BAXTER'S RESTAURANT
4919 FIRST COAST HWY, Amelia Island FL 32034 · 904-277-4503
Last inspected Jun 9, 2026 · 8 visits since October 2023
MAR 24
OCT 24
MAR 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired June 1, 2026.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority1 Intermediate11 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired June 1, 2026.
Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator on cook line, pan of raw fish stored above ready to eat Coleslaw. Employee moved coleslaw to top shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, seven (7) packages of tilapia and one (1) package of grouper fully thawed in ROP packaging with instructions to remove from packaging. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler on cook line across from fryers, cooked chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked onions (52F - Cold Holding); sliced cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef steak (53F - Cold Holding). All items have been in cooler since Saturday. In reach in cooler on cook line across from grill, butter (50F - Cold Holding); rice (53F - Cold Holding). Items have been in cooler since Saturday. In salad reach in cooler on expo side of line, cut tomatoes (50F - Cold Holding); house made ranch (51F - Cold Holding); shredded cheese (52F - Cold Holding). All items have been in cooler since Saturday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line across from fryers, cooked chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked onions (52F - Cold Holding); sliced cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); raw beef steak (53F - Cold Holding). All items have been in cooler since Saturday. In reach in cooler on cook line across from grill, butter (50F - Cold Holding); rice (53F - Cold Holding). Items have been in cooler since Saturday. In salad reach in cooler on expo side of line, cut tomatoes (50F - Cold Holding); house made ranch (51F - Cold Holding); shredded cheese (52F - Cold Holding). All items have been in cooler since Saturday. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucet on side of building facing parking lot with green hose attached.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In dessert walk-in cooler, commercially processed cheesecake pulled from freezer 3 days prior and not date marked. Also, in server reach in cooler on expo side of line, gallon of milk opened Saturday not date marked. Employee labeled milk with date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of outside ice machine soiled with green 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 walk-in cooler, seven (7) packages of tilapia and one (1) package of grouper fully thawed in ROP packaging with instructions to remove from packaging. See stop sale.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease. Also, wall behind cook line soiled with grease debris. Also, floor at bar area soiled with debris.
Food stored on floor. In walk-in freezer, multiple cases of raw fish, raw chicken and bread stored on floor under shelving units. Employee moved all items to shelves. Also, in dry storage room, two containers of fry oil on floor. Employee moved items to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near back door.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In outside walk-in cooler, reach in freezers rusted on exterior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris in kitchen and bar area. Also, hood filters above cook line soiled with grease build up. Also, fan covers in dessert walk-in cooler, protein walk-in cooler and beer walk-in cooler soiled with dust build up. Also, side of flat top grill soiled with build up of grease debris.
Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen lined with tin foil that is torn.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, two stacks of to go boxes not inverted. Employee flipped over to go boxes.
Waste line missing at soda gun holster. No waste line on soda gun holster at bar.
Working containers of food removed from original container not identified by common name. On shelf at end of cook line, pan of flour not labeled. Employee labeled pan.
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. In outside walk-in cooler, raw shelled egg stored on top shelf above multiple unwashed produce items. Employee moved raw eggs to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line, pan of raw beef patty stored on shelf above cooked chicken and cooked ribs. Employee moved raw beef to bottom shelf. Also, in reach in freezer and end of cook line, open bag of raw fish stored over commercially packaged corn. Employee moved raw fish to bottom of freezer. Also, in reach in freezer at end of cook line on door, raw ground beef stored above whole intacted beef. Employee switched items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cut tomatoes (54F - Cold Holding); cut lettuce (53F - Cold Holding). Employee stated food was put in cooler 45 minutes prior but cooler is in timer and not on yet. Employee put products in walk-in cooler to bring temperature down.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of salad cooler flashing quickly between 38F, 42F, 51F and 48F. Ambient air of cooler is 42F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler on cook line, one full rack of ribs and tray of crab cakes prepared 2 days prior and not date marked. Employee added date mark to product.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in two sticky traps on floor of dry storage. Employee discarded traps.
Floor, wall and/or ceiling soiled/has accumulation of debris. Wall under dish machine soiled with build up. Also, wall behind cook line soiled with build up. Also, floor under cook line soiled with food debris/build up. Also, ceiling vents above cook line soiled with dust build up. Also, floor in beer cooler soiled with build up. Also, floor in bar soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near dish machine.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two reach in freezers in outdoor walk-in cooler rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, fan covers in all walk-in coolers soiled with dust. Also, multiple gaskets stained/soiled with food debris or torn.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in dessert walk-in cooler soiled with dust/rusted.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority1 Intermediate11 Basic
Show 18 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 tested 0ppm chlorine sanitizer.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled equipment with bare hands and immediately handled clean equipment from inside dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in kitchen, raw beef and raw shrimp stored over ready to eat blue cheese crumbles. Items moved and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored over raw whole in tact beef. Items moved and stored correctly.
Stop Sale issued due to adulteration of food product. 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, sealed package of thawed grouper. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on blue handled outside faucet across from outdoor walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two (2) containers of milk opened yesterday stored in glass door reach in cooler on pass through area not dated. Milk dated.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two (2) traps with dead insects in dry food storage room. Traps discarded.
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, sealed package of thawed grouper. See stop sale.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor behind/under cooking equipment in kitchen. Floor in front bar. Employee began cleaning floor.
Food stored on floor. Container of oil on floor in dry storage area. Oil moved and stored correctly.
In-use tongs stored on equipment door handle between uses. Two (2) sets of tongs on oven handle in kitchen. Tongs moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two (2) white reach in freezers inside outdoor walk in cooler show rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Manager states cleaning company has been contacted to clean.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened drinks stored in reach in freezer on cook line. Drinks discarded.
Single-service articles improperly stored. Case of single use containers on floor in outside storage area. Containers moved and stored correctly.
Single-service articles not stored inverted or protected from contamination. Single use containers on top shelf of pass through window in kitchen. Containers inverted.
Oct 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Hostess dropped trash on floor, picked trash off floor, placed trash in container and immediately handled clean plates and butter without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp skewers stored over ready to eat mashed potatoes. Items moved and stored correctly.
Stop Sale issued due to adulteration of food product. 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, three (3) packages of thawed ROP mahi mahi fish are not removed from packaging. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On steam table on cook line, container of marinara sauce and container of beef demiglace 97F reheating for 2.25 hours. Sauces discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of cream 67F. Cream placed out approximately 30 minutes prior. Cream moved to reach in cooler to cool.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On steam table on cook line, container of marinara sauce and container of beef demiglace 97F reheating for 2.25 hours. Sauces discarded. See stop sale.
Toxic substance/chemical improperly stored. Cans of refrigerant stored on bar storage shelf next to drink mixers. Refrigerant moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near ice machine where black hose is attached (left bibb).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two containers of milk opened two days prior are not dated. Manager dated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
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. One new employee working today. Operator gave form to employee and reviewed procedures.
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, three (3) packages of thawed ROP mahi mahi fish are not removed from packaging. See stop sale.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Dead roaches on premises. Four (4) dead roaches on floor in storage closet by restrooms. Dead roaches discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table near cook line next to food items. Cup moved and stored correctly.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door has gap.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar equipment and bar top in bar area.
In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven handle on cook line. Tongs moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Legs for drainboard in dish area are rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over vegetables soup in walk in cooler, moved
Food-contact surface soiled with food debris, mold-like substance or slime. Lightly soiled upper area of ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles, and ranch
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep, moved
Food not stored at least 6 inches off of the floor. Cases of raw Chicken on floor walk in freezer p, moved to shelf
No conspicuously located ambient air temperature thermometer in holding unit. Sliver Freezer cooler combo where calamari is stored, placed in cooler
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in stand up cooler, moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef and fish in cooler 50f with towel liner, placed ice bag on
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in glass cooler
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Abbagal
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler outside fan covers soiled
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scooper stored on top of ice machine out side
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board, Moved from under cutting board
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.