Haney's Island Eats
2135 Sadler Rd, Fernandina Beach, FL 32034 · Mobile Food Dispensing Vehicle · License 5550100
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (2 fixed on the spot), 1 intermediate, 1 basic-16
- Complaint after follow-up on Oct 14Counts 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 · 2 visitsRoutine inspection
- Follow-up visitOct 14, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
At callback, operator stated he has completed training but has to print out certificate.
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 refrigerator, hotdogs (45°F-46°F - Cold Holding). Owner states door has been open and shut for prep this morning. Two packs of hotdogs stored on door of refrigerator.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In refrigerator, raw beef stored on container of cooked smoked chicken wings. Owner moved beef to bottom.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Owner states he uses quaternary tablets for three compartment sink but uses unapproved cleaning spray with bleach for food contact surfaces that when tested registered no chlorine. Owner stated he will use quaternary tablets for everything.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Owner and only employee has food handler training through New Habit but does not have copy of manager training.
Basic1
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Upon arrival, service window open on food truck with operator not present.
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.