Captain Jack's Waterfront Grille
21 Oscar Hill Rd, Tarpon Springs, FL 34689 · Permanent Food Service · License 6215222
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 Aug 19 routine inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic-12
- Complaint after follow-up on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Spoke to Chris at plan review. They stated that plans have not been submitted as has operator.
Administrative complaint
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In drawer cooler in kitchen- in front of drawer, flounder (47°F - Cold Holding); shrimp (45°F - Cold Holding); all other food in cooler at proper temp, operator moved to walk in cooler, food stays in walk in cooler overnight. recheck shrimp 40°F, flounder 46°F.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice machine, on sides of inside at top
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/. 3 compartment sink and ice bins removed from lower level bar. Hand wash sink and soda station removed from server area next to outside bar. 2 self enclosed soda machines added to bar attached to building.
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Plastic lids cracked, operator discarded
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Floor fans on cook line Exterior of microwave across from flat top grill Bottom shelf of prep table under steam well at server station Interior of keg cooler in bar Frames around doors of coolers in kitchen and server salad cooler
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
In kitchen Walls in dish room
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.