Bantam and Biddy
Last inspected: Oct 1, 2025
29
Score
The health department has logged eight inspections at Bantam and Biddy, the earliest from 2022. Inspectors last stopped by on Oct 1, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly nine violations earlier in the record.
The pattern that stands out is “ready-to-eat”, which has been cited three times.
The city-wide average sits at 69, which Bantam and Biddy's 29 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
5
Critical latest
3
Major latest
4
Minor latest
Inspection History
Oct 1, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - 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 cook line handled ready to eat bread for toast with bare hands. Discussed with operator. **Corrective Action Taken**
09-01-4
High Priority - Live, small flying insects found 1 small flying insects found in prep area on cutting boards
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn in reach in cooler at end of front line was date marked 09/21/2025. Manager disposed of corn. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Dented/rusted cans present. See stop sale. 1 Dented Can of whole peeled tomatoes found on shelf with damaged seal in prep area. Manager segregated the item
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line handled soiled dishes then changed gloves and began working with food no hand wash step. Employee handled cell phone then placed on gloves to work with food no hand wash. Discussed with operator. **Corrective Action Taken**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line had excess food debris in it.manager cleaned the sink. Hand wash sink at frontline counter had pieces of plastic in it. Manager cleaned the sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brunswick stew In walk in cooler not date marked. Manager placed a date make of 9.28.25. **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Chai Tea on front line not labeled,manager labeled. **Corrected On-Site**
02D-01-5
Basic - Utensils in poor condition. Cutting board on fryer cook line melted
14-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled on cook line. Hood suppression system with grease build up
23-03-4
Basic - Floor, walls and or ceilings has accumulation of debris. All floors in kitchen area where soiled, Multiple ceiling vents in kitchen area are soiled **Repeat Violation**
36-73-4
29
Feb 4, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on cook line, two (2) pieces of chicken 118F. Time in which chicken was placed in warmer cannot be determined. Chicken discarded. See stop sale.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where red hose is attached. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from fryers, cheese, blue cheese, cut tomatoes, eggs, ranch dressing 48F. Flip top cooler lid opened during late lunch rush. Lid closed to cool items. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on cook line, two (2) pieces of chicken 118F. Time in which chicken was placed in warmer cannot be determined. Chicken discarded. See stop sale.
01B-02-5
High Priority - 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 cooked pepper sauce prepared sixteen (16) days prior. Sauce discarded.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to fryers, raw chicken stored over cooked chicken wings. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both "turbo" ovens.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near dish area has container stored inside. Container removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available. **Repeat Violation**
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for cook working today.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored at front counter. Bottle labeled. **Corrected On-Site**
41-17-4
Basic - Bathroom facility in disrepair. Bathroom to back of establishment.
32-05-4
Basic - Bowl or other container with no handle used to dispense food. Paper bowl used as scoop for pasta in reach in cooler. Bowl discarded. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Both white cutting boards on cook line.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook working on cook line. Cook placed on hat. **Corrected On-Site**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in mop sink room. Floor under ice machine near bar. Ceiling vents in kitchen.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster pad behind establishment.
33-19-4
Basic - Missing drain plug at dumpster. Shared dumpster behind establishment. **Repeat Violation**
33-11-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor down hallway in back of restaurant near restrooms.
36-64-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar.
29-49-6
16
Sep 5, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where red hose is attached.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat fruit. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk stored in reach in cooler at front counter. Milk dated. **Corrected On-Site**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device could be provided.
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink near manager office - soap not dispensing.
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles for drink machine in dining area.
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Employee bike stored across from mop sink inside establishment.
33-31-5
Basic - Utensils in poor condition. On storage shelf near dish machine, red handled spatula is melted.
14-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of ice machine in pass through area. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Manager began separating items. **Corrective Action Taken**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with breading on cook line. Scoop removed. **Corrected On-Site**
10-01-5
Basic - Missing drain plug at dumpster. Dumpster outside of establishment.
33-11-4
37
Jan 10, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 39f chicken salad 40f Dated 12-31 til 1-7.
01B-24-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23 **Repeat Violation**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink on end of cook line
31A-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled holder, employee cleaned **Corrected On-Site**
10-12-5
Basic - Working containers of food removed from original container not identified by common name. Larger container with white substance inside on end of cook line near grill, manager states it's flour
02D-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on reach in freezer on line.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal yeti container stored on prep area on line. 2 drinks in walk in cooler on shelf over cooked chicken pan. All drinks moved to store correctly **Corrected On-Site** **Repeat Violation**
12B-07-4
50
Aug 7, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs stored on prep table near fryer 69f
03A-02-5
Intermediate - 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 walk in cooler. Dated **Corrected On-Site**
02C-03-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Stirrer spoons upfront
24-18-4
61
Jan 9, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Sep 16, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Bantam and Biddy last inspected?
The most recent health inspection at Bantam and Biddy on file is from Oct 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Bantam and Biddy?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Bantam and Biddy.
How does Bantam and Biddy compare to other restaurants in Fernandina Beach?
Bantam and Biddy most recently scored 29 out of 100, which is lower than the Fernandina Beach average of 69.
Has Bantam and Biddy's inspection record improved over time?
No. Recent inspections at Bantam and Biddy have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Bantam and Biddy means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bantam and Biddy inspected?
Based on the inspection history on file, Bantam and Biddy is inspected around three times per year on average.
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