Lagniappe
Last inspected: Apr 24, 2026
64
Score
Across the available record, Lagniappe has seven inspections on file, the first dated 2022. The most recent visit was on Apr 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly nine violations before.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged three times.
Compared to other Fernandina Beach restaurants (averaging 68), there's room to close the gap. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment has an advisory for oysters in the front lobby but is in the incorrect verbiage. Provided DBPR Form HR 5025-131. **Corrected On-Site**
02A-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not marked with last day served.
01C-03-4
Basic - Open dumpster lid. Both dumpster lids are open.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler at breading station.
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and surrounding ceiling tiles in kitchen have dust.
36-34-5
Basic - Food stored on floor. Packaged sausages in container on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 and operator hung poster. **Corrected On-Site**
51-13-4
64
Jan 31, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one (1) live fly in kitchen. Fly killed and discarded. **Corrected On-Site**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for punch on wall in prep area. Blade removed and placed in dish to wash. **Corrected On-Site**
22-02-4
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. Missing for bartender working today.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in bar area. Bottle labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and containers on top shelf near dish machine. Items inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of water in utility closet. Mop removed. **Corrected On-Site**
42-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas throughout kitchen and walk in coolers. Manager stated that project to reseal is scheduled. **Corrective Action Taken**
36-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink in kitchen, frozen raw shrimp thawing in standing water. Manager turned on water. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Multiple cases of food on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee in kitchen preparing tomatoes. Gum discarded. **Corrected On-Site**
12B-09-5
47
Sep 6, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad station in kitchen, cut tomatoes 51F stored overnight. Tomatoes discarded.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handling soiled wiping cloth and immediately placed gloves on to work with food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet under dish machine where no hose is attached. Vacuum breaker missing at outside faucet by outdoor walk in cooler where white hose is attached. Chef ordered vacuum breakers during inspection. **Corrective Action Taken** **Admin Complaint**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Two butane canisters stored on prep shelf with syrups in kitchen. Canisters moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in ice bath, calamari, fish, shrimp 56F. Items placed in ice bath approximately 1.25 hours prior. Items moved to reach in cooler to cool. Chef states these items will now be held on time control. Items added to already present paperwork. In salad station in kitchen, cut tomatoes 51F stored overnight. Tomatoes discarded. See stop sale. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some mussel tags are missing dates.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
16-62-1
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 chicken on site. Establishment has been contact with OPQ for plan and has been submitted. **Repeat Violation**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish machine in kitchen. Bottle labeled. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine near bar. Buckets 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. Multiple backpacks, purses, clothing stored with food items in multiple locations.
40-06-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area under bar top.
36-73-4
Basic - Food stored on floor. Plastic bottles of drink mix on floor in bar. Bottles moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area does not have hand washing sign. Sign posted. **Corrected On-Site**
31B-04-4
Basic - Open dumpster lid. Dumpster lid propped open with stick. Lid closed. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Single use containers on floor near office in kitchen. Containers moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Some areas of kitchen and storage areas re showing exposed concrete.
36-02-5
21
Mar 13, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Aug 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Orzo cooked and cooler overnight stored in reach In cooler 68f -72f
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. Pimiento cheese dated 7/28
01B-24-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brandon
53A-03-7
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drinks over prep area, moved **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Cheese curds 50f freezer not plugged in
03A-05-5
Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on line
29-49-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
14-69-4
50
Feb 22, 2023
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey in container dated 2/13 Champ sauce made in house dated 2/9 Discarded
01B-24-5
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. chicken for souve in rop bags
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags in cooler without product.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Soda gun at bar, manager cleaned **Corrected On-Site**
22-02-4
Intermediate - Identity of food or food product misrepresented. Establishment menu states bang-island mussels and establishment Only has tags for icy blue mussels and pure island blue mussels. **Admin Complaint**
52-01-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep area, moved Gatorade on back prep sink Personal drink over line
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Stored on handsink exposed to splash, moved **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Container of rice store on shelf uncovered, placed on cover **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. In blue cornmeal, moved **Corrected On-Site**
14-01-5
37
Oct 11, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
64
Frequently Asked Questions
When was Lagniappe last inspected?
The most recent health inspection at Lagniappe on file is from Apr 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Lagniappe?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Lagniappe.
How does Lagniappe compare to other restaurants in Fernandina Beach?
Lagniappe most recently scored 64 out of 100, which is lower than the Fernandina Beach average of 68.
Has Lagniappe's inspection record improved over time?
No. Recent inspections at Lagniappe have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lagniappe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lagniappe inspected?
Based on the inspection history on file, Lagniappe is inspected around two times per year on average.
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