T-Ray's Burger Station

202 S 8th Street, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501043

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Aug 13 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
3 high priority (1 fixed by the Aug 13 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)
-15
Safety score85

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitAug 13, 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 visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In walk-in cooler, eleven (11) vacuum sealed packages of raw mahi fully thawed out in bag.
- 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, shredded cheese (49°F - Cold Holding); sliced cheese (48°F - Cold Holding); cut melon (47°F - Cold Holding); cut lettuce (48°F - Cold Holding); coleslaw (49°F - Cold Holding); ham (45°F - Cold Holding). Manager stated all items were stocked about 3 hours prior and started putting all Time/Temperature control for safety foods in walk-in cooler on ice to bring down temperature. Ambient air of cooler at 51°F. Also, near drink machines in lobby, butter (62°F - Cold Holding). Manager stated it was put out 3 hours ago and was unaware it had to be held cold. Manager stated he will put it on time and throw it out in an hour.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Clean wiping cloth used as liner for pan of raw scallops in reach in cooler and fried chicken in stand up warmer in back kitchen area. Manager removed cloths from products.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  In handwash sink in back kitchen area, spray bottle of cleaner and multiple steel scrubbers in sink. Manager removed from sink.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In walk-in cooler, eleven (11) vacuum sealed packages of raw mahi fully thawed out in bag.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of middle oven in back kitchen soiled with food debris and soiled tin foil.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk-in cooler soiled with dust. Also, ceiling vents in lobby soiled with dust. Also, light covers soiled in kitchen. Also, exterior of ice chute on drink machine in lobby soiled with mold-like substance.
  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.
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.