The Happy Tomato
Last inspected: Dec 8, 2025
39
Score
The health department has logged seven inspections at The Happy Tomato, the earliest from 2022. The latest inspection on file is from Dec 8, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly six violations before.
The most common issue across all inspections has been “employee with no hair restraint while engaging”, showing up five times.
That's lower than the typical Fernandina Beach restaurant, which scores around 68. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed a can of sterno on rack with clean dishes at cook line entrance. Operator moved item to mop sink closet. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on triple sink heavily soiled with stains. Cutting board on cook line, soiled with stains. Can opener on food prep table soiled with old food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken prepared onsite on 12/4 per manager, not date marked in reach in cooler on cook line.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in mop bucket closet not labeled, operator labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has a build up of mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in spices container in cabinet on prep line, operator removed the no handle bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in smoker area is heavily soiled with old grease residue.
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Operator had drink on shelf beneath cash register area, drink was on shelf just above sodas to be sold to the public. Operators moved drink to a designated area. Observed multiple drink in reach in cooler at the end of cook line, operator segregated all employee drinks. **Corrected On-Site**
12B-02-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Spachela hanging above triple sink chipping around the edges.
14-10-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash bags observed on side of building.
33-09-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on absorbent surface. **Repeat Violation**
33-23-4
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. Cookies on front counter at entrance no labeling for self serve, cookies where removed from counter. **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at beginning of cook line, heavily soiled with dust. Fan in smoker areas heavily soiled with dust.
23-03-4
Basic - Single-service articles improperly stored. Observed multiple single serve items on floor in attic area. **Repeat Violation**
25-05-4
39
Feb 11, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Preventer missing on outside faucet near pit area where gray hose is attached.
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Three (3) pans of cooked pork 72F. Pork began cooling more than two (2) hours prior. Pork discarded. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Three (3) pans of cooked pork 72F. Pork began cooling more than two (2) hours prior. Pork discarded. See stop sale.
03D-01-5
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Food and water bowls for black stray cat (observed) near outdoor walk in cooler and pit area.
35A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on make line used to fill container of water for stray cat.
31A-11-4
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. Employee working in front counter area. Employee was informed and sign health responsibility sheet during inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored under triple sink is not labeled. Bottle labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Clean wiping cloth supply not properly stored. White sanitizer bucket stored on shelf with bbq sauces. Bucket moved and stored correctly. **Corrected On-Site**
21-19-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on make line. **Repeat Violation**
13-03-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass/dirt. **Repeat Violation**
33-23-4
Basic - Hole in or other damage to wall. Wall behind/under ice machine and triple sink. **Repeat Violation**
36-24-5
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. Cookies on front counter ledge have no labeling. Cookies moved to behind counter and employees will hand out to guests (no longer self service). **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - Single-service articles improperly stored. Multiple cases of single use items on floor in attic. **Repeat Violation**
25-05-4
32
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Two containers of lighter fluid stored next to plastic bottles of sauces. Lighter fluid moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler below flip top cooler, Swiss cheese stored overnight 54F. Swiss cheese discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on sandwich make line, cut tomatoes 46F. Tomatoes placed into service approximately 10 minutes prior. Flip top cooler top kept closed to cool. In reach in cooler below flip top cooler, Swiss cheese stored overnight 54F. Swiss cheese discarded. See stop sale.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in mop sink area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on make line. **Repeat Violation**
13-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves across from front line.
14-45-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024. Operator states has license in email and will print/post. **Corrective Action Taken**
50-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on sandwich make line in kitchen. Floor under outside smoker.
36-02-5
Basic - Single-service articles improperly stored. Multiple single use items stored on floor in upstairs storage area.
25-05-4
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. Cookies prepared at the establishment stored at front counter for self service have no labeling. Cookies moved behind counter. **Corrected On-Site**
02D-03-4
Basic - Hole in or other damage to wall. Wall under triple sink near make line.
36-24-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on side of establishment.
33-23-4
39
Jan 10, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee scrubbing dish rack in handsink, Employee moved over to triple sink **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One lady employee in kitchen states 1 year on job
53B-02-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gaskets on flip top cooler torn
14-11-5
Basic - Food storage container/container lid cracked or broken. Clear lids over chicken salad cracked
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and tongs in water 76f discarded water **Corrected On-Site**
10-07-4
67
Jul 12, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of chicken in walk in cooler Dated 7/4 Today is 7/12
01B-24-5
High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee not using second method of AOP which is sanitizer for this location
09-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Dishwasher used handsink to wash green bowl that pull pork was stored in.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, establishment makes larger batch and transfer to smaller pans, large pan was completed and unable to show date made
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cloth type bracelet on wrist on women employee in kitchen
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Owner on line
13-03-4
55
Jan 20, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
55
Jul 19, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Guy employee on line rinsed of whip cream can in handsink
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of dish machine around know at top and alone inner side walls
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on wall blowing into kitchen filled with dust
23-03-4
Basic - Old labels stuck to food containers after cleaning. Container dated 7-12 and 7-16 Asked employee he stated it's from 7-16. He has no way of correcting date he states
16-46-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person on line wearing watch while packing macaroni salad
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Both employees on prep line **Repeat Violation**
13-03-4
67
Frequently Asked Questions
When was The Happy Tomato last inspected?
The most recent health inspection at The Happy Tomato on file is from Dec 8, 2025. The public record contains seven inspections in total.
What is the most common violation at The Happy Tomato?
Across the inspection record, “employee with no hair restraint while engaging” has been cited five times, more than any other issue at The Happy Tomato.
How does The Happy Tomato compare to other restaurants in Fernandina Beach?
The Happy Tomato most recently scored 39 out of 100, which is lower than the Fernandina Beach average of 68.
Has The Happy Tomato's inspection record improved over time?
No. Recent inspections at The Happy Tomato have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Happy Tomato 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 The Happy Tomato inspected?
Based on the inspection history on file, The Happy Tomato is inspected around two times per year on average.
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