Swordfish Grill
4628 119 St W, Cortez, FL 34215 · Permanent Food Service · License 5104579
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 basic (2 repeats)-16
- Safety score84
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 visitAug 25, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed commercially reduced oxygen packaged tuna not removed from its packaging prior to thawing. Operator disposed of the product willingly.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at the bar: Blue cheese olives (68°F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in a reach in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/ towel used as liner for food container.
Observed non food grade towels used to line clam containers on the cook line. Operator removed the towel.
Fixed on the spot
Basic5
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.
See stop sale. Observed commercially reduced oxygen packaged tuna not removed from its packaging prior to thawing. Operator disposed of the product willingly.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of lobster stored on the floor of the walk in freezer. Operator placed them on a shelf.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks improperly stored on prep tables and coolers. Operator stored and labeled them properly.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed their clean dishes stored on rusted shelves. Reviewed solutions with the operator.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed the sign missing from their fish prep hand sink.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.