The Patio Place
416 Ash St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501136
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 13 basic (9 repeats); basic violations cost 12 at most-44
- Administrative complaint on Aug 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint check
- First visitOct 26, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 2
F36Routine inspection20 violations, 4 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At callback, observed one (1) live flying insect on cook line. Also, observed one (1) live flying insect near sink by expo area.
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat 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 small reach in cooler on cook line, crabmeat (47°F - Cold Holding). Employee stated it was out to prep crab cake then put back into cooler. Also, stand up reach in cooler at end of cook line, cooked short ribs (47°F - Cold Holding). Employee stated on burger day cooler door is constantly opened. Short ribs stored at first of cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In stand up reach in cooler at end of cook line, raw chicken stored above open pack of fully cooked Canadian bacon. Employee moved Canadian bacon. Also, in stand up reach in cooler at end of cook line, raw beef/raw pork chops stored over ready to eat coleslaw and sauces. Employee rearranged cooler.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In outdoor reach in cooler, raw sausage stored above raw fish. Operator moved items. Also, in outdoor reach in cooler, raw beef stored over raw fish. Operator moved raw beef.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two (2) live flying insects at inside bar area. Also, observed two (2) live flying insects in cabinet under handwash sink near expo area. Also, observed three (3) live flying insects in dish area. Also, observed one (1) live flying insect in server area.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In stand up reach in cooler, pan of mushroom Demi glaze and tomato butter made in house not labeled with date.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Approximately fifteen employees present at time of inspection with no certified food manager at establishment.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three employee food handler training expired. Leslee H expired 12/16/25; Natalie G expired 12/22/26; Scott K expired 12/10/25.
Repeat violationAdministrative complaint
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
At server area, unsweetened tea urn not covered. Employee stated lid fall on floor and went to dish area. Operator got tray to cover urn till lid is washed.
Fixed on the spot
Food stored outside.
Observed two reach in coolers and four reach in freezers storing food outside of establishment.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed two (2) pairs of tongs on handle of oven. Employee removed tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee travel mug drink in reach in cooler on cook line with customer food. Employee moved drink.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled with black residue.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of inside ice machine soiled with mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers/reach in freezer on cook line soiled/torn.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans at dish area stacked before properly air drying. Also, plastic cups at server area stacked before properly air drying.
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
Multiple single service items stored in cabinet at outside bar not fully enclosed. Operator moved all items into dry storage room.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Waste line missing/clogged at soda gun holster.
Waste line of soda gun at inside bar clogged with pink residue. Operator asked bartender to unclog.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign in men's restrooms used by employees. Operator had hand wash sign and put in bathroom.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor in dry storage room near walk-in cooler soiled with debris. Also, floor under dish area soiled with food debris. Also, floor in outer ice machine room soiled with debris.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee speaker on cook line table next to open bread bag and reach in cooler. Employee moved.
Fixed on the spotRepeat violation
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 20, 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
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.
- 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.