Long Point
Last inspected: Feb 6, 2026
78
Score
Inspectors have visited Long Point seven times, with records going back to 2022. Long Point was last inspected on Feb 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
Looking across the full record, “no currently certified food service manager on duty” is the recurring theme, flagged two times.
Compared to the broader Amelia Island restaurant scene, where the average is 70, this is a stronger showing. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
23-03-4
Basic - Open dumpster lid. Lid open on dumpster. Chef shut lid. **Corrected On-Site**
33-16-4
Basic - Unclean building components, attachments or fixtures. Fan covers in outside beer and food walk-in cooler soiled with dust. Also, fan covers in walk-in cooler in kitchen soiled with dust.
36-50-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven in prep area of kitchen soiled with food debris.
22-08-4
78
Feb 25, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
82
Jan 14, 2025
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled soiled utensils in dish area, and immediately placed gloves on to handle clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station, ranch dressing 48F. Ranch placed into reach in cooler approximately 2.5 hours prior. Ranch moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet below hand washing sink near dish area.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Tags arranged correctly by chef. **Corrected On-Site** **Repeat Violation**
01C-05-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food runner handling exposed food with painted nails. Food runner washed hands and placed on gloves. **Corrected On-Site**
13-06-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by cart/trash can. Items moved. **Corrected On-Site**
31A-09-4
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 with seven (7) employees working. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine.
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has an approved plan for ROP for storage of raw meats, poultry and vegetables, cured meats/poultry products and cheese. Establishment is also using ROP for storage of fish, however fish is NOT allowed under this approved plan. **Warning**
03G-50-1
Basic - Utensils in poor condition. Large silver pot in prep area is dented. Pot discarded. **Corrected On-Site**
14-12-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf below small prep table where mixer sits in back kitchen.
14-47-4
32
Mar 14, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 28, 2023
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not frozen
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Anchovies dated 11-18
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut carrots and squash in reach in cooler on line
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon
03G-04-5
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. 0 ppms at bar, primed 100 ppms **Corrected On-Site**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All managers expired except Sean
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Handsink at end of line near walk way to back kitchen used to store bags of clean cloths
31A-11-4
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/ 6 employees on shift at time of inspection, manager on duty expired, manager Sean appeared **Corrected On-Site**
53A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate inside reach in cooler on line with 5 scallops and a piece of half eaten fish. Employee states it's his lunch
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, moved **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers stored in water 65f in kitchen, moved to Sous machine to maintain 135
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to mixer, moved to lower shelf **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup in blackened manic seasoning, moved **Corrected On-Site**
14-01-5
23
Mar 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in handsink on line, moved **Corrected On-Site**
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. Kyle
53B-14-5
Basic - Food storage container/container lid cracked or broken. Clear cracked plastic container with tomatoes stored inside, pan changed out **Corrective Action Taken**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both walk in coolers
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar, handsink in back prep area
31B-04-4
70
Nov 14, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag for Fresh mussels moved from container, before container was emptied in walk in cooler
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soda gun at bar area next to dish machine
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks in kitchen.
31B-04-4
78
Frequently Asked Questions
When was Long Point last inspected?
The most recent health inspection at Long Point on file is from Feb 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Long Point?
Across the inspection record, “no currently certified food service manager on duty” has been cited two times, more than any other issue at Long Point.
How does Long Point compare to other restaurants in Amelia Island?
Long Point most recently scored 78 out of 100, which is higher than the Amelia Island average of 70.
Has Long Point's inspection record improved over time?
Yes. Recent inspections at Long Point have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Long Point 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 Long Point inspected?
Based on the inspection history on file, Long Point is inspected around two times per year on average.
Nearby Restaurants