Fatboys
10859 US Highway 98 W Ste 105, Miramar Beach, FL 32550 · Permanent Food Service · License 7602285
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic (2 repeats)-16
- Safety score84
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 visitJul 24, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar/reach in- sliced tomato 48°F, cut romaine lettuce 50°F, guacamole 47°F (9:30-11:36) (ambient 52°F). Employee removed food and placed in walk in cooler.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side.
1 of the managers left to pick up the back flow preventer for splitter.
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Sink at kitchen entry 80°F.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Make bar/reach in cooler- ambient 52°F. Do not use until repaired or can hold food at 41°F or less. Make bar/reach in- sliced tomato 48°F, cut romaine lettuce 50°F, guacamole 47°F (9:30-11:36) (ambient 52°F). Manager contacted technician for repairs.
Fixed on the spotRepeat violation
Cardboard used to cover air vent/fan in walk in freezer.
Ice buildup in walk in freezer.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.