Famous Amos Nmain
Last inspected: Dec 9, 2025
27
Score
Public records show 11 inspections at Famous Amos Nmain stretching back to 2022. The most recent visit was on Dec 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
That's lower than the typical Jacksonville restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
27
Sep 3, 2025
Complaint Partial
No violations found.
100
Jul 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Jan 7, 2025
Complaint Full
No violations found.
100
Jan 6, 2025
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in stand up reach-in cooler, raw beef stored over cooked potatoes. Operator moved steak. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in stand up reach-in cooler, sausage (44F - Cold Holding); cooked potatoes (47F - Cold Holding); cheese slices (47F - Cold Holding). Operator stated door continually opened for breakfast rush. **Warning**
03A-02-5
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. At cook line, chart for tracking time not marked with time items placed in service. All items out less than 4 hours.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At soda station by kitchen entrance, top plate in ice bin has black mold-like substance, Dr Pepper nozzle has build up. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, container of meat sauce not dated, prepared 2 days prior per manager.
02C-02-5
Basic - Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn. At prep area, microwave has rust in interior.
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryers has grease build up.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At prep area, interior of microwave soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of chest freezer lid soiled. At cook line, multiple reach-in cooler gaskets soiled. At cook line, side of stand up reach-in cooler next to flattop soiled. At soda station by kitchen entrance, bottom of soda heads have build up. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine bleach, retested Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. At prep area, portioned bags of flour, sugar and mix not labeled.
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, on clean dish shelves, metal pans stacked before air drying. **Repeat Violation**
24-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining area, multiple ceiling tiles have stains. **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone stored on prep table. Employee removed. **Corrected On-Site**
40-06-5
33
Oct 24, 2024
Complaint Partial
No violations found.
100
Aug 22, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area, observed 1 flying insect. Operator killed and cleaned. **Corrected On-Site**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw bacon stored over cases of produce. Operator moved bacon. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. Operator moved to wash. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At prep area, black cart blocking access to handwash sink. Operator moved cart. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At wait station, employee filled sanitizer bucket with water from handwash sink. Manager spoke to employee. **Corrective Action Taken**
31A-11-4
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. 3 food handler certificates expired, verified all are still employed.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, buckets and containers stacked before air drying.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in flour has handle touching product. In prep area, sifter stored in flour, touching product. At cook line, knife stored between shelf and cooler. Operator moved all items. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has build up.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets soiled. At cook line, top of door on stand up reach-in cooler has build up. At cook line, front and sides of fryers have build up.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, employee drink stored in reach-in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. At coffee station, filters stored on counter not protected. Operator placed filters in bag. **Corrected On-Site**
25-06-4
37
Feb 13, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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, potato salad dated 14 days prior.
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In reach-in cooler on cook line, cooked onions (107F - Cooling). Operator stated onions were placed in cooler approximately 3 hours earlier. Onions in deep 6th pan at front of cooler.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach-in cooler on cook line, cooked onions (107F - Cooling). Operator stated onions were placed in cooler approximately 3 hours earlier.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler on cook line, cooked onions (107F - Cooling). Operator stated onions were placed in cooler approximately 3 hours earlier. Onions in deep 6th pan at front of cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf of prep table, wedge slicer has food debris on blade.
22-02-4
Basic - Hole in or other damage to wall. At back storage area by ice machine, wall near floor in disrepair.
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. In. I'll sugar container, scoop handle touching product. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, employee drink in reach-in cooler. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. In walk-in cooler, case of shell eggs on floor. In walk-in freezer, multiple food items on floor. Operator stated he received order yesterday and has not had chance to put away.
08B-38-4
43
Aug 28, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 25, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Jul 28, 2022
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket stored in server alley 200+ chlorine sanitizer. Solution discarded. **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler in prep area, cooked sweet potatoes stored overnight 47F. Sweet potatoes discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, shredded cheese 53F. Cheese placed into service approximately one hour prior. Cheese moved to walk in cooler to cool. In glass door reach in cooler in prep area, cooked sweet potatoes stored overnight 47F. Sweet potatoes discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by cook line has soiled utensils inside. Utensils removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple proteins stored near grill in ice bath that are not listed on written procedures. Manager states he will add those items to paperwork. **Corrective Action Taken**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Stir fry vegetables stored in reach in freezer in prep area. Vegetable mix contains cut cabbage.
02C-04-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training records are photocopies.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on chemical rack in dry storage. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2022 and does not reflect the new ownership.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with napkins at front counter. Purse moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in dry storage area of kitchen. Floor in prep area of kitchen. Floor near rear exit door. Floor under dish machine. Wall under dish machine.
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture with fluorescent lights in back kitchen area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exteriors of cooking equipment on cook line. Exteriors of reach in coolers/freezers on cook line. Area around soda nozzles for both drink dispensers in server stations. Area/cabinets below drink dispenser near entrance to kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near prep area.
16-46-4
Basic - Soiled dry wiping cloth in use. Multiple dry cloths on cook line used with utensils.
21-10-4
27
Frequently Asked Questions
When was Famous Amos Nmain last inspected?
The most recent health inspection at Famous Amos Nmain on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Famous Amos Nmain?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Famous Amos Nmain.
How does Famous Amos Nmain compare to other restaurants in Jacksonville?
Famous Amos Nmain most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has Famous Amos Nmain's inspection record improved over time?
Results have been roughly steady. Inspections at Famous Amos Nmain have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Famous Amos Nmain means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Famous Amos Nmain inspected?
Based on the inspection history on file, Famous Amos Nmain is inspected around three times per year on average.
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