AMELIA RIVER GOLF CLUB

Name: AMELIA RIVER GOLF CLUB
Address: 4477 BUCCANEER TRAIL, AMELIA ISLAND, FL, 32034, US
Rating: 75.4

4477 BUCCANEER TRAIL, AMELIA ISLAND, FL 32034

License #5501027

🏌️ Club/Private ℹ️

75.4 Grade C / 100

Mixed Health Record

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Latest inspection

May 14, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMELIA RIVER GOLF CLUB in AMELIA ISLAND currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 36 total violations — 15 critical, 4 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 21, 2025

The latest inspection on May 14, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 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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DBPR

Community reaction

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Community pulse

Would you eat here?

AMELIA RIVER GOLF CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[36-73-4] Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vents and surrounding ceiling tiles above make line and in the dishroom have dust. Floor under the fryer with grease build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen oven with food debris.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Employee primed machine and retested at 50ppm chlorine.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid in caddy at mop sink.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tank behind bar not properly secured.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on food prep table at end of cook line. Operator relocated speaker.
[08B-38-4] Food stored on floor. Observed soda syrup box on floor in storage area. Operator picked food item up off the ground.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handles operator removed the tongs.
[25-05-4] Single-service articles improperly stored. Observed single service cups on floor of storage shed. Operator picked items up off floor Single serve cups on ice machine outside not inverted or protected.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer not releasing sanitizer onto dishes, 0ppm chlorine test, operator was able to get dish machine running 2nd test 150ppm chlorine.
[35A-02-7] Live, small flying insects found One small flying insect under triple sink. Operator killed insect.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half in lobby for self serve at 57F cold holding set out since 7AM, educated operator on putting half and half on Time as a public health paperwork, operator filled out paperwork. Observed corn beef hash at 46F, and Ham 47F in reach in cooler on cook line all items cold holding, operator stated they had been out for 1 hour, operator placed corn both food items in walk in cooler, 2nd temps taken 1 hour later, corn beef hash 41F, Ham 42F cold holding
[41-10-4] Toxic substance/chemical improperly stored. Observed white board cleaner and markers above food prep table at end of cook line. Operator relocated all items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vaccum breaker on hose bibb outside by storage. No vacuum breaker on mop sink hose bibb on non chemical side of splitter.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers poached eggs, and over easy eggs, eggs are shelled eggs and not pasteurized, menu has no disclosure. Manager updated menus to show disclosure.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had a sanitizer bucket set up with quaternary sanitizer but no quaternary test strips.

Disposition: Met Inspection Standards
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook on cook line drinking from styrofoam cup. Cook placed lid on container.
[36-24-5] Hole in or other damage to wall. Wall near hand washing sink in kitchen across from pass through window.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies for self service by coffee bar do not have proper labeling.
[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 walk in cooler, hot dogs 79F-93F cooling for approximately 2.75 hours. Hot dogs 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. 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 walk in cooler, hot dogs 79F-93F cooling for approximately 2.75 hours. Hot dogs 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. Bartender coming out of kitchen touched face and immediately handled clean containers without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, hard boiled eggs and cut tomatoes 50F. Lid for cooler constantly opened during lunch rush. Lid kept closed to cool.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where black hose is attached.