Deep Lagoon Seafood and Oyster House
482 Blackburn Point Rd, Osprey, FL 34229 · Permanent Food Service · License 6806013
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection5 high priority (fixed on the spot), 3 intermediate, 8 basic (1 repeat)-33
- Safety score67
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 visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed a dented #10 can of chili sauce in the storage area. The operator segregated the can for return.
Fixed on the spot
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed honey butter blend (70°F - Cold Holding) on the server expo line at room temperature. The butter blend had been held for more than 4 hours. The operator discarded the honey butter blend.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed honey butter blend (70°F - Cold Holding) on the server expo line at room temperature. The butter blend had been held for more than 4 hours. The operator discarded the honey butter blend. Observed shredded cheese (51°F - Cold Holding); pico de gallo (50°F - Cold Holding) on the server expo line stored on top of ice. The operator stated the pico de gallo and shredded cheese had been held for approximately 1.5 hours. The operator placed the above foods in a reach in cooler. Observed raw unshucked oysters (51°F - Cold Holding) ambient temperature. The operator stated the oysters had been held for approximately 1 hour. The operator placed ice on top of the oysters.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over a container of lemon juice in the reach in cooler nearest the three compartment sink. The operator properly stored the raw shell eggs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a maximum water temperature of 159°F for the high temperature sanitizer dishmachine after running 7 cycles. The operator set up the three compartment sink for sanitizing.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed some oyster tags not marked with the last date served.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed an out of service handwashing sink at the server station near the bar.
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed the soap dispenser in the employee bathroom not dispensing soap. Observed the soap dispenser near the seafood display case not dispensing soap. Observed the soap dispenser near the three compartment sink not dispensing soap.
Basic8
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed an unopened employee beverage stored in the reach in cooler portion of the stand up cooler/freezer cold holding unit. The operator properly stored the beverage.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Observed an ice bucket stored on the floor near the crushed ice machine. The operator properly stored the ice bucket.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a shelf above the steam table on the cook line. The operator properly stored the employee beverage.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employees engaged in food preparation wearing watches. The employees removed the watches.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of the warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed a box of plastic to go containers stored on the floor in the storage area. The operator properly stored the to go boxes.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Observed bagged trash on the ground outside of the dumpster. The operator placed the bagged trash in the dumpster.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.