AMELIAS
235 S MAIN ST STE 107
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-09-17: No certificates available for employees employed longer than 60 days (4 employees). **Admin Complaint**
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-23: Reach in cooler on cooks line ambient thermometer reads 57F, the only item in cooler was butter 45F that was just placed in cooler per manager, he stated that when foods are added to cooler he is utilizing ice baths. **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
6
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Interior table top oven brick piece cracked on cooks line and server prep station. Cutting board on cooks line with deep cut marks. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in carpeted dry storage area in kitchen when door is closed you can see the sun shining through indicating a gap.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer containing ice cream.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In most reach in coolers in kitchen and bar.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink by back door in kitchen. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top. Hood filters on cooks line.
- 25-05-4:Basic - Single-service articles improperly stored. Aluminum Togo pans on floor in dry storage room.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. In the back storage hallway area. Floor soiled under cooks line equipment and in dry storage area. **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale. **Repeat Violation** **Admin Complaint**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind bar, quaternary ammonia tested over 500ppm, employee remade bucket retested at 400ppm. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta cheese opened 2 days ago no date mark.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior ice machine deflector plate. Cutting board on cooks line stained. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present not certified manager.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink at the end of cooks line. **Repeat Violation**
Food safety inspection conducted on 7/16/2024 revealed 18 total violations (4 high priority, 6 intermediate, 8 basic).