The Local - Neptune Beach

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • High priority: Live, small flying in Observed total of 4 flying insects. 1 flying insect in ware washing sign, manager was able to kill. 3 flying insects in bar area.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Not observed at callback.
  • High priority: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Not observed at callback.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cooler Ambient temperature at 44°F.
• Insects, rodents, pests and animals
  • High priority: Live, small flying in Observed 3 flying insects in bar area. Observed 3 flying insects near ware washing area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 5 live roaches on cook line. Observed 1 live roach at entrance of kitchen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Not observed at callback.
  • High priority: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Not observed at callback.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cooler Ambient temperature at 44°F.
• Insects, rodents, pests and animals
  • High priority: Live, small flying in Observed 3 flying insects in bar area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 5 live roaches on cook line.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler Commercially processed reduced oxygen packaged Tuna chunks and Raw Tuna completely thawed in package bearing a label indicating that it is to remain frozen until time of use. See stop Sale.
  • High priority: Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk in cooler cracked raw shell egg stored with raw shell eggs. See stop sale.
  • High priority: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Chimi sauce made with Fresh Garlic dated 7-7-2026, House made Aioli sauce dated 7-6-2026. See Stop Sale
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in cooler Cole slaw (50°F-52°F - Cold Holding); Quinoa (50°F-52°F - Cold Holding); Raw tuna (50°F-52°F - Cold Holding); Raw salmon (50°F-52°F - Cold Holding); Raw grouper (50°F-52°F - Cold Holding). See stop sale Cooler has an ambient temperature of 45°F. Observed in reach in cooler near entrance of kitchen Short ribs (48°F - Cold Holding); Cut tomatoes (49°F - Cold Holding). Both items were over filled in pans. Employee removed excess and placed in walk in cooler.
• Food properly thawed
  • Basic: 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. Observed in walk in cooler Commercially processed reduced oxygen packaged Tuna chunks and Raw Tuna completely thawed in package bearing a label indicating that it is to remain frozen until time of use. See stop Sale.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Observed tongs on handle of oven located on cook line. Employee removed and stored properly.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test strips for chemical dish machine.
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on cook line sanitizer bucket stored on floor. Manager removed and stored properly.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler soiled with mold like substance. Observed filters over grill area soiled with grease.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and dishes stored on dry storage rack not inverted.
• Insects, rodents, pests and animals
  • High priority: Live, small flying in Observed total of eighteen flying insects. 10 flying insects in bar area. 3 flying insects on cook line . 5 flying insects in ware washing area, 1 landing on stored dish. Manager removed dishes and placed in ware washing area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed total of 5 live roaches in kitchen area. 1 live roach crawling on reach in cooler. 1 live roach on wall near chemical dish machine. 1 live roach crawling on wall near employee hand washing station. Observed 2 live roach crawling on wall at the end of cook line.
  • Basic: Dead rodent present. Observed dead rodent under table near chemical dish machine.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty in kitchen.
  • Basic: Ceiling tile missing. Observed ceiling tiles missing over ice bin .
  • Basic: Floor soiled/has accumulation of debris. Observed floors under equipment on cook line soiled with food debris.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee food training expired.