Safe Harbor Restaurant

4378 Ocean St #3, Atlantic Beach, FL 32233 · Permanent Food Service · License 2614931

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 28, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 10 basic (5 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

13 violations found

First visitAug 28, 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.
13 violations found:
- 3 High priority
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed commercially packaged thawed Tuna bearing a label indicating that it is to remain frozen until time of use in running water located in prep sink. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler on cook line Cole slaw (52°F-56°F - Cold Holding). Cups of Cole slaw were over filled in plastic pan in reach in cooler. Manager voluntarily discarded pan of Cole slaw.
  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 and the time removed from temperature control cannot be determined.
  See stop sale. Observed liquid butter held on Time As A Public Health Control without time mark. Employee placed time mark on butter.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: 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. Observed commercially packaged thawed Tuna bearing a label indicating that it is to remain frozen until time of use in running water located in prep sink. See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed in food dry storage flour stored on floor. Observed in walk in freezer boxes of shrimp stored on floor. Manager removed and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks stored on fish display cooler cabinet . Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaging in food prep area without hair restraint .
  Repeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging in food preparation wearing watch.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed some stickers still on clean dry containers on rack.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed containers on dry rack wet nesting. Manager removed and placed correctly to dry properly.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service cups in front counter area stored on floor. Employee removed and stored properly.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed concrete floors in kitchen and walk in cooler and freezer not sealed.
  Repeat violation
  Hole in or other damage to wall.
  Observed hole in wall next to employee handwashing sink at entrance of kitchen.
  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.
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.