MINI DRUNKEN NOODLE

Name: MINI DRUNKEN NOODLE
Address: 510 S EIGHTH ST, FERNANDINA BEACH, FL, 32034, US
Rating: 70

510 S EIGHTH ST, FERNANDINA BEACH, FL 32034

License #5500812

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

July 27, 2026 · 20 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MINI DRUNKEN NOODLE in FERNANDINA BEACH currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 17 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 27, 2026 shows 17 observation rows: 6 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

MINI DRUNKEN NOODLE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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

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

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line, pan of raw shelled eggs held on time have no time marking.
[06-09-1] 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. At sushi bar, two vacuum sealed packages of ground tuna fully thawed, pulled from freezer day prior.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Two knives stored before reach in cooler and prep table on cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches during food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. To go bowls used as scoop in multiple rice bins and crispy topping bowl on cook line. Operator removed bowls from products.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar, Sanitizer Bucket (Chlorine 0ppm). Employee remade bucket and rechecked at 50ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server station stacked before properly air drying.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go boxes on top shelf of cook line not inverted. Operator flipped all boxes.
[33-16-4] Open dumpster lid. Lid open on dumpster.
[08A-02-6] Raw animal food stored over or with ready-to-eat food/other raw animal food in a freezer - not all products commercially packaged. In stand up reach in freezer at end of cook line, raw chicken on shelf above commercially packaged raw shrimp. Also, in freezer at front of cook line, portion bags of raw squid and raw scallops stored above ready to eat cream cheese wontons and egg rolls. Operator moved raw food to bottom drawer.
[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. Sushi chef hired two weeks prior has no proof he has been informed of his health reporting responsibilities. Inspector emailed DBPR form 5030-103 to operator who printed it out and had employee read and sign.
[41-10-4] Toxic substance/chemical improperly stored. Gallon of bleach on top shelf of clean dish rack across from three compartment sink. Employee moved.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, two vacuum sealed packages of ground tuna fully thawed, pulled from freezer day prior.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with expired license as of June 1, 2026. Operator went online and renewed during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in pass through window on cook line next to clean dishes above reach in cooler. Manager had employee removed drink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of cook line reach in cooler, pan of raw beef steaks stored over pan of fully cooked chicken. Operator moved raw beef to bottom shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in either bathroom in establishment. Inspector emailed DBPR form 5030-111, operator stated they will print out and display.