SURFCASTER RESTAURANT
51 BEACH LAGOON RD, Amelia Island FL 32034 · 904 491 4704
Last inspected Jun 19, 2026 · 10 visits since October 2023
MAR 24
SEP 24
MAR 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. 1 fly, discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found. Observed one (1) live flying insect in kitchen near server station/end of cook line. Also, observed one (1) live flying insect in dish area.
Non-food grade paper/paper towel used as liner for food container. In steam table on cook line, clean wiping cloth towels used to cover heated hamburger buns/tortillas. Employee removed wiping clothes and covered with plastic wrap/lid.
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 beef stored in top drawer over raw fish in bottom drawer with no divider between drawers. Operator moved raw beef to bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station, half and half (60F - Cold Holding). Jug of half and half left out on counter after use. Operator put half and half back into reach in cooler. Also, in top section of reach in cooler on cook line across from fryers, raw shrimp (48F - Cold Holding); krab/cream cheese mix (50F - Cold Holding); chicken wings (56F - Hot Holding). Employee stated cook hit on/off button with knee so cooler was off. Employee stated all items put in top of cooler 2 hours prior. Employee turned cooler back on and put all items in walk-in cooler to cool quickly.
Toxic substance/chemical improperly stored. On server station, spray bottle of cleaner stored in clean plastic container. Operator moved cleaner and stored in lower cabinet.
Handwash sink not accessible for employee use at all times. At end of server station near reach in freezer, handwash sink blocked by tray stand with plastic container of chips on top. Operator moved stand and chips.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On floor in front of ice machine, ice bucket not inverted. Operator removed bucket from floor and inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on expo table by food, on cutting board of cook line and on server station table near to go cups. Operator discarded all drinks.
Floor soiled/has accumulation of debris. Floor in beer walk-in cooler soiled with liquid debris.
Working containers of food removed from original container not identified by common name. In large white container at end of cook line, flour not labeled. Employee added label.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine have build up of white substance that seems to be lime scale/calcium.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets near ice machine not inverted. Chef flipped ice buckets over.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on seasoning shelf above prep table. Chef removed glasses from shelf and stored properly.
Floor soiled/has accumulation of debris. Floor of beer cooler soiled with juice residue.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging waist height on oven. Chef removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of stand up reach in cooler in front of cook line soiled.
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 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. In dry food storage area, can of hominy is dented/bulging. Hominy discarded.
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 on cook line, container of Caesar dressing prepared eighteen (18) days prior. In walk in cooler, container of blue cheese dressing prepared ten (10) days prior, container of cooked ground turkey prepared nine (9) days prior and container of cooked eggplant sauce prepared nine (9) days prior. All items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, cut tomatoes prepared yesterday 51F. Tomatoes placed on line approximately 30 minutes prior. Tomatoes moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored in speed rack of outside bar with clean mixing cups. Bottle moved and stored correctly.
No soap provided at handwash sink. Hand washing sink on outside of service bar.
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 buckets stored by ice machine. Buckets inverted.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in dish area drinking from plastic cup with no lid. Drink discarded.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
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.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Call 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 vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process.
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in kitchen, chicken 66F. Chicken placed into service approximately 2.5 hours prior. Chicken moved to walk in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Gaskets for ice machine in outdoor bar.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in outdoor bar. Towels provided.
No soap provided at handwash sink. Hand washing sink in outdoor bar. Soap provided.
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 vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in kitchen. Bucket inverted.
Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and around ice machine in kitchen.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge is damaged.
Insect control device installed over food preparation area. Large bug light stored over vacuum sealer in prep area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in outdoor bar. No hand washing sign at sink. Inspector emailed Form 5030-111 (Hand Washing Sign).
Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly, discarded
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dated 2-22-24 discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing 2-22-23
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
Handwash sink used for purposes other than handwashing. Handsink on line used to store knife
No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chorizo dated 10-11
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken thighs on line stacked to high 46-48 Cut cabbage mix on chart dated 10-19 66f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish stored for hot holding on pan on grill 116f Cooked burgers stored for hot holding on pan on grill 120f
Stored food not covered. Soups dated 10-18 at 36f not. Covered. In walk in cooler Grits in walk in cooler-dated 10-18 not covered Covered
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.