Madfish

5200 Gulf Blvd, St Pete Beach, FL 33706 · Permanent Food Service · License 6214169

High-priority violations on 3+ inspections Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Nov 6 · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 complaint inspection
2 high priority (1 fixed on the spot, 2 repeats), 5 intermediate (3 repeats), 1 basic
-32
Violations at the Nov 5 complaint check
3 high priority (fixed before it reopened Nov 6, 1 repeat), 1 basic; 6 also cited at the Nov 3 complaint inspection and counted there
-12
Emergency closure on Nov 5, reopened Nov 6
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 9 visits

Latest inspection

Nov52026

Complaint check

10 violations found · Inspector came back 2 times

2nd follow-up visitNov 6, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitNov 6, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  4 Rodent droppings observed on the floor in corner of storage area next to rack storing soda syrup boxes.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Official report, on the Florida DBPR website
First visitNov 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
10 violations found:
- 5 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside walk in cooler: risotto (47°F - Cold Holding); jasmine rice (47°F - Cold Holding); chicken broth (48°F - Cold Holding); bag of whip cream (49°F - Cold Holding); block butter (45°F - Cold Holding); container cooked asparagus (46°F - Cold Holding); container marinara sauce (47°F - Cold Holding); container sliced butter (45°F - Cold Holding) Food items have been stored inside the walk in cooler over night. Items have been out of temperature for more than 4 hours. Stop sale issued. Ambient thermometer on racks inside walk in cooler reading at 44 degrees. Stand alone cooler at end of cook line: Raw salmon (39°F - Cold Holding); raw snapper (41°F - Cold Holding) Food items stored inside reach in deli cooler across from double door freezer on cook line: No food items in cooler during the callback inspection. Observed containers in walk in cooler. Frog Ponds cooler on the cook line: Single door cooler at end of cook line across from espresso machine: milk (45°F - Cold Holding); half and half (48°F - Cold Holding); cottage cheese (44°F - Cold Holding) Food items have not been out of temperature for more than 4 hours. Food items taken to outdoor cold holding storage trailer to bring the temperatures down. Re-temped: 43°F half and half Cottage cheese 42°F Milk could not be found.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Multiple containers of raw beef stored above containers of raw fish stored in stand alone cooler at end of cook line. Food items observed wrapped in plastic wrap during callback inspection.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Approximately: 6 Rodent droppings observed underneath equipment area of double door freezer across from walk in cooler. 11 Rodent droppings observed on floor underneath black desk storing Internet, modem across from double door reach in freezers. 5 rodent droppings on floor next to a rodent trap underneath coffee counter storing espresso machine, clean dishes, and copy brewing equipment. 10 rodent droppings on floor next to rodent trap underneath dry storage rack storing bottle of sauces, box of fryer oil, bottles of spices at the end of the cook line.
  Live rodent present.
  Observed 1 live rodent run from kitchen area and go underneath a booth in the dining room.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit observed.
  Repeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is operating as Frog Pond for morning service from 7:30am-1:30pm and reopens as MadFish for evening service 5pm-10pm. Frog Pond and Madfish are two completely separate concepts with different menus, individual staff teams, and distinct operating hours, with Frog Pond serving breakfast and Madfish serving dinner. During callback inspection on 9/30 documentation and observed through approved plans on OnBase. Observations observed: -No conventional oven. 8 stove burner/ double door ovens now has a double door cooler next to it. -#43 reach in freezer removed, in its place is a double door reach in deli cooler. Changes observed in dish area: -#44 Hand washing sink removed, a soda dispenser with an ice bin next to a double door reach in deli cooler observed next to it. #19 Ice machine moved outside. Per employees on duty, Frog ponds and Mad Fish use separate cold holding units on the cook line. Discussed updating plans to current layout with Frog Ponds Manager during callback inspection. Discussed with MadFish owner during complaint inspection.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four Frog Pond employees currently present during the the inspection cooking, engaging in food preparation, or engaging with food. No CFM present.
  Repeat violation
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Floor of walk in cooler.
  Floor soiled/has accumulation of debris.
  Floors soiled with food debris and grease underneath kitchen equipment on the cook line.
Official report, on the Florida DBPR website

Earlier inspections 2

Nov32026F52Complaint inspection8 violations, 2 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitNov 5, 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.
7 violations still not corrected:
- 2 High priority
- 4 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside walk in cooler: risotto (47°F - Cold Holding); jasmine rice (47°F - Cold Holding); chicken broth (48°F - Cold Holding); bag of whip cream (49°F - Cold Holding); block butter (45°F - Cold Holding); container cooked asparagus (46°F - Cold Holding); container marinara sauce (47°F - Cold Holding); container sliced butter (45°F - Cold Holding) Ambient thermometer on racks inside walk in cooler reading at 44 degrees. Food items have been stored inside the walk in cooler over night. MADFISH employees are not present during the callback inspection. Frog Pond is storing their TCS food items in outdoor cold holding storage trailers. Items have been out of temperature for more than 4 hours. Stop sale was issued. Stand alone cooler at end of cook line across from reach in deli cooler: Raw salmon (39°F - Cold Holding); raw snapper (41°F - Cold Holding) Food items stored inside reach in deli cooler across from double door freezer on cook line: No food items not observed in reach in cooler during the callback inspection. Observed containers with food items stored walk in cooler. Frog Ponds cooler on the cook line: Single door cooler at end of cook line across from espresso machine: milk (45°F - Cold Holding); half and half (48°F - Cold Holding); cottage cheese (44°F - Cold Holding) Food items have not been out of temperature for more than 4 hours. Food items taken to outdoor cold holding storage trailer to bring the temperatures down. Re-temped: 43°F half and half Cottage cheese 42°F Milk was not observed.
  Administrative complaintFixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Containers of raw beef stored above containers of raw fish in stand alone cooler at end of cook line. Food items observed wrapped in plastic wrap during callback inspection.
  More time given
Intermediate4
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Both Frog Pond and MadFish are operating under the MadFish license with two different owners. Establishment is operating as Frog Pond for morning service from 7:30am-1:30pm and reopens as MadFish for evening service 5pm-10pm. Violation will be time extended 60 days from an initial complaint inspection.
  More time given
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  Four Frog Pond employees currently present during the callback inspection cooking, engaging in food preparation, or engaging with food. No CFM present. Observed food handler training certificates for employees present during the callback inspection: Emma Mckelvy, completion date of 9/15/2026 through AAA Food Handler. Heison Blanco, completion 4/18/2026 through Premier Food Safety. No training observed for the other two employees.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 2 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside walk in cooler: risotto date marked 11/2 (50°F - Cold Holding); sour cream (50°F - Cold Holding); chicken broth (51°F - Cold Holding); bag of whip cream (49°F - Cold Holding); butter (50°F - Cold Holding) Ambient thermometer on racks inside walk in cooler reading at 48 degrees. Food items stored inside reach in deli cooler across from double door freezer on cook line:marinara sauce (51°F - Cold Holding); raw shrimp (46°F - Cold Holding) Food items stored in single door cooler at end of cook line: raw snapper (46°F - Cold Holding); raw salmon (46°F - Cold Holding) Per employees on duty, these coolers are Frog Ponds coolers. Food item stored in double door cooler across from flat top grill: sliced ham (48°F - Cold Holding) Single door cooler at end of cook line across from espresso machine: milk (45°F - Cold Holding); half and half (46°F - Cold Holding); sliced tomato (46°F - Cold Holding) Ice was placed on food items to bring down the temperatures rapidly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Containers of raw beef stored above containers of raw fish in stand alone cooler at end of cook line. Food items observed wrapped in plastic wrap.
Intermediate5
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Batches of Mussels and clams missing tags in walk in cooler. Mussels and clams being split and stored in reach in cooler on cook line.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit observed.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen employee rinsing clear container in hand sink across front cook line.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed two cold holding storage trailers observed in the parking lot. Equipment has been removed or changed throughout the establishment. Establishment is operating as Frog Pond for morning service from 7:30am-1:30pm and reopens as MadFish for evening service 5pm-10pm. Frog Pond and Madfish are two completely separate concepts with different menus, individual staff teams, and distinct operating hours, with Frog Pond serving breakfast and Madfish serving dinner. During callback inspection on 9/30 documentation and observed through approved plans on OnBase. Observations observed: -No conventional oven. 8 stove burner/ double door ovens now has a double door cooler next to it. -#43 reach in freezer removed, in its place is a double door reach in deli cooler. Changes observed in dish area: -#44 Hand washing sink removed, a soda dispenser with an ice bin next to a double door reach in deli cooler observed next to it. #19 Ice machine moved outside. Per employees on duty, Frog ponds and Mad Fish use separate cold holding units on the cook line. Discussed updating plans to current layout with Frog Ponds Manager during callback inspection. Discussed with MadFish owner during complaint inspection.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees present during the inspection cooking, engaging in food preparation or engaging with food. Mad Fish does not have a CFM. CFM certificate observed is for the operator of Frog Pond.
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed inside walk in cooler.
Official report, on the Florida DBPR website

Jul232026F30Complaint inspection26 violations, 3 high priority · 3 follow-up visits Complaint after follow-up

3rd follow-up visitSep 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.
14 violations still not corrected:
- 5 Intermediate
- 9 Basic
What was still cited
Intermediate5
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Discussed with Frog Ponds manager on duty.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Frog Ponds employee who was actively using the chlorine dish machine during the callback inspection, no chlorine test kit observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed water filter dated 6/19/2025 during callback inspection.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Updated plan of current layout have not been submitted for Outdoor cold holding storage cooler trailer and a dry storage trailer have been observed in the parking lot of the establishment. During the callback inspection observed on approved plans through OnBase, equipment has been removed or changed throughout the establishment. A few observations observed: -No conventional oven. 8 stove burner/ double door ovens now has a double door cooler next to it. -#43 reach in freezer removed, in its place is a double door reach in deli cooler. Changes observed in dish area: -#44 Hand washing sink removed, a soda dispenser with an ice bin next to a double door reach in deli cooler observed next to it. #19 Ice machine moved outside. Per employees on duty, Frog ponds and Mad Fish use separate cold holding units on the cook line. Discussed updating plans to current layout with Frog Ponds Manager on duty.
  Administrative complaint
Basic9
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior soiled with grease and burnt food debris during the callback inspection.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black mold like substance in top corners of soda machine ice bin and sliding lid during callback inspection.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed behind wall underneath three compartment sink during callback inspection.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Discussed with Frog Ponds manager on duty.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitJul 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 5 Intermediate
- 10 Basic
What was still cited
Intermediate5
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Discussed printing Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form. Establishment has chlorine associated with written procedures.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chemical test kit has been ordered and will be arriving tomorrow.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with dried food debris. Employee stated it isn't being used. White cutting stained yellow on reach in deli cooler at end of cook line.
  More time given
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed date written on water filter dated for 6/19/2025.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Establishment is operating as Frog Pond for morning service from 7:30am-1:30pm and reopens as MadFish for evening service 5pm-10pm. Frog Pond and Madfish are two completely separate concepts with different menus, individual staff teams, and distinct operating hours, with Frog Pond serving breakfast and Madfish serving dinner. Outdoor storage cold holding cooler trailer and a dry storage trailer have been observed in the parking lot of the establishment. Violation will be time extend for 60 days from initial inspection on 7/23/2026. Callback date will be on 9/21/2026.
  More time given
Basic10
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  Walk in cooler door not closing during callback inspection.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwaves interior free of dried food debris. Oven interiors observed with burnt food debris and grease.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black mold like substance in top corners of soda machine ice bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clear plastic cups stored on shelf next to soda dispenser.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in reach in cooler across from reach in freezer on cook line.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed behind wall underneath three compartment sink.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Discussed printing the DBPR choking poster with manager on duty.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 27, 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.
20 violations still not corrected:
- 1 High priority
- 7 Intermediate
- 12 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored in walk in cooler during callback inspection: Butter (55°F - Cold Holding); Butter portioned in cups on sheet tray (55°F - Cold Holding); Chicken Stock dated 7/25 (54°F - Cold Holding) Kitchen employee provided temperature log where temps were taken around 2:30pm. Items were moved to outdoor storage cooler to bring down the temperature and to be cold held at 41 degrees or below. Stored in indoor walk in cooler: Raw oyster (43°F - Cold Holding); Raw clams (43°F - Cold Holding); Raw mussels (43°F - Cold Holding) Oysters, clams, and mussels were observed in containers with ice on top. Ambient thermometer stored on rack in walk in cooler reading at 58 degrees during callback. Food items being stored in outdoor storage cooler during callback: Tomato Sauce started cooling at 4:30pm (80°F - Cooling); butter (43°F - Cold Holding); cream cheese (43°F - Cold Holding); cut sausage (42°F - Cold Holding) Ambient thermometer reading at 42 degrees during callback in outdoor storage coolers: Food items stored in reach in cooler across from double door reach in freezer on cook line during the callback inspection: Jasmine rice (40°F - Cold Holding); wild rice (41°F - Cold Holding) Food items stored in single door reach in cooler across from fryers: Raw Corvina (43°F - Cold Holding); Raw beef steak (43°F - Cold Holding); Raw Salmon (46°F - Cold Holding); raw grouper (47°F - Cold Holding); Raw Sea-bass (45°F - Cold Holding) Kitchen employee got ice to store on top of fish to bring temperatures down rapidly. Double door reach in cooler across from stand alone single door cooler: potato salad (40°F - Cold Holding)
  Administrative complaintFixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  Clams and mussel batches are spilt and stored in walk in cooler and reach in cooler on cook line. No tags observed for items in reach in cooler. Discussed with kitchen employees.
  More time given
  Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Discussed with kitchen employees.
  More time given
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Discussed printing out form during callback inspection.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Establishment ordering more chlorine test strips.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Violation Time extend for 60 days from initial inspection on 7/23/2026.
  More time given
Basic12
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Discussed air drying cups before stacking.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in reach in cooler on cook line during callback inspection.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  Standing water observed in mop closet during callback. Discussed with PIC.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 3 High priority
- 8 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food items in walk in cooler temping at 50-53 degrees and employees could not determine how long temperatures have been above 41 degrees. Ambient temperature of walk in cooler 54°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  tomato sauce (53°F - Cold Holding); whip cream (53°F - Cold Holding); butter (50°F - Cold Holding); raw grouper (52°F - Cold Holding) Ambient thermometer inside walk in cooler reading at 54 degrees. Cook stated temperatures in the walk in cooler weren't taken. Could not determine how long temperatures been out of temperature. Food items will be stopped sealed. Food items stored in reach in cooler on cooked: cooked rice (54°F - Cold Holding); cooked white rice (52°F - Cold Holding); raw chicken (51°F - Cold Holding) Ice was placed on food items to bring down the temperatures rapidly.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran multiple times and chlorine testing at 10 PPM.
  Repeat violation
Intermediate8
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Missing in raw oyster stored in reach in cooler next to stove/oven on cook line. Missing on clams and mussels stored in reach in cooler on cook line.
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Mussels, clams, and oyster tags not in chronological order.
  Repeat violation
  Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Missing in containers of mussels and clams stored in reach in cooler on cook line.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed person in charge Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form. Establishment has chlorine associated with written procedures. Discussed printing the form out.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit observed.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with dried food debris. White cutting boards on reach in deli cooler stained yellow.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed water filter dated 6/19/2025.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed two trailer cold holding storage units in the parking lot area.
Basic15
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board stored at in reach in freezer on cook line.
  Equipment in poor repair.
  Observed brown cutting boards with burn marks. Walk in cooler door not shutting
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Panasonic microwave interior soiled with dried food debris. Oven interior soiled with grease and burnt food debris.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer across from stove/oven on cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice bin soiled with black substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled with mold like debris. Exterior of fryers soiled with grease build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed on plastic pic clear cups stored next to soda machine dispenser.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water coming from dish machine running over on to the floor.
  Repeat violation
  Standing water in bottom of reach-in-cooler.
  Interior double door cooler next to stove/oven on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Missing in bar area.
  Floor area(s) covered with standing water.
  In mop sink closet.
  Wall soiled with accumulated grease, food debris, and/or dust.
  With black mold like substance above three compartment sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tile missing in mop closet. Ceiling tile missing dish area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Co2 tanks next to soda syrup racks not secured.
  No Heimlich maneuver/choking sign posted.
  Emailed person in charge choking poster.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.