🪰526,489 violations tracked across 67 Florida counties

PERSONAL CUISINE CATERING

1421 S 10 ST, FERNANDINA BEACH, FL 32034

License #5501192

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

PERSONAL CUISINE CATERING in FERNANDINA BEACH currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 6 major, 8 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
3
Clean inspections
1
Callback visits
0
Latest clean pass
April 14, 2026

The latest inspection on May 22, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
67%
Inspector notes
18
Coverage note
Inspector notes linked where available

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.

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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: Administrative complaint recommended
  • [03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Per establishments HACCP plan, thermometer calibration is to occur once per week. Establishment records show two recent dates over one week in completing/verifying the thermometer calibration.
  • [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table in kitchen. Operator removed knife.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine. Operator replenished towels.
  • [25-05-4] Single-service articles improperly stored. Multiple cases of take out containers stored on the floor of outside storage building.
  • [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. Four packages of completely thawed vacuum sealed raw tuna in walk-in cooler.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed vacuum sealed raw tuna in walk-in cooler.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad (51F - Cold Holding); banana pudding (48F - Cold Holding)in front deli case. Per operator, both products placed in the case between 2-3 hours prior. Operator voluntarily discarded egg salad and moved banana pudding to another cold holding unit. Banana pudding approximately 20 minutes later at 45F..
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

PERSONAL CUISINE CATERING 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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