Anglers Beachside Grill
1030 Miracle Strip Pkwy, Ft Walton Bch, FL 32548 · Permanent Food Service · License 5603321
What drove the grade
Container of raw pre-shucked clams/mussels/oysters does not have a proper label: oysters shuck today but tag has been removed and placed with the finished ones.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
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 6, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Container of raw pre-shucked clams/mussels/oysters does not have a proper label: oysters shuck today but tag has been removed and placed with the finished ones.
Inspector gave manager corrective feedback on proper oyster tag procedures. No Stop Sale issued.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service: inspector gave two copies and the manager put up during the inspection.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: scoop handle for flour and breading mixture are both laying in the food.
Manager had employee remove and stand the handles up.
Fixed on the spot
In-use tongs stored on equipment door handle between uses: one pair of tongs on the oven door.
Kitchen employee removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.