DOWN UNDER RESTAURANT

Name: DOWN UNDER RESTAURANT
Address: 96106 WADES PL, FERNANDINA BEACH, FL, 32034, US
Rating: 7

96106 WADES PL, FERNANDINA BEACH, FL 32034

License #5501155

7 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 18 findings · 9 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DOWN UNDER RESTAURANT in FERNANDINA BEACH currently holds an InspectFL Health Score of 7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 107 total violations — 38 critical, 12 major, 57 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 5, 2026

The latest inspection on September 28, 2026 shows 18 observation rows: 9 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

69%

Inspector notes

107

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.

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

⚠️

DBPR ordered this restaurant shut on September 28, 2026

No callback inspection is on record yet. The shut-down event is the most recent inspection on file.

Disposition: Emergency order recommended · View official DBPR record →

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DOWN UNDER RESTAURANT 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: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In seasoning container at end of cook line, ramekin used as scoop. Employee removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple pans in dish area stacked before properly air drying.
[14-11-5] Equipment in poor repair. Panel to reach in cooler covering motor in wait station held on by duck tape.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor/wall of prep sink in kitchen soiled with grease/food debris. Also, multiple ceiling tiles stained/water damage in both restrooms. Also, ceiling vents on cook line soiled with dust build up. Also, standing water in walk-in cooler under shelving.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Employee removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in pans in top of flip top reach in cooler with food/utensils. Operator discarded drinks.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of last two flip top reach in coolers on cook line.
[41-07-4] Container of medicine improperly stored. On top shelf in server area, container of ibuprofen and cough drops stored with to go boxes and sugar packets. Operator removed medicine.
[01B-07-4] Food with mold-like growth. See stop sale. Observed eight (8) moldy oranges in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of last flip top reach in cooler on cook line, pan of raw chicken tenders stored above cooked chicken wings. Operator flipped items.
[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 first flip top reach in cooler on cook line, goat cheese expired 9/20; edamame expired 9/26; blue cheese crumbles expired 9/25.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed ten (10) live roaches in crease of right set of drawers on reach in cooler under grill on cook line.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 200 roach droppings in crease of right set of drawers on reach in cooler under grill on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from oven, cut tomatoes (44-46F - Cold Holding); heavy cream (44F - Cold Holding); cooked shrimp (44-45F - Cold Holding); cooked pasta (46F - Cold Holding). All items temperatures checked 1.5 hours prior and were good but cooler lid was open for lunch and one door didnt get shut all the way.
[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, queso (120- Hot Holding). Operator stated it was heated an hour prior but warmer probably turned on at that time. Operator reheated queso to 169F.
[41-10-4] Toxic substance/chemical improperly stored. Butane can stored on prep table at end of cook line with food items. Operator moved butane can.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can open attached to prep table in kitchen soiled with food debris on blade. Also, cutting boards on cook line heavily stained.

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 deflector plate soiled with mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. In seasoning containers at end of cook line to go ramekins used as scoops. Manager removed bowls from seasoning.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle reach in cooler on cook line ambient air thermometer reading 36F, actual air temperature at 54F. Far right door does not seal fully when shut.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler under grill on cook line seven (7) packs of raw tuna fully thawed out in reduced oxygen packages. See stop sale.
[35A-03-4] Dead roaches on premises. Observed 4 dead roaches on floor/dolly under reach in cooler at wait station. Also, observed 3 dead roaches under dish machine/clean dish rack. Manager cleaned up and discarded all dead roaches.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean metal pans on dish rack stacked before properly air drying. Also, plastic cups at bar stacked before properly air drying.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris and grease. Also, floor under reach in coolers on cook line soiled with build up. Also, floor and wall under dish machine soiled with residue. Also, floor and wall under prep sink near back door soiled with build up residue. Also, floor in back storage room near back door soiled with residue. Also, multiple ceiling tiles stained in kitchen and in mens restroom near front door. Also, fan in employee restroom soiled with dust build up.
[08B-38-4] Food stored on floor. In walk-in cooler, case of raw oysters on floor. Manager moved oysters to shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door frame of walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris/stained. Manager had employee begin to clean. Also, fan in stand up reach in cooler at end of cook line soiled with mold-like substance. Manager had employee begin to clean.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers on cook line soiled with food debris. Manager had employee begin to clean.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of middle reach in cooler on cook line.
[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 top of middle reach in cooler on cook line, container of herb butter date marked 4/19. See stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach on dolly under reach in cooler at wait station.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler under grill on cook line seven (7) packs of raw tuna fully thawed out in reduced oxygen packages. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In middle reach in cooler on cook line, crab cakes (50F - Cold Holding). Manager stated crab cakes were in cooler over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach in cooler on cook line, crab cakes (50F - Cold Holding). Manager stated crab cakes were in cooler over night. See stop sale.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Middle reach in cooler on cook line ambient air thermometer reading 36F, actual air temperature at 54F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers on cook line stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. At handwash sink at bar, red sanitizer bucket in sink. Employee removed.
[41-17-4] Spray bottle containing toxic substance not labeled. In back room of kitchen, spray bottle of yellow liquid not labeled. Manager labeled bottle.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 67 packages of completely thawed and sealed tuna with labeling stating to remove from packaging before thawing.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors under fryers, in walk in cooler and in walk in freezer are soiled. Wall at suppression system is soiled. Fan guards in beer walk in cooler are soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Left interior door of stand up reach in cooler by mixer has whole panel missing and insulation showing. Also, same left door has a torn gasket.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105 and operator posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Gasket on small reach in freezer across from fryers is soiled. Sides of fryer have accumulation of grease. Walk in cooler gasket is soiled. Area around soda nozzles on soda machine is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in top of reach in cooler in the kitchen. Employee removed beverage.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in all three flip top reach in coolers in kitchen.
[08B-74-1] Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener stored on the ground outside by beer cooler.
[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. Dishmachine tested at 0ppm chlorine. Employee changed out chemical and retested at 100ppm chlorine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (58F - Cold Holding); sausage (62F - Cold Holding) in flip top reach in cooler. Per employee, both placed in unit at 10:00am. Temperature taken at 1:45pm. Both moved to walk in cooler. Also, observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Four tags from July not marked with last day served. Five tags from June not marked with last day served. Three tags from May not marked with last day served. Also, tags from June and May not kept in chronological order.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on the blade. Employee took opener to dish room for cleaning.

Disposition: Emergency order recommended
[06-09-1] Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line across from grill, six (6) packages of thawed grouper still in sealed packaging. Grouper discarded. See stop sale.
[35A-20-4] Dead rodent present. One (1) dead rodent in small storage closet by cook line in kitchen.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line in kitchen. Cook placed on guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind equipment in kitchen.
[33-16-4] Open dumpster lid. Lid for green dumpster in parking area is open. Side for gray dumpster in parking area is open. Both lids closed.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler on cook line in kitchen across from grill.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On cook line, chicken sandwich cooked to 147F. Chicken removed and placed on grill to cook. Chicken 178F.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line in kitchen handled raw beef with gloved hand, removed glove with other gloved hand, and immediately placed on another clean glove without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[35A-19-4] Live rodent present. One (1) live rodent in small storage closet by cook line in kitchen.
[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, container of house made Caesar dressing prepared nine (9) days prior. Dressing discarded.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed eighteen (18) rodent droppings in establishment: three (3) in back entry area by kitchen, three (3) on electrical box across from dish machine in kitchen, five (5) in small closet by cook line, and seven (7) in small closet by bar. Staff began cleaning up droppings.
[01B-03-5] Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line across from grill, six (6) packages of thawed grouper still in sealed packaging. Grouper discarded. See stop sale.
[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 (1) training record for server is expired.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Observed four (4) dead roaches in bar area: three (3) in glue trap under bar top and one (1) on floor in small closet near bar. Dead roaches discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area near kitchen entrance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at top of rear exit door in kitchen.
[36-24-5] Hole in or other damage to wall/door. Bottom of door to employee restroom is damaged. Cove molding in disrepair for wall near entrance to kitchen by ice machine.
[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. Handle for scoop inside bulk sugar container in pass through area. Scoop removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers/cooking equipment on cook line.
[33-16-4] Open dumpster lid. Gray dumpster on west side of property - lid and side are open. Both lid and side closed.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in outside area is unlocked with shucked oysters inside. Cooler locked.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of rock salt on shelf below prep table in kitchen near cook line. Container labeled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw whole in tact steaks. 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, herb butter, cooked shallot sauce, and blue cheese dressing prepared nine (9) days prior. Items discarded.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately eighty (80) rodent droppings in establishment: sixty (60) droppings on floor in bar and small closet near bar and approximately twenty (20) droppings in back kitchen area near rear exit door/employee restroom.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing for faucet in mop sink closet near restrooms where green hose is attached. Breaker placed on faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line in front of flip top coolers. Manager states new boards are on order.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in kitchen, thirty (30) packages of thawed tuna present inside sealed packages. Tuna discarded. See stop sale.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Unisex restroom for employees in kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in server station, multiple employee food items segregated but not identified. Items identified.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in server station.
[36-22-4] Floor area(s) covered with standing water. Walk in cooler floor.
[36-24-5] Hole in or other damage to wall/door. Bottom of door for unisex employee restroom in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
[33-16-4] Open dumpster lid. Gray dumpster outside establishment. Lid closed.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Reach in cooler across from fryers on cook line. Manager asked employee to remove water.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three (3) live flies observed in bar area and one (1) live fly observed in kitchen area.
[01B-03-5] Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in kitchen, thirty (30) packages of thawed tuna present inside sealed packages. Tuna discarded. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from grill, container of guacamole (with cut tomatoes) 50F stored overnight. Guacamole discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from grill, container of guacamole (with cut tomatoes) 50F stored overnight. Guacamole discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Three (3) spray bottles containing chemical cleaner stored on shelf in server station next to single use to cups. Bottles moved and stored correctly. Canisters of butane fuel stored in shelf in upstairs bar over clean glassware and condiments. Fuel moved and stored correctly.
[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 small reach in cooler near pass through window, containers of ranch dressing, blue cheese dressing, and butter prepared two (2) days prior not dated. Items date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored across from dish machine in kitchen. Bottle labeled.