Lagniappe

4810 First Coast Hwy Suite 5, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501161

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (3 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

11 violations found

First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In bottom of reach in cooler on cook line, container of sauerkraut date marked use by 6/29.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In bottom of reach in cooler on cook line, small to go containers with raw shelled eggs stored on top of to go,container of shredded cheese. Operator moved eggs.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Inspector observed employee slicing wedges of cheese and putting in container to be stored with bare hands. Operator couched employee and had her wash hands and put on gloves.
  Fixed on the spot
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.
  Multiple items in stand up reach in cooler at end of cook line (cooked pasta and rice) made few days prior per manager not date marked. Also, in bottom of reach in cooler on cook line corn beef cooked one week prior per manager not date marked. Operator added dates to all items.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sink next to three compartment sink, operator stocked paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple employee food handler training expired between 2025-6/2026.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple food boxes on floor of walk-in freezer.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up on exterior and interior of walk-in freezer door. Seal of door torn.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior top of ice machine soiled with black mold-like substance. Operator had employee clean during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in two reach in coolers on cook line on either end.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Lids to shared dumpster out back of establishment broken and almost completely missing. Also, grease trap lid open. Manager shut lid.
  Fixed on the spotRepeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.