DAVID'S

Name: DAVID'S
Address: 802 ASH ST, FERNANDINA BEACH, FL, 32034, US
Rating: 77.4

802 ASH ST, FERNANDINA BEACH, FL 32034

License #5501097

77.4 Grade C / 100

Mixed Health Record

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Latest inspection

May 27, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DAVID'S in FERNANDINA BEACH currently holds an InspectFL Health Score of 77.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 41 total violations — 7 critical, 17 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 13, 2024

The latest inspection on May 27, 2026 shows 4 observation rows: 1 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DAVID'S 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.

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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
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of small flip top reach in cooler across from the stove.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel lining container of cut lettuce. Employee removed paper towel.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom. Operator replenished paper towels.
[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. Per operator, three employees have expired food handler certification. Operator ordered training materials during inspection.

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Observed wiping clothes used as food contact surface in reach in cooler at end of cook line. Operator removed wiping clothes.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating food in a food prep area. Managed instructed employee to not eat food in food prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker observed on food prep table touching food products. Operator relocated speaker.
[25-34-4] Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed scallop shells being re used for food service per person in charge in clean dish pit area.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. No approved hack. Operator disposed of bags of food. Also multiple previously vacuum sealed bags of lamb, oxtail in walk-in cooler sealed under the 48 hour rule missing time sealed.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Observed employee touch clothing which gloves on, employee did not change gloves or wash hands pulled a clean dish off of clean dish wash rack. Operator educated employees on proper hand washing.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. Operator disposed of bags of food.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked hand wash sink on cook line. Also, container stored in back hand wash sink by dish machine. Person in charge removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar, poached egg, and carpaccio not identified as raw items on menu. Operator updated and printed out new menus.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no way to test high temperature dishmachine in main kitchen.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area. Bucket inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal purses/backpacks stored with food items in server area. Items moved and stored correctly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Set of tongs on oven door handle on cook line. Tongs removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for bulk flour in back prep area of kitchen. Scoop moved.
[35B-03-4] Outer openings not protected with self-closing doors. Side exit door in dining area.
[01D-03-5] No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves mousse with raw smoked salmon but does not have parasite destruction letter.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags present for mussels but are not in order.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine. Operator states he will call dish machine service company to obtain.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided.
[31B-03-4] No soap provided at handwash sink. Hand washing sink near rear exit door in kitchen. Soap provided.
[03G-50-1] 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 vacuum seals raw beef and pork.