Amelias
Last inspected: Dec 8, 2025
100
Score
Across the available record, Amelias has six inspections on file, the first dated 2022. On Dec 8, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 17 violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 8, 2025
Food-Licensing Inspection
No violations found.
100
Sep 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-09-17: No certificates available for employees employed longer than 60 days (4 employees). **Admin Complaint**
53B-01-5
90
Feb 28, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (47-51F - Cold Holding) item next to large container of sauce that was cooling, unable to determine to when food item was out of temp. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodles (47-51F - Cold Holding) sauce overnight (60 F - Cooling)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sauce overnight (60 F - Cooling) large plastic containers of sauce cooling overnight still at 60F at 4pm the following day. See stop sale.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior reach in cooler drawers on cooks line.
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. 1 employee no food handler training has been employed 3 weeks.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At Handwash sink at end of cooks line. **Repeat Violation**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
16-21-4
Basic - Equipment in poor repair. Multiple cutting boards in kitchen and at bar with deep cut marks. Interior bread oven on cooks line and in server station the inside cook stone is cracked. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign not posted on wall just sitting on top of towel dispenser unable to see sign unless you pick it up. No paper towels at sink near ice machine.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans in dry storage, employee marked top pan with an X indicating to not use pan. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Worn, torn and/or soiled floors/carpeting. In dry storage room and back hallway area. **Repeat Violation**
36-10-4
37
Oct 17, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (54F - Cold Holding); reach in cooler nearest ovens the individual containers up top were placed in a large metal pan, cold air not fully reaching food items. Other items down below were 41F or below. butter (52F - Cold Holding); cream sauce (51F - Cold Holding) items in top of flip top cooler in prep area gaps where no food containers were present, cooler lid kept open by back door that was open (screen present), items in bottom cooler were 41F or below and some items cooling. Operator moved cooling items and covered gaps and closed lid. Items below 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hands when inspector walked in door. Employee quit cutting tomatoes and washed hands. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Container of medicine improperly stored. Small first aid kit on top of cookie container at dessert area.
41-07-4
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. Cheesecakes and tiramisu in reach in cooler opened previous days.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Interior reach in cooler nearest back door soiled. Interior oven. Interior ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink by back door. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia for sanitizer buckets.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in warewashing area. **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the end of cooks line sink water is turned off due to plumbing pipes under restaurant being in disrepair.
27-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Large sugar container no label in dessert area. Employee labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Carpet in dry storage closet. Other carpet is just soiled in back hallway area. **Repeat Violation**
36-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 opened can next to red wine and raw chicken on cooks line. 1 large employee container on prep table where tomatoes were being cut. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Interior small table top heater/oven on cooks line the inside piece is cracked. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on oven door handle on cooks line, employee moved tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled. Drink reach in cooler behind bar the sliding door jams are soiled. Ice cream reach in freezer lid soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Aluminum Togo containers on floor in back dry storage area, operator placed on shelf. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Procutto inside reach in freezer not cover.
08B-12-5
22
May 31, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Dec 20, 2022
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 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. 0ppm, operator will wash and rinse in dish machine but sanitize in Three compartment sink.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (47F - Cold Holding); butter (46F - Cold Holding); anchovies (45F - Cold Holding) retemped butter and anchovies 43F, chicken stock discarded. **Corrective Action Taken**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with no gloves, he placed gloves on hands.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands in the Three compartment sink behind the bar.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Inter oven on cooks line. Interior reach in cooler on cooks line. Interior ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped chicken stock in Handwash sink on cooks line.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in reach in cooler cooked previous days, employee dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Throughout all of the kitchen.
36-73-4
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened canned drink over prep reach in cooler and cooks line, employees discarded all drinks. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. 4 dead roaches on the floor next to ice machine. **Repeat Violation**
35A-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing 3 tiles in the office.
36-32-5
Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet on floor in dry storage back room with canned foods and seasonings.
36-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the back/side of cooks line.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink, the drain has a crack in it.
29-11-4
Basic - Storage area not maintained clean and organized. Near the back door in he carpeted hallway.
33-34-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on cooks line not flipped over, coffee filters with no protection.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. The under side of grill. Interior large reach in freezer. Multiple gaskets soiled. Bottom shelf of prep area. The sides of the fryers. The sliding jam of the lid to the small reach in freezer. **Repeat Violation**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small salad reach in cooler on cooks line.
05-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the small reach in freezer.
14-69-4
20
Frequently Asked Questions
When was Amelias last inspected?
The most recent health inspection at Amelias on file is from Dec 8, 2025. The public record contains six inspections in total.
What is the most common violation at Amelias?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Amelias.
How does Amelias compare to other restaurants in Gainesville?
Amelias most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Amelias' inspection record improved over time?
Yes. Recent inspections at Amelias have averaged around four violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Amelias 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 Amelias inspected?
Based on the inspection history on file, Amelias is inspected around two times per year on average.
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