Wipeouts

1585 Atlantic Blvd, Neptune Beach, FL 32266 · Permanent Food Service · License 2610431

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 27 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (fixed by the Aug 27 follow-up), 1 intermediate, 7 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler Raw chicken breast's (46°F-47°F - Cold Holding); Raw chicken strips (46°F-47°F - Cold Holding); Raw ground beef patties (46°F-47°F - Cold Holding); Cooked chicken chunks (46°F-47°F - Cold Holding); Milk (46°F-47°F - Cold Holding); Butter milk (46°F-47°F - Cold Holding); Shredded cheese (49°F-52°F - Cold Holding); Mozzarella cheese (49°F-52°F - Cold Holding); Cut cabbage (49°F-52°F - Cold Holding); Cole slaw (49°F-52°F - Cold Holding); Queso cheese (48°F - Cold Holding); American cheese sliced (49°F - Cold Holding); Swiss cheese (49°F - Cold Holding); Provolone cheese (52°F - Cold Holding); Raw shell eggs ambient temperature (48°F - Cold Holding); Sour cream (48°F-52°F - Cold Holding); Boiled eggs (46°F-47°F - Cold Holding); House made ranch dressing (46°F-47°F - Cold Holding); House made spicy ranch (46°F-47°F - Cold Holding); House made blue cheese (46°F-47°F - Cold Holding); Raw fish (46°F-47°F - Cold Holding); Raw shrimp (46°F-47°F - Cold Holding); Grits (46°F-47°F - Cold Holding); Slaw (46°F-47°F - Cold Holding); Macaroni and cheese (46°F-47°F - Cold Holding); Cheese sticks (52°F - Cold Holding); Chili (49°F - Cold Holding); Cooked chicken wings (49°F-56°F - Cold Holding); Raw ground beef patties (49°F-56°F - Cold Holding). See stop sale. Cooler has an ambient temperature of 48°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler Raw chicken breast's (46°F-47°F - Cold Holding); Raw chicken strips (46°F-47°F - Cold Holding); Raw ground beef patties (46°F-47°F - Cold Holding); Cooked chicken chunks (46°F-47°F - Cold Holding); Milk (46°F-47°F - Cold Holding); Butter milk (46°F-47°F - Cold Holding); Shredded cheese (49°F-52°F - Cold Holding); Mozzarella cheese (49°F-52°F - Cold Holding); Cut cabbage (49°F-52°F - Cold Holding); Cole slaw (49°F-52°F - Cold Holding); Queso cheese (48°F - Cold Holding); American cheese sliced (49°F - Cold Holding); Swiss cheese (49°F - Cold Holding); Provolone cheese (52°F - Cold Holding); Raw shell eggs ambient temperature (48°F - Cold Holding); Sour cream (48°F-52°F - Cold Holding); Boiled eggs (46°F-47°F - Cold Holding); House made ranch dressing (46°F-47°F - Cold Holding); House made spicy ranch (46°F-47°F - Cold Holding); House made blue cheese (46°F-47°F - Cold Holding); Raw fish (46°F-47°F - Cold Holding); Raw shrimp (46°F-47°F - Cold Holding); Grits (46°F-47°F - Cold Holding); Slaw (46°F-47°F - Cold Holding); Macaroni and cheese (46°F-47°F - Cold Holding); Cheese sticks (52°F - Cold Holding); Chili (49°F - Cold Holding); Cooked chicken wings (49°F-56°F - Cold Holding); Raw ground beef patties (49°F-56°F - Cold Holding). See stop sale. Cooler has an ambient temperature of 48°F.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk in cooler House made gravy (46°F-47°F - Cooling). See stop sale Gravy was made 8-24-2026.
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Observed establishments food thermometer not calibrated properly.
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drink on prep table located on cook line. Employee removed and stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed deeply grooved cutting board on cook line.
  Equipment in poor repair.
  Observed walk in cooler door not sealing properly when closed.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filters over grill soiled with grease.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed employee hand washing station near walk in cooler without employee hand washing sign. Inspector provided employee hand washing sign for establishment.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed in food storage area ceiling tile in disrepair.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed light shield missing from lights in food storage area.
  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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.