Surcheros Fresh Grill
Last inspected: Nov 3, 2025
100
Score
Surcheros Fresh Grill has been inspected 10 times since 2022. Inspectors last stopped by on Nov 3, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Fernandina Beach restaurant scene, where the average is 68, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 3, 2025
Complaint Full
No violations found.
100
Sep 16, 2025
Complaint Partial
No violations found.
100
Sep 2, 2025
Complaint Full
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator has only 1 new manager hired under 30 days and no other certified food manager employed at this location **Warning**
53A-01-7
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. Operator has over 10 food handler employees hired over 60,days with no proof of training **Warning**
53B-01-5
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. Operator unable to show any proof of form for any employees. **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black build up on vents and ceiling tiles above front line food area. Observed dust build up on vents in dining area. Observed dust build up in kitchen vents **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor under fryer with grease build up **Repeat Violation**
36-73-4
Basic - Food stored on floor. Case of soda bib stored on floor in kitchen
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line with soiled gasket. Hod filters with grease build up **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on front line with standing water
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in solution in mop bucket
42-01-4
52
Feb 27, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
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
35
Jan 31, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Observed: Toxic substance/chemical improperly stored. On shelf in back kitchen near fryers, three containers containing cleaning chemicals stored next to containers of fryer oil. Chemicals moved and stored correctly. **Corrected On-Site** Priority: High Priority
41-10-4
High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in front serving area touched nose with gloved hands and immediately handled clean utensils without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** Priority: High Priority
12A-10-4
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed in front counter area. Priority: High Priority
35A-02-6
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment recently sold back to corporate ownership. License has been applied for per management. **Corrective Action Taken** **Warning** Priority: High Priority
50-08-7
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes DDBSA/Lactic Acid (Sink and Surface) sanitizer, but does not have proper test strips to test (strips present but are tainted). Manager set up triple sink with chlorine sanitizer and tested 50ppm. **Corrective Action Taken** Priority: Intermediate
16-37-1
Basic - Observed: Cutting board has cut marks and is no longer cleanable. White cutting board on top of utility cart in back kitchen near fryers. Cutting board discarded. **Corrected On-Site** Priority: Basic
14-09-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in back kitchen. Bottle discarded. **Corrected On-Site** Priority: Basic
12B-07-4
Basic - Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under triple sink in kitchen. Floor in walk in cooler. Priority: Basic
36-73-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink. Priority: Basic
23-03-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from front register. Priority: Basic
22-16-4
39
Oct 3, 2024
Complaint Full
No violations found.
100
Dec 11, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 31, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Basic - Bowl or other container with no handle used to dispense food. Cup in S'mores
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bracelets on prep line employees,
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cooler and counter top, moved **Corrected On-Site**
10-17-4
Basic - Insect control device installed over food preparation area. On top on food prep table
35B-02-4
74
Jan 11, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
52
Jul 12, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115-135f on steam table line
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at handsink on line
31B-06-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser near prep sink
31B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1)Personal drink on prep table next to where employee is cutting meat
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored in black container with soiled water
10-12-5
Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan covers
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on line wearing watch as preparing food
13-07-4
58
Frequently Asked Questions
When was Surcheros Fresh Grill last inspected?
The most recent health inspection at Surcheros Fresh Grill on file is from Nov 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Surcheros Fresh Grill?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Surcheros Fresh Grill.
How does Surcheros Fresh Grill compare to other restaurants in Fernandina Beach?
Surcheros Fresh Grill most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 68.
Has Surcheros Fresh Grill's inspection record improved over time?
Yes. Recent inspections at Surcheros Fresh Grill have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Surcheros Fresh Grill 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 Surcheros Fresh Grill inspected?
Based on the inspection history on file, Surcheros Fresh Grill is inspected around three times per year on average.
Nearby Restaurants