Conchy Joes Seafood
3945 NE Indian River Dr, Jensen Beach, FL 34957 · Permanent Food Service · License 5300551
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection7 high priority (5 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 3 basic-39
- Administrative complaint on Jul 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
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 visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Fixed on the spot
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cookline counter- liquid egg 45-46°F- cold holding, conch batter 45-52°F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time. At reach in cooler by cookline - coleslaw 54 56°F-cold holding, cut tomatoes 54-57°F-cold holding, chopped cabbage 52-56°F, cooked corn 52-54°F-cold holding, shredded cheese 53-56°F-cold holding, creamer 54-57°F-cold holding, mixed vegetables 54-56°F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill. At flip top cooler by expo station- micro greens 63°F-cold holding- food out of temperature for 2 hours - operator placed in walk in to quick chill. At prep station- mozzarella 45-46°F-cold holding- food not prepared or portioned today- food out of temperature for 2 hours - operator placed in walk in to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At tall reach in cooler raw fish stored over banana leaves - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees begin working and handle clean equipment without washing their hands- educated operator - employee removed properly.
Fixed on the spot
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 (Temperature 0°F)
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
At kitchen/cookline area- approximately 3 small flying insects landing on walls and wiring above cookline prep counters and coolers.
Repeat violationAdministrative complaint
Rodent activity present as evidenced by rodent droppings found.
At dishmachine area- approximately 5 rodent droppings on top of dishmachine - operator removed and sanitized the area.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At dry storage closet- chemical butane spray stored over single service gloves - operator removed.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served- operator marked.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On to-go menu - oysters romanoff served with no indication that food is served raw /undercooked- operetta marked all menus.
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At flip top cooler- in use avocados with stickers attached - educated operator - employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 25, Single-service items: Single-service articles improperly stored
At dry storage room single serve boxes of paper goods and to-go containers stored on the floor.
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.