Golf Club at Amelia Island
Last inspected: Nov 11, 2025
100
Score
Across the available record, Golf Club at Amelia Island has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Nov 11, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Restaurants in Amelia Island average 70, so Golf Club at Amelia Island is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 11, 2025
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings in warmer on wait station pickup line. 3 rodent droppings in utensils drawer drawer next to back handwashing sink. Observed 1 rodent dropping under prep table by back handwashing sink observed 4 rodent droppings in aluminum foil box in downstairs area. Observed 4 Rodent droppings on tray with rice in food storage room downstairs. Observed 6 rodent droppings along wall under uniforms in downstairs area. Observe 2 rodent droppings on shelf in closet area next to dishwashing station. Observed 2 rodent droppings office downstairs. **Admin Complaint** **Admin Complaint**
35A-04-4
High Priority - Roach excrement and/or droppings present. Observed 18 roach droppings in a box of styrofoam cups in downstairs drink storage room. Observed 10 Roach droppings on tray with rice in food storage room downstairs. **Admin Complaint**
35A-23-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk in reach in cooler not date marked, operator could not tell us when he milk was first opened. Operator threw milk away. **Corrective Action Taken**
01B-24-5
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. Milk in reach in cooler not date marked, operator could not tell us when he milk was first opened. Operator threw item away. **Repeat Violation**
02C-03-5
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. One new employee with no approved food handler certification, manager could not provide proof 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. Emailed operator DBPR form, she printed multiple copies. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler on prep line not date marked, operator stated that it had been prepared last Thursday, operator then date marked it. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Soap on main bar not in original container and not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflection plate has a mold like substance on it.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar area not secured. CO2 tanks in kitchen by server pick up station not secure. CO2 tanks in down stairs area by entry point not secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets above ice machine at entrance to kitchen. not inverted. Observed standing water in one.
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired 6/1/2024. **Repeat Violation**
50-09-4
Basic - Dead roaches on premises. 1 dead roach observed in trap under main bar. 1 dead roach on floor behind office door in kitchen area.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bottom of food prep table on cook line with food items. Employee moved items to designated area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees Bluetooth speaker on bottom of food prep table on cook line. Employee moved. **Corrected On-Site**
40-06-5
Basic - Floors walls and/or ceilings soiled/has accumulation of debris. Floor under bar by kitchen entrance had broken glass under front counter.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at main bar area handwashing sink.
31B-04-4
Basic - Single-service articles improperly stored. Single service styrofoam items stored on floor in bar area.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in keg beer reach in coolers at lounge bar.
29-49-6
25
May 2, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
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. In stand up reach in cooler on cook line, five (5) sealed packages of thawed grouper are unopened. Grouper discarded. See stop sale. **Repeat Violation** **Admin Complaint**
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cook line, container of shrimp salad 51F. Shrimp salad placed on line approximately five (5) minutes prior. Shrimp salad moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. In upstairs walk in cooler, container of milk opened two (2) days prior has no date mark. Employee dated product. **Corrected On-Site**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of any certified food manager could be provided. **Warning**
53A-02-7
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 present with five (5) employees working. Person in Charge states she will be certifying soon. **Corrective Action Taken**
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 any food handler training could be provided. **Warning**
53B-01-5
Basic - Food stored on floor. Container of oil on floor in kitchen near cook line. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Current Hotel and Restaurant license not displayed. No license could be provided.
50-09-4
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. In stand up reach in cooler on cook line, five (5) sealed packages of thawed grouper are unopened. Grouper discarded. See stop sale.
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour not labeled. Cook labeled flour. **Corrected On-Site**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, red sanitizer bucket tested 0ppm. Solution discarded and refilled - tested 200ppm. **Corrected On-Site**
21-08-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Small unwrapped straws and stirrers on bar top within customer reach. Items moved and stored correctly. **Corrected On-Site**
25-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs in both men's and women's restrooms in dining area. Signs posted. **Corrected On-Site**
31B-04-4
30
Jan 14, 2025
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment uses orange "Home Depot" buckets for ice. Buckets discarded. **Corrected On-Site**
14-15-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person handled soiled utensils with gloved hands in dish area, and immediately handled clean dishes with same gloved hands without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where red hose is attached. Chef states he will order breaker. **Corrective Action Taken**
29-42-4
High Priority - Toxic substance/chemical improperly stored. In back storage area, canisters of butane fuel stored next to clean dishes and single use items. Butane moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In food warmer by expo line, fried potatoes 70F. Potatoes heated approximately 60 minutes prior. Potatoes reheated to 171F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hard boiled eggs stored overnight 47F. Eggs discarded. See stop sale.
03A-02-5
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, hard boiled eggs stored overnight 47F. Eggs discarded. See stop sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bottom convection oven in kitchen.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No testing device available. Chef states will call to order. **Corrective Action Taken**
16-62-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area. Also, acoustic style tiles in kitchen are not sealed/painted.
36-32-5
Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored in top of prep table in kitchen. Bucket moved and stored correctly. **Corrected On-Site**
21-19-4
Basic - Covered waste receptacle not provided in women's bathroom. Women's restroom in lobby area. Covered receptacle placed into common area. **Corrected On-Site**
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area on shelf below prep table, multiple jackets and bags stored with dry pasta. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in small storage area adjacent to dish area.
36-73-4
22
Apr 12, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. 2 open gallons of milk in glass cooler across from cook line
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to fill up glasses of water for customers
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Cooked chilli in walk in cooler dated 4-1. States was previously frozen
02C-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in single door cooler on cook line
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line No hair restraint ,moved **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs On oven doors,moved **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
58
Nov 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upstairs and I've machine down stairs,. - From follow-up inspection 2023-11-01: No violation observed **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Dustless cleaning methods not utilized when exposed food present. Fan covers in walk in cooler. Down stairs - From follow-up inspection 2023-11-01: No violation observed **Time Extended**
36-20-4
86
Oct 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50f turkey 50f chick peas 48f cut tomatoes 49f Cheese 51f boiled eggs 50f in reach in cooler on line . Placed on ice **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over hot dogs. In stand up cooler on side of line, moved to store correctly **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upstairs and I've machine down stairs,.
22-02-4
Basic - Evidence of employee smoking or vaping. Vape stored on cook line in kitchen, moved to person it belongs to
54-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Moved **Corrected On-Site**
10-20-4
Basic - Dustless cleaning methods not utilized when exposed food present. Fan covers in walk in cooler. Down stairs
36-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep areas, moved **Corrected On-Site**
12B-07-4
55
Feb 22, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine down stairs lightly soiled Can opener soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink at bar used as a dump sink, strainer mat stored in handsink
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Make cook in kitchen
53B-02-5
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. Establishment has forms but blank and needs to be signed
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw add previous day no date marking **Corrected On-Site**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, employee pants touching tongs as cooking
10-20-4
Basic - Stored food not covered. Cup open apple in reach in cooler stored on shelf, moved **Corrected On-Site**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drive over dishwasher on clean side, employee Removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch
13-07-4
47
Nov 9, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled
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. Cooked sausage and cooked chicken no date. Marking
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in glass reach in cooler in front of line
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Cases of cookies in Walk in freezer floor
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep line area
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler downstairs
36-34-5
67
Frequently Asked Questions
When was Golf Club at Amelia Island last inspected?
The most recent health inspection at Golf Club at Amelia Island on file is from Nov 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Golf Club at Amelia Island?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Golf Club at Amelia Island.
How does Golf Club at Amelia Island compare to other restaurants in Amelia Island?
Golf Club at Amelia Island most recently scored 100 out of 100, which is higher than the Amelia Island average of 70.
Has Golf Club at Amelia Island's inspection record improved over time?
Yes. Recent inspections at Golf Club at Amelia Island have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Golf Club at Amelia Island 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 Golf Club at Amelia Island inspected?
Based on the inspection history on file, Golf Club at Amelia Island is inspected around three times per year on average.
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