THE SURF RESTAURANT BAR GRILL & MOTEL

Name: THE SURF RESTAURANT BAR GRILL & MOTEL
Address: 3199 S FLETCHER AVE, AMELIA ISLAND, FL, 32034, US
Rating: 41.7

3199 S FLETCHER AVE, AMELIA ISLAND, FL 32034

License #5500062

🏨 Hotel/Resort ℹ️

41.7 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 0 findings · 0 critical

Routine - Food

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Usually lower-risk context.

Quick take

THE SURF RESTAURANT BAR GRILL & MOTEL in AMELIA ISLAND currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 80 total violations — 25 critical, 20 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2026

The most recent inspection was clean, with no violations documented on May 15, 2026.

Official recordInspection data quality

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Inspection coverage

77%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

THE SURF RESTAURANT BAR GRILL & MOTEL 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.

Passed — No Violations

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate soiled with pink mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on bottom shelf of prep table in kitchen next to to-go bags. Operator moved drink.
[36-73-4] Floor, walls and/or ceiling soiled/has accumulation of debris. Floor in kitchen area under reach in coolers, cook line equipment and prep table soiled with grease build up/food debris. Also, wall behind cook line soiled with food/grease build up.
[08B-38-4] Food stored on floor. Tub of pickles on floor of walk-in cooler. Operator moved pickles to shelf.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Major grease build up on ceiling and wall around hood system over grills on cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice warmer, scoops in standing water at 76F in metal pan. Operator dumped out water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign for employees in large restrooms near office. Inspector provided handwashing sign and operator printed and displayed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris/torn. Also, top of reach in cooler under grills soiled with black residue. Also, around nozzles on soda machine at bar soiled with mold-like substance buildup up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under cook line equipment and across from cook line soiled with food debris/standing water.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen and dry storage, floor containers of flour/breading not labeled. Operator labeled containers.
[08A-11-5] Raw animal food stored over canned/bottled drinks. In walk-in cooler, raw shelled eggs on shelf over canned alcoholic drinks. Operator moved eggs to lower shelf.
[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 across from cook line, one pan of pulled pork dated marked 5/5.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler across from cook line, two pans of cut cabbage (50F - Cold Holding). Operator stated cut cabbage in cooler over night. See stop sale. In reach in cooler under grills on cook line, raw steak (49F-51F - Cold Holding); raw beef patties (54F-64F - Cold Holding). Operator stated all items have been in cooler since yesterday. Ambient air of cooler 54F. Thermometer reading 50F. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from cook line, two pans of cut cabbage (50F - Cold Holding); hotdog (50F - Cold Holding). Operator stated cut cabbage in cooler over night. See stop sale. Hot dogs put in cooler couple hours prior, operator put ice on product. Ambient air of cooler 51F. In reach in cooler under grills on cook line, raw steak (49F-51F - Cold Holding); raw beef patties (54F-64F - Cold Holding). Operator stated all items have been in cooler since yesterday. Ambient air of cooler 54F. Thermometer reading 50F. See stop sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In kitchen in rice in rice warmer held on time with no time marking. Operator stated it was made at 11 am and added time marking to pan.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen, two Sanitizer Bucket (Chlorine 200+ppm). Operator dumped out solution and refilled with water and rechecked at 100ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In flip top reach in cooler across from cook line, container of buttermilk opened day prior and not date marked. Operator added date.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using bleach for sanitizer buckets in kitchen but only have quaternary test strips. Inspector provided some chlorine test strips. Operator stated she will order some on Amazon for tomorrow.
[41-17-4] Spray bottle containing toxic substance not labeled. Under handwash sink in kitchen area, spray bottle of clear liquid not labeled. Operator added label.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee radio on prep table
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cooking equipments on cook line
[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. Tongs handle stored touching hush puppies in reach in cooler. Moved by manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled Exterior of fryer with grease build up
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen leaking at faucet
[08A-11-5] Raw animal food stored over canned/bottled drinks. Prep raw chicken stored over Gatorade drink in walk in cooler. Moved by manager.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 pans of homemade queso sauce with prep date 7-30-25 stored in walk in cooler. Verified correct prep date with manager. Stop sale issued. Manager discarded
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 pans of homemade queso sauce with prep date 7-30-25 stored in walk in cooler. Verified correct prep date with manager. Stop sale issued. Manager discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator ROP fish in-house and stored walk in cooler. Fish was placed from walk in freezer to thaw with prep date 8-1-25 and has no prep time. Fish is now completely thawed. Stop sale issued for 5 pieces of raw ROP fish. Provided operator with ROP handout
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at spigot on wall on cook line. Missing back flow preventer on exterior wall outside near manager office
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chemical test strips
[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. Operator ROP fish in-house and stored in walk in cooler. Fish was placed from walk in freezer to thaw with prep date 8-1-25 and has no prep time. Fish is now completely thawed. Stop sale issued for 5 pieces of raw ROP fish. Provided operator with ROP handout

Disposition: Warning Issued
[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 walk in cooler, ten (10) pieces of thawed raw tuna in sealed ROP. See stop sale.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
[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. Employee coffee cup on prep table in kitchen without lid. Drink discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One prep cook working with food in kitchen. Cook placed hat on.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of bar. Hand washing sink in mens large restroom. Hand washing sink in womens large restroom. Inspector emailed Form 5030-111 (Hand Washing Sign).
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple wire shelves throughout kitchen are rusted. White chest freezer in outdoor service bar is rusted.
[16-46-4] Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in outside bars and storage areas.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe behind dish machine in kitchen. Reach in cooler pipe in bar.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry food storage area, seven (7) cans of beans are rusted.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler, six (6) pieces of vacuum sealed on site raw salmon.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in back kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pans of raw fish stored over ready to eat grits. 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, one pan of prepared queso dip dated 9/2. See stop sale. In walk in cooler, one pan of prepared pasta dated 8/30. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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, ten (10) pieces of thawed raw tuna in sealed ROP. See stop sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler, six (6) pieces of vacuum sealed on site raw salmon.
[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. On cook line in kitchen, two pans of coleslaw stored overnight 50F. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, two pans of coleslaw stored overnight 50F. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cheesemelter on cook line. Manager states equipment being removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishwasher in kitchen. Manager ordered strips during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Far hand washing sink in outdoor bar. Towels provided.
[31B-03-4] No soap provided at handwash sink. Hand washing sink at far end of outdoor bar. Soap provided.
[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 is vacuum sealing raw salmon.
[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. Missing for one prep cook in kitchen.