Conch Republic Grill and Raw Bar
16699 Gulf Blvd, North Redington Beac, FL 33708 · Permanent Food Service · License 6214645
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (fixed on the spot), 9 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 · 1 visitRoutine inspection
- First visitAug 7, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Can of potatoes had large dent on seam being held in can storage area. Operator removed can and discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Feta cheese held in service area in the front temped at 50°F. Operator moved feta cheese into reach in cooler Retemped at: 45°F
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Concentration of Quat sanitizer read 500+ppm in 3 compartment sink, and sanitizer buckets. Operator diluted triple sink 400ppm. Manager contacted chemical company to check dispenser on Monday.
Fixed on the spot
Basic9
Code 01, Approved source; food safe and unadulterated: Dead shellfish and/or shellfish with broken shells.
See stop sale. 6 open fresh mussels in drawer cooler on cook line co-mingled with safer to eat fresh mussels. Operator removed mussels from drawer and discarded items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
Dented can in can storage area. Removed by operator and discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Handle for ice scoop in ice bin behind the bar area. Hoses for soda gun also seen in ice container in front bar area. Items removed from ice bin.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup on floor of walk in freezer in main kitchen.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored on floor in prep salad area. Operator placed pan under sanitizer bucket
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Standing water in beer cooler walk-in in kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Build up of trash and grime behind ice machines outside.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse hung on shelving containing clean dishes in back prep area.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Fire extinguisher was reading in red in the back room area near ice machines.
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.