Famous Amos Nmain

11565 N Main St Ste 100, Jacksonville, FL 32218 · Permanent Food Service · License 2615042

Official report

out of 100

Grade F

Safety score 21 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
7 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 2 repeats), 12 basic (4 repeats); basic violations cost 12 at most
-59
Administrative complaint on Oct 15, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score21

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct152026

Complaint inspection

23 violations found · Inspector came back once

Follow-up visitOct 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
  At time of follow up inspection additional time allotted.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 7 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In the walk in cooler, potato salad from 10/06. Operator removed from walk in cooler.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the reach in cooler, sausage (47°F - Cold Holding); gravy (49°F - Cold Holding); Cooked peas (51°F - Cold Holding); green beans (48°F - Cold Holding); meatloaf (51°F - Cold Holding); sweet potato (50°F - Cold Holding) per operator had door open for period of time to clean inside, ambient air at 42°F. Per operator checked temperature at beginning of day.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In the warming box in the previous bbq pit prep area, cabbage (111°F - Hot Holding); mashed potatoes (113°F - Hot Holding); rice (99°F - Hot Holding) operator removed all items to the oven.
  Fixed on the spot
  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.
  Multiple items held utilizing time as public health control identified on written procedures and on chart board missing time tracking for when placed out.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the walk in cooler, raw bacon on shelf over bagged ready to eat bread.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee on cook line handle dropped item on the floor then without removing gloves and washing hands behind handle clean equipment including fryer baskets with customer order.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed one live roach on table jointer can opener in the prep area. Operator disposed of the live roach.
  Fixed on the spotAdministrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple scoops in bulk containers with encrusted food debris on food contact surfaces of scoops.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water turned off at hand wash sink in back prep area, per operator leaks when turned on.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink at end of cook line rinsing off used bowl and spoon at start of inspection, operator removed items from the hand wash sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical spray bottle of bleach in warewashing area and chemical spray bottle of windex at front counter both missing product labeling. Operator labeled.
  Fixed on the spotRepeat violation
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour container on back side of cookline missing product labeling.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Steak thawing at ambient air temperature on top of reach in chest freezer.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In the walk in freezer uncovered boxes of sausage and in the walk in cooler uncovered container of raw chicken.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on prep table of cookline opposite the fryers.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler on cook line with torn door gasket repaired with duct tape.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Rust pitting the shelves of reach in cooler used for desserts.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled wet wiping cloth on counter at pass through window. Waitstation sanitizer at 0ppm, operator adjusted to 100ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris build up interior base of cookline microwave.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in cooler on cook line with food debris build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Breading station reach in cooler with flour debris build up in door gasket. Top of reach in chest freezer soiled. Sides and back of equipment on cook line soiled with grease and food debris build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf by prep pit area, clean metal containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
  Multiple ceiling tiles in dining area soiled with mold like substance staining. Floors behind waitstation counter with debris build up. Cookline floors with debris build up. Multiple ceiling vents in kitchen area with dust, mold like substance or food debris build up.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.