Coastline RV Resort & Campground
897 Hwy 98, East Point, FL 32328 · Permanent Food Service · License 2901307
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 19 complaint inspection1 intermediate, 5 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Pie slices.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on the reach in cooler by the back door.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/ has accumulation of black substance/grease/food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler,three door reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floors on the front line in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Earlier inspections 1
A99Routine inspection1 violation No follow-up needed
- First visitJul 29, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on the standup reach in cooler by the back door entrance.
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.