FLORIDA'S SEAFOOD BAR AND GRILL
480 West Cocoa Beach Causeway
Florida, 32931
Brevard County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2025
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for flour. Corrected On-Site
- 06-09-1:Basic - 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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over cook line. Operator moved Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair net Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at service stations have evidence of wet nesting Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of crabs on the floor in walk in freezer. Operator moved. Soda bibs on the floor in closet. Operator moved Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on front of equipment at cook line. Operator moved Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Raw tuna over cabbage. Operator moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open well at center of make line cobia (58F - Cold Holding); mahi (58F - Cold Holding); raw shrimp (63F - Cold Holding). Operator poured buckets of ice over seafoods. Second temperature has all food items below 41°F Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on cook line cooked beef (116F - Hot Holding); cooked chicken (111F - Hot Holding) Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Cover for ice bin at soda dispenser is soiled. Deli slicer has a buildup of old food debris. Repeat Violation
Food safety inspection conducted on 4/1/2025 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/16/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Fryer basket handles heavily soiled with food residues Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Perforated acoustic tiles over dry reach in cooler area across from dish area are in disrepair and beginning to hang down
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the floor not inverted to drain. Operator inverted off floor Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line across from fryers Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cup on service line have evidence of wet nesting
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in gap along edge of open top cold holding well of cook line. Operator moved to dish Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from pipe on wall. Whisk stored on handle for hot holding unit. Operator moved Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on service line and plastic soufflé cups at remote service stations stored with food contact surfaces facing upwards. Operator inverted Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of breading station reach in cooler. In bottom of glass cooler behind bar
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. In food storage area next to office. Operator discarded Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line across from fryers ceviche (47F - Cold Holding); raw shrimp (47F - Cold Holding); crab meat (47F - Cold Holding). In open top reach in cooler beneath service window raw shrimp (52F - Cold Holding); raw grouper (53F - Cold Holding); raw mahi (53F - Cold Holding); andouille sausage (49F - Cold Holding). On shelf over make line cooked potatoes (78F - Cold Holding). In shipping boxes on a crate at the end of cook line crab legs (83F - Cold Holding) Repeat Violation Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Fritter container in walk in cooler has time stamp that ended at 2:54.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove top butter (101F - Hot Holding) Repeat Violation
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler on cook line. In walk in cooler Admin Complaint
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Hand wash sink in corner of cook line has soiled pans in well
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Dispenser chute for oasis machines have an accumulation of mold like substance Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from breading station has a piece of equipment in the well blocking availability for hand washing Corrected On-Site
Food safety inspection conducted on 9/16/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/2/2024
High Priority
7
Intermediate
2
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Fry basket handles are heavily soiled
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line have an accumulation of dust
- 21-17-4:Basic - Clean linens stored on floor. In closet behind office
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line
- 14-11-5:Basic - Equipment in poor repair. Multiple broken gaskets on reach in coolers
- 08B-38-4:Basic - Food stored on floor. Multiple cases of chicken stored on the floor in walk in cooler. Operator moved Corrected On-Site
- 10-20-4:Basic - In-use utensil stored on equipment door handle between uses. Whisk hanging in aisle on handle of hot box to the left of stovetop Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Multiple cases of single service items (cups, gloves, napkins) stored on the floor in dry storage room
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 2 cases of crab legs at end of cook line thawing at room temperature
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In storage containers at breading station White granular substance removed from original packaging is not labeled identifying by common name
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules do not have non corrosive interior lining
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155°F Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw seafood at breading station and did not wash hands during glove change before touching handles and wares Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler. Cut tomatoes with date of 1/19
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding).SEE STOP SALE On cook line in open face holding well raw shrimp (55F - Hot Holding); raw cobia (57F - Cold Holding); raw white fish (53F - Cold Holding); scallops (49F - Cold Holding) In salad make line reach in cooler and in reach in cooler beneath service window cut lettuce (51F - Cold Holding); slaw (47F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding) Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on shelf over stovetop. cooked chicken (101F - Hot Holding) In container next to fryers fries (70F - Hot Holding) Repeat Violation Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags are missing date last served
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute of oasis machine has an accumulation of mold like substance. Soda gun holster behind interior bar nearest entry point is soiled
Food safety inspection conducted on 2/2/2024 revealed 19 total violations (7 high priority, 2 intermediate, 10 basic).
Inspection on 8/21/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/17/2023
High Priority
8
Intermediate
2
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements. SEE STOP SALE
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hair net Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups over soda dispenser
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line have an accumulation of grease dripping. Condenser fan covers in walk in cooler have an accumulation of dust Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. In walk in freezer
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook moved from handling raw fish to ready to eat foods. Changed gloves with no hand wash
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched pant leg with gloves hand then began handling clean equipment
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over raw tuna in stand up reach in cooler between cook line and batter station. Operator moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well and flip top sliced cheese (57F - Cold Holding); heavy cream (75F - Cold Holding); raw shrimp (50F - Cold Holding); raw scallops (51F - Cold Holding); sausage (50F - Cold Holding); raw fish (50F - Cold Holding) Sitting in the box on a crate at end of line crab legs (59F - Cold Holding) In reach in cooler at batter station raw shrimp (53F - Cold Holding); raw fish (51F - Cold Holding); calamari (53F - Cold Holding) Repeat Violation Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Flours used for dredging at batter station were not replaced at 2pm.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box on cook line prime rib (116F - Hot Holding); cooked burgers (120F - Hot Holding); On shelf over cook line cooked chicken (116F - Hot Holding) Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pans in the well Repeat Violation
- 11-26-1:Intermediate - 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. Has paperwork but has not been signed by any employees Repeat Violation Warning
Food safety inspection conducted on 8/17/2023 revealed 17 total violations (8 high priority, 2 intermediate, 7 basic).