AMICI ITALIAN RESTAURANT
1915 A1A S STE B, Saint Augustine FL 32080
Last inspected Jun 9, 2026 · 12 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 24
MAR 25
JUN 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/26.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024070405 | Sep 5, 2024 | Mar 6, 2025 | $160 |
| 5--2019028395 | May 23, 2019 | Sep 4, 2019 | $600 |
| 5--2018030952 | Jun 5, 2018 | Jul 26, 2018 | $400 |
Inspection history
12 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/26.
Spray bottle containing toxic substance not labeled. Spray bottle near prep station with clear liquid substance not labeled. Operator labeled sanitizer.
Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled sugar.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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. Dishwasher sanitizer 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar station soiled with dark colored substance.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not sanitizing properly.
Employee with no hair restraint while engaging in food preparation. Employee on cookline prep station no hair restraint. Employee put on hat.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelve by pizza prep station soiled with food debris. Operator removed to clean.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind bar.
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Dishwasher not sanitizing properly 0 ppm. Operator primed 100 ppm.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator renewed during inspection.
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. All employees not informed of responsibility. Emailed operator document for employees to sign.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled. Operator had employee clean during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not sanitizing properly 0 ppm. Operator primed 100 ppm.
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging with food. Employee put on a hat.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in men's and women's restrooms. Operator printed and placed signs in restrooms.
Open dumpster lid. Lid open. Operator closed.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind bar. Operator vacuum out.
May 28, 2025Call 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 certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a food manager.
Apr 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a food manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can only provide 2 certificates.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 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. Tank was empty. Replaced and it still tested at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat cream. Person in charge moved eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Prime rib 47F; ( - Cold Holding) In cooler overnight; ground beef 45F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; butter 71F. Per person in charge he was softening butter to make compound. Person in charge heated butter. In reach in cooler overnight; Prime rib 47F; ( - Cold Holding) In cooler overnight; ground beef 45F; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle at bar is dirty. person in charge cleaned.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a food manager.
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 current food manager on site.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can only provide 2 certificates.
Bowl or other container with no handle used to dispense food. Bowls used as a scoop in breading and corn starch. Person in charge removed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not dispensing sanitizer
Hole in or other damage to wall. Hole in wall at end of cookline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar; scoop handle laying in sugar. Person in charge removed.
Standing water in bottom of reach-in-cooler. Standing water in bottom of 2nd reach in cooler.
Working containers of food removed from original container not identified by common name. Sugar and flour not labeled.
Sep 5, 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. Establishment does not have proof of training for any staff.
Jun 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Establishment does not have proof of training for any staff.
Jun 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 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. Dish machine tests at 10ppm after priming serveral times.
Non-food grade paper/paper towel used as liner for food container. Paper towels lining scallops on cookline. Person in charge removed and discarded scallops.
Spray hose at dish sink lower than flood rim of sink. Wrong kind of spray hose at sink. Hose and sprayer are in sink.
Stop Sale issued due to adulteration of food product. Paper towel lining scallop container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large reach in cooler overnight; Reach in cooler; butter, scallops 47F, scallops 46F, cheese 48F, sword fish 44F, mashed potatoes 48F, meatballs 45F, pasta-small 44F, cooked ground beef 55F,; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In larger reach in cooler overnight; Reach in cooler; butter, scallops 47F, scallops 46F, cheese 48F, sword fish 44F, mashed potatoes 48F, meatballs 45F, pasta-small 44F, cooked ground beef 55F,; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back is soiled.
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. Establishment does not have proof of training for any staff.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in small reach in cooler in back area not dated. Milks 1/2&1/2 not dated. Person in charge dated.
Spray bottle containing toxic substance not labeled. By dishwasher; unlabeled spray bottle. Person in charge labeled.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in floor sugar and semolina. Person in charge removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing sanitizer on cookline.
In-use wet wiping cloth/towel used under cutting board. Damp cloth under cutting board. Person in charge removed.
No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink at bar. Person in charge wrote one and posted it.
Standing water in bottom of reach-in-cooler. Both large make table on cook line and little in back have water in bottom.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese and goat cheese dated 9/20.
Clam/mussel/oyster tags not marked with last date served. Several oyster tags not marked with last date served, or in chronological order.
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. Person in charge unable to provide written plan to clean biohazard event. Emailed operator during inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling beets with hot brine, have some from 1/14 during inspection. Establishment also cans homemade spaghetti sauce.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar and balsamic dressing have raw shell egg as ingredient, not identified on menu. Person in charge changed menus during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds milk for breading station on time with no written paperwork available during inspection. Provided paperwork to operator.
Spray bottle containing toxic substance not labeled. Several bottles of yellow chemicals with no label. Person in charge labeled during inspection.
Clams/mussels/oysters removed from original container for long-term storage. Mussels in pan in reach in cooler on line stored without tag.
Covered waste receptacle not provided in women's bathroom. Missing covered receptacle from employee restroom. Also, door not self closing.
Insect control device installed over food preparation area. Insect light stored over food storage in kitchen, over food prep in server area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jams made in house for customer self service missing name, address and product identity.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in cooler at prep area by walk in cooler with debris buildup. Interior of keg cooler with mold like substance and water. Fans in walk in cooler with debris buildup.
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.