Ms. Carolyns Breakfast & Desserts

2120 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500798

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
6 high priority (4 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 12 basic (1 repeat); basic violations cost 12 at most
-50
Administrative complaint on Aug 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

21 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 6 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In bottom of flip top reach in cooler on cook line, five (5) packages of raw tilapia in vacuum packaging labeled for removal from packaging before thawing fully thawed. See stop sale.
  Repeat violationAdministrative complaint
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. In top of flip top reach in cooler on cook line, one raw shelled egg stored with crack shell.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In top of flip top reach in cooler on cook line, tuna salad (46°F - Cold Holding); chicken salad (47°F - Cold Holding). Operator stated lids have been open for breakfast service and shut lids.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In reach in freezer in back storage room, commercially packaged raw chicken stored on ziplock bag of ripe bananas. Operator removed chicken from reach in freezer.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  In kitchen, Sanitizer Bucket (Chlorine 200+ppm). Operator added more water to bucket and rechecked at 100ppm.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment is open and operating with license expired June 1 2026. Operator went online and renewed license during inspection.
  Fixed on the spotAdministrative complaint
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting boards stained/have deep cut marks.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In dish area, spray bottle with yellow liquid not labeled. Operator labeled bottle.
  Fixed on the spotRepeat violation
- 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. Employees Shane S, Juan C and Sandra Z food handler training expired 6/23/2026.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Upon arrival observed raw chicken thawing in container on prep table in standing water. Owner moved chicken to prep sink and started running water on it.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In bottom of flip top reach in cooler on cook line, five (5) packages of raw tilapia in vacuum packaging labeled for removal from packaging before thawing fully thawed. See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk-in cooler, case of buttermilk on floor. Operator had employee moved all containers to shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink cups in cooler at server station with butter chips and condiments for customers. Operator removed drinks.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Multiple knives with peeling blue handles. Also, multiple spatulas above prep table crack/chipped.
  Ripped/worn tin foil used as shelf cover.
  Multiple shelves lined with tin foil that is soiled and torn.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets in establishment soiled with food debris/torn. Also, table under grill on cook line soiled with food debris. Also, multiple shelves on cook line soiled with food debris.
- Code 25, Single-service items: Single-service articles improperly stored.
  In hallway towards bathrooms, case of to go boxes on floor. Operator moved box off floor.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of reach in cooler on cook line under pass through window.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing sign missing in unisex bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Fan cover in walk-in cooler soiled with dust build up. Also, fan cover in stand up reach in cooler on cook line soiled with dust build up. Also, fan units in men's and women's restrooms soiled with dust build up.
  Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor/wall on cook line soiled with grease/food debris. Also, floor under reach in coolers on cook line soiled with food debris. Also, floor/wall in dish area soiled with food debris/buildup. Also, floor/wall in prep area soiled with food debris. Also, floor under tables in bakery area soiled with food debris.
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.
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.