SHUCKERS
96008 WADES PL · FERNANDINA BEACH · Nassau County · FL 32034
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line next to fryers, pan of raw chicken stored over raw fish. Operator moved chicken to bottom shelf. Also, in walk-in cooler, two raw shelled eggs stored over containers of buttermilk. Operator moved eggs to bottom shelf. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of gumbo date marked 9/22. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line, raw fish (48-53F – Cold Holding); raw shrimp (50F – Cold Holding); clams (51F – Cold Holding). Three pans of raw fish, pan of raw shrimp and pan of clams stored in cooler over night. See stop sale. In stand up reach in cooler near dish area, rice (50F – Cold Holding). Item was cook yesterday and put in cooler over night.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to fryers, buttermilk mix (58-60F – Cold Holding). Two containers of buttermilk mix stored in pan in another pan with ice. Inspector discussed time as a public health control and sent paperwork to owner. Also, in reach in cooler on cook line, raw fish (48-53F – Cold Holding); raw shrimp (50F – Cold Holding); clams (51F – Cold Holding); raw tuna (52F – Cold Holding); crab cake mix (52F – Cold Holding); raw beef (51F – Cold Holding). Three pans of raw fish, pan of raw shrimp and pan of clams stored in cooler over night. See stop sale. All other items put in cooler 1 hour prior. Operator moved items to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, grits (112F – Hot Holding). Grits were cooked 30 minutes prior and returned to oven to heat back up. Retemped at 167F. Also, in stand up warmer on expo side of cook line, two pans of green beans (112-120F – Hot Holding); mac and cheese (112F – Hot Holding); grits (115F – Hot Holding). All items heated within the last hour and operator turned up warmer temperature to bring temperatures up. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 3
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Handwash sink in dish area observed full of ice. Operator had employee start melting ice. **Corrective Action Taken**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to find test strips for Quaternary and chlorine. Inspector provided few test strips till more are ordered. **Corrective Action Taken** **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. In server area, spray bottle of clear liquid not labeled. Operator discarded liquid in spray bottle. **Corrected On-Site**
Basic 8
14-01-5Basic – Bowl or other container with no handle used to dispense food. In dry storage shed out back of establishment, styrofoam bowl used as scoop in sugar. Operator removed bowl from sugar. **Corrected On-Site**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line under grill ambient air thermometer reading 52F. Actual ambient air of reach in cooler at 49F.
35A-03-4Basic – Dead roaches on premises. Observed one (1) dead roach in on used oven on cook line. Employee cleaned up and discarded roach. **Corrected On-Site**
36-73-4Basic – Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with grease build up. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers on cook line torn/soiled with food debris. Also, fan covers in stand up reach in cooler next to fryers soiled with mold-like substance. **Repeat Violation**
33-16-4Basic – Open dumpster lid. Right lid to dumpster open. Also, missing dumpster plug.
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Multiple shelves lined with tin foil that is soiled/torn.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. On cook line near steam tables, sanitizer bucket on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on October 1, 2026 1:03 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.