Captain Hiram's
1606 Indian River Dr, Sebastian, FL 32958 · Permanent Food Service · License 4100626
What drove the grade
Live, small flying insects found three in kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 7 intermediate (5 fixed on the spot), 9 basic (1 repeat)-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 30, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
20lbs of yellowfin tuna thawed in vacuum packaging.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
melon cooler; cut honey dew (50°F - Cold Holding); cut melon (50°F - Cold Holding) rapid chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Used wiping cloth to wipe gloves instead of changing and servers.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At sand bar hose. At dish machine main kitchen.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found three in kitchen.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Three tags from June not dated.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs Benedict and smoke salmon on menu with no reminder that sends viewers to consumer advisory.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For butter on prep line.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Paul started yesterday hadn't signed, provided.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer soiled with debris at upper track. 2 soda nozzles at sand bar soiled.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Server line hand wash sink used to rinse coffee filter holder.
Fixed on the spot
No soap provided at handwash sink.
Hand wash sink front kitchen.
Fixed on the spot
Basic9
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.
20 lbs of yellow fin tuna thawed while under vacuum.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Tape used to repair reach in cooler in pantry.
Code 21, Wiping cloths and linens: Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles.
Dishwasher wiping clean bins with cloth. Educated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Tiffany room soiled with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cold room walk in cooler gasket soiled with mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean bins on drying rack.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Front kitchen doors dogged open, when closed doesn't seal.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Not secured.
Fixed on the spot
No Heimlich maneuver/choking sign posted.
Provided.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Tiffany room kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.