The Feast Restaurant
5406 Marina Drive, Holmes Beach, FL 34217 · Permanent Food Service · License 5103195
What drove the grade
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 fixed by the Oct 20 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
Identified foods made with raw shell eggs must be fully cooked prior to service. Operator stated they do serve egg fortified drinks per order using raw shell eggs. Operator stop serving those drinks.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the server station: Butter (62°F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed most of it in a cooler and surrounded the rest in ice.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed their back hand sink with knives in it. Operator removed them.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training.
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed an employee lunch stored with customer food in the walk in and drink stored improperly in the kitchen. Operator removed the lunch and moved the drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Observed cardboard used to line a shelf with potato containers. Operator removed the cardboard.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a missing sign at the bar hand sink.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed the back exit door not self closing.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.