GARDEN STREET BISTRO

Name: GARDEN STREET BISTRO
Address: 105 S 3 ST, FERNANDINA BEACH, FL, 32034, US
Rating: 77.8

105 S 3 ST, FERNANDINA BEACH, FL 32034

License #5500792

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GARDEN STREET BISTRO in FERNANDINA BEACH currently holds an InspectFL Health Score of 77.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 18 total violations — 7 critical, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 April 15, 2026 included 3 critical violations, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan on grill of butter (129F - Hot Holding). Butter is doubled panned.
[32-07-5] Bathroom facility not clean. Ceiling vent in ladies restroom soiled with dust build up.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on side of ice bin at outside bar. Operator removed spray bottle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Also, portable stand up fan in dish soiled with dust buildup up.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink at end of cook line. Also, no hand wash sign at handwash sink at outside bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior fans of multiple reach in coolers in kitchen/dish area soiled with dust. Also, interior stand up reach in cooler on cook line soiled with food debris.
[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 of scoop in sugar touching product. Operator removed handle from sugar.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in back room for dish area and food storage.
[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. Inspector observed employee cutting kiwi bare handed and other cut ready to eat fruit to put into bowl for customer.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler on cook line in disrepair. Also, gaskets on refrigerator in dining room server station in disrepair. Also, door to reach in cooler in pizza area not on hinges. Blue tape used to hold door up.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken was found stored over RTE Pasteurized eggs in reach in cooler on cook line across from egg station. Operator removed raw chicken to properly store.
[14-11-5] Equipment in poor repair. Gasket on Reach in cooler drawer below grill torn/ missing part of gasket. Also, door on Reach in cooler in pizza making station not hinged when opening.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar on a rack at entrance to cook line was not labeled
[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. Employee handling ready to eat bread in prep area that was not going to be immediately heated to minimum temperature of 145F to allow bare hand contact. Discussed with operator and operator had employee wash hands and put on gloves.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in warewashing and prep area in back kitchen unsealed concrete.
[41-10-4] Toxic substance/chemical improperly stored. Two spray bottles containing toxic substance stored next to box with deli paper on shelf in pizza prep station. Also, two spray bottles containing toxic substance stored next to clean bowls and containers on shelf across from large ice machine. Operator removed all improperly stored spray bottles of cleaners.
[31B-04-4] No handwashing sign provided at a hand sink used by employees Hand wash sink at entrance to kitchen had no handwashing sign Hand wash sink at entrance in bar area had no handwashing sign
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made pancake batter (59F - Cold Holding)on counter next to grill. Cook and Operator stated eggs stay out for 4 hours and then get placed back in cooler. Discussed using TPHC and supplied paperwork for operator.

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Community pulse