MARCHE COTIER

Name: MARCHE COTIER
Address: 5 S 2 ST, FERNANDINA BEACH, FL, 32034, US
Rating: 84

5 S 2 ST, FERNANDINA BEACH, FL 32034

License #5501248

84 Grade C / 100

Mixed Health Record

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Latest inspection

July 29, 2026 · 12 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

MARCHE COTIER in FERNANDINA BEACH currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 29, 2026. Across those visits, DBPR recorded 12 total findings; InspectFL has detailed violation rows for 9 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 29, 2026 shows 9 observation rows: 1 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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

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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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Employee unable to provide certified food manager training at time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed. License not displayed.
[35A-03-4] Dead roaches on premises. Observed three dead roaches on sticky trap on floor behind dish machine.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in front reach in cooler not date marked opened three days prior. Employee discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler in kitchen, raw shelled eggs stored on top shelf above ready to eat cheeses. Employee moved eggs to bottom of cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to find test strips for heat dish machine or sanitizer used in buckets.
[31A-11-4] Handwash sink used for purposes other than handwashing. Upon arrival, plastic cooking mat and to go bowl/lid in handwash sink. Employee removed items from sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In stand up reach in cooler in kitchen, employee drinks stored above customer food. Employee moved all drinks to bottom segregated from customer items.
[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 packing raw beef steaks obtained from approved provider. Also, establishment is vacuum packaging in house dry aged meats.

Community reaction

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Community pulse