Surcheros Fresh Mex

1484 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501017

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Jul 27 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 complaint inspection
4 high priority (2 fixed by the Jul 27 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 12 basic (6 repeats); basic violations cost 12 at most
-31
Administrative complaint on Jul 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

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

Inspection history

1 inspection · 2 visits

Jul242026

Complaint inspection

18 violations found · Inspector came back once

Follow-up visitJul 27, 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 visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 4 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk-in cooler, steak (45°F - Cold Holding); pulled pork (44°F - Cold Holding). Employee was able to show me temperatures taken of products one hour prior were around 36°F-37°F. Walk-in cooler door has been opened multiple times due to prep.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade three compartment sink with chlorine bleach and rechecked at 50ppm.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed one (1) live flying insect at front counter near register. Also, observed approximately ten (10) live flying insects at mop sink area.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Under front counter, spray bottle of cleaner and windex stored next to styrofoam cups. Manager moved cleaners.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof three employees present during inspection have been informed of their health reporting responsibilities. Inspector provided DBPR form 5030-103. Manger printed form and had all employees sign it.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three employees present at time of inspection hired more than two months prior have no proof of employee training.
Basic12
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  On bottom shelf of prep table in back kitchen in multiple different seasoning containers handles of scoops touching product.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In seasoning container on front line on bottom shelf of table, to go bowl used as scoop. Manager removed bowl.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Two at front counter and two in kitchen Sanitizer Bucket (Quaternary 0ppm). Operator remade but still not registering sanitizer. Operator made new buckets with bleach and rechecked at 100ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior ice bucket soiled with mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in cooler at front counter and walk-in cooler soiled with mold-like substance. Also, table under grill at front counter soiled with debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Multiple clean pans stacked before properly air drying.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of reach in cooler at front line.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign in women's restroom.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  On shared dumpster, lid open. Manager shut lid.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Two sticky traps hanging from ceiling above mop sink with approximately 20-25 dead flying insect on it. Manager removed sticky traps and discarded.
  Fixed on the spotAdministrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor under front and back cook line equipment soiled with debris. Also, wall behind both cook lines soiled with food debris.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop stored in dirty mop water near mop sink. Manager removed mop and hung to dry.
  Fixed on the spot
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.
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.