Half Shell Dockside
301 Market St, Apalachicola, FL 32320 · Permanent Food Service · License 2901306
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 18, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cake slices, half shell oysters.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board and can opener blade.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a plastic container and cleaning steel wool inside the employee hand sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled,by the dish machine.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Standup reach in cooler.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Waitress station ice bin.
Code 14, Food-contact surfaces designed and maintained: Serving cup container with no handle used to dispense food inside the dill weed season.
Cardboard used to line food-contact shelves,back storage area.
Equipment in poor repair.
Gasket on the walk in cooler door.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.