DirtyFLRestaurant Inspection Data

BEACH DINER

Health inspection records show BEACH DINER in FERNANDINA BEACH has 10 inspections with a food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

2006 South 8th Street
Florida, 32034
Nassau County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 10 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13522017

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed helium tank in exterior Outback area not secured.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen and wait station areas not smooth and easily cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Food prep table at end of cook line has rusted out bottom with a hole in it.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Two Spatulas on cook line missing pieces and has chipped edges. Manager dispose of utensils **Corrective Action Taken**
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up around freezer door.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle, manager removed tongs. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open. Corrected On-Site Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting carrots employee was asked if he washes the carrots, employee stated that he was going to wash carrots after cutting them.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one can of Garbanzo beans dented at the seem, operator disposed of can. Repeat Violation Admin Complaint
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Observed excess amount of water on floor after using hand wash sink at kitchen entrance on cook line, discovered clogged drain linked to sink, backing up onto floor. Manager had drain unclogged, floors cleaned and sanitized . Corrected On-Site
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. On speciali menu observed Mayport fried shrimp. When asked what shrimp was served person in charge provided shrimp with origin from India. Person in charge not able to provide invoice for Mayport Shrimp. Began changing menu during inspection. **Corrective Action Taken** Admin Complaint
  • 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Menu states Fresh Florida orange juice, but is utilizing Natalie's commercially processed bottled juice, manager began changing menu during inspection. **Corrective Action Taken** Admin Complaint

9/17/2025· 5mo ago

Visit ID: 13521590

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

9/16/2025· 5mo ago

Visit ID: 10896914

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. On rack in prep area found 11 cans of water chestnuts 1 can of corn beef hash 1 can of country style gravy
  • 33-16-4:Basic - Open dumpster lid. Manager closed lid Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On rack in prep area found 11 cans of water chestnuts 1 can of corn beef hash 1 can of country style gravy
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwater was reading 0ppm when tested for sanitizer. Manager added sanitizer and re ran the dishwasher when tested it was at 50ppm Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg shell (54F - Cold Holding); cheese (46F - Cold Holding); (46F); shredded cheese (46F - Cold Holding); cheese (46F - Cold Holding), all items in top section of Reach in cooler at beginning of cook line, per manager lids and doors constantly open for several hours, manager states all items will be used up within 4 hours, all items placed on time control. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple bottles of soap and sanitizer stored over paper products in storage unit near bathrooms Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Top of ice machine inside was soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.

2/19/2025· 1y ago

Visit ID: 10782051

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

2/18/2025· 1y ago

Visit ID: 10779577

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen. Bucket inverted. Corrected On-Site 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. In small closet near entrance to kitchen, employee purse stored on shelf with single use straws. Purse moved and stored correctly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in large server stations across from bar in dining area.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under both server stations in dining room. Employee began cleaning floors. **Corrective Action Taken** Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom. Sign posted. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm (twice). Manager readjusted sanitizer bucket (low amount in bucket) and tested 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler near salad prep area, raw salmon stored over ready to eat bagels. Items moved and stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler nearest rear exit door, cooked potatoes, cooked chicken, cooked greens 49F. Manager states that the door for walk in cooler was opened/closed constantly during breakfast (Person in Charge did not state this before manager returned from errand). Items were voluntarily discarded after discussion with manager. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical bleach cleaner stored in prep sink area next to thawing chicken. Bottle moved and stored correctly. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple items on time control which were time marked correctly but no written plan is available. Inspector emailed Time Control paperwork. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical bleach cleaner stored in prep sink area next to thawing chicken. Bottle labeled. Corrected On-Site Repeat Violation

10/4/2024· 1y 5mo ago

Visit ID: 8994624

Follow-up Inspection Required

1 high

  • 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched personal eyeglasses and face and immediately handled clean equipment without washing hands. Server on expo line handled personal cell phone and immediately handled plated food without washing hands. Dishwasher handled soiled dishes and immediately handled clean dishes without washing hands. Manager coached employees on proper hand washing procedures. Employees washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-10-04: On cook line, cook cracked raw shelled eggs into pan and immediately grabbed spinach leaves from flip top cooler and placed into pan to cook for another item. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Admin Complaint **Corrective Action Taken**

10/3/2024· 1y 5mo ago

Visit ID: 8784342

Follow-up Inspection Required

4 high, 1 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two (2) blue ice buckets laying on side at ice machine in kitchen. Buckets inverted. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk in cooler.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under server station equipment in dining area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on end of expo line. Hand washing sink in women's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk white container of sugar in dry storage area. Container labeled. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched personal eyeglasses and face and immediately handled clean equipment without washing hands. Server on expo line handled personal cell phone and immediately handled plated food without washing hands. Dishwasher handled soiled dishes and immediately handled clean dishes without washing hands. Manager coached employees on proper hand washing procedures. Employees washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher only washed hands for approximately three (3) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line near grill, cooked potatoes are not accurately time marked as board reflecting times has multiple entires including one in the future. Cook could not determine which time was correct. Cook believes that potatoes were marked for 0800. All other entries erased. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pass through window, cooked potatoes 124F. Potatoes prepared approximately 30 minutes prior. Potatoes moved to grill to be reheated. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored near triple sink. Bottle labeled. Corrected On-Site Repeat Violation

2/5/2024· 2y 1mo ago

Visit ID: 8571085

Met Inspection Standards

1 high

  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker at mop sink in incorrect location, Vacuum breaker needed on splitter on non-chemical sides of splitter - From follow-up inspection 2024-02-05: **Time Extended**

12/6/2023· 2y 3mo ago

Visit ID: 8442005

Follow-up Inspection Required

3 high, 3 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle it's built up debris
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled with dust
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink over prep area where bread is toasted, discarded 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. Personal cell phone stored on top of foam Togo cup on line. Cell phone moved Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Salads station employees wearing bracelet
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in clear container in dry storage area with food contact side facing up
  • 12A-02-4:High Priority - Server handled dishes or utensils and then picked up plated food, served food without washing hands. Sever wiped away food overflow with finger. Discussed with manager
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Incorrect time marking on cooked breakfast potatoes on line. Time marked placed out at 10am but was only 9:40. Manager placed on correct time **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker at mop sink in incorrect location, Vacuum breaker needed on splitter on non-chemical sides of splitter
  • 53A-05-6:Intermediate - 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/ 6 kitchen employees in food prep no manager on duty, Manager came during inspection Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple Clear bottles with blue substance inside unlabeled

7/11/2023· 2y 8mo ago

Visit ID: 8382798

Met Inspection Standards

2 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager in kitchen on cook line no hair restraint
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Near walk in cooler, moved Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. I'm walk in cooler blue cracked lid on peppers onion red mix inside
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, placed new bucket under primed **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.