BACK PORCH SOUTHERN EATS INC

Name: BACK PORCH SOUTHERN EATS INC
Address: 960030 GATEWAY BLVD, FERNANDINA BEACH, FL, 32034, US
Rating: 41.7

960030 GATEWAY BLVD, FERNANDINA BEACH, FL 32034

License #5500957

🍽️ American ℹ️

41.7 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 2 findings · 2 critical

Routine - Food

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Quick take

BACK PORCH SOUTHERN EATS INC in FERNANDINA BEACH currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 80 total violations — 15 critical, 16 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 14, 2024

The latest inspection on May 26, 2026 shows 2 observation rows: 2 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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BACK PORCH SOUTHERN EATS INC has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[03A-02-5] At callback, on salad buffet; cut tomatoes salad 50F, pasta salad 50F.
[03B-01-6] At callback, only item in stand up warmer is baked potatoes at 159F.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed drink container on table at end of cook line next to single service gloves. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on side of seasoning rack in back prep area. Operator removed jacket. Also, employee cellphone on table at end of cook line next to single service gloves. Employee removed phone.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers soiled with food debris and grease. Also, floor under reach in coolers on cook line soiled with food debris. Also, multiple ceiling vents in kitchen soiled with dust build up. Also, wall behind cook line soiled with food debris and grease. Also, floor under prep area cooking equipment soiled with debris. Also, floor in walk-in cooler and walk-in freezer soiled with food debris.
[08B-38-4] Food stored on floor. In walk-in cooler, box of potatoes and bag of onions on floor. Operator moved items to shelf.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Multiple knives/knife sharpener stored between reach in coolers and prep table or inside cooler between edge of cooler and pan.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan on expo table pointing onto cook line soiled with dust build up. Also, portable black fan on prep table at end of cook line soiled with dust build up. Also, multiple gaskets on cook line and prep area soiled/torn. Also, hood filters above cook line soiled with grease build up. Also, table under grills on cook line soiled with food/black residue. Also, fan cover in walk-in cooler soiled with dust build up. Also, sides of fryers and oven soiled with build up.
[33-16-4] Open dumpster lid. Right lid open. Manager had employee shut lid.
[14-20-4] Ripped/worn tin foil used as shelf cover. On bottom shelf of table at end of cook line across from grills lined with tin foil that is heavily torn.
[29-03-4] Water draining onto floor surface. At handwash sink in dish area, water draining onto floor when sink is on. Pipe not connected to sink drain. Operator will call and have someone come fix it.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Quaternary 0ppm). Operator dumped sanitizer bucket and will make new.
[02D-01-5] Working containers of food removed from original container not identified by common name. On bottom shelf under grill on cook line, containers of seasoning not labeled. Operator labeled pans.
[35A-02-7] Live, small flying insects found. Observed 2 live flying insects in dish area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad buffet, hard boiled egg (47F - Cold Holding); shredded cheese (50F - Cold Holding); potato salad (58F - Cold Holding). Inspector talked to operator about time as a public health control. For right now she will have employee put ice under products. In flip top reach in cooler on cook line across from grills, sliced cheese (57F - Cold Holding); butter (51F - Cold Holding). Items were put in cooler this morning 1 hour prior, lid was open for large to go order. Operator shut lid.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer at end of cook line near fryers, steak (125F - Hot Holding); chicken (120F - Hot Holding); collard greens (122F - Hot Holding); sausage (127F - Hot Holding); pulled pork (133F - Hot Holding). All items made less than 1 hour prior. Operator turned temperature up on warmer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line have deep cut marks and stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in dish area has wet wiping cloth in sink. Operator removed from sink.
[53A-05-6] 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/ Front of house manager only has food handler training. Seven employee present during inspection including person in charge.
[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 walk-in cooler, pan of grits made yesterday not date marked. Operator had employee label.

Disposition: Met Inspection Standards
[14-20-4] Ripped/worn tin foil used as shelf cover.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining food shelves in food prep area of the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty kitchen ceiling vents
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep cart operator removed phone from cart. Observed employee jacket on top of single service food items. Operator removed the jacket she placed it in a designated place. Observed employee purse on food prep table in food prep cook line. Operator removed the employee purse and placed it in a designated area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean metal pans in ware wash area.
[08B-38-4] Food stored on floor. Observed produce on floor in walk in cooler. Operator picked up produce and placed it on shelf.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. Observed knife sharpener stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on fain on reach in cooler on food prep table aimed at food. Dust build up on prep line hood filters.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed broom next to a food storage shelf touching single service items. Operator moved broom to a designated area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth laying on food prep table that was not in use. Operator placed wiping cloth in sanitizer prep.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Operator tested a sanitizer bucket on cook line which read 0ppm quaternary.
[02D-01-5] Working containers of food removed from original container not identified by common name. Brisket Blend in unmarked container on food prep cook lime. Manager placed label on container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Shelled Egg over ready to eat food in reach in cooler, operator moved eggs to a designated area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed housemade Caesar dressing (46F - Cold Holding) and shredded cheese (45F - Cold Holding), in the reach in cooler on the prep line In kitchen area manager stated that items has been placed in reach in cooler 1HR ago.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in front of stove is stained and has deep cut marks. Cutting board on reach in cooler in front of grill is stained and has deep cut marks, Can opener on food prep line was soiled with old food debris. Slicer on food prep table on food prep cook line. was soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed Hand was sink at bar covered with a mat. Manager took mat off hand wash sink

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. White styrofoam bowl used to scoop in bulk sugar container. Bowl discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups stored on shelf in server area.
[14-11-5] Equipment in poor repair. Cold water handle missing for mop sink faucet in kitchen. Sliding small door for ice machine is repaired with duct tape. Wire whisk in server station is melted. Whisk removed. Shelf rusted in dish area under prep table.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment and racks in kitchen. Floor under ice machine near entrance to kitchen. Floor in walk in cooler. Floor in walk in freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single use trays on shelf in pass through window. Trays inverted.
[02D-01-5] Working containers of food removed from original container not identified by common name. White bulk sugar container is not labeled.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored on counter in bar next to clean glassware. Bottle moved and stored correctly.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the both ends of the splitter for mop sink faucet where white hose and no hose are attached. Splitter removed (built in breaker on faucet).
[02C-03-5] 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 walk in cooler, container of creamer opened yesterday not dated. Product dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line are soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Apron stored inside hand washing sink in dish area. Apron removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. No current license displayed. Inspector verified ownership with manager.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups in server station.
[36-11-4] Floors not maintained smooth and durable. Walk in cooler floor. Manager states remodel in progress to repair.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under ice machine in kitchen. Floor under cooking equipment in kitchen. Floor in bar under bar top. Walls in dish area.
[08B-38-4] Food stored on floor. Multiple cases of food in walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for frozen okra in reach in freezer near fryers in kitchen. Scoop removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. Multiple shelves in walk in cooler.
[25-05-4] Single-service articles improperly stored. Case of to go containers on floor near pass through window. Containers moved and stored correctly.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on cook line. Bucket moved and stored correctly.
[22-41-4] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw fish stored over ready to eat pork belly. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad bar, cut lettuce, cottage cheese, diced ham, shredded cheese, diced eggs 55F. Items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade in prep area of kitchen. White cutting boards on cook line. Interior of ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink in dish area has multiple buckets stored inside. Hand washing sink in server area has cup inside. Items removed from sinks.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working today.