AMAR MIDDLE EASTERN CUISINE

Name: AMAR MIDDLE EASTERN CUISINE
Address: 12350 S US HWY 301 STE 104, RIVERVIEW, FL, 33578, US
Rating: 58.8

12350 S US HWY 301 STE 104, RIVERVIEW, FL 33578

License #3919284

🥙 Mediterranean ℹ️

58.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 30, 2026 · 10 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMAR MIDDLE EASTERN CUISINE in RIVERVIEW currently holds an InspectFL Health Score of 58.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 69 total violations — 10 critical, 18 major, 41 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 shows 10 observation rows: no critical rows, 1 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

AMAR MIDDLE EASTERN CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cups in seasonings.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on container of beans.
[14-38-4] Food storage container/container lid cracked or broken. Gyro container lid cracked.
[08B-38-4] Food stored on floor. Eggs on floor in walk in cooler. Box of chicken on floor in walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
[25-05-4] Single-service articles improperly stored. Plastic cups on floor near register.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager placed in sanitizer bucket at time of inspection.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, manager removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Self service ice chute.

Disposition: Met Inspection Standards
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Wiping cloth in hand wash sink on cook line. Employee removed at time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in garlic, manager removed at time of inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
[06-09-1] 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. 3 pieces of ROP salmon thawed before being reintroduced to oxygen in reach in cooler on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Manager removed at time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prepping food without washing hands no hair restraint.
[08B-38-4] Food stored on floor. Eggs on floor in walk in cooler. Manager removed at time of inspection.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice, manager removed at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 3 compartment sink.
[25-05-4] Single-service articles improperly stored. Box of plastic cups on floor near register.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in walk in cooler, manager removed at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 pieces of ROP salmon thawed before being reintroduced to oxygen in reach in cooler on cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake 50 F in dessert cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake 50 F in dessert cooler and employee states its been there since 10:30 am. Raw beef 47 F in reach in cooler on cook line, manager plugged in cooler at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has a total of 4 food handlers and only provided one food handler certification.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[08B-38-4] Food stored on floor. Oil on floor.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice spoon handle in rice.
[25-05-4] Single-service articles improperly stored. Multiple single service items on floor near register.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and knives not all facing the same direction. Employee began to correct.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled. Manager labeled at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee use phone then put on gloves to work with food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over bread in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
[11-26-1] 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. For new hires. Employees signed at time of inspection.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. Dumpster lid open on shared dumpster.
[25-05-4] Single-service articles improperly stored. Single service items on floor near register.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in seasoning in dry storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to sauces.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[14-11-5] Equipment in poor repair. Reach in cooler gasket torn.
[08B-38-4] Food stored on floor. Eggs on floor in walk in cooler. Operator removed at time of inspection.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in chickpeas and rice, operator removed at time of inspection.
[03C-15-5] Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. For gyro meat, operator began recooking at time of inspection. Temped 180 F
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Garlic sauce made with raw eggs over potato salad in walk in cooler. Garlic sauce removed at time of inspection. Raw beef over black beans in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese cake 49 F in display cooler. Employee closed cooler door at time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Air freshener over Dr Pepper.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shell eggs in Garlic sauce use for chicken Shawarma not identified on menu. Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for garlic sauce made with raw shell eggs. Operator posted consumer advisory at time of inspection.
[53B-01-5] 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.
[11-26-1] 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.