Shuckers
96008 Wades Pl, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501162
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 Sep 30 routine inspection5 high priority (2 fixed by the Oct 1 follow-up, 3 fixed on the spot, 3 repeats), 3 intermediate (fixed on the spot, 1 repeat), 8 basic (3 repeats)-39
- Administrative complaint on Sep 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 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 visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler on cook line, raw fish (48-53°F - Cold Holding); raw shrimp (50°F - Cold Holding); clams (51°F - Cold Holding). Three pans of raw fish, pan of raw shrimp and pan of clams stored in cooler over night. See stop sale. In stand up reach in cooler near dish area, rice (50°F - Cold Holding). Item was cook yesterday and put in cooler over night.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In walk-in cooler, container of gumbo date marked 9/22.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On table next to fryers, buttermilk mix (58-60°F - Cold Holding). Two containers of buttermilk mix stored in pan in another pan with ice. Inspector discussed time as a public health control and sent paperwork to owner. Also, in reach in cooler on cook line, raw fish (48-53°F - Cold Holding); raw shrimp (50°F - Cold Holding); clams (51°F - Cold Holding); raw tuna (52°F - Cold Holding); crab cake mix (52°F - Cold Holding); raw beef (51°F - Cold Holding). Three pans of raw fish, pan of raw shrimp and pan of clams stored in cooler over night. See stop sale. All other items put in cooler 1 hour prior. Operator moved items to walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table on cook line, grits (112°F - Hot Holding). Grits were cooked 30 minutes prior and returned to oven to heat back up. Retemped at 167°F. Also, in stand up warmer on expo side of cook line, two pans of green beans (112-120°F - Hot Holding); mac and cheese (112°F - Hot Holding); grits (115°F - Hot Holding). All items heated within the last hour and operator turned up warmer temperature to bring temperatures up.
Fixed on the spotRepeat violationAdministrative complaint
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 on cook line next to fryers, pan of raw chicken stored over raw fish. Operator moved chicken to bottom shelf. Also, in walk-in cooler, two raw shelled eggs stored over containers of buttermilk. Operator moved eggs to bottom shelf.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to find test strips for Quaternary and chlorine. Inspector provided few test strips till more are ordered.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink in dish area observed full of ice. Operator had employee start melting ice.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In server area, spray bottle of clear liquid not labeled. Operator discarded liquid in spray bottle.
Fixed on the spot
Basic8
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry storage shed out back of establishment, styrofoam bowl used as scoop in sugar. Operator removed bowl from sugar.
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
Multiple shelves lined with tin foil that is soiled/torn.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line under grill ambient air thermometer reading 52°F. Actual ambient air of reach in cooler at 49°F.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On cook line near steam tables, sanitizer bucket on floor. Operator moved to shelf.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers on cook line torn/soiled with food debris. Also, fan covers in stand up reach in cooler next to fryers soiled with mold-like substance.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Right lid to dumpster open. Also, missing dumpster plug.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one (1) dead roach in on used oven on cook line. Employee cleaned up and discarded roach.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line soiled with grease build up.
Repeat 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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.