Ray & Ann Singleton's Seafood Shack

4728 Ocean St, Atlantic Beach, FL 32233 · Permanent Food Service · License 2600525

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

10 violations found

First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 5 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pasta. Cooked yesterday at 50°. In cooler. (Overnight temperatures) (overnight temperatures)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Hush puppies mix 46°. Cheese 46°. Cooler near Dish machine. Items placed earlier today. Moved by manager.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Pasta. Cooked yesterday at 50°. In cooler. Stop sale issued
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Outside faucet with no Vacuum breaker.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle , cleaning compound, by canned food. Moved by manager.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwash sink for employees.
  Bucket in kitchen Hand Wash Sink. Moved by manager.
  Fixed on the spot
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Food service employee with no beard guard.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in base of kitchen cooler.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.