Amelia National Clubhouse
Last inspected: Feb 12, 2026
64
Score
Inspectors have visited Amelia National Clubhouse eight times, with records going back to 2022. The newest entry in the record is dated Feb 12, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 11 violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
The city-wide average sits at 69, which Amelia National Clubhouse's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of cleaner hanging on metal rail of bag- in- box soda rack over boxes of sodas. Employee removed bottle and placed on floor. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at end of cook line, open ziploc bag of raw beef patty stored on shelf above ziploc bags of cooked chicken. Chef moved raw beef patty to bottom of freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, multiple gaskets in kitchen soiled with food debris/torn.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Chef flipped over pile of boxes. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. On cook line under microwave, reach in cooler has standing water in bottom of cooler. Chef stated he going to call someone to look at it. **Corrective Action Taken**
29-49-6
64
Apr 18, 2025
Routine - Food
No violations found.
100
Apr 17, 2025
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers on cook line in kitchen, raw-ready to eat tuna stored over ready to eat hot dogs. In walk in cooler, raw beef stored over ready to eat carrots and onions. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer near cook line, raw ground beef stored over ready to eat chicken. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale. In same flip top cooler, cheese, cut tomatoes, eggs, coleslaw, cut melon 49F. Items placed into cooler approximately 2.5 hours prior. Items moved to walk in cooler to cool. In stand up reach in cooler across from cook line, lasagna, chicken, tuna 54F. Items placed into cooler approximately 3 hours prior, door was constantly opened during lunch. Items moved to walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched eye glasses and nose with bare hands and immediately handled dressing bottles in small reach in cooler by pass through window without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware on ledge of bar not inverted. Manager inverted glassware. **Corrected On-Site**
24-05-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on speed rack in bar.
14-71-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in cook line in kitchen. Tongs moved and stored correctly. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. On back prep line in kitchen, bulk sugar and flour not identified. Chef labeled both items. **Corrected On-Site**
02D-01-5
39
Dec 10, 2024
Routine - Food
8 critical violations. 4 major violations. 5 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat hot dogs and ready to eat tomatoes stored on top of and next to raw beef packages. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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, bacon ranch dressing prepared 15 days prior. In reach in cooler by cook line, tuna salad prepared 12 days prior.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on cook line handled with gloved hands personal cell phone, placed phone in pocket, and immediately handled pans of cooked vegetables without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
03D-01-5
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 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
01B-36-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face/ear, placed on gloves, and engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-10-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon and allows customers to order salmon undercooked but has no proof of parasite destruction. Chef called seafood purveyor to obtain. **Corrective Action Taken**
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area covered up with case of shrimp. Shrimp moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna poke bowl on lunch menu is not identified as raw. Menus discarded and new menus printed with needed information. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device for high temperature dish machine. Chef called supplier to obtain. **Corrective Action Taken**
16-62-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certifications are photocopied.
53B-09-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone and keys on shelf in server station with napkins. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter near cook line. Employee drink on prep counter in server area. Drinks discarded. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Signs mussing at hand washing sinks in both women's and men's restrooms near dining area. Establishment allows employees to use these restrooms. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
16
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
61
Oct 25, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not frozen the entire time while vacuuming sealing 4lbs
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked meat loaf in drawer cooler under grill, no separation between top and bottom drawer, manager separated correctly **Corrected On-Site**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon in vacuum sealed bag in reach in cooler,
03G-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer **Corrective Action Taken**
11-27-4
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. ROP SHORT RIBS IN WALK IN
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler cold smoked salmon in vacuum seal in walk in cooler
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Case of meat on floor in walk in freezer, moved to shelf **Corrected On-Site**
08B-47-4
Basic - Open dumpster lid. Manager closed **Corrected On-Site**
33-16-4
43
Mar 21, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
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. Chef on line plating fries with bare hands
09-01-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. .Spoon stored in handsink next to ice machine .Washed thermometer in hand sink
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poached eggs stored in stand alone cooler, employee states from Sunday , discarded **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with gold substance inside
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing watch on line
13-07-4
55
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
55
Frequently Asked Questions
When was Amelia National Clubhouse last inspected?
The most recent health inspection at Amelia National Clubhouse on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Amelia National Clubhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Amelia National Clubhouse.
How does Amelia National Clubhouse compare to other restaurants in Fernandina Beach?
Amelia National Clubhouse most recently scored 64 out of 100, which is lower than the Fernandina Beach average of 69.
Has Amelia National Clubhouse's inspection record improved over time?
Yes. Recent inspections at Amelia National Clubhouse have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Amelia National Clubhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Amelia National Clubhouse inspected?
Based on the inspection history on file, Amelia National Clubhouse is inspected around two times per year on average.
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