ELIZABETH POINTE LODGE

Name: ELIZABETH POINTE LODGE
Address: 98 S FLETCHER AVE, FERNANDINA BEACH, FL, 32034-2216, US
Rating: 88

98 S FLETCHER AVE, FERNANDINA BEACH, FL 32034-2216

License #5500712

88 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

ELIZABETH POINTE LODGE in FERNANDINA BEACH currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 7 total violations — 2 critical, 1 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 included 2 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unsure if they have test strips for sanitizer. Operator stated she will purchase right away.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in kitchen and server area soiled/torn.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of Clorox and stainless steel cleaner on shelf under cook line next to clean pots and single service items.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs into pan on stove then with same gloves and no handwash touched clean plates and utensils. Inspector coached employee on proper handwashing procedures. Employee washed hands correctly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on seasoning shelf above cook line. Employee removed cellphone.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open energy drink on shelf under cook line next to plastic wrap. Employee discarded drink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two tongs on handle of oven. Employee removed tongs from door handle and stored on cook line table.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse