Tween Waters Inn (main Kitchen)

15951 Captiva Dr, Captiva, FL 33924 · Permanent Food Service · License 4600030

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 19, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 1 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

10 violations found

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.
10 violations found:
- 5 High priority
- 4 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In cooks line cut out cooler: pooled eggs (73°F - Cold Holding); ham (74°F - Cold Holding); pancake batter (71°F - Cold Holding); caramelized onions (76°F - Cold Holding); egg whites (72°F - Cold Holding); Canadian bacon (73°F - Cold Holding); shelled eggs (81°F ambient - Cold Holding) per operator all food items were taken out of walk in cooler three and a half hour prior. In walk in cooler lobster bisque (63°F - Cooling); crab chowder (62°F - Cooling); prepared rice (51°F - Cooling), per operator food was taken from cooks,line jot well after yesterdays sinner service and was placed in walk in cooler 13 hours prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cooks line cut out cooler: pooled eggs (73°F - Cold Holding); ham (74°F - Cold Holding); pancake batter (71°F - Cold Holding); caramelized onions (76°F - Cold Holding); egg whites (72°F - Cold Holding); Canadian bacon (73°F - Cold Holding); shelled eggs (81°F ambient - Cold Holding) per operator all food items were taken out of walk in cooler three and a half hour prior.
  Shell eggs not stored at an ambient air temperature of 45°F or less. shelled eggs (81°F ambient - Cold Holding)
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler lobster bisque (63°F - Cooling); crab chowder (62°F - Cooling); prepared rice (51°F - Cooling), per operator food was taken from cooks,line jot well after yesterdays sinner service and was placed in walk in cooler 13 hours prior.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); operator replaced chlorine jug to achieve: Dishwasher (Chlorine 100ppm)
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Oyster advisory not printed on menu and sign was hidden in server station and could not be seen by the consumer. Operator posted sign in plain sight in dining room.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Prepared ribs, per operator made 48 hours prior, not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mold like build up inside soda nozzle behind downstairs bar. Observed operator correct violations in order to meet inspection standards. This is a repeat violation from the previous inspection dated 06-23-2026
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink blocked with chemical containers in dish machine area. Observed operator correct violations in order to meet inspection standards.
  Fixed on the spot
Basic1
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Partial bottle of water stored with clean food containers. Observed operator correct violations in order to meet inspection standards. This is a repeat violation from the previous inspection dated 06-23-2026
  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.
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.
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.