Harris Teeter # in Fernandina Beach
Last inspected:
4800 First Coast Hwy, Fernandina Beach, FL 32034Harris Teeter #0034 in Fernandina Beach had 6 inspections on record between September 2023 and November 2025, with 13 total violations cited during a single comprehensive inspection in April 2024. The facility received a re-inspection requirement after that April 18, 2024 visit, which documented priority violations including raw poultry stored improperly over pork sausage in the meat department, deli lunch meat kits held between 43–45 degrees F (below the required minimum), and fried chicken maintained at 125–130 degrees F two hours after cooking (below the required 135°F minimum). An employee handwashing violation was also documented. A follow-up re-inspection on May 3, 2024 confirmed that the establishment had corrected all cited violations, including cooling the roast beef to 41 degrees F and reheating chicken to 165 degrees F during the inspection. Two subsequent focused inspections—one in April 2024 for water-sewer documentation and one in September 2024 for a COOL (Country of Origin Labeling) review—resulted in no violations. The most recent inspection on November 17, 2025 was a focused effectiveness check for a voluntary infant formula recall and found no violations.
Summary generated from Florida FDACS public inspection records.
Harris Teeter # in Fernandina Beach: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: This visit is being conducted as an effectiveness check for voluntary recalled infant formula per request # 5144255. Affected
products are no longer in stock.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This Re-Inspection conducted to verify compliance of food safety citations observed during previous inspection. Establishment has
now Met Inspection Requirements.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli - Lunch meat and cheese slicer not clean due to encrusted food debris. (COS) Slicer
washed, rinsed, and sanitized during inspection.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Deli - Pre sliced lunch meat kits had an internal temperature between 43-45 degrees F
(COS) Roast Beef cooled to 41 degrees F during inspection.
x
Good Retail Practice Violations
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Deli - Metal pans wet nesting on drying rack. (COS) Containers removed from storage.
— Focused Inspection· Focused Inspection
Comments: Focused Visit to attach water sewer documentation.
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 13 violations· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
- Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
[email protected]
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Meat Department Retail - Raw turkey bacon displayed over raw pork sausage. (COS) Bacon
moved to the bottom shelf.
x
Print Date: 4/18/2024
Page 1 of 4
14
P
Citation Description: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation
does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered
manufacturer's label use instructions; or quaternary ammonium compound solution does not have a
minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included
in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no
greater than specified by the EPA-registered label use instructions. 4-501.114(C) P
Observation: Deli - Quaternary Ammonium sanitizer in warewash sink is too low reading (50 PPM) (COS)
Sanitizer solution was added and concentration criteria met during inspection.
x
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Deli - Interior surface of oven not clean due to an excessive amount of encrusted food
debris.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli - Lunch meat and cheese slicer not clean due to encrusted food debris. (COS) Slicer
washed, rinsed, and sanitized during inspection.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Deli - Pre sliced lunch meat kits had an internal temperature between 43-45 degrees F
(COS) Roast Beef cooled to 41 degrees F during inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Deli Retail - Buckets of bone in Fried Chicken had an internal temperature between 125-130
degrees F two hours after the initial cook time. (COS) All three buckets of chicken were reheated to 165
degrees F during inspection.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Seafood Department - No disclosure for oysters identifying the food product as Live or Raw.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Deli - Food Employee did not wash hands before donning a pair of gloves prior to engaging
in food preparation or between tasks.
o
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Deli Retail - Event sampling area which does production and hot holding had no hot water at
hand wash sink. (COS) Hot water restored during inspection.
Good Retail Practice Violations
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or adequate descriptive identity statement, (if made from two or
more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B.
3-602.11(C)
Bakery Retail - Muffin offered for self-service are missing ingredient information (COS)
Muffin removed from self service during inspection.
x
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Deli - Metal pans wet nesting on drying rack. (COS) Containers removed from storage.
4-501.14
Warewashing equipment; sinks, basins or other receptacles used for washing or
rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards
not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of
equipment and utensils and ensure the equipment performs its intended function, and at least every 24
hours when used. 4-501.14
Pizza Department - 3 compartment spray head not clean due to a mold like build up.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Backroom - Mop sink does not have back flow prevention device installed below the splitter.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public
health hazard or nuisance or unlawful discharge. 6-501.14
Deli - Excess grease build up and condensation on hood system over grill and oven area.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The purpose of this Focused Visit is to conduct a COOL review.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.
No violations or enforcement actions recorded for this inspection.
Harris Teeter # in Fernandina Beach: Frequently Asked Questions
- When was Harris Teeter # in Fernandina Beach last inspected?
- Harris Teeter # 0034 in Fernandina Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 17, 2025. Inspection type: Focused Inspection.
- How many inspections has Harris Teeter # in Fernandina Beach had?
- Harris Teeter # 0034 in Fernandina Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Harris Teeter # in Fernandina Beach find?
- Harris Teeter # 0034 in Fernandina Beach was most recently inspected by FDACS on November 17, 2025 (Focused Inspection).
- Has Harris Teeter # in Fernandina Beach had any stop-sale or stop-use orders?
- No, Harris Teeter # 0034 in Fernandina Beach has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Harris Teeter # in Fernandina Beach?
- The most frequently cited FDACS violations at Harris Teeter # 0034 in Fernandina Beach are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 4-901.11: After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11.
- Does Harris Teeter # in Fernandina Beach have any repeat violations?
- Yes, Harris Teeter # 0034 in Fernandina Beach has had the following violations cited on multiple FDACS inspections: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 4-901.11: After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Harris Teeter # 0034. How we collect and verify this data.