Story & Song Bookstore Bistro
1430 Park Ave, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501157
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic (1 repeat)-9
- Safety score91
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 visitNov 2, 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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler on cook line, cut tomatoes (52°F - Cold Holding). Tomatoes in small white bowl stored on top of pans. Employee stated they are put in top of cooler approximately an hour ago when they opened. Employee switched tomatoes to pan and put in top of reach in cooler instead of sliced oranges.
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water provided at handwash sink in handicap stall in women's restroom.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on bottom shelf of prep table in kitchen with containers of sugar/flour and clean equipment. Employees moved drinks.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Case of toilet paper stored on floor in women's restroom under sinks. Operator moved case off floor.
Fixed on the spot
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.