Timoti's Seafood Shak
152 Capital Green Dr, Ponte Vedra, FL 32081 · Permanent Food Service · License 6502302
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot), 7 basic (5 repeats)-52
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score28
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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in reach-in cooler drawer, shrimp (46-47°F - Cold Holding). Drawer opened slightly, reopens after closing, does not stay shut tightly. At cook line in top section of small flip top reach-in cooler, hush puppy mix (47°F - Cold Holding). Mix in plastic container sitting in metal pan, not in contact with cold air.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line under heat lamp, hush puppies (126°F - Hot Holding). Operator stated item prepared 20 minutes prior.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed a total of 4 flying insects, 1 in prep area and 3 at bar area.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
At triple sinks, Triple Sink (Quaternary 500+ppm). Employee emptied sink and remade to 300ppm.
Fixed on the spot
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee present, hired less than 60 days, no proof of employee responsibilities.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator stated they recently ran out of what test strips for triple sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards have black stains.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At bar handwash sink, plastic trays covering handwash sink. Trays moved.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At cook line handwash sink, no paper towels or sign.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 employees present with no certificate available. Manager stated they expired and discarded.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in freezer, 2 bags of ice and 2 cases of shrimp stored on floor.
Raw fruits/vegetables not washed prior to preparation.
At cook line, cut avocado not washed before cutting as evidenced by sticker still on peel.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook/prep employee with no hair protection.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, gaskets on reach-in freezer have black mold-like substance.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door to kitchen has large gap at bottom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Back door at kitchen has large build up,of rust that has pitted surface.
Repeat violation
Floors, walls and/or ceilings soiled has accumulation of debris.
Floor at bar by CO2 tanks has build up of debris and residue. At dining room drink station, floor and cabinet under soda dispenser soiled.
Repeat violation
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.