Ugly Grouper
5704 Marina Drive, Holmes Beach, FL 34217 · Permanent Food Service · License 5105746
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-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 visitSep 1, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in the cook line: Pork (106°F - Hot Holding); Cheese sauce (120°F - Hot Holding). Operator stated they were reheated approximately 30 minutes ago. Operator set them on the flattop to get back to 165.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed a server wash their hands with cold water. Operator had them rewash with hot water.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed containers of soap stored on their soda machine. Operator moved them.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the bartender use their hand sink as a dump sink. Operator reviewed the use with the bartender.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Observed thawing in warm water: Chicken (76°F - Thawing). Operator stated they had been thawing for approximately 1hr. Operator placed them in a cooler.
Fixed on the spot
Time/temperature control for safety food thawed under hot running water.
Observed them using hot water to thaw food. Operator switched it to cold.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils at the bar and cook line in standing water. Operator removed the utensils.
Fixed on the spot
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Observed their dumpster lids broken.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed dust build up on both walk in coolers fan covers, and observed grease buildup on the hood system pipes.
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.