AMELIAS ITALIAN CUISINE
235 S MAIN ST STE107, Gainesville FL 32601 · 352.451.4998
Last inspected Aug 14, 2026 · 8 visits since October 2023
FEB 24
JUL 24
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2026. This was corrected and verified by the inspector.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : crumble cheese 45°. This had been left out by an employee earlier. This was then uncovered to promote cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda nozzles at the wait station have build up.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : drinks are stored on the ice maker.
Presetting of unwrapped silverware and/or tableware outdoors. Observed : preset tables outside, silverware not protected.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the back door hallway is lined with boxes, impeding egress.
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. 0ppm, operator changed sanitizer retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tomatoes in reach in cooler on cooks line, person in charge moved shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45-46F - Cold Holding) noodles out at room temperature no more than 30 minutes, operator stated he would put item on time as a public health control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened 2 days ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line. Stained cutting on reach in cooler across from back door.
Spray bottle containing toxic substance not labeled. Chemical spray bottle unlabeled operator stated it was windex.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over reach in cooler, operator moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on reach in cooler on cooks line, employee moved.
Equipment in poor repair. Cut marks on cutting board across from back door.
In-use tongs stored on equipment door handle between uses. 3 pairs on oven door handles on cooks line. Operator moved tongs.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed carrots/potatoes over cooked lasagna mix in reach in cooler.
Dec 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale.
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.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind bar, quaternary ammonia tested over 500ppm, employee remade bucket retested at 400ppm.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta cheese opened 2 days ago no date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior ice machine deflector plate. Cutting board on cooks line stained.
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/ 5 employees present not certified manager.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink at the end of cooks line.
Equipment in poor repair. Interior table top oven brick piece cracked on cooks line and server prep station. Cutting board on cooks line with deep cut marks.
Exterior door has a gap at the threshold that opens to the outside. Back door in carpeted dry storage area in kitchen when door is closed you can see the sun shining through indicating a gap.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer containing ice cream.
No conspicuously located ambient air temperature thermometer in holding unit. In most reach in coolers in kitchen and bar.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink by back door in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top. Hood filters on cooks line.
Single-service articles improperly stored. Aluminum Togo pans on floor in dry storage room.
Worn, torn and/or soiled floors/carpeting. In the back storage hallway area. Floor soiled under cooks line equipment and in dry storage area.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sauce overnight (60 F - Cooling) large plastic containers of sauce cooling overnight still at 60F at 4pm the following day. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodles (47-51F - Cold Holding) sauce overnight (60 F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (47-51F - Cold Holding) item next to large container of sauce that was cooling, unable to determine to when food item was out of temp. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior reach in cooler drawers on cooks line.
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. 1 employee no food handler training has been employed 3 weeks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At Handwash sink at end of cooks line.
Accumulation of debris on exterior of warewashing machine. The top of dish machine.
Equipment in poor repair. Multiple cutting boards in kitchen and at bar with deep cut marks. Interior bread oven on cooks line and in server station the inside cook stone is cracked.
No handwashing sign provided at a hand sink used by food employees. Handwash sign not posted on wall just sitting on top of towel dispenser unable to see sign unless you pick it up. No paper towels at sink near ice machine.
Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans in dry storage, employee marked top pan with an X indicating to not use pan.
Worn, torn and/or soiled floors/carpeting. In dry storage room and back hallway area.
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Container of medicine improperly stored. Small first aid kit on top of cookie container at dessert area.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hands when inspector walked in door. Employee quit cutting tomatoes and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (54F - Cold Holding); reach in cooler nearest ovens the individual containers up top were placed in a large metal pan, cold air not fully reaching food items. Other items down below were 41F or below. butter (52F - Cold Holding); cream sauce (51F - Cold Holding) items in top of flip top cooler in prep area gaps where no food containers were present, cooler lid kept open by back door that was open (screen present), items in bottom cooler were 41F or below and some items cooling. Operator moved cooling items and covered gaps and closed lid. Items below 41F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecakes and tiramisu in reach in cooler opened previous days.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Interior reach in cooler nearest back door soiled. Interior oven. Interior ice machine.
Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink by back door.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia for sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in warewashing area.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the end of cooks line sink water is turned off due to plumbing pipes under restaurant being in disrepair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 opened can next to red wine and raw chicken on cooks line. 1 large employee container on prep table where tomatoes were being cut.
Equipment in poor repair. Multiple cutting boards with deep cut marks. Interior small table top heater/oven on cooks line the inside piece is cracked.
In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on oven door handle on cooks line, employee moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled. Drink reach in cooler behind bar the sliding door jams are soiled. Ice cream reach in freezer lid soiled.
Single-service articles improperly stored. Aluminum Togo containers on floor in back dry storage area, operator placed on shelf.
Stored food not covered. Procutto inside reach in freezer not cover.
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Working containers of food removed from original container not identified by common name. Large sugar container no label in dessert area. Employee labeled.
Worn, torn and/or soiled floors/carpeting. Carpet in dry storage closet. Other carpet is just soiled in back hallway area.
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.