The Chart House
201 Gulf of Mexico Dr, Longboat Key, FL 34228 · Permanent Food Service · License 6803002
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 6 basic (1 repeat)-19
- Safety score81
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 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed commercially reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the salad area and bar respectively: Butter (68°F - Cold Holding); Cheese olives (82°F - Cold Holding). Operator stated the products had been out for approximately 1hr. Operator placed them in coolers.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their cook line: Butter (91°F - Hot Holding). Operator stated it had been out for approximately 1hr. Operator filled out a 4hr time as a public health control plan and time marked it.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a chemical spray bottle improperly stored next to soda boxes. Operator moved the bottle.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed commercially reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly disposed of the product.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed debris buildup on top of their dish machine.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed cloths being used as a food contact surface for dry goods. Operator removed the cloths.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed buildup on their ice machines.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed signs missing in their employee restrooms.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed their women's employee restroom missing a covered receptacle.
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.
- Stop sale
- An order that the food can’t be sold or served.