Florida Seafood Company

250 N Nova Rd Ste 254, Ormond Beach, FL 32174 · Permanent Food Service · License 7407779

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 31, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic
-22
Safety score78

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug312026

Complaint check

No violations found

First visitAug 31, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026C78Routine inspection11 violations, 2 high priority No follow-up needed

First visitAug 18, 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.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  - steamed potatoes dated 08/13-08/27 - crabcakes dated 08/15-08/26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - prep table across from grill cold holding: pasta (57°F); butter (47°F) - low boy: hamburger 49°F, raw chicken, 46°F; Less than 4 hours, corrective action taken: product placed in walk in cooler for temperature recovery
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  - fish dip
- 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.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - blue substance
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- 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.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  - at ice machine, scoop stored in soiled holder
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  - mixer paddle coating chipped
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  - side prep room
  Ceiling tile missing.
  - back area
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.
Stop sale: An order that the food can’t be sold or served.