The Brew Shed
474305 SR 200 E, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501246
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 Jul 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In stand up reach in cooler in kitchen, one (1) pan mashed potatoes date marked 7/6; one (1) pan Shredded cheese date marked 6/23; one (1) portion beer cheese date marked 7/1; two (2) containers of crab mayo date and one (1) containers of lobster mayo date marked 7/1.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaning supplies on rack next to back door stored above paper towels and toilet paper. Operator stated he will fix today.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Old sanitizer bucket in handwash sink in kitchen. Operator removed.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In stand up reach in cooler in kitchen, employee food identified but stored on top shelf above customer food. Operator stated he will move to bottle shelf.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tank in back room not secured.
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.
- Stop sale
- An order that the food can’t be sold or served.