Tonios Seafood Shack INC
25163 Overseas Hwy., Summerland Key, FL 33042 · Permanent Food Service · License 5428286
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic-11
- Safety score89
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 visitOct 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fish (50*F); slaw (48*F - Cold Holding) thermostat on unit was reset to 38°F. All food was stored in walk-in cooler overnight and restocked less than 4 hours ago.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi lift lid unit is cold holding at 49-50°F, the manager turned down the thermostat to 38°F. The unit was unplugged and moved yesterday to reseal the floor and was not reset to 41 or below until inspection. All food was removed yesterday and restocked this morning in the unit .
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Safest restaurants in Summerland Key
No other A-grade restaurants in Summerland Key yet.