Surf Hut Restaurant

551 Scenic Gulf Dr, Miramar Beach, FL 32550 · Permanent Food Service · License 7602125

Official report

out of 100

Grade A

Safety score 93 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

No soap provided at handwash sink at bar.Intermediate · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
1 intermediate (fixed on the spot), 3 basic (2 repeats)
-7
Safety score93

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

Oct82026

Routine inspection

4 violations found

First visitOct 8, 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.
4 violations found:
- 1 Intermediate
- 3 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink at bar.
  Manager placed soap at sink.
  Fixed on the spot
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple zip lock bags of cut raw grouper stored in walk in freezer not labeled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar.
  Manager printed sign and hung above sink during inspection.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Open dumpster lid on right side of dumpster.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026C78Routine inspection9 violations, 1 high priority No follow-up needed

First visitJul 15, 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.
9 violations found:
- 1 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold hold- expo station- Cole slaw 47°F, sliced tomato 57°F, cut lettuce 64°F ( 3:41-3:51). Employee changed out ice pan. Make bar-cooked chicken 48°F (1:55-3:55).Employee placed chicken on ice. Cook line- Cold hold- make bar- Cole slaw 49°F, raw shrimp on a stick 66°F ( 1:00-4:00), grouper 57°F, raw shrimp 54°F (2:00-4:00) employee placed ice on food and discarded shrimp on a stick. Cold hold- drawers- raw chicken 53°F (2:00-4:01). Employee placed ice on chicken.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed multiple tags not dated with last date sold.
  Repeat violation
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooling- rice 119°F (2:36-4:06) at room temp next to warmer. Employee reheated rice to 166°F.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sink next to ice machine blocked with broom and dustpan. Employee removed items from sink.
  Fixed on the spotRepeat violation
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Snow crab legs stored in walk in freezer on multiple shelves are not covered.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Upright freezer-ambient 33°F- mozzarella rounds, tater tots, French fries. Food no longer frozen.
  Repeat violation
- Code 21, Wiping cloths and linens: Multiple Soiled dry wiping cloths in use and stored on cutting boards on make line, employee removed cloths from food contact surfaces and sent to laundry.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in wait station and expo line.
  Provided establishment with hand wash print out.
  Fixed on the spotRepeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.