AMELIAS
235 S MAIN ST STE 107
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 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).
Inspection on 2/28/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
- 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards in kitchen and at bar with deep cut marks. Interior bread oven on cooks line and in server station the inside cook stone is cracked. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign not posted on wall just sitting on top of towel dispenser unable to see sign unless you pick it up. No paper towels at sink near ice machine.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans in dry storage, employee marked top pan with an X indicating to not use pan. Corrected On-Site Repeat Violation
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. In dry storage room and back hallway area. Repeat Violation
- 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. sauce overnight (60 F - Cooling) large plastic containers of sauce cooling overnight still at 60F at 4pm the following day. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodles (47-51F - Cold Holding) sauce overnight (60 F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (47-51F - Cold Holding) item next to large container of sauce that was cooling, unable to determine to when food item was out of temp. See stop sale. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior reach in cooler drawers on cooks line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee no food handler training has been employed 3 weeks.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At Handwash sink at end of cooks line. Repeat Violation
Food safety inspection conducted on 2/28/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
6
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 opened can next to red wine and raw chicken on cooks line. 1 large employee container on prep table where tomatoes were being cut. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Interior small table top heater/oven on cooks line the inside piece is cracked. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on oven door handle on cooks line, employee moved tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled. Drink reach in cooler behind bar the sliding door jams are soiled. Ice cream reach in freezer lid soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Aluminum Togo containers on floor in back dry storage area, operator placed on shelf. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Procutto inside reach in freezer not cover.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large sugar container no label in dessert area. Employee labeled. Corrected On-Site Repeat Violation
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Carpet in dry storage closet. Other carpet is just soiled in back hallway area. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Small first aid kit on top of cookie container at dessert area.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hands when inspector walked in door. Employee quit cutting tomatoes and washed hands. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (54F - Cold Holding); reach in cooler nearest ovens the individual containers up top were placed in a large metal pan, cold air not fully reaching food items. Other items down below were 41F or below. butter (52F - Cold Holding); cream sauce (51F - Cold Holding) items in top of flip top cooler in prep area gaps where no food containers were present, cooler lid kept open by back door that was open (screen present), items in bottom cooler were 41F or below and some items cooling. Operator moved cooling items and covered gaps and closed lid. Items below 41F. Corrected On-Site Repeat Violation Admin Complaint
- 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. Cheesecakes and tiramisu in reach in cooler opened previous days.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Interior reach in cooler nearest back door soiled. Interior oven. Interior ice machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink by back door. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia for sanitizer buckets.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in warewashing area. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the end of cooks line sink water is turned off due to plumbing pipes under restaurant being in disrepair.
Food safety inspection conducted on 10/17/2023 revealed 18 total violations (3 high priority, 6 intermediate, 9 basic).