Down Under Restaurant
Last inspected: Jul 15, 2025
100
Score
The health department has logged 14 inspections at Down Under Restaurant, the earliest from 2022. The most recent report on file is from Jul 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “standing water in bottom of reach-in-cooler” is the recurring theme, flagged three times.
Down Under Restaurant's latest score of 100 sits above the Fernandina Beach average of 69. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 15, 2025
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Warning** - From follow-up inspection 2025-07-14: Cut tomato in middle reach in cooler at 47F. Per employee, tomatoes have been in the same cooler overnight. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (58F - Cold Holding); sausage (62F - Cold Holding) in flip top reach in cooler. Per employee, both placed in unit at 10:00am. Temperature taken at 1:45pm. Both moved to walk in cooler. Also, observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Corrective Action Taken** **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-14: Observed raw scallops 47F, raw fish 45F, shrimp 47F in far right reach in cooler. All products placed in unit approximately three hours prior. Employees added ice to all products to chill. Observed cut tomato in middle reach in cooler at 47F. Tomatoes have been in the same unit overnight. See stop sale. Observed cut tomato 43F, raw beef 37F, raw chicken 43F and raw fish 43F in far left reach in cooler **Admin Complaint**
03A-02-5
74
Jul 10, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
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. Dishmachine tested at 0ppm chlorine. Employee changed out chemical and retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (58F - Cold Holding); sausage (62F - Cold Holding) in flip top reach in cooler. Per employee, both placed in unit at 10:00am. Temperature taken at 1:45pm. Both moved to walk in cooler. Also, observed house made buttermilk ranch (61F - Cold Holding); whipping cream (66F/60F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (60F - Cold Holding); fish (54F - Cold Holding); half shell oysters (59F - Cold Holding); butter (54F - Cold Holding); house made bleu cheese dressing (61F - Cold Holding); cooked shrimp (49F - Cold Holding); cut tomato (46F - Cold Holding); cheese (60F - Cold Holding); beef patty (45F/47F/46F/47F - Cold Holding)in flip top reach in cooler. All products have been in the unit overnight. **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on the blade. Employee took opener to dish room for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Four tags from July not marked with last day served. Five tags from June not marked with last day served. Three tags from May not marked with last day served. Also, tags from June and May not kept in chronological order.
01C-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in top of reach in cooler in the kitchen. Employee removed beverage. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in all three flip top reach in coolers in kitchen. **Repeat Violation**
29-49-6
Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener stored on the ground outside by beer cooler.
08B-74-1
Basic - 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. See stop sale. Observed 67 packages of completely thawed and sealed tuna with labeling stating to remove from packaging before thawing. **Repeat Violation**
06-09-1
Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors under fryers, in walk in cooler and in walk in freezer are soiled. Wall at suppression system is soiled. Fan guards in beer walk in cooler are soiled. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Left interior door of stand up reach in cooler by mixer has whole panel missing and insulation showing. Also, same left door has a torn gasket.
14-36-5
Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105 and operator posted. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Gasket on small reach in freezer across from fryers is soiled. Sides of fryer have accumulation of grease. Walk in cooler gasket is soiled. Area around soda nozzles on soda machine is soiled.
23-03-4
33
May 9, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On cook line, chicken sandwich cooked to 147F. Chicken removed and placed on grill to cook. Chicken 178F. **Corrected On-Site**
03C-44-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line in kitchen handled raw beef with gloved hand, removed glove with other gloved hand, and immediately placed on another clean glove without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
High Priority - Live rodent present. One (1) live rodent in small storage closet by cook line in kitchen. **Warning**
35A-19-4
High 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 house made Caesar dressing prepared nine (9) days prior. Dressing discarded. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed eighteen (18) rodent droppings in establishment: three (3) in back entry area by kitchen, three (3) on electrical box across from dish machine in kitchen, five (5) in small closet by cook line, and seven (7) in small closet by bar. Staff began cleaning up droppings. **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line across from grill, six (6) packages of thawed grouper still in sealed packaging. Grouper discarded. See stop sale.
01B-03-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One (1) training record for server is expired.
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line across from grill, six (6) packages of thawed grouper still in sealed packaging. Grouper discarded. See stop sale.
06-09-1
Basic - Dead rodent present. One (1) dead rodent in small storage closet by cook line in kitchen. **Warning**
35A-20-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line in kitchen. Cook placed on guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind equipment in kitchen.
36-73-4
Basic - Open dumpster lid. Lid for green dumpster in parking area is open. Side for gray dumpster in parking area is open. Both lids closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line in kitchen across from grill.
29-49-6
26
Mar 7, 2025
Routine - Food
No violations found.
100
Mar 6, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw whole in tact steaks. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High 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, herb butter, cooked shallot sauce, and blue cheese dressing prepared nine (9) days prior. Items discarded.
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately eighty (80) rodent droppings in establishment: sixty (60) droppings on floor in bar and small closet near bar and approximately twenty (20) droppings in back kitchen area near rear exit door/employee restroom. **Warning**
35A-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing for faucet in mop sink closet near restrooms where green hose is attached. Breaker placed on faucet. **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line in front of flip top coolers. Manager states new boards are on order. **Corrective Action Taken**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers/cooking equipment on cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of rock salt on shelf below prep table in kitchen near cook line. Container labeled. **Corrected On-Site**
02D-01-5
Basic - Open dumpster lid. Gray dumpster on west side of property - lid and side are open. Both lid and side closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in outside area is unlocked with shucked oysters inside. Cooler locked. **Corrected On-Site**
08B-63-4
Basic - Dead roaches on premises. Observed four (4) dead roaches in bar area: three (3) in glue trap under bar top and one (1) on floor in small closet near bar. Dead roaches discarded. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area near kitchen entrance. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top of rear exit door in kitchen.
35B-01-4
Basic - Hole in or other damage to wall/door. Bottom of door to employee restroom is damaged. Cove molding in disrepair for wall near entrance to kitchen by ice machine. **Repeat Violation**
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop inside bulk sugar container in pass through area. Scoop removed. **Corrected On-Site**
10-01-5
32
Oct 29, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three (3) live flies observed in bar area and one (1) live fly observed in kitchen area.
35A-02-6
High Priority - Stop Sale issued due to adulteration of food product. 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. On cook line in kitchen, thirty (30) packages of thawed tuna present inside sealed packages. Tuna discarded. See stop sale.
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from grill, container of guacamole (with cut tomatoes) 50F stored overnight. Guacamole discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from grill, container of guacamole (with cut tomatoes) 50F stored overnight. Guacamole discarded. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Three (3) spray bottles containing chemical cleaner stored on shelf in server station next to single use to cups. Bottles moved and stored correctly. Canisters of butane fuel stored in shelf in upstairs bar over clean glassware and condiments. Fuel moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small reach in cooler near pass through window, containers of ranch dressing, blue cheese dressing, and butter prepared two (2) days prior not dated. Items date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored across from dish machine in kitchen. Bottle labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom for employees in kitchen.
32-12-5
Basic - 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. On cook line in kitchen, thirty (30) packages of thawed tuna present inside sealed packages. Tuna discarded. See stop sale.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in server station, multiple employee food items segregated but not identified. Items identified. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in server station.
24-08-4
Basic - Floor area(s) covered with standing water. Walk in cooler floor.
36-22-4
Basic - Hole in or other damage to wall/door. Bottom of door for unisex employee restroom in kitchen.
36-24-5
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
Basic - Open dumpster lid. Gray dumpster outside establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Reach in cooler across from fryers on cook line. Manager asked employee to remove water. **Corrective Action Taken**
29-19-4
25
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cesar dressing in walk in cooler. Dated 1-3
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by oil filter, moved **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz Cups in seasoning. Moved **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water, discarded **Corrected On-Site**
12B-07-4
70
Aug 14, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
May 10, 2023
Complaint Full
No violations found.
100
Feb 13, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks(Dunkin') moved **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer door
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scooper in flour with handle in flour, moved **Corrected On-Site**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. High temp shows 100f at rinse but 160f for wash Hooked up to low temp sanitizer but reading 0 ppms Thermometer recorded temp is 148
16-38-5
82
Oct 27, 2022
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Sewage on ground from failed septic system. Sewage ground in back grass area, 100 feet away from dumpster area, blocked off area from guest **Warning** - From follow-up inspection 2021-06-17: Establishment is waiting on permits and inspection In order to do repairs. Area is located away from any public access. **Time Extended** - From follow-up inspection 2021-08-16: Tank is being pumped every day, tanks are away from any customers access, establishment working with a septic company until can replace the tanks but working on permits to remove and replace **Time Extended** - From follow-up inspection 2021-08-17: Establishment working on septic issue still **Time Extended** - From follow-up inspection 2021-10-20: Establishment states still working on tanks has to have a crew find a man hole to dig up and find out what needs to be done, but pumps every day **Time Extended** - From follow-up inspection 2021-12-20: No sewage on ground at time of call back, establishment still working on problem. Still coming to pump daily. Not sure when will be completed. But working on it **Time Extended** - From follow-up inspection 2022-02-22: Establishment waiting on Jea to find where to connect to the city lines, has to dig and find locations, may take 2-3 weeks **Time Extended** - From follow-up inspection 2022-04-25: Still being pumped. We were finally able to get our hands on some drawings and get general ideas of the current force main. Due to homeland security issues, we had to lean on contacts from Tallahassee in order to get information released, which was the main delay in all of this. On Friday, March 18th, James Conner and I met with our engineer and multiple JEA Depts on site where we plan to tap into the current sewer. We had JEA locators for sewer, gas, and electric all there to perform the markouts and gain agreement on a sound plan of attack. Now that we understand where underground utilities lie, we're able to move forward with creating an accurate scope and estimate for the project. **Time Extended** - From follow-up inspection 2022-06-24: Still pumping 3 times a week, **Time Extended** - From follow-up inspection 2022-08-26: Awaiting homeland security to approve JEA to allow to dig to place sewage lines, pumping out daily **Time Extended** - From follow-up inspection 2022-10-27: State agreed to pave the road, awaiting pavement and still getting pumped daily **Time Extended**
28-16-4
86
Aug 26, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef over potato fries in walk in freezer, moved **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46f in flip top cooler, placed on ice **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in handsink next to glass sauce cooler
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in clear bottle, person in charge labeled **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table near cheese
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
14-69-4
Basic - Standing water in bottom of reach-in-cooler. 3 door flip top cooler on line,
29-49-6
52
Frequently Asked Questions
When was Down Under Restaurant last inspected?
The most recent health inspection at Down Under Restaurant on file is from Jul 15, 2025. The public record contains 14 inspections in total.
What is the most common violation at Down Under Restaurant?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Down Under Restaurant.
How does Down Under Restaurant compare to other restaurants in Fernandina Beach?
Down Under Restaurant most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 69.
Has Down Under Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Down Under Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Down Under Restaurant 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 Down Under Restaurant inspected?
Based on the inspection history on file, Down Under Restaurant is inspected around five times per year on average.
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