FAMOUS AMOS
8265 NORMANDY BLVD, Jacksonville FL 32221 · 904-786-2244
Last inspected Jul 30, 2026 · 12 visits since September 2023
JUL 24
AUG 24
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on front service line next to coffee cups.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw burger patties stored over ready to eat okra in reach in freezer on cook line. Person in charge rearranged food items to proper storage levels.
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. Observed raw tilapia thawing in original commercially processed reduced oxygen packaging in walk-in cooler. Person in charge had employee remove all tilapia from packaging.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on back prep line.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; food debris build up on floor around reach in cooler near rear exit. Grease stains on walls on back prep line and near steam table. Grease stains on ceiling throughout kitchen area.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Grease build up on sides of cooking equipment on cook line.
Utensils in poor condition. Observed spatulas with frayed rubber end stored on server station near hand wash sink.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025Call 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. Observed multiple food items at temperatures of 45-46F in walk-in cooler. Person in charge stated walk-in cooler door had been left open for delivery truck an hour prior. Ice was added to food items to help rapidly cool. Vegetable soup, biscuit dressing, raw chicken, raw beef, raw fish items, raw pork, cooked turkey, corn beef, roast beef, cooked pot roast, cooked meat loaf, cooked rice, cooked greens, cut tomatoes, cooked sausages (Cold Holding - 45-46F)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed person in charge unable to provide time as a public health control paper work for shell eggs.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
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. Observed employee on cook line plate cooked vegetables with bare hands. Inspector educated employee proper food handling procedures. Employee voluntarily discarded food items.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meatloaf stored over boxes of biscuits and ready to eat shakes in reach in freezer in back corner of kitchen. Person in charge rearranged food items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 45-46F in walk-in cooler. Person in charge stated walk-in cooler door had been left open for delivery truck an hour prior. Ice was added to food items to help rapidly cool. Vegetable soup, biscuit dressing, raw chicken, raw beef, raw fish items, raw pork, cooked turkey, corn beef, roast beef, cooked pot roast, cooked meat loaf, cooked rice, cooked greens, cut tomatoes, cooked sausages (Cold Holding - 45-46F)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed shell eggs held on time as a public health control with no time marked. Person in charge stated eggs were removed from reach in cooler 30 mins prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items at temperatures of 101-110F stored on shelf above stove on back side of cook line. Person in charge stated food items are back ups for busy times and are meant to stay hot. Food items were placed in oven for reheating. Mashed potatoes, cooked beans, gravy (101-110F - Hot Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with quatanery ammonium solution testing at 500+ppm. Employee voluntarily discarded solution.
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/ Observed 5 employees engaging in food preparation and no proof of certified food manager present.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed person in charge unable to provide time as a public health control paper work for shell eggs.
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. Observed 3 employees engaging in food preparation with no proof of state approved food handler training.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used for scooping stored in cut peppers in walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable stored by oven on back side of cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee on cook line engaging in food preparation while wearing a watch.
Food storage container/container lid cracked or broken. Observed multiple clear containers with cracks in back dry storage area.
Food stored in a location that is exposed to splash/dust. Observed loaves of bread stored directly under paper towel dispenser next to hand wash sink on cook line. Person in charge moved bread away from dispenser.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Soiled gaskets on walk-in cooler door.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; raw burger patties stored over ready to eat fries in reach in freezer on cook line. Raw fish items stored over ready to eat milkshake base in standing reach in freezer at rear of kitchen. Person in charge rearranged food items to proper storage levels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed ready to eat cole slaw with date marker of 7/14, more than 7 days from date of prep.
Toxic substance/chemical improperly stored. Observed quatanery ammonium tablets stored on prep shelf next to sugar and single service items at wait station near hand wash sink. Person in charge moved tablets to proper storage location.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white deflector plate in ice machine.
Carbon dioxide/helium tanks not adequately secured. Observed multiple unsecured CO2 tanks near standing reach in cooler near rear exit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable stored on prep table near oven on back cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on prep table near condiments on server line.
Food stored in a location that is exposed to splash/dust. Observed packaged loaves of bread stored next to hand wash sink and under paper towel dispenser exposed to drip from handwashing. Employee moved bread to proper storage location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; walk-in cooler door gaskets soiled and in disrepair. Soiled hood filters above cook line. Soiled back plates around nozzles on soda tower near tea brewer.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions stored over cut and washed onions in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet wiping cloth stored on cutting board on cook line and not in sanitizing solution in between uses.
Aug 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
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 removed ready to eat foods from deep fryer with bare hands after food was already cooked and placed on plate without having an approved alternative operating procedure.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on front service line next to coffee cups.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored along with other shelled eggs in walk-in cooler. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk, whipped topping, house made ranch dressing (48F-51F - Cold Holding)in glass door reach in cooler near back door. Observed far left door ajar. Operator she will make sure door stays closed until foods chill. Also, milk, sour cream, cut lettuce (46F-47F - Cold Holding) observed large pie container blocking fan at top interior of reach in cooler. Operator removed pie container for air to flow properly in reach in cooler to chill items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes and sweet potatoes (118-126F - Hot Holding) in oven at front service line. Operator raised temp on oven to heat potatoes back to 165F.
Tracking powder pesticide used inside establishment. Observed white powdery substance with a pesticide odor under booth to the right of coming in front door. Operator stated booth was recently treated but unaware of what the white powdery, pesticide smelling powder was.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cookline. Exceeded maximum concentration allowed. Employee added additional water to dilute sanitizer solution. Retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. White deflector plate in large ice machine soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf in back room next to white deep freezer not inverted/:protected.
Dead roaches on premises. Observed one dead roach next to reach in freezer in back room. Also, observed two dead roaches under booth in dining room area. Operator started to clean up roaches and discard.
Equipment and utensils not properly air-dried - wet nesting. Stacked cups at front service counter unable to properly dry-wet nesting.
Equipment in poor repair. Handles of multiple reach in cooler/ reach in freezer handles in disrepair.
Floor soiled/has accumulation of debris. Floor under back side of grill area soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on front service line has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple filters in hood area above grill/ fryers soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk-in cooler with rusted surface.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple items in walk-in cooler made previous day not cooled to 41F. Observed items cooled in ice bath with tight fitting lid. Recommended to person in charge to cool items without the lid. Vegetable soup (50-51F - Cooling); Meat loaf (48, 47F - Cooling); Ham legs (50, 50F - Cooling); Collared greens (50, 48F - Cooling) Person in charged discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple time/temperature control for safety items in walk-in cooler with temperatures above 41F. Sliced cheeses (49-51F - Cold Holding); Cooked spaghetti (46F - Cold Holding); Meat sauce (46F - Cold Holding); Pot roast (46F - Cold Holding); Cooked ham (46F - Cold Holding); Cooked rice (44-46F - Cold Holding) Corn (49F - Cold Holding); Cooked ham (48, 48F - Cold Holding); Lima beans (47-53F - Cold Holding); Potato salad (48F - Cold Holding); (Cole slaw - 48F); Pancake batters (48, 48F - Cold Holding); Bread pudding (47F - Cold Holding); Mac and cheese (46-47F - Cold Holding); Cooked potato (48, 48F - Cold Holding); Sliced ham (45F - Cold Holding); Roast beef (47F - Cold Holding); Turkey (46F - Cold Holding); Corned beef (46-46F - Cold Holding); Sliced ham (45, 45F - Cold Holding); Catfish (45F - Cold Holding); Country fried steak (44F - Cold Holding); Gizzards (44F - Cold Holding); Raw chicken (45F - Cold Holding) Observed multiple items in walk-in cooler made previous day not cooled to 41F. Person in charge chose to discard items. Vegetable soup (50-51F - Cooling); Meat loaf (48, 47F - Cooling); Ham legs (50, 50F - Cooling); Collared greens (50, 48F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety items in walk-in cooler with temperatures above 41F. Ambient temperature read at 45F. Person in charge noticed thermostat turned too high. Person in charge reduced temperature of thermostat in walk-in cooler. Sliced cheeses (49-51F - Cold Holding); Cooked spaghetti (46F - Cold Holding); Meat sauce (46F - Cold Holding); Pot roast (46F - Cold Holding); Cooked ham (46F - Cold Holding); Cooked rice (44-46F - Cold Holding) Corn (49F - Cold Holding); Cooked ham (48, 48F - Cold Holding); Lima beans (47-53F - Cold Holding); Potato salad (48F - Cold Holding); (Cole slaw - 48F); Pancake batters (48, 48F - Cold Holding); Bread pudding (47F - Cold Holding); Mac and cheese (46-47F - Cold Holding); Cooked potato (48, 48F - Cold Holding); Sliced ham (45F - Cold Holding); Roast beef (47F - Cold Holding); Turkey (46F - Cold Holding); Corned beef (46-46F - Cold Holding); Sliced ham (45, 45F - Cold Holding); Catfish (45F - Cold Holding); Country fried steak (44F - Cold Holding); Gizzards (44F - Cold Holding); Raw chicken (45F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled gaskets on reach in cooler on cook line across from hand wash sink.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in dry storage area.
Dead roaches on premises. Observed one dead roach in dry storage area with white reach in freezer under pan storage shelves on floor. Person in charge swept, cleaned, and discarded.
Floor area(s) covered with standing water. Observed standing water in dry storage area with reach in cooler.
Food stored in a location that is exposed to splash/dust. Observed bus tub of opened packages of sliced bread next to hand wash sink exposed to splash.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and prep table by office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on ceiling in front of fan in walk-in cooler. Observed grease build up on hood filters above grill. Observed soiled handles of reach in cooler in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelving win walk-in cooler.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under three compartment sink. Bus tub set up under to catch leak.
Wiping cloth sanitizing solution stored on the floor. Observed white sanitizer bucket under hand wash sink stored on floor.
Working containers of food removed from original container not identified by common name. Observed container of white powder on server line with no label. Person in charge indicated it was sugar and had it labeled appropriately.
Feb 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed employee handle dirty dishes then immediately handle clean dishes without washing hands. Manager coached employee. Employee washed hands and swapped gloves.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
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. Observed employee handle dirty dishes then immediately handle clean dishes without washing hands. Manager coached employee. Employee washed hands and swapped gloves.
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. Observed manager handle cooked toast with bare hands in kitchen. Manager stated he had washed his hand prior. Inspector explained they would need an AOP. Manager put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler in kitchen, cut tomato (45F - Cold Holding); cheese slices (46F - Cold Holding); cut tomatoes (46F - Cold Holding). At reach in cooler on make line, cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding). Manager stated lettuce and cheese were pulled from the walk in cooler around 8am. Operator placed items in cooler below make line.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink instead of hand wash station. Manager coached employee. Employee washed hands again at hand wash station.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser next to hand wash station by triple sink in kitchen not labeled. Operator added label.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in kitchen has ambient temperature of 45F. Multiple foods were temping 45F,46F. Observed door of walk in cooler not fully closing when employee closed door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep line in kitchen. Employee removed phone. In reach in cooler by back door of establishment, employee drink on top shelf of cooler. Employee removed from top shelf.
Floor, walls and or ceilings soiled/has accumulation of debris. In dry storage area of kitchen next to reach in freezer has build up under storage racks. Floor under make line in kitchen is soiled. Walls in prep area of kitchen are soiled.
Food stored in a location that is exposed to splash/dust. Bagged bread placed under paper towel dispenser at hand wash station next to make line in kitchen. Operator removed bread.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen above fryer has build up of dust and grease. Side of fryer has build up of grease.
Objectionable odors in bathroom or other areas of the establishment. Strong odor coming from the men's customer restroom.
Working containers of food removed from original container not identified by common name. Container of flour in kitchen dry storage area not labeled. Operator added label.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, greens (47F - Cooling). Operator stated greens were cooked sometime yesterday. Greens in deep plastic container with plastic wrap covering.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At back storage area by ice machine, plastic wrap packs of roast beef stored under case of fish. At back storage area near back door, fully cooked sausage patties stored under open case of raw bacon and plate with raw hamburgers. Operator moved all items to proper storage levels.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, greens (47F - Cooling). Operator stated greens were cooked sometime yesterday. Greens in deep plastic container with plastic wrap covering.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, white cutting board has black stains. In prep area, can opener has build up on blade and surrounding surface. Operator moved to be cleaned.
No paper towels or mechanical hand drying device provided at handwash sink. Mo paper towels in men's restroom. Operator had employee stock dispenser.
Bowl or other container with no handle used to dispense food. In chicken base container in prep area, plastic cup used as scoop. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee drink on shelf above prep counter. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown base container on lower shelf at prep area, scoop handle touching product. Operator moved scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, bulk containers under counter, exteriors soiled.
Unclean building components, attachments or fixtures. In walk-in cooler, fan covers have dust build up.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler have rusting.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm). Employee stated bucket was made with hand soap. Operator made new bucket Sanitizer Bucket (Chlorine 200ppm) Also, in prep area, wet towel on counter. Employee moved to bucket.
Wiping cloth sanitizing solution stored on the floor. At cook line, sanitizer bucket on floor. Operator moved to double bucket.
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.