DirtyFLRestaurant Inspection Data

PERSONAL CUISINE CATERING

PERSONAL CUISINE CATERING located in FERNANDINA BEACH has undergone 4 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

1421 S 10 ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 10919897

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed dishes in operators trailer not more than inches off the ground. Manager picked up all dishes and placed them more than 6 inches off the ground. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in ware wash are.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat food products in reach in cool in kitchen. Operator relocated tomatoes. Observed unwashed produce over ready to eat food items in walk in cooler, manager relocated food items. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Observed spatula in warewash area with chipped edges. Operator disposed of spatula by his own choice
  • 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. Observed tzatziki with date mark of 2/2/2025. In reach in cooler on cook line. Feta cheese in reach in cooler in prep area date marked for 1/29/2025. Operator disposed of food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk in reach in cooler in kitchen area at 45F, operator placed milk in walk in cooler, second temp taken 30 minutes later at 43F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on meet slicer operator stated that it had last been used the day prior.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator sells Cesar salad dressing and uses raw egg yolk. Operator did not have a consumer advisory, operator was given a consumer advisory and it is on display. Warning
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator missing temperature logs for the month of January, HACCP, plan states temperatures will be checked twice daily. Operator not calibrating thermometers per HACCP plan. Warning
  • 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 Tzatziki with date mark of 2/2/2025. In reach in cooler on cook line. Feta cheese in reach in cooler in prep area date marked for 1/29/2025. Operator disposed of food.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed fryer not under hood filter system on cook line

5/5/2025· 10mo ago

Visit ID: 10764477

Met Inspection Standards

2 high, 1 int, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In small prep room, foil containers on prep table not inverted. Manager inverted containers. Corrected On-Site Repeat Violation
  • 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 reach in freezer in kitchen, tray of raw fish stored over opened bag of ready to eat cookie dough. Items moved and stored correctly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where silver hose is attached. Manager removed splitter and directly hooked up chemical hose. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in kitchen, container of milk opened two (2) days prior not dated. Manager dated milk. Corrected On-Site

3/27/2025· 11mo ago

Visit ID: 10764146

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

1/23/2025· 1y 1mo ago

Visit ID: 10700315

Follow-up Inspection Required

3 high, 3 int, 7 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom in kitchen area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Drinks moved and stored correctly. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee can of cola on shelf below prep table in pastry prep area. Cola discarded. Corrected On-Site
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster outside of establishment.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In pastry prep area, single use foil containers on prep table. At front counter, single use paper bowls on table. All items inverted. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink in kitchen, multiple frozen items thawing in standing water. Water turned on to run. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket below prep table tested 0ppm. Solution discarded. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen handled personal cell phone, and immediately placed on gloves without washing hands. Manager 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 reach in freezer in kitchen, raw pork loins stored over single use containers of cooked chicken Parmesan. 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 reach in coolers in kitchen, marinara sauce prepared 1/16, coleslaw prepared 1/16, bruschetta prepared 1/13, Caesar dressing prepared 1/15, blue cheese dressing prepared 1/13 and at front counter reach in cooler, butter prepared 1/16.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file for establishment do not coincide with actual layout of equipment. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging to store meats, poultry, vegetables, but does not have an approved HACCP Plan. Manager states plan has been submitted. Warning