The Shore on Longboat
800 Broadway St, Longboat Key, FL 34228 · Permanent Food Service · License 5105843
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection5 high priority (2 fixed by the Sep 14 follow-up, 3 fixed on the spot), 3 basic-18
- Safety score82
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 visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 11, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in three separate coolers in the kitchen: Shrimp (50°F - Cold Holding); Rice paddies (51°F - Cold Holding); Salmon spread (51°F - Cold Holding); Sliced tomatoes (52°F - Cold Holding); Coleslaw (52°F - Cold Holding); Cooked pasta (50°F - Cold Holding); Butter (61°F - Cold Holding); Milk (60°F - Cold Holding) Operator stated that the milk had been stored there overnight but all other products were placed in the cooler approximately 3hrs ago. Operator willingly disposed of the milk and placed the other products in working coolers.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed a container of cooked oysters that were made over 7 days ago. Operator willingly disposed of the product.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed a container of cooked oysters that were made over 7 days ago. Operator willingly disposed of the product.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in three separate coolers in the kitchen: Shrimp (50°F - Cold Holding); Rice paddies (51°F - Cold Holding); Salmon spread (51°F - Cold Holding); Sliced tomatoes (52°F - Cold Holding); Coleslaw (52°F - Cold Holding); Cooked pasta (50°F - Cold Holding); Butter (61°F - Cold Holding); Milk (60°F - Cold Holding) Operator stated that the milk had been stored there overnight but all other products were placed in the cooler approximately 3hrs ago. Operator willingly disposed of the milk and placed the other products in working coolers.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their steam table: Cooked tomatoes (102°F - Hot Holding) Operator stated they had been there for approximately 2hrs. Operator placed them on the oven to reheat.
Fixed on the spot
Basic3
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed multiple wet wiping cloths under their cutting boards. Operator removed them.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed their dumpster missing a drain plug.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed multiple ceiling vents with buildup.
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.
- Stop sale
- An order that the food can’t be sold or served.