DirtyFLRestaurant Inspection Data

THE FAT SNOOK

THE FAT SNOOK located in COCOA BEACH has undergone 7 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

2464 South Atlantic Avenue
Florida, 32931
Brevard County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13555486

Met Inspection Standards

2 high, 2 int, 3 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in hand wash sink is not fully submerged with cold running water. Operator moved to prep sink and submerged Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cans of crabmeat in reach-in cooler. Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line nearest dish area goat cheese (54F - Cold Holding); cooked mushrooms (48F - Cold Holding) Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash used as dump sink at bar. Ice in well. Handwash sink on cook line being used to defrost frozen shrimp
  • 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. Not signed by most recent hires. Reviewed and signed during inspection Corrected On-Site Repeat Violation

10/21/2025· 4mo ago

Visit ID: 10876434

Met Inspection Standards

1 high, 2 int, 3 basic

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Multiple storage locations. Tags not at each location
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 101°F. Operator discarded Corrected On-Site
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife sheath in use on make line is uncleanable. Operator took out of service Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to far left of cook line
  • 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. Not signed by most recent hires
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Erica

5/9/2025· 10mo ago

Visit ID: 10728749

Met Inspection Standards

1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved Corrected On-Site

12/4/2024· 1y 3mo ago

Visit ID: 10728409

Met Inspection Standards
  • N/A:No Violations Were Observed

11/22/2024· 1y 3mo ago

Visit ID: 8783946

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In lower holding are of reach in cooler on cook line across from grill
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 3 most recent tags
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to men's restroom

3/5/2024· 2y ago

Visit ID: 8532340

Met Inspection Standards

2 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 83°F. Operator discarded Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)

10/20/2023· 2y 4mo ago

Visit ID: 8382355

Met Inspection Standards

2 high, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up sanitizing station and contact repair technician **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in stand up reach in cooler, operator moved Corrected On-Site