SOUTHERN COAST SEAFOOD
1301 MONUMENT RD #1
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on back prep table near white cutting board and gloves
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Lemons being cut at table in dining room
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of fish, tortilla chips and potato fries stored on floor of walk in freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on unit in walk-in freezer
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -Old label stuck to noddle pan. Coleslaw3-4 label on noddle pan. - clear 16 quart container with white tape old label stuck to container
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 door flip top cooler with standing water pooling in the bottom of cooler
- 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. 0 ppms chlorine, bucket filled with other solution. Changed bucket to real sanitizer and primed 100 ppms Corrected On-Site Repeat Violation
- 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Fly traps stored in back kitchen area
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Med salad made 1-16and 2-10 Sun dried tomatoes rehydrated with capers and other items Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Upper area of ice machine soiled with black and grey debris on slash plate inside. -can opener blade soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink next to drink station upfront used as a dump station a clear blue cup and ice stored in handsink
Food safety inspection conducted on 3/18/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-05: Still frozen **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-12-05: Still needs attention **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line - From follow-up inspection 2024-10-03: Hot Water Still not on **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
Food safety inspection conducted on 12/5/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
0
Intermediate
5
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hoods over stove soiled. Grease buildup on lines for boiler - From follow-up inspection 2024-10-03: **Time Extended**
- 06-09-1:Basic - - From initial inspection : 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 fish stored in 5 gallon bucket thawed still sealed - From follow-up inspection 2024-10-03: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Case of Mahi and bag cheese stored on floor of walk in freezer - From follow-up inspection 2024-10-03: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen - From follow-up inspection 2024-10-03: **Time Extended**
- 10-12-5:Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled machine - From follow-up inspection 2024-10-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line. - From follow-up inspection 2024-10-03: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water at handsink on cook line doesn't turn on - From follow-up inspection 2024-10-03: Still not on **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-03: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar area soiled with red residue buildup - From follow-up inspection 2024-10-03: **Time Extended**
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2024-10-03: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : 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. Cook in kitchen states his is expired but doesn't have it to show. - From follow-up inspection 2024-10-03: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line - From follow-up inspection 2024-10-03: Hot Water Still not on **Time Extended**
Food safety inspection conducted on 10/3/2024 revealed 12 total violations (0 high priority, 5 intermediate, 7 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
9
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hoods over stove soiled. Grease buildup on lines for boiler
- 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 fish stored in 5 gallon bucket thawed still sealed
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of Mahi and bag cheese stored on floor of walk in freezer
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Unit in walk in freezer frozen
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust and mold like substance. Soiled gaskets in 3 door flip top cooler and around metal doors on cooler on cook line.
- 29-08-4:Basic - Plumbing system in disrepair. Hot water at handsink on cook line doesn't turn on
- 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. 0 ppms chlorine dishwasher
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn salsa dated 9/12 still in use on 10-1-24
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn salsa 70f mixed sautéed mushroom 75f queso 110f on steam table on cook line
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar area soiled with red residue buildup
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cook line Used to fill up pitcher, Handsink at bar area blocked by clear storage container
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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. Cook in kitchen states his is expired but doesn't have it to show.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink next to dish washer
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink next to dish washer
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No advisory for oysters. Provided oyster advisory to be posted Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water Doesn't turn on at all at handsink on cook line
Food safety inspection conducted on 10/1/2024 revealed 19 total violations (3 high priority, 9 intermediate, 7 basic).
Inspection on 6/14/2024
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 6/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/13/2024
High Priority
3
Intermediate
6
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at wall on cookline missing/ in disrepair.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Hand,e on reach in freezer at start of cookline in disrepair/ not durable.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in front of dishwashing machine missing/ cracked/ in disrepair.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of fryers and other equipment on cookline soiled.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in prep area. Employee emptied bucket and remade solution and retested at 400ppm Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of salsa verde dented and crimped along rim and seam of can. Stop sale.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insect in warewashing area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (48F - Cold Holding); cooked rice (50F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach-in cooler at closed end of kitchen near food pick up window. Also, Housemade corn salsa w/ cooked vegetables (52F - Cold Holding) next to steamtable in center of cookline. Also, egg wash (50F - Cold Holding) next to fryers. Employee stated they usually keep ice under both items but ice melted. Employee re iced both foods to chill. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun and holster of soda gun in bar area soiled.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge unable to provide proof of CfM. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to dishwashing machine. Operator replenished soap at hand wash sink. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Unable to locate oyster consumer advisory. Distributed to operator during this inspection and was posted. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in cabinet at front service area. Employee labeled spray bottle of degreaser.
Food safety inspection conducted on 6/13/2024 revealed 14 total violations (3 high priority, 6 intermediate, 5 basic).
Inspection on 5/28/2024
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 5/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any employees food handler training and states has over 10 employees Warning - From follow-up inspection 2024-03-27: Still the same **Time Extended**
Food safety inspection conducted on 3/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
6
Intermediate
4
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle stored in marinara sauce in flip top make table reach in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table area in kitchen with dust on vent and ceiling tile Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license 7-1-20 posted at bar area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At 3rd make table on cook line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at bar preparing food with no hair restraint. Employee in kitchen with facial beard preparing food with no beard guard
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. walk in Freezer fan with ice build uo
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler with soiled gaskets. Multiple cooking equipments with grease build up on exterior on cook line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior
- 25-05-4:Basic - Single-service articles improperly stored. To go cups stored on floor at wait station Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over bagged pickles in make table reach in cooler on cook line. Raw prep tuna stored over cooked shrimp in make table reach in cooler Raw gator tail stored over grits on speed rack in walk in cooler. All items properly stored by manager Corrected On-Site Warning
- 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. 2 quarts of Cooked tomatoes/bacon/jam sauce with date marked 3-13-24 in 3rd make table reach in cooler. Verified with person in charge on date was correct. 1 bag of cooked shrimp with date marked 3-19-24 in 1st make table reach in cooler. Verified with person in charge on date was correct. All items stop sale and employee discarded Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 quarts of Cooked tomatoes/bacon/jam sauce with date marked 3-13-24 in 3rd make table reach in cooler. Verified with person in charge on date was correct. 1 bag of cooked shrimp with date marked 3-19-24 in 1st make table reach in cooler. Verified with person in charge on date was correct. All items stop sale and employee discarded Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan Noodles (47-51F - Cold Holding), stored in flip top reach in cooler on cook line next, stored in unit from over night and was prepared few days ago as per manager. No additional preparation done today. Stop sale issued. Manager discarded Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip (48F - Cold Holding)m stored in 1st make table flip top reach in cooler, lid was left open for approximately 30 mins and employee closed lid. 1 pan noodles (47-51F - Cold Holding), stored in flip top reach in cooler on cook line next, stored in unit from over night and was prepared few days ago as per manager. No additional preparation done today. Stop sale issued. Manager discarded **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles chemicals stored on side of ice machine ledge in kitchen. Moved by manager. Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided blank copy **Corrective Action Taken** Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any employees food handler training and states has over 10 employees Warning
- 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. Manager unable to provide any proof of Employee Health Reporting Agreement form during the inspection. Provided email blank form **Corrective Action Taken** Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings in make table on cook line with no date marked. Person in charge stated was made on Sunday
Food safety inspection conducted on 3/26/2024 revealed 22 total violations (6 high priority, 4 intermediate, 12 basic).