AMELIA NATIONAL CLUBHOUSE
95211 CLUBHOUSE RD, Fernandina Beach FL 32034 · 904-652-0660
Last inspected May 15, 2026 · 7 visits since October 2023
MAR 24
DEC 24
APR 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at end of cook line, raw shelled eggs stored above cooked chicken. Also, in flip top reach in cooler next to cooked chicken line, raw shrimp/raw fish stored in top of cooler directly above ready to eat cut tomatoes and cut onions. Also, in walk-in freezer on speed rack, raw beef patties above vacuum sealed fish.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler at end of cook line across from stove, 1 container of sour kraut date marked 5/2. Also, in salad reach in cooler, one container of cut tomatoes date marked 5/7. Rice noodles date marked 5/1. Coleslaw dressing with sour cream date marked 5/6. Also, in walk-in cooler, bacon ranch made in house date marked 4/24. Scampi sauce date marked 5/7. Gazpacito (tomato/vegetable blend) date marked 5/1.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.
Food-contact surface soiled with food debris, mold-like substance or slime. Attached to prep table, can opener soiled with build up.
Show the remaining 10 findings ▾
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 conducting ROP of raw meat with no HACCP plan. Establishment receives large portion of raw ribeye steak and cuts steak off large portion then vacuum seals and stores in walk-in cooler with no labeling. Inspector explain HACCP to manager and manger stated they will just store ribeyes in metal pans and not vacuum packaged.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line across from stove, pimento cheese made Wednesday not date marked. Manager added date. Also, in salad reach in cooler, coleslaw made 3 days prior not date marked. Manager added date to product.
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. Employee Samantha W food handler training expired 3/13/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
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 reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line/reach in cooler table across from cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on coolers on kitchen and bar area soiled with food debris/mold-like substance or torn.
Open dumpster lid. Lid open. Manager shut lid.
Single-service articles not stored inverted or protected from contamination. On cook line and on shelf near salad reach in cooler, to go boxes not inverted. Manager flipped boxes.
Working containers of food removed from original container not identified by common name. In back prep area, containers of flour and sugar not labeled. Manager added labels.
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at end of cook line, open ziploc bag of raw beef patty stored on shelf above ziploc bags of cooked chicken. Chef moved raw beef patty to bottom of freezer.
Toxic substance/chemical improperly stored. At bar, spray bottle of cleaner hanging on metal rail of bag- in- box soda rack over boxes of sodas. Employee removed bottle and placed on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, multiple gaskets in kitchen soiled with food debris/torn.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Chef flipped over pile of boxes.
Standing water in bottom of reach-in-cooler. On cook line under microwave, reach in cooler has standing water in bottom of cooler. Chef stated he going to call someone to look at it.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched eye glasses and nose with bare hands and immediately handled dressing bottles in small reach in cooler by pass through window without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer near cook line, raw ground beef stored over ready to eat chicken. Items moved and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers on cook line in kitchen, raw-ready to eat tuna stored over ready to eat hot dogs. In walk in cooler, raw beef stored over ready to eat carrots and onions. Items moved and stored correctly.
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. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale. In same flip top cooler, cheese, cut tomatoes, eggs, coleslaw, cut melon 49F. Items placed into cooler approximately 2.5 hours prior. Items moved to walk in cooler to cool. In stand up reach in cooler across from cook line, lasagna, chicken, tuna 54F. Items placed into cooler approximately 3 hours prior, door was constantly opened during lunch. Items moved to walk in cooler to cool.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware on ledge of bar not inverted. Manager inverted glassware.
Duct tape used to repair nonfood-contact surface. Duct tape used on speed rack in bar.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in cook line in kitchen. Tongs moved and stored correctly.
Working containers of food removed from original container not identified by common name. On back prep line in kitchen, bulk sugar and flour not identified. Chef labeled both items.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority4 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face/ear, placed on gloves, and engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon and allows customers to order salmon undercooked but has no proof of parasite destruction. Chef called seafood purveyor to obtain.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat hot dogs and ready to eat tomatoes stored on top of and next to raw beef packages. Items moved and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly.
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, bacon ranch dressing prepared 15 days prior. In reach in cooler by cook line, tuna salad prepared 12 days prior.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on cook line handled with gloved hands personal cell phone, placed phone in pocket, and immediately handled pans of cooked vegetables without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area covered up with case of shrimp. Shrimp moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna poke bowl on lunch menu is not identified as raw. Menus discarded and new menus printed with needed information.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device for high temperature dish machine. Chef called supplier to obtain.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certifications are photocopied.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter near cook line. Employee drink on prep counter in server area. Drinks discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone and keys on shelf in server station with napkins. Items moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.
No handwashing sign provided at a hand sink used by food employees. Signs mussing at hand washing sinks in both women's and men's restrooms near dining area. Establishment allows employees to use these restrooms. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp over container of cut vegetables, moved
Handwash sink not accessible for employee use at all times. Pan of oil stored in handsink on line, moved
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Food not stored at least 6 inches off of the floor. Container of wrapped meatloaf stored on walk in freezer floor, moved
Open dumpster lid. Closed
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened Gatorade stored in walk in cooler, moved Personal drink over clean dish side of dishwasher, moved
Working containers of food removed from original container not identified by common name. Large container of white substance Manager label flour.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon in vacuum sealed bag in reach in cooler,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked meat loaf in drawer cooler under grill, no separation between top and bottom drawer, manager separated correctly
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not frozen the entire time while vacuuming sealing 4lbs
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer
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. ROP SHORT RIBS IN WALK IN
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
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 walk in cooler cold smoked salmon in vacuum seal in walk in cooler
Food not stored at least 6 inches off of the floor. Case of meat on floor in walk in freezer, moved to shelf
Open dumpster lid. Manager closed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.