DirtyFLRestaurant Inspection Data

BABA'S MEDITERRANEAN

BABA'S MEDITERRANEAN maintains a 2.3/5 food safety rating based on 4 health department inspections in FERNANDINA BEACH. Food safety practices have remained consistent.

Last inspection: 2 months ago · 4 reports on file

11 N 3 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 10909806

Met Inspection Standards

2 high, 3 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed cook line drawer handles soiled with food debris.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on flip-top cooler cutting board. Person in charge removed employee drink. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones on cutting boards. Person in charge removed cellphones from food prep area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen meat in water in sink without continuous running water. Person in charge turned water on. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use cellphones on cook line with gloves on and begin touching utensils without changing gloves and washing hands. Discussed with person in charge. Person in charge made employee change gloves and Wash hands. **Corrective Action Taken**
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed red sauce and meatballs missing date mark. Person in charge did not know when it was made. Person in charge disposed of meatballs and sauce.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip-top cooler top cooler cutting boards stained with food debris.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station near cook line missing paper towels. Person in charge added paper towels to hand washing station. 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. Observed red sauce and meatballs missing date mark. Person in charge did not know when it was made. Person in charge disposed of meatballs and sauce.

3/18/2025· 11mo ago

Visit ID: 10721140

Met Inspection Standards

5 high, 1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on prep table in back kitchen.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in back kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of mayo in dry storage area. Plastic water bottles near front counter. Items moved and stored correctly. Corrected On-Site
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on side of building is on dirt/grass.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall by ice machine in back kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar on shelf in back kitchen. Sugar labeled. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook in kitchen washed hands in hand washing sink in kitchen for approximately three (3) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white chest freezer in dry storage area, case of opened fish stored on top of ready to eat corn. Items moved and stored correctly. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In standup reach in cooler by cook line, container of pasta prepared nine (9) days prior. Pasta discarded.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. On vertical broiler in kitchen, left over chicken shawarma being reheated. Manager in kitchen unaware if chicken was fully cooked from previous day. Chicken discarded.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet near ice machine in back kitchen.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Front counter employee handled food from pass through window and served guest with painted nails.

11/15/2024· 1y 3mo ago

Visit ID: 8728978

Met Inspection Standards

1 high, 1 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Cook placed on beard guard. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor drain under triple sink in kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall near ice machine in kitchen.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single use bowls stored on top shelf of cook line. Bowls inverted. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed in establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on rack across from triple sink. Ice chute for drink dispenser in dining area.

7/26/2023· 2y 7mo ago

Visit ID: 8449281

Met Inspection Standards
  • N/A:No Violations Were Observed