LONG POINT
12 LONG POINT DR, Amelia Island FL 32034 · 904.277.5198
Last inspected Jun 4, 2026 · 7 visits since November 2023
MAR 24
JAN 25
FEB 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Anchovies dated 11-18
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Gaskets on reach in coolers on cook line torn.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from fryers on cook line.
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven in prep area of kitchen soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
Open dumpster lid. Lid open on dumpster. Chef shut lid.
Unclean building components, attachments or fixtures. Fan covers in outside beer and food walk-in cooler soiled with dust. Also, fan covers in walk-in cooler in kitchen soiled with dust.
Feb 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, container of blue cheese dressing prepared fourteen (14) days prior. Dressing discarded.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice on wall in walk in freezer.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled soiled utensils in dish area, and immediately placed gloves on to handle clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station, ranch dressing 48F. Ranch placed into reach in cooler approximately 2.5 hours prior. Ranch moved to walk in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet below hand washing sink near dish area.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Tags arranged correctly by chef.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food runner handling exposed food with painted nails. Food runner washed hands and placed on gloves.
Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by cart/trash can. Items moved.
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 certified food manager with seven (7) employees working. Certified food manager arrived during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine.
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. Establishment has an approved plan for ROP for storage of raw meats, poultry and vegetables, cured meats/poultry products and cheese. Establishment is also using ROP for storage of fish, however fish is NOT allowed under this approved plan.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf below small prep table where mixer sits in back kitchen.
Utensils in poor condition. Large silver pot in prep area is dented. Pot discarded.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag not left with the pan of oyster in cooler. Discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area. Cleaned
No paper towels or mechanical hand drying device provided at handwash sink. Handsink on cook line. Provided
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili and French onion soup. Frozen and not dated with both cook dated and pulled to thaw date
Bowl or other container with no handle used to dispense food. Large container style bowl used as a scooper for pinto beans. Bowl removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler.
Old labels stuck to food containers after cleaning. Coleslaw with 3-1 date on container. Operator states label not changed
Working containers of food removed from original container not identified by common name. Large containers of white substance, chef states it's flour
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate6 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. 0 ppms at bar, primed 100 ppms
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut carrots and squash in reach in cooler on line
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Anchovies dated 11-18
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not frozen
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All managers expired except Sean
Handwash sink used for purposes other than handwashing. Handsink at end of line near walk way to back kitchen used to store bags of clean cloths
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/ 6 employees on shift at time of inspection, manager on duty expired, manager Sean appeared
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.
Bowl or other container with no handle used to dispense food. Cup in blackened manic seasoning, moved
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to mixer, moved to lower shelf
Employee personal food not properly identified and segregated from food to be served to the public. Plate inside reach in cooler on line with 5 scallops and a piece of half eaten fish. Employee states it's his lunch
In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers stored in water 65f in kitchen, moved to Sous machine to maintain 135
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.