Sliders Seaside Grill

1998 S Fletcher Ave, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500948

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 11 basic (5 repeats); basic violations cost 12 at most
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

13 violations found

First visitAug 12, 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.
13 violations found:
- 1 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In warmer on cook line, mashed potatoes (109°F - Hot Holding); green beans (120°F - Hot Holding, rechecked 173°F). Employee stated fuse blew and they caught it about 30 minutes prior. Items were cooked about 1 hour prior. Employee started heating items again on stove.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line stained.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Bottom shelf of prep tables lined with soiled/torn tin foil.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  On cook line, Sanitizer Bucket (Quaternary 0ppm, rechecked 150ppm); Sanitizer Bucket (Quaternary 0ppm, rechecked 150ppm). Manager had to run the line for a minute but was able to get sanitizer registering.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Behind bar sanitizer bucket on floor. Employee moved off floor.
  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 and exterior of conveyor oven soiled with food debris.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of multiple coolers on cook line soiled with food debris. Also, interior of reach in freezer on front line soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets in kitchen soiled/torn.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  In hallway with ice machines, ice bucket not inverted. Manager flipped bucket.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  In dish area, multiple pans stacked before properly air drying.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Stack of to go boxes on top shelf of cook line not inverted. Manager flipped boxes.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Women's waste receptacle for feminine products missing lids.
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under cook line soiled with grease/food debris p. Also, wall under three compartment sink and dish machine soiled with residue.
  Repeat violation
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.