OMNI AMELIA ISLAND RESORT CONFERENCE CENTER KITCHEN
42 BEACH LAGOON RD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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 beef. Establishment has not submitted HACCP plan to perform this process. **Warning** - From follow-up inspection 2024-11-05: HACCP plan has been submitted to the State of Florida, but plan is not yet showing received by the State. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-12-05: Establishment has submitted plan to State. Plan has been received but not yet approved. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 12/5/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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 beef. Establishment has not submitted HACCP plan to perform this process. **Warning** - From follow-up inspection 2024-11-05: HACCP plan has been submitted to the State of Florida, but plan is not yet showing received by the State. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/24/2024
High Priority
6
Intermediate
2
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk granola in front prep area of kitchen. Bowl removed. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee blue cup and water bottle stored on prep table in front prep kitchen area. Items moved and stored correctly. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near triple sink area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer in pastry area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver reach in freezer near pastry area. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in employee men's restroom. Sign posted. **Corrected On-Site**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple dry storage shelves show rust. Foil covering shelf below prep table in cooking area of kitchen is torn. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood shelf below prep table in front prep area. Silver dunnage rack in pastry area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen cooked peas thawing in bowl of standing water in prep sink in front kitchen. Water turned on to run. **Corrected On-Site**
- 36-30-4:Basic - Walls/Floors not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage area are damaged. Floor in kitchen has tiles cracked/missing.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths in cooking area of kitchen. Cloths moved and stored correctly. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler near cooking area of kitchen, two containers of cooked black beans stored overnight 52F and 68F. Beans discarded. See stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler near cooking area of kitchen, two containers of cooked black beans stored overnight 52F and 68F. Beans discarded. See stop sale.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry food storage area, one (1) can of chili sauce, one (1) can of olives and three (3) cans of chipotle peppers. Items removed.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed in front prep area of kitchen. Fly landed on cutting board. Board removed to be washed and sanitized. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler in pastry area, raw shelled eggs stored over ready to eat liquid pasteurized eggs. Items moved and stored correctly. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of blue dish soap stored on shelf below prep table in front prep area next to container of salt. Soap moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in front prep area.
- 03G-50-1:Intermediate - 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 packages raw beef and cooked beans using reduced oxygen packaging. Establishment is currently on open warning for this violation. Chef states plan has been submitted. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 10/24/2024 revealed 19 total violations (6 high priority, 2 intermediate, 11 basic).
Inspection on 9/6/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
- 36-24-5:Basic - Hole in or other damage to wall. Wall near walk in freezer on hot side of kitchen. Work order was submitted. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple food storage shelves are rusted.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Canister of butane fuel stored on shelf with clean lids in dish area. Fuel moved and stored correctly. **Corrected On-Site**
- 03G-50-1:Intermediate - 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 beef. Establishment has not submitted HACCP plan to perform this process. **Warning**
Food safety inspection conducted on 9/6/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).