The Loop
869 Sadler Rd Ste 1, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500867
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 Aug 25 routine inspection2 high priority (1 fixed by the Aug 26 follow-up, 1 fixed on the spot), 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 visitAug 26, 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 25, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top and bottom of pizza flip top reach in cooler, multiple pans sliced sausage (53°F-55°F - Cold Holding); ground beef (50°F-54°F - Cold Holding). Operator stated company was just in here working on cooler. All items on ice and were stocked last then 2 hours ago.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler next to grill on cook line, pan of raw beef patties on top of pan of cooked mushrooms. Operator moved raw beef to bottom shelf.
Fixed on the spot
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor area in multiple areas of kitchen soiled with black build up/food debris. Also, wall/ceiling on cook line stained.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License currently displayed expired June 1, 2026. Management has already made owner aware they need new copy of license and should be getting soon.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.