Outer Banks Boil Company
Last inspected: Sep 24, 2025
70
Score
Going back to 2022, Outer Banks Boil Company has nine inspections in the public record. Outer Banks Boil Company was last inspected on Sep 24, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Ready-to-eat” comes up most often, recorded two times in the inspection record.
Among Fernandina Beach restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 24, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling , food to customers with an expired license. Expired 6/1/2025 **Admin Complaint** - From follow-up inspection 2025-09-23: No change **Admin Complaint** - From follow-up inspection 2025-09-24: No change **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Operator increased seating from 0 seats to 30 seats. **Warning** - From follow-up inspection 2025-09-23: Operator needs time to complete change **Time Extended** - From follow-up inspection 2025-09-24: Operator needs additional time. **Time Extended**
28-12-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased from 0 to 30 seats **Warning** - From follow-up inspection 2025-09-23: Operator needs time for change **Time Extended** - From follow-up inspection 2025-09-24: Operator needs time for change. **Time Extended**
51-09-4
70
Sep 23, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit The following items where all above the required cold holding temp in reach in cooler in kitchen area potatoes (54F - Cold Holding); sausages (59F - Cold Holding),in prep area in small reach in cool. potatoe salad (47F - Cold Holding), in small area in reach in cooler behind the front counter. shredded cheese (69F - Cold Holding); cooked noodles (69F - Cold Holding) in sitting out on cook line. manager stated they had been out for an hour and lids had been opened for 1.5 hours **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-23: The following items where all above the required cold holding temp in counter top reach in cooler in kitchen area potatoes (50F - Cold Holding) sausages (50F - Cold Holding), potatoe salad (52F - Cold Holding). Noodles in reach in cooler (41F-Cold Holding) operator moved all items to reach in freezer **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling , food to customers with an expired license. Expired 6/1/2025 **Admin Complaint** - From follow-up inspection 2025-09-23: No change **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Operator increased seating from 0 seats to 30 seats. **Warning** - From follow-up inspection 2025-09-23: Operator needs time to complete change **Time Extended**
28-12-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased from 0 to 30 seats **Warning** - From follow-up inspection 2025-09-23: Operator needs time for change **Time Extended**
51-09-4
61
Sep 19, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit The following items where all above the required cold holding temp in reach in cooler in kitchen area potatoes (54F - Cold Holding); sausages (59F - Cold Holding),in prep area in small reach in cool. potatoe salad (47F - Cold Holding), in small area in reach in cooler behind the front counter. shredded cheese (69F - Cold Holding); cooked noodles (69F - Cold Holding) in sitting out on cook line. manager stated they had been out for an hour and lids had been opened for 1.5 hours **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Operator increased seating from 0 seats to 30 seats. **Warning**
28-12-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. These items located on the cook line where under temp. pork (119F - Hot Holding); ; beef (118F -Hot Holding); Brunswick Stew (137F - Hot Holding), the manager closed the lid to the hot holding area and a re temp of each item was taken after about 30 minutes each item was at 170F **Corrected On-Site**
03B-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling , food to customers with an expired license. Expired 6/1/2025 **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Found Swiffee wet pads on bins brown sugar, multi purpose cleaner found hanging over pizza boxes on a rack in the kitchen area. All chemicals removed. **Corrected On-Site**
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Brennan Pickren 12/23/2024
53A-01-7
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Straw found in handwashing sink behind the front counter. **Corrected On-Site**
31A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Found a cooked brisket bone in reach in cooler in kitchen area employee stated that it was used in the making of broth and did not have a date, per operator bome was thawed out 2 days prior employee discarded **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Dead roaches on premises. Found 1 dead roach by the water heated in kitchen area **Corrected On-Site**
35A-03-4
Basic - Garbage can located outside has no lid or lid open/broken. Garbage can lid is open on one side and has a missing lid on the other side
33-15-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased from 0 to 30 seats **Warning**
51-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Found a pair of shoes on a rack with the pots and pans I. The kitchen near the back entrance **Corrected On-Site**
40-06-5
29
May 6, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Only employee record is a photocopy. **Warning** - From follow-up inspection 2025-05-06: Still missing proof of employee training for one employee. Operator states employee works at another food establishment and has asked him to bring proof of training. **Admin Complaint**
53B-01-5
90
Mar 4, 2025
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen, pan of pasta 46F. Manager states for for reach in cooler had been opened often during prep (amount 60 minutes). Door kept closed to cool product. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. In middle of kitchen, six (6) racks of ribs prepared at home.
01B-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw shelled eggs stored over ready to eat sauce. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found One (1) live fly observed in back kitchen.
35A-02-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front display coolers, pimento cheese, chili, potato salad and banana pudding prepared three (3) days prior do not have dates. Manager dated products. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On shelf over triple sink, white cutting board is stained/soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back dry storage area blocked by equipment. Equipment moved. **Corrected On-Site**
31A-09-4
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. Only employee record is a photocopy. **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler in kitchen, bag of chicken prepared and frozen in 2/20 and removed from reach in freezer two (2) days ago. Manager dated chicken. **Corrected On-Site**
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. In reach in freezer in kitchen, bowl used to scoop peas. In reach in cooler in kitchen, bowl used to scoop Brussels sprouts. Bowls discarded. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in kitchen.
32-12-6
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple baked goods at front counter for customer service do not have any labeling. Items moved behind counter for employees to distribute. **Corrected On-Site**
02D-03-4
29
Oct 17, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Single-service articles not stored inverted or protected from contamination. Single use items on make line in kitchen not inverted. Items inverted by operator. **Corrected On-Site**
25-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee orange drink in front cooler. Drink discarded. **Corrected On-Site**
12B-13-4
Basic - Open dumpster lid. Shared dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Shared dumpster outside of establishment is on grass. Operator states that he will contact dumpster company. **Corrective Action Taken**
33-23-4
82
Mar 20, 2024
Food-Licensing Inspection
No violations found.
100
Aug 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Water was dripping drops, turned on water to a flow of water
06-08-5
Basic - Bowl or other container with no handle used to dispense food. Inside dime. Bag mix
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
78
Aug 31, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork dated 8-17
01B-24-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not dated
01C-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Moved **Corrected On-Site**
12B-13-4
74
Frequently Asked Questions
When was Outer Banks Boil Company last inspected?
The most recent health inspection at Outer Banks Boil Company on file is from Sep 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Outer Banks Boil Company?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Outer Banks Boil Company.
How does Outer Banks Boil Company compare to other restaurants in Fernandina Beach?
Outer Banks Boil Company most recently scored 70 out of 100, which is about the same as the Fernandina Beach average of 68.
Has Outer Banks Boil Company's inspection record improved over time?
Results have been roughly steady. Inspections at Outer Banks Boil Company have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Outer Banks Boil Company 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 Outer Banks Boil Company inspected?
Based on the inspection history on file, Outer Banks Boil Company is inspected around three times per year on average.
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