Cafe Karibo Duck Pinz
Last inspected: Dec 2, 2025
100
Score
The health department has logged 10 inspections at Cafe Karibo Duck Pinz, the earliest from 2022. The newest entry in the record is dated Dec 2, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Among Fernandina Beach restaurants, the typical score is 68; Cafe Karibo Duck Pinz is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
6 critical violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top coolers on cook line, pepper jack cheese (52F - Cold Holding), raw scallops (47F - Cold Holding), cooked onions (50F - Cold Holding); sliced cheese (51F - Cold Holding). Lids to coolers have been open all morning during service and products are fill over fill line on pan. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At pass through window, pan of cut watermelon has no time marking. Operator stated it was put out at 11 am and put time marking on pan. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple bottles of dish soap stored on shelves with clean dishes. Operator moved all bottles of soap to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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 hose is attached.
29-34-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At bar, Triple Sink (Quaternary 200+ppm). Employee added more water to sink and rechecked at 100ppm. **Corrected On-Site**
41-18-4
High Priority - Dented/rusted cans present. See stop sale. 3 cans of tomato sauce and 1 can of coconut milk dented on side seam and top lip of can.
01B-01-4
Basic - Old labels stuck to food containers after cleaning. Old label on clean pan across from dish machine.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Lime scale build up in interior of dish machine.
16-23-4
Basic - Clean utensils stored between equipment and wall. Clean knifes stored between back of prep table in prep area and wall.
24-14-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in unisex and ladies restroom on first floor.
32-12-6
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under soda machine/ice bin in server area soiled with debris. Also, wall under dish machine and three compartment sink soiled. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in prep area, handle of scoop in product. Operator removed handle from flour. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled with food debris/torn. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill on cook line soiled with food debris build up.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on top shelf of cook line not inverted. Employee flipped stack of to go boxes over. **Corrected On-Site**
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen area in multiple areas. **Repeat Violation**
36-02-5
25
Mar 11, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked potatoes prepared yesterday 48F. See stop sale.
01B-36-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled utensils in dish area and immediately handled clean utensils from inside the dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In pass through window, cut watermelon removed from temperature control approximately 2 hours prior has no time marking. Melon marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Three spray bottles containing blue chemical cleaner stored on shelf in to go area with clean ice bucket. Bottles moved and stored correctly. **Corrected On-Site**
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. No proof for bartender working today. Expired proof for one cook working today. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor corner of bar where secured tanks are stored. **Repeat Violation**
36-73-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven handle in kitchen. Knives stored in between reach in cooler and prep table. All items moved and stored correctly. **Corrected On-Site**
10-02-4
Basic - Silverware/utensils dried with a towel/cloth. Employee in dish area drying off plates with clean towel. Manager coached employee on proper ware washing procedures. **Corrective Action Taken**
24-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. **Repeat Violation**
36-02-5
35
Nov 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. **Warning** - From follow-up inspection 2024-11-05: On cook line in reach in cooler, shrimp salad 48F, cooked onions 50F, cooked onions and peppers 51F and potato salad 50F. Shrimp salad voluntarily discarded. All other items moved to walk in cooler to cool. Manager states he is also calling repair company to check cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Nov 1, 2024
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, ham, beef, cut tomatoes, shrimp salad 50F. Flip top cooler opened constantly during lunch rush. Flip top cooler closed to cool products. On cook line in cooler drawers, fish, beef and chicken 50F. Drawers constantly opened during lunch rush. Drawers kept closed to cool products. In flip top cooler in prep area in front of kitchen, eggs, tofu, cut tomatoes 48F. Flip top left open constantly during lunch rush. Flip top closed to cool products. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor seating where black hose is attached.
29-34-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line took trash out, came back inside to cook line, placed on new gloves without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. License paid for and updated. **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half/half cream stored in upstairs bar - date opened unknown.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service bar in dining area, cut melon in garnish tray 57F. Melon cut and placed into tray approximately 4.5 hours prior. Melon discarded. See stop sale.
01B-02-5
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 - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of unsealed concrete in kitchen.
36-02-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Server in kitchen drinking from opened soda can. Server left kitchen. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Multiple utensils on pass through window are melted/damaged.
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in front server station near entrance to kitchen. Floor in small storage area on first floor dining area.
36-73-4
Basic - Food stored on floor. Containers of oil on floor in kitchen and in outside dry storage area. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt.
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in upstairs bar. 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 rusted in prep area and in walk in cooler.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet areas in front server station near entrance to kitchen.
23-03-4
23
Feb 5, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
16-33-4
90
Feb 2, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms primed and still 0ppm **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Philly steak meat over fries and sausage **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon cuts over broccoli in walk in cooler **Warning**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar and soda gun holder, bartender cleaned **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets stored in hand sink. Moved **Corrected On-Site** **Warning**
31A-09-4
Basic - 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. Tuna
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Some cooks on cook line **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall in back prep area Knife stored between cooler and steam table on line. Moved **Corrected On-Site** **Warning**
10-17-4
Basic - Stored food not covered. In walk in freezer container of frozen strawberries un covered **Warning**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved **Corrected On-Site** **Warning**
12B-07-4
37
Aug 9, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0 ppms
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black soiled residue
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In garlic, Removed **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Eating on prep table cooler salad
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone head phones
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on line, moved **Corrected On-Site**
13-07-4
Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on line
29-49-6
52
Feb 8, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black bean mix 45f on ice, chef placed more ice to fill around container of mix **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum needed on non-chemical side of splitter, added **Corrected On-Site**
29-42-4
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Clear container with yellow substance inside, manager labeled bleach **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In mango salsa in mix on prep are. Moved **Corrected On-Site**
14-01-5
Basic - 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. Mahi
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone with pink case over 2 door flip top cooler, moved **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of oil on floor, moved **Corrected On-Site**
08B-47-4
Basic - Ice bucket/shovel stored on floor between uses. In bar area Ice bucket stored on floor, moved **Corrected On-Site**
10-14-5
47
Aug 10, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Placed on hat no hand wash, advised to wash hands **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f scallops 45f beef burgers 45f in drawer cooler
03A-02-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area
38-07-4
Basic - Old labels stuck to food containers after cleaning. To Lids
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Cooler near wall
29-49-6
64
Frequently Asked Questions
When was Cafe Karibo Duck Pinz last inspected?
The most recent health inspection at Cafe Karibo Duck Pinz on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cafe Karibo Duck Pinz?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cafe Karibo Duck Pinz.
How does Cafe Karibo Duck Pinz compare to other restaurants in Fernandina Beach?
Cafe Karibo Duck Pinz most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 68.
Has Cafe Karibo Duck Pinz's inspection record improved over time?
No. Recent inspections at Cafe Karibo Duck Pinz have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Cafe Karibo Duck Pinz means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Karibo Duck Pinz inspected?
Based on the inspection history on file, Cafe Karibo Duck Pinz is inspected around three times per year on average.
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