SEAGLASS
41 BEACH LAGOON RD, Amelia Island FL 32034 · 904.277-5898
Last inspected Jun 12, 2026 · 8 visits since October 2023
MAR 24
SEP 24
MAR 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3 live flying insects near dry storage/ice machine in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In server drink reach in cooler, two containers of heavy whipping cream (59-60F - Cold Holding). Chef stated they have been there at least overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server drink reach in cooler, two containers of heavy whipping cream (59-60F - Cold Holding). Chef stated they have been there at least overnight. See stop sale.
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 beverage walk-in cooler, gallon of milk opened yesterday morning not date marked. Chef added date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance/rust.
Show the remaining 5 findings ▾
Floor, walls and/or ceiling soiled/has accumulation of debris. Floor in walk-in cooler soiled with food debris. Also, fan cover in walk-in cooler soiled with dust build up.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at bar. Chef stated they will have extra handwash signs and will display one immediately.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open lid coffee in reach in cooler at end of cook line over customer food. Employee removed drink.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line reach in cooler soiled with food debris. Also, interior of tray for soda gun at bar has standing liquid.
Single-service articles not stored inverted or protected from contamination. In server area, stack of to go boxes not inverted. Chef flipped boxes.
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Dishwasher (Chlorine 0ppm). Sanitizer container hooked to dish machine was mostly water. Employee changed sanitizer and ran dishwasher multiple times. Rechecked at 100ppm.
Live, small flying insects found. Observed 3 live flying insects near dry storage/ice machine in kitchen.
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. In pass through window of cook line, pan of fried onion strips held on time not time marked. Employee stated onions were cooked 1 hour prior and time marked container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching panko bread crumbs in white tub across from walk-in cooler. Chef removed handle of scoop from produce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 a pending HACCP plan (status received) but plan has not been approved.
Mar 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 a pending HACCP plan (status received) but plan has not been approved.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill on cook line, cheese, sour cream remoulade, chipotle sauce, and marinara sauce 51F. Items placed in cooler approximately 2.5 hours prior. Items moved to walk in cooler to cool. In reach in cooler behind bar area, quiche, milk 51F. Door for reach in cooler constantly opened during lunch. Items moved to 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. In pass through window, fried onions have no time marking. Onions removed from temperature control approximately 1.5 hours prior. Onions time marked.
Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner stored on rack next to clean plastic lids in dish area. Bottles moved and stored correctly.
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 a pending HACCP plan (status received) but plan has not been approved.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine near dish area. Bucket inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards in front of flip top coolers on cook line have cut marks and are stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in shelf over prep area in kitchen. Bottle moved and stored correctly.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler behind bar area, container of employee food not segregated or identified. Food placed in pan marked employee food and segregated.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler jurisdiction #131447 expired on 12/02/2024. Establishment has invoice showing that new certificate has been paid and are awaiting new certificate.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. No protection of omelet station food items. Items removed.
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. Dishwasher handled soiled dishes and immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Omelet chef in front buffet area shook hands with guest with gloved hands and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.
Toxic substance/chemical improperly stored. Canister of butane fuel stored on top of clean bowls on cook line. Butane moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler in bar.
Handwash sink not accessible for employee use at all times. Hand washing sink in front bar area blocked by tray. Tray removed. Hand washing sink in service area blocked by hanging ice bucket near ice machine. Bucket moved and stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front bar area. Towels provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored near ice machine. Bottle labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in service area. Bucket inverted.
Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.
Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry food storage shelves are rusted. Cardboard lining dry storage shelf in kitchen.
Silverware/utensils dried with a towel/cloth. Silverware coming directly from dish machine not fully air dried was dried with towel by two employees I. Dish area. Employees stopped and silverware sent to be washed.
Single-service articles improperly stored. Case of single use cups stored on floor in back kitchen area.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Herb butter dated 2-22-24 discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded
In-use knife/knives stored in cracks between pieces of equipment. Between Cutting board and table. Moved
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by plunger and towels, moved
Equipment or utensils not designed or constructed in a durable manner. Cracked container for olives, removed from service
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.