Hoyt House Amelia Island
804 Atlantic Ave, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500747
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 basic-10
- Administrative complaint on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In refrigerator in kitchen, ricotta (50°F - Cold Holding). Operator stated they container of ricotta cheese was out while making eggs 20 minutes prior then put back into refrigerator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In kitchen refrigerator, case of raw shelled eggs stored on bottom shelf over pull out drawer with lettuce/mushrooms. Operator moved eggs.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
In hallway across from kitchen/office, unwrapped plastic coffee lids for customer self service not inverted. Operator flipped lids.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at sink behind bar area. Inspector provided hand wash sign to operator.
Fixed on the spot
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.