RITZ CARLTON MAIN KITCHEN
4750 AMELIA ISLAND PARKWAY
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2025
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - 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. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple white cutting boards on make lines in kitchen.
- 12B-07-4:Basic - 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. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Two (2) containers of oil on floor near make line in kitchen. Oil moved and stored correctly. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - 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. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - 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. **Corrected On-Site**
Food safety inspection conducted on 3/25/2025 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
7
Intermediate
2
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - 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.
- 36-36-4:Basic - Ceiling tile missing. In dry storage area.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks working in kitchen.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in bar area.
- 08B-38-4:Basic - 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. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink at end of cook line. Sign posted. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and oven on cook line in kitchen.
- 29-20-5:Basic - 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. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In main prep area, one (1) container of tomatoes is dented. Tomatoes discarded.
- 08A-05-6:High Priority - 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. **Corrected On-Site**
- 08A-20-5:High Priority - 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. **Corrected On-Site**
- 01B-24-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Warning**
- 03F-02-5:High Priority - 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. **Corrected On-Site**
- 29-34-4:High Priority - 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.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags presented.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line.
- 48-01-5: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.
Food safety inspection conducted on 11/19/2024 revealed 18 total violations (7 high priority, 2 intermediate, 8 basic).