Tavern by Aibc
Last inspected: Feb 5, 2025
37
Score
Inspectors have visited Tavern by Aibc seven times, with records going back to 2022. On Feb 5, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly four violations earlier in the record.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded three times in the inspection record.
Compared to other Fernandina Beach restaurants (averaging 69), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 5, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
37
Sep 24, 2024
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In walk in cooler, ranch dressing prepared nine (9) days prior. Ranch dressing discarded.
01B-28-5
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. Dishwasher handled soiled dishes and then immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw fish with gloved hands, removed gloves, placed new gloves on and handled ready to eat bun without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in walk in cooler, raw fish stored over raw/ready to eat tuna. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner and canisters of butane fuel stored on rack in upstairs dry storage area with single use items. Items moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where black hose (non chemical hose) is attached. Breaker is present, but attached above splitter.
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche and tuna poke are served raw and are not identified on menu as raw. **Warning**
02B-01-5
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
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher drying off containers with towel.
24-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at two hand washing sinks in kitchen area and one in bar. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven on cook line. Tongs moved and stored correctly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. Multiple items in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under bar top.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in stand up reach in cooler by entrance to kitchen. Manager segregated and identified items. **Corrected On-Site**
08B-49-4
23
Feb 27, 2024
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder soup, 44-48 stored overnight to cool in walk in cooler
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder soup in walk in cooler 44-48f stored over night.
03D-02-5
Basic - Old labels stuck to food containers after cleaning. Sauerkraut stored in containers dated 2-1
16-46-4
Basic - Food not stored at least 6 inches off of the floor. In walk in freezer, case of vegetable. On floor, moved **Corrected On-Site**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in drink station area
31B-04-4
58
Nov 3, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to adulteration of food product. Chicken buffalo dip dated 10-1
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 50f in pan on line. Stacked to high
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Person purses stored on mixer, moved **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Meat and bar mixtures, in walk in freezer **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door, moved **Corrected On-Site**
10-20-4
64
May 9, 2023
Complaint Partial
No violations found.
100
Feb 16, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 50f shrimp ceviche 49f cooler near fryers Mahi 47f cut tomatoes 40f cooler near prep sink **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket of utensils, moved **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour, bowl 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. Tuna, released from packaging **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep area, moved **Corrected On-Site**
40-06-5
Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler with standing water, cooler near prep sink
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Large clear container with white substance inside, manager states It's flour,
02D-01-5
61
Oct 10, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tavern by Aibc last inspected?
The most recent health inspection at Tavern by Aibc on file is from Feb 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Tavern by Aibc?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Tavern by Aibc.
How does Tavern by Aibc compare to other restaurants in Fernandina Beach?
Tavern by Aibc most recently scored 37 out of 100, which is lower than the Fernandina Beach average of 69.
Has Tavern by Aibc's inspection record improved over time?
No. Recent inspections at Tavern by Aibc have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tavern by Aibc 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 Tavern by Aibc inspected?
Based on the inspection history on file, Tavern by Aibc is inspected around three times per year on average.
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