4TH ST DELI AND SALADS

Name: 4TH ST DELI AND SALADS
Address: 3 N 4T ST, FERNANDINA BEACH, FL, 32034, US
Rating: 70.8

3 N 4T ST, FERNANDINA BEACH, FL 32034

License #5501098

🥪 Deli/Sandwich ℹ️

70.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 22, 2026 · 6 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

4TH ST DELI AND SALADS in FERNANDINA BEACH currently holds an InspectFL Health Score of 70.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 3 major, 26 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 22, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

4TH ST DELI AND SALADS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at dry storage area has black mold-like substance around the chute and interior top sides.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage on prep table by the slicer. Operator moved beverage to proper storage.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit door self-closing device is broken.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still attached in reach in cooler. Operator discarded cut avocado and washed remaining whole avocados during inspection.
[35A-02-7] Live, small flying insects found. Two live flying insects observed at back prep area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cucumbers in flip top reach in cooler stored in grocery bags. Operator moved cucumbers to food grade container.

Disposition: Warning Issued
[22-20-5] 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] 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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In back kitchen next to mop sink, 3 co2 tanks not secured to anything.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked before properly air drying.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled with food debris.
[35B-03-4] Outer openings not protected with self-closing doors. Front and rear door to establishment not self closing.
[08B-39-4] 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] 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] Dented/rusted cans present. See stop sale. One can of sour kraut dented on side of can.
[12A-29-4] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two tanks in back kitchen.
[12B-07-4] 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.
[08B-49-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees preparing food at front counter. Employees placed restraints on.
[36-37-5] 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] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under drink dispenser (far right).
[35B-03-4] Outer openings not protected with self-closing doors. Both entrance and rear exit doors are not self closing.
[09-01-4] 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] 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.