David's
Last inspected: Feb 26, 2026
43
Score
Across the available record, David's has nine inspections on file, the first dated 2022. The latest inspection on file is from Feb 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “no measuring device available”, showing up three times.
Restaurants in Fernandina Beach average 68, so David's trails the local norm. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. Operator disposed of bags of food.
01B-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Observed employee touch clothing which gloves on, employee did not change gloves or wash hands pulled a clean dish off of clean dish wash rack. Operator educated employees on proper hand washing. **Corrective Action Taken**
12A-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand wash sink on cook line. Also, container stored in back hand wash sink by dish machine. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar, poached egg, and carpaccio not identified as raw items on menu. Operator updated and printed out new menus. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no way to test high temperature dishmachine in main kitchen. **Repeat Violation**
16-62-1
Basic - Cloth used as a food-contact surface. Observed wiping clothes used as food contact surface in reach in cooler at end of cook line. Operator removed wiping clothes. **Corrected On-Site**
21-05-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. No approved hack. Operator disposed of bags of food. Also multiple previously vacuum sealed bags of lamb, oxtail in walk-in cooler sealed under the 48 hour rule missing time sealed.
03G-54-1
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed scallop shells being re used for food service per person in charge in clean dish pit area.
25-34-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker observed on food prep table touching food products. Operator relocated speaker. **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food in a food prep area. Managed instructed employee to not eat food in food prep area. **Corrective Action Taken**
12B-02-4
43
Apr 16, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on middle outside faucet on back side of establishment. Operator states breaker will purchased and placed on faucet. **Corrective Action Taken**
29-34-4
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, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
01B-36-5
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, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line used to stored knives. Knives 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 test device available. **Repeat Violation**
16-62-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in small "Pepsi" reach in cooler by pass through window. Bottle moved and stored correctly. **Corrected On-Site**
12B-13-4
50
Dec 13, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves mousse with raw smoked salmon but does not have parasite destruction letter. **Warning**
01D-03-5
Intermediate - 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 seals raw beef and pork. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags present for mussels but are not in order.
01C-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine. Operator states he will call dish machine service company to obtain. **Corrective Action Taken**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink near rear exit door in kitchen. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal purses/backpacks stored with food items in server area. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Set of tongs on oven door handle on cook line. Tongs removed. **Corrected On-Site**
10-20-4
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 for bulk flour in back prep area of kitchen. Scoop moved. **Corrected On-Site**
10-01-5
Basic - Outer openings not protected with self-closing doors. Side exit door in dining area.
35B-03-4
41
May 22, 2024
Routine - Food
No violations found.
100
Mar 15, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
74
Nov 17, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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, discarded **Corrected On-Site**
02C-03-5
Intermediate - 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.
03G-50-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster tails thawing in running water. Moved to cooler **Corrected On-Site**
06-01-5
Basic - Duct tape used to repair nonfood-contact surface. Used to fix handle of reach in cooler
14-71-4
67
Mar 20, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back hose, near door, placed back on
29-34-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Resent email to operator could have employees sign
11-05-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Manager found tag
01C-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep area in rear, moved **Corrected On-Site**
12B-07-4
64
Dec 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was David's last inspected?
The most recent health inspection at David's on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at David's?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at David's.
How does David's compare to other restaurants in Fernandina Beach?
David's most recently scored 43 out of 100, which is lower than the Fernandina Beach average of 68.
Has David's inspection record improved over time?
Results have been roughly steady. Inspections at David's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at David's 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 David's inspected?
Based on the inspection history on file, David's is inspected around three times per year on average.
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