Timoti's Seafood Shak
21 N 3 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501090
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 Sep 10 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot, 1 repeat), 3 basic (2 repeats)-11
- Safety score89
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 visitSep 10, 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 priority1
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 walk-in cooler, 2 gallons of ranch date marked 8/31; approximately 30 portions of cilantro ranch date marked 8/27; 2 gallons of Honey mustard date marked 8/30; approximately 45 portions of honey mustard date marked 8/28.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On bottom shelf of table across from fryers on cook line, spray bottle with blue liquid not labeled. Employee labeled bottle.
Fixed on the spotRepeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In container of seasoning on prep table, to go bowl used as scoop. Operator removed bowl.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on floor of walk-in freezer to left of door.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on cook line reach in coolers soiled with food debris/torn. Also, fan in stand up reach in cooler at end of cook line soiled with dust build up.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.