Kitchen 251

801 Beech St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501206

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Jul 31, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Jul 31 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
4 high priority (1 fixed by the Jul 31 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 9 basic (1 repeat)
-31
Administrative complaint on Jul 30, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitJul 31, 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 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What 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 flip top reach in cooler at beginning of cook line, cut cabbage (50°F - Cold Holding). Cut cabbage doubled panned and stored in top of cooler over night. See stop sale.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top reach in cooler at beginning of cook line, cut tomatoes (46°F - Cold Holding); cut melon (60°F - Cold Holding); cut cabbage (50°F - Cold Holding). Cut tomatoes and cut melon put in top of cooler in plastic containers in another pan above fill line 1 hour prior. Operator placed food in small pans directly in top of cooler. Cut cabbage doubled panned and stored in top of cooler over night. See stop sale.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Cheese and butter on server side of cook line held on time but no time marking. Items pulled out at 11, manager added time marking.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  On bottom shelf of table on cook line under grill, bottle of hi temp grill cleaner and stainless steel cleaner stored with liquid margarine and plastic wrap. Manager moved cleaners.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Oysters in reach in cooler on cook line and walk in cooler tag not with oysters. Employee stated it was already put with other oyster tags. Employee put tag back with oysters.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener attached to prep table soiled with build up.
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee water bottle on prep table at end of cook line. Employee removed bottle. Also, employee drink cup on prep table in dish while active preparation of food going on. Employee moved cup to bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In container of grits above prep table and multiple seasoning container above prep table or cook line have to go bowl/ramekin as scoop. Employee removed to go bowl/ramekins.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Deflector plate of ice machine soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets on cook line soiled with food debris. Also, hood filters on cook line soiled with grease and food debris. Also, fan covers in beer walk-in cooler soiled with dust.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  In server station, plastic cups stacked before properly air drying.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of keg cooler and wine cooler at bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple tiles in dish area and back hallways broken/missing.
  Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
- 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.
  At end of cook line on bottom shelf, employee bag stored on clean wiping clothes. Employee moved bag.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.