Ritz Carlton Main Kitchen
Last inspected: Dec 18, 2025
18
Score
Public records show nine inspections at Ritz Carlton Main Kitchen stretching back to 2022. The newest entry in the record is dated Dec 18, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Ritz Carlton Main Kitchen's latest score of 18 falls below the Amelia Island average of 70. The pattern in the record is worth a careful look.
9
Inspections
6
Critical latest
3
Major latest
10
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
6 critical violations. 3 major violations. 10 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ready to eat bread stored below raw fish in reach in freezer in kitchen area. Not all products commercially packaged. Operator relocated bread. **Corrected On-Site**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used in direct contact with omelette ingredients in Reach in cooler across from grill on cook line. Discussed with executive chef and provided info of approved paper towels.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on cook line in reach in cooler at 46F. Operator stated that they had been prepped at 6AM. Observed an additional pan below pan of cut tomatoes blocking the air flow from bottom of cooler. Operator removed pans to improve air flow and voluntarily discarded the tomatoes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of Sanitizer stored over clean dishes in ware wash area. Operator relocated sanitizer. Observed spray bottle with chemicals on shelf with clean dishes in kitchen area. Operator removed spray bottle. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution on cook line tested. 500ppm, operated fixed mixture re tested at 200ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed Raw beef over raw salmon in reach in cooler on cook line. Operator put beef below salmon. **Corrected On-Site**
08A-16-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple Hand wash sinks in kitchen without hot water. Temped 72F-80F oOperator called ,maintenance water at all hand wash sinks over 100F **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on coffee dispensers in wait station area are soiled with calcium like substance. Multiple stained cutting board on cook line.
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for oysters that are being served raw. Provided oyster consumer advisory to operator during this inspection and he posted it for guests. **Corrected On-Site**
02A-01-5
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used in multiple spice bins. Operator removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing in ware wash area of main kitchen, ceiling tile missing at entrance of kitchen. Operator stated ceiling is being replaced in sections along with AC's.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food cart with plates in food prep table in area. Operators removed the drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf unable to properly air dry in warewash station
24-08-4
Basic - Equipment in poor repair. Multiple reach in coolers and ice machine have ripped/ torn gaskets.
14-11-5
Basic - Food stored on floor. Bag in box soda syrup observed on floor at entrance to bar area. Operator picked up boxed syrup and placed it on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on stove at 80F, operators poured water out and cleaned utensils. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen area soiled with old food debris.
23-03-4
Basic - Utensils in poor condition. Observed Multiple Whisks in ware wash area with melted handles. Observed spatula with chipped corners. Operator voluntarily discarded it. **Corrective Action Taken**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin at end of cook line not labeled, operator labeled item. Sugar bowl in kitchen area not labeled, operator labeled item. **Corrected On-Site**
02D-01-5
18
Mar 27, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line, raw beef stored over ready to eat sauces. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler in small prep area of kitchen, two (2) containers of cooked potato/celery sauce prepared eight (8) days prior, two (2) containers of cooked vegetable sauce prepared ten (10) days prior, and four (4) containers of cooked duck prepared eight (8) days prior. All items discarded. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet in dining area, cut melon, cheese, cut tomatoes 66F, salmon 47F. Items placed on buffet three (3) hours prior. In omelette station on small prep table, ham, sausage, cheese, cut tomatoes, cut spinach 54F. Items placed out approximately three (3) hours prior. In buffet area, cut melon 50F. Cut melon placed out approximately two (2) hours prior. All items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming box in kitchen, container of sausage patties 126F. Sausage placed in warmer approximately three (3) hours prior. Sausage moved to oven and reheated to 176F. **Corrected On-Site**
03B-01-6
Basic - Food stored on floor. Two (2) containers of oil on floor near make line in kitchen. Oil moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on shelf over prep table on make line. Bottle discarded. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Scoop for bulk sugar in pastry area. Scoop for squid on main make line. Both bowls discarded. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple white cutting boards on make lines in kitchen.
14-09-4
45
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 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, steak butter prepared 10/31 and pasta prepared 11/12.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line in kitchen, container of tomato cream sauce and container of cooked beans 50F. Employees were constantly in/out of cooler during rush, and door was slightly ajar with pan up against door. Pan pushed in to cool items. In reach in cooler in middle of kitchen, cream cheese, butter and yogurt 50F. Door constantly opened during breakfast rush. Items removed and put in walk in cooler to cool. **Corrective Action Taken** **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. Containers of butter near pass through area of kitchen. Butter placed on time control approximately 30 minutes prior. Butter time marked. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by dish area where red hose is attached.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. In main prep area, one (1) container of tomatoes is dented. Tomatoes discarded.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line, raw calamari stored over ready to eat cheese. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken stored over raw intact beef. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags presented.
01C-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in dry storage are not sealed/painted.
36-37-5
Basic - Ceiling tile missing. In dry storage area.
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks working in kitchen.
13-04-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in bar area.
36-73-4
Basic - Food stored on floor. Container of salsa on floor in dry storage area. Salsa moved and stored correctly. In kitchen area, container of oil on floor. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink at end of cook line. Sign posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and oven on cook line in kitchen.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in main kitchen area. Chef entered work order. **Corrective Action Taken**
29-20-5
19
Mar 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in cooler, discarded **Corrected On-Site**
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep line, discarded **Corrected On-Site**
12B-07-4
90
Oct 16, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 54f placed on ice **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 112f cooked vegetables 116f sent to reheat **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Multiple Cups in sugar. Moved **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Personal drink on prep area while cutting vegetables, moved **Corrected On-Site**
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink on line, placed **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Large white container with white substance inside, labeled Flour **Corrected On-Site**
02D-01-5
61
Feb 21, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in handsink, moved **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches, removed **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Corn In reach in cooler stored on rack , employee placed in container **Corrected On-Site**
08B-12-5
78
Oct 10, 2022
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was Ritz Carlton Main Kitchen last inspected?
The most recent health inspection at Ritz Carlton Main Kitchen on file is from Dec 18, 2025. The public record contains nine inspections in total.
What is the most common violation at Ritz Carlton Main Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ritz Carlton Main Kitchen.
How does Ritz Carlton Main Kitchen compare to other restaurants in Amelia Island?
Ritz Carlton Main Kitchen most recently scored 18 out of 100, which is lower than the Amelia Island average of 70.
Has Ritz Carlton Main Kitchen's inspection record improved over time?
No. Recent inspections at Ritz Carlton Main Kitchen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ritz Carlton Main Kitchen 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 Ritz Carlton Main Kitchen inspected?
Based on the inspection history on file, Ritz Carlton Main Kitchen is inspected around three times per year on average.
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