RITZ CARLTON MAIN KITCHEN
4750 AMELIA ISLAND PARKWAY, Amelia Island FL 32034 · 904-277-1100
Last inspected Jul 22, 2026 · 9 visits since October 2023
NOV 24
MAR 25
DEC 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed one (1) live flying insect in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at end of left side cook line, pan with two raw beef steaks on shelf above containers of ready to eat beans and rice. Chef discarded meat.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards on right side cook line stained. Chef stated he has replace half the cutting boards and plan to replace the other half in few weeks.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near walk-in cooler. Chef had employee stock paper towels.
Food stored on floor. On floor under prep table near walk-in cooler, jug of fry oil. Chef moved fry oil to shelf.
Show the remaining 3 findings ▾
Ice scoop handle in contact with ice. In cooler on cook line, handle of scoop touching ice. Chef fixed scoop so handle was out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled on both cook lines. Also, table under flat top grill on left side cook line soiled with residue.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, multiple stacks of to go boxes not inverted. Chef flipped all boxes.
Jun 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found. Observed one (1) live flying insect in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of flip top reach in cooler, sliced provolone cheese (46F - Cold Holding). Employee stated food was out for a little then put back into cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer near dish area, scrambled egg (125F - Hot Holding). Chef voluntarily discarded. Fried onion strips (120F - Hot Holding). Chef had employee put in oven. Rechecked @ 166F.
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 pastry reach in cooler, gallon of milk opened Saturday and not date marked. Chef added date marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen black cut marks present.
Handwash sink used for purposes other than handwashing. Handwash sink at bar area in coast, metal pitcher stored in sink. Chef removed pitcher.
Bowl or other container with no handle used to dispense food. In container of rice in kitchen, to go cup used as scoop. Chef removed cup from product.
Equipment in poor repair. Gasket torn on reach in cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of three reach in cooler in server station soiled with food debris. Chef employees begin to clean.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Chef flipped stacks of boxes over. Also, in server station, to go cup lids not inverted. Chef flipped over all lids.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used in direct contact with omelette ingredients in Reach in cooler across from grill on cook line. Discussed with executive chef and provided info of approved paper towels.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed Raw beef over raw salmon in reach in cooler on cook line. Operator put beef below salmon.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ready to eat bread stored below raw fish in reach in freezer in kitchen area. Not all products commercially packaged. Operator relocated bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on cook line in reach in cooler at 46F. Operator stated that they had been prepped at 6AM. Observed an additional pan below pan of cut tomatoes blocking the air flow from bottom of cooler. Operator removed pans to improve air flow and voluntarily discarded the tomatoes.
Toxic substance/chemical improperly stored. Container of Sanitizer stored over clean dishes in ware wash area. Operator relocated sanitizer. Observed spray bottle with chemicals on shelf with clean dishes in kitchen area. Operator removed spray bottle.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution on cook line tested. 500ppm, operated fixed mixture re tested at 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on coffee dispensers in wait station area are soiled with calcium like substance. Multiple stained cutting board on cook line.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for oysters that are being served raw. Provided oyster consumer advisory to operator during this inspection and he posted it for guests.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple Hand wash sinks in kitchen without hot water. Temped 72F-80F oOperator called,maintenance water at all hand wash sinks over 100F
Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used in multiple spice bins. Operator removed bowls.
Ceiling tile missing. Ceiling tile missing in ware wash area of main kitchen, ceiling tile missing at entrance of kitchen. Operator stated ceiling is being replaced in sections along with AC's.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food cart with plates in food prep table in area. Operators removed the drink.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf unable to properly air dry in warewash station
Equipment in poor repair. Multiple reach in coolers and ice machine have ripped/ torn gaskets.
Food stored on floor. Bag in box soda syrup observed on floor at entrance to bar area. Operator picked up boxed syrup and placed it on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on stove at 80F, operators poured water out and cleaned utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen area soiled with old food debris.
Utensils in poor condition. Observed Multiple Whisks in ware wash area with melted handles. Observed spatula with chipped corners. Operator voluntarily discarded it.
Working containers of food removed from original container not identified by common name. Flour bin at end of cook line not labeled, operator labeled item. Sugar bowl in kitchen area not labeled, operator labeled item.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line, raw beef stored over ready to eat sauces. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler in small prep area of kitchen, two (2) containers of cooked potato/celery sauce prepared eight (8) days prior, two (2) containers of cooked vegetable sauce prepared ten (10) days prior, and four (4) containers of cooked duck prepared eight (8) days prior. All items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet in dining area, cut melon, cheese, cut tomatoes 66F, salmon 47F. Items placed on buffet three (3) hours prior. In omelette station on small prep table, ham, sausage, cheese, cut tomatoes, cut spinach 54F. Items placed out approximately three (3) hours prior. In buffet area, cut melon 50F. Cut melon placed out approximately two (2) hours prior. All items moved to walk in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming box in kitchen, container of sausage patties 126F. Sausage placed in warmer approximately three (3) hours prior. Sausage moved to oven and reheated to 176F.
Bowl or other container with no handle used to dispense food. Scoop for bulk sugar in pastry area. Scoop for squid on main make line. Both bowls discarded.
Cutting board has cut marks and is no longer cleanable. Multiple white cutting boards on make lines in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on shelf over prep table on make line. Bottle discarded.
Food stored on floor. Two (2) containers of oil on floor near make line in kitchen. Oil moved and stored correctly.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. In main prep area, one (1) container of tomatoes is dented. Tomatoes discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line, raw calamari stored over ready to eat cheese. Items moved and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken stored over raw intact beef. Items moved and stored correctly.
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, steak butter prepared 10/31 and pasta prepared 11/12.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line in kitchen, container of tomato cream sauce and container of cooked beans 50F. Employees were constantly in/out of cooler during rush, and door was slightly ajar with pan up against door. Pan pushed in to cool items. In reach in cooler in middle of kitchen, cream cheese, butter and yogurt 50F. Door constantly opened during breakfast rush. Items removed and put in walk in cooler to cool.
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. Containers of butter near pass through area of kitchen. Butter placed on time control approximately 30 minutes prior. Butter time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by dish area where red hose is attached.
Clam/mussel/oyster tags not marked with last date served. No dates on any tags presented.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in dry storage are not sealed/painted.
Ceiling tile missing. In dry storage area.
Employee with no beard guard/restraint while engaging in food preparation. Two cooks working in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in bar area.
Food stored on floor. Container of salsa on floor in dry storage area. Salsa moved and stored correctly. In kitchen area, container of oil on floor. Oil moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. At hand washing sink at end of cook line. Sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and oven on cook line in kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in main kitchen area. Chef entered work order.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Three boilers feeding food service outlets do not have boiler certifications. Per State Fire Marshal website, invoices were generated but have not been paid. Units show maximum BTU output at 499,000.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep line, discarded
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in cooler, discarded
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 54f placed on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 112f cooked vegetables 116f sent to reheat
Bowl or other container with no handle used to dispense food. Multiple Cups in sugar. Moved
Employee eating in a food preparation or other restricted area. Personal drink on prep area while cutting vegetables, moved
No handwashing sign provided at a hand sink used by food employees. Handsink on line, placed
Working containers of food removed from original container not identified by common name. Large white container with white substance inside, labeled Flour
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.