Ops Pizza Kitchen & Cafe
2030 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501037
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 10 complaint inspection2 high priority (1 fixed by the Aug 11 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. On can storage rack, one can of olives dented at top and bottom seam.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler under microwave in kitchen, pasta (48°F-49°F - Cold Holding); lasagna (49°F - Cold Holding); zipi (48°F - Cold Holding); sausage link (50°F - Cold Holding); house made ranch (48°F - Cold Holding); meatballs (50°F - Cold Holding); raw shelled egg (48°F - Cold Holding). Operator stated all items were put in cooler 2 hours prior at open. Operator had employee put all items back into walk-in cooler. Ambient air temperature of cooler at 52°F.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Upon arrival, handwash sink in kitchen near cook line covered with plastic lid.. Employee removed item.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In cabinet under handwash sink at front counter, spray bottle of yellowish liquid not labeled. Operator labeled bottle.
Fixed on the spot
Basic3
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 prep table near cook line. Employee discarded drink.
Fixed on the spot
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, around soda nozzles on drink machine soiled with build up.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On side of small oven in kitchen near pass through window, to go ramekins and to go lids not inverted. Employee flipped singled service items.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.