4TH ST DELI AND SALADS
4TH ST DELI AND SALADS in FERNANDINA BEACH has 5 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.
3 N 4T ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 12/2/2025
Inspection #: Visit ID: 10912470
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in side hallway and behind front counter soiled with black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In prep area, on bottom shelf bowls used as scoop in salt, and dried pastas. Operator removed bowls from products. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen next to mop sink, 3 co2 tanks not secured to anything.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked before properly air drying.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled with food debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Front and rear door to establishment not self closing. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In reach in cooler at front counter, avocado in use with sticker still on skin.
- 22-16-4:Basic - Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues. Interior of reach in freezer next to mop sink and back kitchen soiled with food debris.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of sour kraut dented on side of can.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter handled cell phone with gloved hands to show customer pictures then made sandwich for customer with no handwashing and changing gloves. Repeat Violation Admin Complaint
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at front counter, two pans of tuna salad and one container of cooked shrimped prepared yesterday morning not date marked. Operator put date marking on container. Corrected On-Site Repeat Violation
Inspection Date: 2/10/2025
Inspection #: Visit ID: 8890698
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf in back prep area. Operator states she will remove today. **Corrective Action Taken**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen and side food storage area by ice machine are not sealed/painted. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on dry food storage shelf in back kitchen. Phone moved and stored correctly. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both entrance and rear exit doors do not self close. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in back kitchen handling/cutting tomatoes for sandwiches with bare hands. Employee stopped, washed hands, and placed on gloves. Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee in back kitchen handling/cutting tomatoes for sandwiches with bare hands. Employee stopped, washed hands, in triple sink without soap. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Pest emitting strip hanging over prep area in back kitchen. Strip removed. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top cooler at front counter, container of tuna salad prepared two (2) days prior not dated. Operator dated tuna. Corrected On-Site
Inspection Date: 9/16/2024
Inspection #: Visit ID: 8780392
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in back kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on top of deli cooler next to single use items. Bottles moved and stored correctly. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at front counter not identified. Operator marked items. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food at front counter. Employees placed restraints on. Corrected On-Site
- 36-37-5:Basic - Floors, Walls, Ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in side storage area are not sealed/painted. Floor in side storage area is not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under drink dispenser (far right).
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both entrance and rear exit doors are not self closing.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handle cut tomatoes at front counter with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler, cheese 56F. Cheese placed on top of cooler approximately 2.5 hours prior. Cheese moved to reach in cooler to cool. On back prep table, corn/bean mixture left sitting out 63F. Operator states prepping, but mix was left out for approximately 30 minutes while lunch customers were being served. Mix moved to reach in cooler. **Corrective Action Taken**
Inspection Date: 2/7/2024
Inspection #: Visit ID: 8514136
Inspection Date: 9/29/2023
Inspection #: Visit ID: 8491980