Area 51 BBQ & Grill
Last inspected: Feb 11, 2026
100
Score
The health department has logged seven inspections at Area 51 BBQ & Grill, the earliest from 2022. Area 51 BBQ & Grill was last inspected on Feb 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Fernandina Beach restaurant scores 69. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Complaint Full
No violations found.
100
Feb 2, 2026
Complaint Full
5 critical violations. 6 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 66F, noodles 80F. The items were added to the time as a public health. Chicken in reach in cooler on cook like past cool line 48F chicken had been in reach in cooler since 10AM, temperature taken at 11:00AM, operator placed chicken in walk in cooler all temperatures cold holding . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and then touched clothing,employee touched ready to eat leafy greens employee never changed gloves or washed hands, manager educated employee on hand washing procedures. **Corrective Action Taken**
12A-25-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Test strip bleached white when operator tested solution.
41-15-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked octopus in reach in cooler at sushi bar prepared at 8:00AM the day prior not date marked.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at beginning of cook line blocked by trash can.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on site, 6 employees on site and actively working and preparing food.
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees all employees, all hired over 60 days. **Warning**
53B-01-5
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. No employee reporting agreements for employees. Emailed form to operator. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was using time as a public health control for rice at sushi bar, but had no written plan, supplied operator with form, operator updated form. **Corrected On-Site**
03F-10-5
Basic - Single-service articles improperly stored. Single service boxes on cook line not inverted. Operator inverted boxes. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes sitting on food prep table not in use.
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach in cooler on cook line. Operator removed the knives. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. 3 containers of soy sauce on floor in walk in cooler. Operator picked up food items. Container of oil, and vinegar on floor at end of cook line operator picked up items. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, above food prep table, employee moved phone. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep table on cook line. Operator relocated all drinks. **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid. One Dumpster lid open.
33-16-4
18
Jul 21, 2025
Food-Licensing Inspection
No violations found.
100
Jul 18, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Outdoor ice machine with no overhead protection. Observed ice machine on plans behind office outside without overhead protection. Plan review updated plans to reflect ice machine outside. **Warning**
08B-61-5
95
Sep 22, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - 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 and the time removed from temperature control cannot be determined. Time for cooked chicken not filled in for todays date,
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23 , paid at time of inspection**Admin Complaint** **Corrected On-Site**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Pink substance in clear spray bottle. Labeled table cleaner **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around ice chute area black soiled debris, operator cleaned **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs, moved **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents near back door
36-34-5
55
Feb 6, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - 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 and the time removed from temperature control cannot be determined. For fried chicken and rice Placed time on **Corrected On-Site**
03F-02-5
High Priority - Pesticide-emitting strip present in food prep area.
41-24-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled Orange or yellow substance
41-17-4
47
Sep 19, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
41
Frequently Asked Questions
When was Area 51 BBQ & Grill last inspected?
The most recent health inspection at Area 51 BBQ & Grill on file is from Feb 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Area 51 BBQ & Grill?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Area 51 BBQ & Grill.
How does Area 51 BBQ & Grill compare to other restaurants in Fernandina Beach?
Area 51 BBQ & Grill most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 69.
Has Area 51 BBQ & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Area 51 BBQ & Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Area 51 BBQ & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Area 51 BBQ & Grill inspected?
Based on the inspection history on file, Area 51 BBQ & Grill is inspected around two times per year on average.
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