AMICIS CATERING
205 MARLBOROUGH ST, Oldsmar FL 34677 · 813-855-1100
Last inspected Apr 15, 2026 · 11 visits since October 2023
JUN 24
JAN 25
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac n cheese sauce prepped on 5-26-24,Alfredo 5-21-24. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089366 | Dec 8, 2025 | Jan 12, 2026 | $400 |
Inspection history
11 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. No test strips available for quat sanitizer
Accumulation of black/green mold-like substance in the interior of the ice machine.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle and exterior soiled.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards deeply grooved and need to be resurfaced or replaced.
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table on cooks line. Operator removed employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from shelving units containing clean equipment
Floor soiled/has accumulation of debris. Warehouse floor at the rear of the kitchen.
Single-service articles improperly stored. Napkins and other single service disposables stored on the floor in rear warehouse.
Feb 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles over the dish machine.
Ice buildup in walk-in freezer near fan.
Interior of oven and grill grates has accumulation of black substance/grease/food debris.
Dec 9, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No proof of current 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.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles over the dish machine.
Ice buildup in walk-in freezer near fan.
Interior of oven and grill grates has accumulation of black substance/grease/food debris.
Dec 8, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Rodent activity present as evidenced by rodent droppings found. -23 rodent droppings on floor near ovens -5 rodent droppings on floor next to window in food prep area -5 rodent droppings on lids of containers of cleaner stored next to food in food storage area -12 rodents droppings on flooring food storage area -10 rodent droppings on floor in dishwashing area in warehouse area - 1 rodents droppings dropping on table in warehouse area - 6 rodent droppings on floor in warehouse storage area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spaghetti and meatballs at 111F placed in warmer at 11:00am. Manager reheated in oven.
Toxic substance/chemical improperly stored. Cleaner stored on shelf next to salt in dry storage room.
No paper towels or mechanical hand drying device provided at handwash sink next to 2 compartment sink. Operator replaced.
No proof of current 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.
No soap provided at handwash sink across from dish machine.
Ceiling soiled with mold-like substance in walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles over the dish machine.
Ice buildup in walk-in freezer near fan.
Interior of oven and grill grates has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves soiled in kitchen. -Soiled probe thermometer.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door opened in warehouse dishwashing area
Utensils in poor condition. Chipped edges of spatulas hanging on rack over prep table. Operator discarded.
Mar 24, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Warehouse on plans must accurately show items being stored in the area. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Clean utensils or equipment stored in a bathroom.
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 12 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade containers used for food storage - direct contact with food. Non food grade spray bottle containing water on cookline. Operator dumped water out of spray bottle.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 2 ovens, tilt skillet, stove, hot holding units in establishment that are not on plans. There are significant changes. There is a walk in freezer in the warehouse area that is not on the plans. Warehouse area has concrete, unsealed floors. Warehouse that is not in use on plans contains food and equipment.
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. Operator has not submitted HACCP plan for reduced oxygen packaging of cheese, cut lettuce, cooked artichokes, ham, and roast beef, and multiple frozen items listed in the stop sale such as various chicken dishes, seafood, steak, crab stuffing, sausage, pork, lasagna, chickpeas.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in warehouse area is not smooth or easily cleanable.
Ceiling/ceiling tile shows damage or is in disrepair. Large hole in ceiling with exposed insulation in storage area.
Floors not maintained smooth and durable. Unsealed concrete in warehouse area. Warehouse area is used for food storage, equipment storage and has a walk in cooler and 2 reach in coolers.
Raw fruits/vegetables not washed prior to preparation. Employees cutting carrots, zucchini and squash that has not been washed. Discussed with manager and employee. Employee's washed vegetables.
Stored food not covered. Chocolate in walk in cooler. Operator covered chocolate.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Shrimp, sausage, steak, chicken and other food items listed in stop sale. Operator is reduce oxygen packaging cheddar cheese, Swiss cheese, Monterey Jack, and provolone. Cheese was in reduced oxygen packaging for less than 48 hours. Operator removed cheese from package at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cut onions in walk in cooler. Discussed proper food storage.
Gas canisters located inside of the building. For reporting purposes only. Gas canisters being held in storage area containing food, single service items and extra equipment.
Aug 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First run 0ppm chlorine. Second run 50ppm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac n cheese sauce prepped on 5-26-24,Alfredo 5-21-24. See stop sale.
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. Operator is vacuum packaging commercially processed cheese, raw meat, sauce, crab meat, sausage without plan or correct date marking. Operator is using the cool chill method for sauces. Operator stated the food is vacuum packaged, then placed in the freezer until ready for use, then is thawed. Food is held in vacuum packaged seal in the freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On drop plate of machine.
Jun 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First run 0ppm chlorine. Second run 50ppm
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Cheddar cheese, sausage, meat sauce, flank steak
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac n cheese sauce prepped on 5-26-24,Alfredo 5-21-24. See stop sale.
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. Operator is vacuum packaging commercially processed cheese, raw meat, sauce, crab meat, sausage without plan or correct date marking. Operator is using the cool chill method for sauces. Operator stated the food is vacuum packaged, then placed in the freezer until ready for use, then is thawed. Food is held in vacuum packaged seal in the freezer.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for seared ahi tuna. Provided operator with HR 5030-081 and he is aware to have it during events that serve seared ahi
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On drop plate of machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above ready to eat green beans. Unwashed kale above washed kale. Operator rearranged food.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm chlorine - run three times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm chlorine - run three times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area
No soap provided at handwash sink in dishwashing area Reviewed with manager the importance of keeping hand wash sinks stocked and proper hand washing employee placed soap at hand wash sink
Accumulation of black mold-like substance in the interior of the ice machine - employee to clean ice machine this day
Food (containers of tea )stored on floor in walk in cooler
Stored food ( pastries and cut vegetables ) not covered in walk in cooler
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.