Marche Cotier

5 S 2 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501248

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (fixed on the spot), 8 intermediate (4 fixed on the spot), 3 basic; intermediate violations cost 18 at most
-24
Complaint after follow-up on Sep 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 30, 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.
3 violations still not corrected:
- 3 Intermediate
What was still cited
Intermediate3
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  At callback, operator sent email previously stating he is working on HACCP paperwork but asked for time extension.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  At callback, no change.
  No proof of required state approved employee training provided for any employees.
  At callback, no change.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 8 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In stand up reach in cooler in kitchen, raw shelled eggs stored on top shelf above ready to eat cheeses. Employee moved eggs to bottom of cooler.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Establishment offers caviar but has not consumer advisory posted. Inspector provided consumer advisory notice to employee.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in front reach in cooler not date marked opened three days prior. Employee discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Establishment vacuum packing raw beef steaks obtained from approved provider. Also, establishment is vacuum packaging in house dry aged meats.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Unable to find test strips for heat dish machine or sanitizer used in buckets.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Upon arrival, plastic cooking mat and to go bowl/lid in handwash sink. Employee removed items from sink.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sink in kitchen area. Employee stocked paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Employee unable to provide certified food manager training at time of inspection.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee unable to provide any food handler training at time of inspection.
Basic3
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In stand up reach in cooler in kitchen, employee drinks stored above customer food. Employee moved all drinks to bottom segregated from customer items.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed three dead roaches on sticky trap on floor behind dish machine.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License not displayed.
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.