DirtyFLRestaurant Inspection Data

OFF THE HOOK SEAFOOD & STEAK & BAR

OFF THE HOOK SEAFOOD & STEAK & BAR in MIDDLEBURG has 4 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 4 reports on file

2475 BLANDING BLVD, MIDDLEBURG 32068

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 4 health inspection reports

All Inspection Reports

4/3/2026· 1w ago

Visit ID: 13664518

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

4/1/2026· 2w ago

Visit ID: 13663120

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of seasoning under prep table. Cook removed soufflé cup. Corrected On-Site
  • 21-17-4:Basic - Clean linens stored on floor. Clean linens stored on the floor in dry storage. Operator moved linens to shelving. 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. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Employee moved beverage to proper storage. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler gasket is torn.
  • 08B-38-4:Basic - Food stored on floor. Multiple cases of products stored on the floor in the walk-in freezer. Operator states racks have been ordered. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Cook removed tongs. Corrected On-Site
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution on expo line tested at 170ppm lactic acid. Operator remade solution to 700ppm lactic acid. Corrected On-Site
  • 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. Boiled eggs on prep table at 85F. Per cook, eggs prepared three hours prior. Eggs placed on stove and heated to 166F. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp in the walk-in cooler. Operator moved cooked shrimp to proper storage. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (49F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); raw catfish (49F - Cold Holding); raw salmon (45F - Cold Holding) in cold holding transport box in kitchen. Per employee, all products placed in the box three hours prior. All products moved to the walk-in cooler. Also, observed potatoes (63F - Cold Holding); sausage (59F - Cold Holding) at prep table. Per employee, both products placed out approximately one hour prior. Both products placed in walk-in cooler. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Three oyster tags not marked with last day served.

3/9/2026· 1mo ago

Visit ID: 13646132

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

3/6/2026· 1mo ago

Visit ID: 13624406

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. No cove molding at ice machine, in dry storage room and hallway at dry storage, in the kitchen along wall with fryers and at expo/service station. Warning
  • 29-42-4:High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed at top of added splitter to mop sink. Vacuum breaker needed on non-chemical side of splitter. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for the dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks do not have paper towels and/or soap. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Establishment's approved plans for licensing do not accurately reflect actual location of multiple equipments, handwash sinks and three compartment sinks. Warning