LAGNIAPPE

Name: LAGNIAPPE
Address: 4810 FIRST COAST HWY SUITE 5, FERNANDINA BEACH, FL, 32034, US
Rating: 29

4810 FIRST COAST HWY SUITE 5, FERNANDINA BEACH, FL 32034

License #5501161

29 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 11 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

LAGNIAPPE in FERNANDINA BEACH currently holds an InspectFL Health Score of 29 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 58 total violations — 11 critical, 17 major, 30 minor.

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The latest inspection on September 22, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

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Inspector notes

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on exterior and interior of walk-in freezer door. Seal of door torn.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in two reach in coolers on cook line on either end.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to three compartment sink, operator stocked paper towels.
[08B-38-4] Food stored on floor. Multiple food boxes on floor of walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold-like substance. Operator had employee clean during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in stand up reach in cooler at end of cook line (cooked pasta and rice) made few days prior per manager not date marked. Also, in bottom of reach in cooler on cook line corn beef cooked one week prior per manager not date marked. Operator added dates to all 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 bottom of reach in cooler on cook line, container of sauerkraut date marked use by 6/29.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook line, small to go containers with raw shelled eggs stored on top of to go,container of shredded cheese. Operator moved eggs.
[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 slicing wedges of cheese and putting in container to be stored with bare hands. Operator couched employee and had her wash hands and put on gloves.
[33-16-4] Open dumpster lid. Lids to shared dumpster out back of establishment broken and almost completely missing. Also, grease trap lid open. Manager shut lid.
[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. Multiple employee food handler training expired between 2025-6/2026.

Disposition: Warning Issued
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Some areas of kitchen and storage areas re showing exposed concrete.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine near bar. Buckets inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple backpacks, purses, clothing stored with food items in multiple locations.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area under bar top.
[08B-38-4] Food stored on floor. Plastic bottles of drink mix on floor in bar. Bottles moved and stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in mens restroom in dining area does not have hand washing sign. Sign posted.
[33-16-4] Open dumpster lid. Dumpster lid propped open with stick. Lid closed.
[25-05-4] Single-service articles improperly stored. Single use containers on floor near office in kitchen. Containers moved and stored correctly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handling soiled wiping cloth and immediately placed gloves on to work with food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad station in kitchen, cut tomatoes 51F stored overnight. Tomatoes discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in ice bath, calamari, fish, shrimp 56F. Items placed in ice bath approximately 1.25 hours prior. Items moved to reach in cooler to cool. Chef states these items will now be held on time control. Items added to already present paperwork. In salad station in kitchen, cut tomatoes 51F stored overnight. Tomatoes discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Two butane canisters stored on prep shelf with syrups in kitchen. Canisters moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet under dish machine where no hose is attached. Vacuum breaker missing at outside faucet by outdoor walk in cooler where white hose is attached. Chef ordered vacuum breakers during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some mussel tags are missing dates.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
[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 chicken on site. Establishment has been contact with OPQ for plan and has been submitted.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish machine in kitchen. Bottle labeled.