Magnolia's Cafe
1480 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501233
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection6 high priority (3 fixed on the spot, 3 repeats), 4 intermediate (2 fixed on the spot, 3 repeats), 7 basic (5 repeats)-58
- Administrative complaint on Aug 25, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score22
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 visitAug 26, 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
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At callback, observed three (3) live flying insects near mop sink.
- First visitAug 25, 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 priority6
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. In top drawer of reach in cooler on cook line, four raw shelled eggs stored with cracked shells.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In walk-in cooler, container of house made ranch date marked 7/30.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler on cook line, raw shelled eggs stored in drawer over pan of raw cut onions. Employee moved onions to top drawer next to raw shelled eggs.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately ten (10) live flying insects near mop buckets/mop sink. Also, observed one (1) live flying insects in dry storage room. Also, observed one (1) live flying insects near single service storage rack in bakery.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Hanging on side of rack over flip top reach in cooler and next to clean dishes, spray bottle of disinfectant. Employee moved cleaner.
Fixed on the spotRepeat violationAdministrative complaint
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
In prep area near dish, Sanitizer Bucket (Quaternary 500+ppm). Employee added more water to bucket and rechecked at 200ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
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 reach in cooler on cook line, bag of corned beef made Saturday not date marked. Employee added date marking. Also, in reach in cooler on cook line, container of cooked onions made day prior not date marked. Employee added date.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer/hi temp at three-compartment sink/warewashing machine or wiping cloths.
Establishment had no way of measuring water temperature of hi temp dishwasher. Employee stated he will order and have by tomorrow. Also, quaternary test strips used for sanitizer bucket expired 2023.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cook fill pan with utensils to put in steam table on cook line from handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink in dish area. Employee stocked. Also, no paper towels at handwash sink at bakery area. Employee stocked.
Fixed on the spotRepeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On shelf above back prep area, container of sugar not labeled. Operator had employee label.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on rack in bakery near front counter over drink syrups and juices. Operator moved drink. Also, employee drinks on bottom shelf of server area cabinet in between jelly boxes. Operator moved drink.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In container of shredded cheese in server reach in cooler, to go ramekin used as scoop. Operator removed and put in scoop with handle.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Build up of lime scale in dishwasher.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cook line soiled with grease build up. Also, multiple gaskets on reach in coolers soiled with food debris/stained black.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Wall of cook line soiled with grease build up. Also, floor of cook line soiled with grease/food debris. Also, floor of walk-in cooler soiled with food debris.
Repeat violation
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.
In dry storage room, employee belongings stored in top rack above toilet paper and paper towels. Operator switched shelves.
Fixed on the spotRepeat 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.
- 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.