Indaco Alys Beach
40 Mark Twain Ln, Inlet Beach, FL 32461 · Permanent Food Service · License 7602424
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 intermediate (2 fixed on the spot), 2 basic-12
- Safety score88
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 visitSep 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Bar- Cold hold- heavy cream 40°F. Employee discarded cream during inspection.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can stored in front of sink on cook/make line. Employee removed trash can from sink during inspection.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Cooking Utensils stored in sink on cook/make line. Employee removed items from sink.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Elizabeth Mathis has no proof of manager certification.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in water in mop bucket.
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.