COURTYARD AMELIA ISLAND

Name: COURTYARD AMELIA ISLAND
Address: 2700 ATLANTIC AVE, FERNANDINA BEACH, FL, 32034, US
Rating: 23

2700 ATLANTIC AVE, FERNANDINA BEACH, FL 32034

License #5501201

🏨 Hotel/Resort ℹ️

23 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COURTYARD AMELIA ISLAND in FERNANDINA BEACH currently holds an InspectFL Health Score of 23 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 70 total violations — 19 critical, 18 major, 33 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on October 19, 2026 shows 8 observation rows: 3 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

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?

COURTYARD AMELIA ISLAND 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.

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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: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, seven (7) vacuum packages of mahi fully thawed out.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted. Employee flipped boxes over.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongs like jackets, purse, cellphone on rack near entrance of kitchen stored with food items. Operator moved all items.
[06-09-2] 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. See stop sale. In walk-in cooler, seven (7) vacuum packages of mahi fully thawed out.
[14-11-5] Equipment in poor repair. Door to stove on cook line in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in coolers on cook line soiled with food debris/torn. Also, top of reach in cooler on cook line under grill soiled with food debris/black debris. Operator had employee begin to clean.
[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 bottom of flip top reach in cooler on cook line, 15 meatballs date marked 9/28 and one (1) gallon of chicken salad date marked 10/7.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small metal bowl next to reach in cooler with preportioned sauces, butter (74F - Cold Holding). Employee stated they had it out for breakfast service and voluntarily discarded. Inspector spoke with operator and employees about time as a public health control and sent paperwork.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. On cook line, oven door detached when pulled open.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind cook line soiled with grease debris. Also, floor under coffee station soiled with coffee debris. Also, floor under reach in coolers on cook line soiled with food debris.
[33-19-4] Garbage on the ground and/or pad around dumpster. Multiple bags of trash and loose trash on ground to right of trash compactor. Operator sent employee out to clean enclosure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen and bar soiled/torn. Tray under soda gun at bar area soiled with slime/water.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels still present on container.
[25-05-4] Single-service articles improperly stored. At bar area and near coffee station, box of to go cups on floor. Operator stated he will lift off floor.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage room, one (1) can of refried beans and one (1) can of crushed tomatoes dented at top rim.
[35A-02-7] Live, small flying insects found. Observed 1 flying insects on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, sliced cheese (50F - Cold Holding). Employee stated it was out to be flipped and then put back in cooler.
[41-10-4] Toxic substance/chemical improperly stored. At bar on storage rack next to three compartment sink, spray bottle of cleaner stored above napkins and box of salt. Operator moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle on coffee machine at bar area soiled with white build up.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks in dry storage area are not secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in kitchen not inverted. Manager inverted bucket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two (2) spoons in standing water 74F by espresso machine in coffee bar. Water discarded.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Employee cell phone in black storage rack near entrance to coffee bar next to condiments. Phone moved and stored correctly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in coffee bar placed soiled dishes in dish area and immediately handled plated food and condiments without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested 0ppm at triple sink in kitchen. Solution discarded and refilled. New solution tested 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pitchers of milk and cream at coffee bar 50F. Pitchers placed on bar approximately 60 minutes prior. Pitchers moved to walk in cooler to cool.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee at coffee bar washed hands in dump sink by coffee area in kitchen without soap. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at inside bar. Hand washing sink at outside bar.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top shelf on cook line, bowls and plates 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. In cooler drawer on cook line in kitchen, five (5) packages of sealed mahi fish. Fish discarded. See stop sale.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
[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. In reach in cooler for guest service by bar, parfaits and cut melon cups do not have name or address of where product was prepared.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage area, one (1) can of tomato paste is dented. Paste discarded.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes in dish area and then immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands 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 reach in cooler on cook line in kitchen, container of pimento cheese prepared nine (9) days prior and container of herb cream cheese prepared twenty (20) days prior. Items discarded.
[01B-03-5] Stop Sale issued due to adulteration of food product. 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 cooler drawer on cook line in kitchen, five (5) packages of sealed mahi fish. Fish discarded. See stop sale.
[48-02-5] Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Boiler certificate kept in office. Manager states boiler certificate will be moved by boiler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Towels provided.
[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. All employee training records are photocopied. Manager states class being conducted next month.
[31B-03-4] No soap provided at handwash sink. Hand washing sink in bar area. Soap provided.