Neptune Grill
5501 Shore Blvd S, Gulf Port, FL 33707 · Permanent Food Service · License 6211753
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 2 basic (1 repeat)-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 2, 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
Intermediate3
Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
Dish machine temped at 103°F. Operator will adjust temperature of water heater and address dish machine with technician.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on salad prep cooler stained -Soda gun nozzles behind bar soiled
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand wash sink between cookline and 3 compartment sink blocked by table Operator moved table to unblock sink.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-raw fish thawed in still water, temped at 53°F. Operator moved fish to cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting board on salad prep cooler grooved
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Safest restaurants in Gulf Port
No other A-grade restaurants in Gulf Port yet.