Mocama Brewing Company
629 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501225
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 7 basic-23
- Administrative complaint on Sep 2Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint check
- First visitNov 3, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 2
Complaint checkNo violations No follow-up needed
- First visitOct 19, 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.
No violations found.
Official report, on the Florida DBPR website
F57Routine inspection11 violations, 3 high priority Administrative complaint
- First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, pan of raw smoked salmon stored over burger sauce. Manager moved raw smoked salmon to bottom shelf. Also, in stand up reach in cooler, pan of raw tuna stored on shelf above cut cabbage. Manager moved tuna to bottom shelf.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect on not in use prep table near walk-in cooler. Also, observed one (1) live flying insect near handwash sink/dish area.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of degreaser stored on side of storage rack above/next to canned goods. Manager moved spray bottle. Also, on single service storage rack, multiple spray bottles of different cleaners hung on side of rack near single service items and bottle of chocolate.
Fixed on the spot
Intermediate1
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, container of cooked pasta made Friday per employee with no date marking. Employee added date mark.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At front counter, small container of sugar not labeled. Employee added label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of plastic bottled apple juice on floor of walk-in cooler. Manager moved to rack.
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 open soda can on shelf above flip top reach in cooler on cook line next to food trays. Employee moved drink. Also, employee travel mug on top shelf of cook line near prep table with food items. Employee removed drink. Also, employee energy in reach in cooler stored with customer food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of conveyor oven soiled with food debris.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
In prep area, stack of to go boxes not inverted. Employee flipped over boxes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under cook line equipment soiled with food debris.
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.
Employee cellphone on shelf above flip top reach in cooler on cook line next to food trays. Employee removed phone.
Fixed on the spot
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.