Bar Zin Bistro & Wine Bar
Last inspected: Feb 12, 2026
35
Score
Inspectors have visited Bar Zin Bistro & Wine Bar eight times, with records going back to 2022. Inspectors last stopped by on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 18 violations each, up from closer to four violations before.
The most common issue across all inspections has been “toxic substance/chemical improperly stored”, showing up three times.
The city-wide average sits at 69, which Bar Zin Bistro & Wine Bar's 35 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on license that expired June 1, 2025. Owner was made aware of expired license and he went online and renewed. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hanging on edge of dry storage rack heading to bar area from kitchen, two spray bottles of cleaner in front of food. Chef removed cleaners. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler on cook line, container of cut melon made yesterday not date marked. Chef added date mark to container. **Corrected On-Site**
02C-02-5
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with grease and food debris. Also, floor under dish and 3 compartment sink has debris build up. Also, vent cover in ladies restroom soiled with dust build up. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of turbo oven soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease debris. Also, multiple gaskets in kitchen soiled with food debris/torn. Also, edge of reach in cooler under flip top cooler fluid on cook line soiled with food debris. Chef began cleaning areas that are soiled. **Corrective Action Taken**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line and on top shelf in wait station, to go boxes not inverted. Chef flipped boxes. **Corrected On-Site**
25-06-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket at bar area on floor. Chef removed from floor and hung up. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink mug on top shelf of cook line over reach in cooler. Chef moved drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone in kitchen pass thru window. Chef removed cellphone. **Corrected On-Site** **Repeat Violation**
40-06-5
35
Mar 10, 2025
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
14
Oct 24, 2024
Routine - Food
7 critical violations. 5 major violations. 12 minor violations.
View 24 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. Bartender cutting and handling fruit for drink garnishes. Bartender stopped, washed hands and put on gloves.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw grouper stored over ready to eat beef au jus. In flip top cooler at end of cook line, raw tuna stored over bread crumbs. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored over raw grouper. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler across from cook line, cream 48F. Cream voluntarily discarded. In walk in cooler, blanched asparagus 46F. Walk in cooler was opened constantly during dinner prep. Door kept closed to cool walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On storage rack in kitchen, cans of butane fuel stored with seasonings/spices. Butane moved and stored correctly. In server station near dining room, spray bottle containing chemical cleaner stored on prep table with clean silver ware and water pitchers. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both outside faucets in patio area.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen.
35A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Cook re-washed hands in hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in bar blocked by small reach in cooler. Cooler moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for bartender working today. Manager gave form to bartender to review and sign. **Corrective Action Taken**
11-26-1
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 bartender working today.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Middle cutting board on cook line.
14-09-4
Basic - Dead roaches on premises. One (1) dead roach in bar on floor. Dead roach discarded. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen where clean silverware is stored. Phone moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Establishment has written copy from 2019. Plan has not been reviewed since it was written, and multiple current employees have not reviewed plan.
09-04-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under outdoor ice machine. Floor under prep table in server area. Ceiling in kitchen.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on handle of oven. Tongs moved and stored correctly. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dish machine. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen are rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Manager states that cleaners are coming tomorrow. **Corrective Action Taken**
23-03-4
Basic - Outer openings not protected with self-closing doors. Both exterior doors on either side of kitchen. One door re-attached door closer. **Corrective Action Taken**
35B-03-4
Basic - Storage area not maintained clean and organized. Storage closet near bar.
33-34-4
12
Apr 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers - From follow-up inspection 2024-04-10: **Time Extended**
14-11-5
95
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Aug 9, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over boiled eggs. Moved **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Stored over prep line cooler, moved
41-10-4
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.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored over line coolers , moved **Corrected On-Site**
40-06-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door stand up freezer
14-36-5
52
Apr 12, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust covers on fans in walk in cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep areas, moved **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Clear cracked container holding beef, removed from service **Corrected On-Site**
14-38-4
Basic - Working containers of food removed from original container not identified by common name. Large clear containers with white substances inside Manager labeled, flour **Corrected On-Site**
02D-01-5
74
Dec 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bar Zin Bistro & Wine Bar last inspected?
The most recent health inspection at Bar Zin Bistro & Wine Bar on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Bar Zin Bistro & Wine Bar?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Bar Zin Bistro & Wine Bar.
How does Bar Zin Bistro & Wine Bar compare to other restaurants in Fernandina Beach?
Bar Zin Bistro & Wine Bar most recently scored 35 out of 100, which is lower than the Fernandina Beach average of 69.
Has Bar Zin Bistro & Wine Bar's inspection record improved over time?
No. Recent inspections at Bar Zin Bistro & Wine Bar have averaged around 18 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Bar Zin Bistro & Wine Bar 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 Bar Zin Bistro & Wine Bar inspected?
Based on the inspection history on file, Bar Zin Bistro & Wine Bar is inspected around three times per year on average.
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