DirtyFLRestaurant Inspection Data

SUNSET SEAFOOD BAR & GRILL

Food safety records indicate SUNSET SEAFOOD BAR & GRILL in HORSESHOE BEACH has 4 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 4 reports on file

110 MAIN ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13500387

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf in server station.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop of handle stored down inside sugar inside bin located in server station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors in bar areas soiled with mold-like substance. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag containing raw frozen beef stored on shelf directly above bags of frozen french fries inside reach-in freezer at cookline. Manager moved the raw beef to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored down inside handwash sink in server station.
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Owners pet dog inside dining area of establishment. Operator removed the dog from the restaurant during this inspection. Corrected On-Site

8/28/2025· 7mo ago

Visit ID: 13500166

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

8/21/2025· 7mo ago

Visit ID: 10914734

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored down inside bin of breading at cookline.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table at cookline ambient air temperature is 46F. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Trash receptacle uncovered inside unisex employee restroom in back of kitchen.
  • 08B-38-4:Basic - Food stored on floor. 1. Several plastic bottles containing drink mixers stored directly on floor below counter in bar area. Employee removed items from the floor during this inspection. 2. Several boxes containing fountain soda syrups stored directly on floor in storage area near salad bar. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above cookline soiled with grease.
  • 29-08-4:Basic - Plumbing system in disrepair. Three-compartment sink completely disconnected in bar area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket inside employee restroom.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large bin containing sugar missing label inside storage room near salad bar.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler at cookline: 1. One pan containing pico and cocktail mixture with date mark of 8/9. 2. One pan containing cooked shrimp with date mark of 8/9.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flats containing raw shell eggs stored on shelf above butter and bread inside reach-in cooler in storage room. Manager moved the raw eggs to the bottom shelf during this inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: buttermilk (49F - Cold Holding); grouper (48F - Cold Holding); chicken wings (50F - Cold Holding). Grouper and chicken wings are on top of the refrigerated make-table, stored above the safe load line. Ambient temperature inside bottom of unit is 46F. Manager stated the cooler was set up two hours prior and all items had come from another cooler. Inspector had manager move all items into the freezer to rapidly cool to 41F. 2. In pan on prep table at cookline: butter (65F - Cold Holding). Employee stated the butter has been stored on the prep table at room temperature for approximately one hour. Inspector had the employee move the butter into the freezer to rapidly cool to 41F. buttermilk (49F 1:45, 41F 2:40 - Cooling); grouper (48F 1:45, 45F 2:40 - Cooling); chicken wings (50F 1:45, 42F 2:40 - Cooling); butter (65F 1:50, 56F 2:40 - Cooling) **Corrective Action Taken** Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager provided quaternary test kit for chlorine dish machine.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working in bar and handling food without proof of food handler training. Employee stated she has been employed for approximately one year.
  • 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. Several employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

4/4/2025· 1y ago

Visit ID: 8847620

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at refrigerated make-table at cookline has deep cut marks.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table at cookline rusted.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Several bottles of dish soap stored on shelf near single-use lids in storage area. Manager removed soap from shelf during this inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained.