall under handwash sink on cook line soiled with black residue.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Establishment is classified as no seat but has put in 5 six top tables.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.