DirtyFLRestaurant Inspection Data

COASTAL DEL MAR SEAFOOD GRILL

COASTAL DEL MAR SEAFOOD GRILL has 10 health inspections on file for its LADY LAKE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

990 DEL MAR DR

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13513512

Met Inspection Standards

3 high, 7 int, 14 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. -In cooler by bar entrance. 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. -Tuna, in sealed bags.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys on cutting board. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gaskets torn. -Cart.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Floor drain at wait station.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 96f water. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Cooler across from fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -Chives.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over mashed potatoes.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Marinara 108f. Reheating over 2 1/2 hours.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Marinara 108f, Reheating for 2 1/2 hours. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Cleaner stored by serving trays.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. -Mussels.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk, open 4 days ago. Manager fixed. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -St John.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager showed up. Corrected On-Site
  • 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

9/16/2025· 5mo ago

Visit ID: 13513060

Met Inspection Standards

1 high

  • 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f. Warning - From follow-up inspection 2025-09-16: No items reheating at time of callback. **Time Extended**

9/5/2025· 6mo ago

Visit ID: 10887740

Follow-up Inspection Required

8 high, 5 int, 9 basic

  • 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). -Glasses at outside bar. Warning
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -Utensils in rear prep area. Manager cleaned. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container at bar. -Chopper on Cook line. -Ladels in poor condition. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Behind cook line equipment. -Floor drains at rear prep. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill. -Exterior of salamander. -Cooler gaskets on cook line. -Exterior of trash cans. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside bar wine cooler. -Lowboy cooler under griddle grill. -Standing water in lowboy cooler under flat top. -Around edges of prep cooler. Warning
  • 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 ppm. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Server washing pitchers, then handled clean utensils. Warning
  • 35A-02-7:High Priority - Live, small flying insects found -1 in rear prep area. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Sushi rice out since 09-03-2025. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cheese grits 130f, reheating since 7am. -Rice 87f, 93f. reheating since 7 am. 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. -Sushi rice marked 09-03-2025. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Destainer stored over ice bucket. Corrected On-Site Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. -Chef corrected. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Sushi cooler cutting board. -Mixer head. -Can opener blade. -Small cutting boards in rear prep. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at front bar. Corrected On-Site Warning

4/11/2025· 11mo ago

Visit ID: 8992657

Met Inspection Standards

3 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer at bar entrance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Reach in freezer gaskets on cookline.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour at rear prep.
  • 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. -Small white cutting board in dry storage. -Warming unit in rear prep.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Filters by office with change date of 05/24.

10/1/2024· 1y 5mo ago

Visit ID: 8759527

Met Inspection Standards

3 high, 4 int, 5 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean plates on cook line stored under paper towel dispenser. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -At sushi cooler.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between rear wall and prep table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Clam chowder 53f, cooling overnight. -Lobster sauce 52f, cooling overnight.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Clam chowder 53f, Lobster sauce 52f. Cooling overnight.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Next to clean plates. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Wait station. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Handsink by bar dish machine. Corrected On-Site

6/18/2024· 1y 8mo ago

Visit ID: 8690778

Met Inspection Standards

1 high, 1 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Floor drain in rear prep. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer by sushi station.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50f, Cheese 54f. Less than 4 hours. Manager closed lid. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site

12/19/2023· 2y 2mo ago

Visit ID: 8550809

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

11/13/2023· 2y 4mo ago

Visit ID: 8538250

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

11/13/2023· 2y 4mo ago

Visit ID: 8498823

Follow-up Inspection Required

1 int

  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2023-11-13: **Time Extended**

9/13/2023· 2y 6mo ago

Visit ID: 8368366

Follow-up Inspection Required

4 high, 6 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Flour scoop. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Whisks and spatulas in dry storage. Warning
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean knives under soap dispenser at wait station. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer. Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. In wait station over clean plates. Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes and then clean tongs and clean plate. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 49f. Less than 4 hours. Advised to rapid chill. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Poached eggs. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning