Tortuga Jacks

1998 S Fletcher Ave, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501210

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 12, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 5 basic (3 repeats)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

9 violations found

First visitAug 12, 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.
9 violations found:
- 4 High priority
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. In bottom of reach in cooler at end of cook line, four (4) raw shelled eggs stored with cracked shells.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On table in ice bath next to flip top reach in cooler on cook line, egg wash (46°F - Cold Holding). Employee stated it was pulled out 3 hours prior but is about to discard since breakfast is over. Also, in small refrigerator near server area, milk (48°F - Cold Holding). Manager put milk in large reach in cooler to bring temperature down. Manager states milk is used a lot during service.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  On shelf next to single service items like napkins and straws behind bar fruit fly spray. Manager moved spray.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  On cook line, Sanitizer Bucket (Chlorine 200+ppm). Manager added water and rechecked at 100ppm.
  Fixed on the spot
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In server area, container of flour not labeled. Manager added label.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  In dish area, multiple pans stacked before properly air drying.
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor/wall of cook line soiled with grease/food debris.
  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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.