VERANDAH

Name: VERANDAH
Address: 142 RACQUET PARK DR, AMELIA ISLAND, FL, 32034, US
Rating: 93.5

142 RACQUET PARK DR, AMELIA ISLAND, FL 32034

License #5500150

93.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

VERANDAH in AMELIA ISLAND currently holds an InspectFL Health Score of 93.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 8 total violations — 2 critical, 1 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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 February 10, 2026 included 2 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, lasagna (44F - Cold Holding). Plate with two pieces of lasagna stored on top of pans in top of reach in cooler over night. Chef discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. In white container of flour, to go bowl used as scoop. Chef removed bowl from product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at bar used to store plastic container and miscellaneous metal parts. Chef removed everything from handwash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of cook line, two employee water bottles on shelf next to clean dishes. Chef removed and discarded water bottles.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in front of mop sink. Chef had employee mop up water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large white tub of flour in kitchen area not labeled. Chef added label to container.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler on cook line, lasagna (44F - Cold Holding). Plate with two pieces of lasagna stored on top of pans in top of reach in cooler over night. Chef discarded.

Community reaction

What do locals think?

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

Community pulse