AMELIA NATIONAL CLUBHOUSE

Name: AMELIA NATIONAL CLUBHOUSE
Address: 95211 CLUBHOUSE RD, FERNANDINA BEACH, FL, 32034, US
Rating: 53.9

95211 CLUBHOUSE RD, FERNANDINA BEACH, FL 32034

License #5501009

🏌️ Club/Private ℹ️

53.9 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 14 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMELIA NATIONAL CLUBHOUSE in FERNANDINA BEACH currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 61 total violations — 22 critical, 11 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 18, 2025

The latest inspection on May 15, 2026 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

AMELIA NATIONAL CLUBHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
[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. In reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line/reach in cooler table across from cook line soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on coolers on kitchen and bar area soiled with food debris/mold-like substance or torn.
[33-16-4] Open dumpster lid. Lid open. Manager shut lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On cook line and on shelf near salad reach in cooler, to go boxes not inverted. Manager flipped boxes.
[02D-01-5] Working containers of food removed from original container not identified by common name. In back prep area, containers of flour and sugar not labeled. Manager added labels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at end of cook line, raw shelled eggs stored above cooked chicken. Also, in flip top reach in cooler next to cooked chicken line, raw shrimp/raw fish stored in top of cooler directly above ready to eat cut tomatoes and cut onions. Also, in walk-in freezer on speed rack, raw beef patties above vacuum sealed fish.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler at end of cook line across from stove, 1 container of sour kraut date marked 5/2. Also, in salad reach in cooler, one container of cut tomatoes date marked 5/7. Rice noodles date marked 5/1. Coleslaw dressing with sour cream date marked 5/6. Also, in walk-in cooler, bacon ranch made in house date marked 4/24. Scampi sauce date marked 5/7. Gazpacito (tomato/vegetable blend) date marked 5/1.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Attached to prep table, can opener soiled with build up.
[03G-50-1] 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 conducting ROP of raw meat with no HACCP plan. Establishment receives large portion of raw ribeye steak and cuts steak off large portion then vacuum seals and stores in walk-in cooler with no labeling. Inspector explain HACCP to manager and manger stated they will just store ribeyes in metal pans and not vacuum packaged.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line across from stove, pimento cheese made Wednesday not date marked. Manager added date. Also, in salad reach in cooler, coleslaw made 3 days prior not date marked. Manager added date to product.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Samantha W food handler training expired 3/13/2025.

Disposition: Warning Issued
[24-05-4] 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.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on speed rack in bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle in cook line in kitchen. Tongs moved and stored correctly.
[02D-01-5] 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.
[12A-25-4] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.

Disposition: Warning Issued
[12B-07-4] 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.
[40-06-5] 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.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Signs mussing at hand washing sinks in both womens and mens restrooms near dining area. Establishment allows employees to use these restrooms. Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.
[03D-01-5] 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] 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.
[12A-10-4] 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.
[01D-01-5] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[01B-24-5] 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.
[12A-09-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area covered up with case of shrimp. Shrimp moved.
[02B-01-5] 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.
[16-62-1] 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.
[53B-09-4] 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.