Local Catch
3711 W County Hwy 30A, Santa Rosa Beach, FL 32459 · Permanent Food Service · License 7602016
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection4 high priority (1 fixed on the spot), 4 basic-25
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed two opened containers of mayonnaise indicating refrigerate after opening, stored on dry storage shelf.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed two opened containers of mayonnaise indicating refrigerate after opening, stored on dry storage shelf.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw ground beef stored above house made gumbo and collard greens in upright cooler. Operator properly stored during inspection.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 06/01/26. Open and operating.
Administrative complaint
Basic4
Code 10, In-use utensils properly stored: Knives stored in cracks between pieces of equipment.
Observed clean knives stored between triple sink and wall. Operator placed knives in sink for rewash during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored on prep table.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Make table at expo window has accumulation of water in floor.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone and speaker stored on cutting board/prep table. Food handler removed items during inspection.
Fixed on the spot
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.