BAR ZIN BISTRO & WINE BAR

Name: BAR ZIN BISTRO & WINE BAR
Address: 4924 FIRST COAST HWY 10, FERNANDINA BEACH, FL, 32034, US
Rating: 41.9

4924 FIRST COAST HWY 10, FERNANDINA BEACH, FL 32034

License #5501076

🍺 Bar/Pub ℹ️

41.9 Grade F / 100

Failing Health Score

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Latest inspection

June 22, 2026 · 7 findings · 2 critical

Routine - Food

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Quick take

BAR ZIN BISTRO & WINE BAR in FERNANDINA BEACH currently holds an InspectFL Health Score of 41.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 72 total violations — 21 critical, 14 major, 37 minor.

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The latest inspection on June 22, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

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BAR ZIN BISTRO & WINE BAR 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In container of sugar on bottom shelf of prep table, to go bowl used as scoop. Operator removed cup from product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled/torn.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes at server station not inverted. Operator flipped boxes.
[35A-02-7] Live, small flying insects found. Observed three (3) live flying insects near handwash sink behind larger bar.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At prep station and cook line, Sanitizer Bucket (Chlorine 200+ppm) Operator emptied liquid out of bucket and filled with water. Rechecked at 100ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink behind bigger bar has drink mats in it. Operator removed mats. Also, handwash sink behind smaller bar has candler in it. Operator removed from sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to find test strips but has more order already. Inspector provided test strips to last till strips come in on truck.

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket at bar area on floor. Chef removed from floor and hung up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink mug on top shelf of cook line over reach in cooler. Chef moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone in kitchen pass thru window. Chef removed cellphone.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with grease and food debris. Also, floor under dish and 3 compartment sink has debris build up. Also, vent cover in ladies restroom soiled with dust build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of turbo oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease debris. Also, multiple gaskets in kitchen soiled with food debris/torn. Also, edge of reach in cooler under flip top cooler fluid on cook line soiled with food debris. Chef began cleaning areas that are soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On top shelf of cook line and on top shelf in wait station, to go boxes not inverted. Chef flipped boxes.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating on license that expired June 1, 2025. Owner was made aware of expired license and he went online and renewed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Hanging on edge of dry storage rack heading to bar area from kitchen, two spray bottles of cleaner in front of food. Chef removed cleaners.
[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 stand up reach in cooler on cook line, container of cut melon made yesterday not date marked. Chef added date mark to container.

Disposition: Warning Issued
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately three (3) seconds. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Blue ice bucket stored on floor in bar. Bucket moved and stored correctly.
[12B-12-5] 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 drink cup on top of flip top cooler at end of cook line has no lid. Cup discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys stored on white cutting board near pass through window. Keys moved and stored correctly.
[13-03-4] Employee with no hair/beard restraint while engaging in food preparation. Cook in kitchen missing both hair and beard restraints. Cook placed on both restraints.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside storage room where ice machine is located Floor in small storage closet near entrance to kitchen.
[09-07-5] Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. All employees not using secondary measure of using hand sanitizer after washing and drying hands as evidenced by no sanitizer at any hand washing sink. Person in Charge placed sanitizer by hand washing sinks.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven. Tongs moved and stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dish area. Inspector emailed sign.
[09-09-5] No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure. Current AOP has not been reviewed since 2019.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves below prep tables are rusted. White cutting boards on cook line are grooved and stained.
[35B-03-4] Outer openings not protected with self-closing doors. Side exit door in kitchen. Front door for wine area.
[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. Yellow power drill stored on shelf with clean cutting boards. Drill moved and stored correctly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of flour mixture on shelf in pass through area. Container labeled.
[09-05-5] Employee not following establishments approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Cook on cook line washed hands and did not use hand sanitizer. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In outside reach in freezer, ziplock bag of raw fish stored on top of sealed bag of ready to eat vegetables. Items moved and stored correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, package of raw beef stored over container of ready to eat sauce (bang-bang). Items moved and stored correctly.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cooked pork tenderloin prepared twelve (12) days prior. Pork discarded. In reach in cooler on cook line, crab stuffing prepared eight (8) days prior. Stuffing discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, pan of shrimp 48F. Shrimp stored on top of pan of raw chicken. Shrimp placed on line approximately 15 minutes. Shrimp moved to bottom of reach in cooler to cool.
[41-10-4] Toxic substance/chemical improperly stored. On small prep table near pass through window, container of bleach stored near clean equipment. On small prep table at end of cook line, cans of butane stored on ledge next to chopped red onions. In server area near wine area, spray bottle containing green chemical cleaner stored next to clean silverware. In kitchen on shelf with cutting boards, cans of chemicals stored next to cutting boards. All chemicals moved and stored correctly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in large bar blocked by small reach in cooler. Cooler moved.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Missing for kitchen manager/chef in kitchen. Manager says has certificate (picture) but just switched phones.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sinks at both bars in dining area.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Middle cutting board on cook line.
[35A-03-4] Dead roaches on premises. One (1) dead roach in bar on floor. Dead roach discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen where clean silverware is stored. Phone moved and stored correctly.
[09-04-5] Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Establishment has written copy from 2019. Plan has not been reviewed since it was written, and multiple current employees have not reviewed plan.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under outdoor ice machine. Floor under prep table in server area. Ceiling in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line, tongs on handle of oven. Tongs moved and stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dish machine. Inspector emailed sign.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen are rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Manager states that cleaners are coming tomorrow.
[35B-03-4] Outer openings not protected with self-closing doors. Both exterior doors on either side of kitchen. One door re-attached door closer.
[33-34-4] Storage area not maintained clean and organized. Storage closet near bar.
[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. Bartender cutting and handling fruit for drink garnishes. Bartender stopped, washed hands and put on gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw grouper stored over ready to eat beef au jus. In flip top cooler at end of cook line, raw tuna stored over bread crumbs. Items moved and stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored over raw grouper. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler across from cook line, cream 48F. Cream voluntarily discarded. In walk in cooler, blanched asparagus 46F. Walk in cooler was opened constantly during dinner prep. Door kept closed to cool walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. On storage rack in kitchen, cans of butane fuel stored with seasonings/spices. Butane moved and stored correctly. In server station near dining room, spray bottle containing chemical cleaner stored on prep table with clean silver ware and water pitchers. Bottle moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both outside faucets in patio area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Cook re-washed hands in hand washing sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in bar blocked by small reach in cooler. Cooler moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for bartender working today. Manager gave form to bartender to review and sign.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for bartender working today.