ALOHA BAGEL AND DELI

Name: ALOHA BAGEL AND DELI
Address: 432 S 8 ST, FERNANDINA BEACH, FL, 32034, US
Rating: 25.5

432 S 8 ST, FERNANDINA BEACH, FL 32034

License #5501156

☕ Café/Breakfast ℹ️

25.5 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

ALOHA BAGEL AND DELI in FERNANDINA BEACH currently holds an InspectFL Health Score of 25.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 63 total violations — 23 critical, 12 major, 28 minor.

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The latest inspection on October 6, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.

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Inspector notes

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ALOHA BAGEL AND DELI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler in kitchen, grilled peppers (47F - Cold Holding). Operator stated he had peppers out earlier for few orders than he put them back into reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Inspector observed employee rinsing peeled boiled egg off in handwash sink. Inspector educated employee that handwash sink is only for handwashing.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door in lobby not self shutting.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Walls on cook line soiled with grease residue.
[53B-02-5] 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 employee present during inspection hired 7/11/2026 with no food handler training.
[14-11-5] Equipment in poor repair. Handle to left lid of flip top reach in cooler on cook line missing. Also, gaskets on stand up reach in cooler in kitchen and at front counter torn.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In two door reach in cooler in kitchen, container of sauerkraut date marked 9/22, container of tuna salad date marked 9/26. Also, in bottom of flip top reach in cooler on cook line, container of feta cheese date marked 9/26, container of sauerkraut date marked 9/22. Also, in stand up reach in cooler at front counter, one container of butter date marked 9/29.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of ice machine in lobby soiled with black mold-like substance.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Front (right) reach in cooler ambient air temperature 58F. Ambient temperature remained at 58F for entire inspection. No TCS foods stored in reach in cooler.
[02D-03-4] 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. In reach in cooler by front counter, frosted pastries stored in reach in cooler do not have any labeling.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee drink stored in stand up reach in freezer in kitchen. Drink moved and stored correctly.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in prep area cracked raw shelled eggs and immediately handled a clean spoon without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[09-05-5] Employee not following establishments approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employees in kitchen not using hand sanitizer as secondary measure for AOP. Employees were informed by inspector of step to use sanitizer.
[12A-12-4] Employee switched from working with raw food to handling clean equipment without washing hands. Employee on cook line handled raw-ready to eat salmon with gloved hands and immediately handled clean equipment on make line without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making bagel sandwiches picked trash off floor, placed trash into trash can and immediately handled toasted bagels without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, three (3) different cream cheese flavors, ham, and cheese 50F. Cooler tops kept open constantly during breakfast rush. Tops kept closed to cool products.
[41-10-4] Toxic substance/chemical improperly stored. At front counter next to coffee grinder, two chemical spray bottles are stored. Chemicals moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of building.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu board in dining area, several items are marked with asterisk and none are indicated as a raw item. Operator states only salmon is served raw. Salmon must be identified on menu as raw and symbol used must be indicated on consumer advisory. Only items that are raw should be indicated with symbol.
[11-26-1] 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. No proof for one (1) new employee working today.
[09-08-5] Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Person in Charge both unaware of and not monitoring other kitchen employee working.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue trap with numerous dead insects on floor by ice machine in kitchen. Trap discarded.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Employee in kitchen washing then sanitizing without rinsing. Operator helped employee set up rinse sink.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind ice machine in kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Three (3) scoops in coffee beans near front counter. Scoops moved.
[14-55-4] Uncleanable knife block in use to store knives. Two knife blocks in kitchen.
[01D-03-5] No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves cold raw salmon but no parasite destruction could be provided.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler in kitchen, container of tuna salad prepared nine (9) days prior. Tuna salad discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on make line, pooled eggs 48F made two days prior. Eggs had been taken out during breakfast rush. Eggs kept in reach in cooler to cool.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of sanitizer tablets stored on utility cart next to single use containers in kitchen. Tablets moved and stored correctly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit provided does not correctly detect sanitizer (old/wet).
[11-26-1] 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. One (1) employee working today. Operator has form and provided information to employee.