Personal Cuisine Catering
1421 S 10 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501192
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In flip top reach in cooler on cook line, pan of cut cabbage date marked 10/26. Also, in reach in cooler in side room, container of sourkraut date marked 10/26.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in freezer in kitchen, pan of raw beef stored over commercially packaged fully cooked gyro meat. Operator switched items. Also, in stand up reach in cooler in kitchen, case of raw shelled eggs stored over packages of sliced cheese. Operator moved cheese from under raw shelled eggs.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Per operator HACCP plan thermometers to be checked and recorded on log once per week. Last recorded thermometer check on 10/12.
Repeat violation
Basic2
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, hood filters above cook line soiled with grease build up.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At handwash sink near dish machine, pipe under handwash sink leaks when water turned on.
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.