DirtyFLRestaurant Inspection Data

LAZY TURTLE RIVERFRONT

4445 Dixie Highway
Palm Bay, Florida, 32905
Brevard County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/18/2025

Inspection #: Visit ID: 10798981

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair where warming light is hanging on cookline Repeat Violation - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-04-18: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cuttings throughout owner states will have resurfaced or replaced - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-04-18: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of hand wash sink on cook line - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-04-18: **Time Extended**

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10793699

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair where warming light is hanging on cookline Repeat Violation - From follow-up inspection 2025-03-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cuttings throughout owner states will have resurfaced or replaced - From follow-up inspection 2025-03-13: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on stainless double door reach in cooler in kitchen Repeat Violation - From follow-up inspection 2025-03-13: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of hand wash sink on cook line - From follow-up inspection 2025-03-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled Repeat Violation - From follow-up inspection 2025-03-13: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-03-13: **Time Extended**

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8896412

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance near chute of interior of ice machine - cleaned by staff Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in feta cheese at raw bar reach in cooler- removed by chef Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair where warming light is hanging on cookline Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cuttings throughout owner states will have resurfaced or replaced
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on stainless double door reach in cooler in kitchen Repeat Violation
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handwashing sink missing faucet handle Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of hand wash sink on cook line
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles removed by chef Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Keg cooler at the inside bar Reach in bottle cooler at the upside bar
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, Bread crumbs, rice flower on Cook line Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef not packaged over seafood Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauerkraut 51 F - cold holding; beef steak taco meat 50 F - cold holding; heavy cream 50 F - cold holding; Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 51 F - cold holding; beef steak taco meat 50 F - cold holding; heavy cream 50 F - cold holding; Repeat Violation Warning
  • 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 in glass door cooler not date marked
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cook line used to fill container. Cook educated Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar, staff provided paper towel Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8895981

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line over heat lamp. Repeat Violation - From follow-up inspection 2024-09-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Chest freezer gasket soiled. Hood filters soiled. Repeat Violation - From follow-up inspection 2024-09-24: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Door going into server area broke - From follow-up inspection 2024-09-24: Highly recommend door be removed or replaced **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On the corner of bar - From follow-up inspection 2024-09-24: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen - From follow-up inspection 2024-09-24: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Gaskets on the 2 door upright cooler torn. - From follow-up inspection 2024-09-24: **Time Extended**

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8733833

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line over heat lamp. Repeat Violation
  • 23-03-4:Basic - Chest freezer gasket soiled. Hood filters soiled. Repeat Violation
  • 36-24-5:Basic - Door going into server area broke
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On the corner of bar
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen
  • 14-11-5:Basic - Gaskets on the 2 door upright cooler torn.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Sushi salad bar Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil pans 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. Rice cooling over night 45 Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, seafood over clean cut vegetables in the 2 door cooler Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over bacon wrapped scallops in the 2 door reach in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mango salsa made yesterday 46F Rice made yesterday cooling over night 45F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees F. butter packets 46F manager discarded. cod in the walk in cooler 45F recommend to rapid chill feta (47F - Cold Holding); salsa (49F - Cold Holding); blue cheese crumble (50F - Cold Holding) **Corrective Action Taken** Repeat Violation Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Mango salsa made with tomatoes made yesterday 46F Cooked rice cooling over night 45F Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter left out over night 99 F
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand sink on cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Raw bar Corrected On-Site
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams in cooler. Manager found tag Corrected On-Site
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Operator had operator remove dog. Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Salt and pepper container on the cook line Corrected On-Site

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8627443

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling damaged, heat lamp starting to fall - From follow-up inspection 2024-03-08: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair, Torn gaskets on standing reach-in coolers Repeat Violation - From follow-up inspection 2024-03-08: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, due to missing tiles in warehouse washing area. - From follow-up inspection 2024-03-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Hood filters dirty, gaskets on cookline drawers with excessive food debris, sides of ice bins in bars with sticky substance and mold-like substance, Excessive food debris on top of flour bins, - From follow-up inspection 2024-03-08: Observed top of flour bins and sides of ice bin in bar cleaned **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees, bar, ones one's on cook line unreadable Repeat Violation - From follow-up inspection 2024-03-08: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-03-08: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-03-08: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening, milk, fish dip - From follow-up inspection 2024-03-08: **Time Extended**
  • 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. - From follow-up inspection 2024-03-08: **Time Extended**

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8355439

  • 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine and ice bins in bar. Corrected On-Site
  • 36-32-5:Basic - Ceiling damaged, heat lamp starting to fall
  • 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, left standing fridge in sushi area operator emptied and ordered new one **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair, Torn gaskets on standing reach-in coolers Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water, due to missing tiles in warehouse washing area.
  • 23-03-4:Basic - Hood filters dirty, gaskets on cookline drawers with excessive food debris, sides of ice bins in bars with sticky substance and mold-like substance, Excessive food debris on top of flour bins,
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting boards on cookline Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, bar, ones one's on cook line unreadable Repeat Violation
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment, plumbing disconnected and not functional. Warning
  • 22-16-4:Basic - Standing Reach-in cooler shelves have accumulation of food residues. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered, ice cream, lava cakes in reach-in freezer. Rice flour on cookline, coconut in dry storage Corrected On-Site
  • 35A-02-6:High Priority - 40 small flying insects in bar area, operator and staff found issue in bucket underneath and addressed it. **Corrective Action Taken** Admin Complaint
  • 08A-05-6:High Priority - Raw hamburger Pattie's stored over ready-to-eat bread. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (48F - Cold Holding); bl chz crumb (53F - Cold Holding); feta cheese (53F - Cold Holding); crab mix (52F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (48F - Cold Holding); bl chz crumb (53F - Cold Holding); raw salmon feta cheese (53F - Cold Holding); crab mix (52F - Cold Holding) 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.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening, milk, fish dip
  • 22-02-4:Intermediate - Cutting boards stained, soda nozzle holsters in bars with mildew like substance Corrected On-Site
  • 31A-09-4:Intermediate - Hand wash sink blocked by garbage can next to reach-in freezer Corrected On-Site
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, by bar Corrected On-Site

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8498678

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 has 320. - From follow-up inspection 2023-09-15: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-09-15: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Gaskets torn on the 2 door upright cooler. - From follow-up inspection 2023-09-15: **Time Extended**

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8491566

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. *over cook line with grease and peeling paint * Mold like substance at bar above pictures
  • 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. *thawing ahi tuna in rop packaging Repeat Violation
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 has 320.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Jack Daniel on floor in bar, jugs of oil, oasis mix
  • 14-11-5:Basic - Gaskets torn on the 2 door upright cooler.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door cook line cooler and black sushi cooler on the far right.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at sushi bar, or bar outside Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Heavy food debris behind chest freezer
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in reach-in cooler
  • 14-74-7:Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coils frozen with big block of ice, door to walk-in cooler does not close all the way to complete a tight seal. Recommend to apply ice to all products to maintain proper temperature of 41F or below. Items were 41F to 43F. Ambient thermometer read 50F.
  • 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
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For grouper in ceviche
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. *Raw gr beef and chx over seafood in reach-in cooler *Seared tuna over rte, raw chicken over seafood in walk-in cooler Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line cooler, salmon (48F - Cold Holding); raw fish (49F - Cold Holding); raw ground beef (46F - Cold Holding); raw shrimp (47F - Cold Holding); crab (45F - Cold Holding); raw chicken (49F - Cold Holding); raw grouper (49F - Cold Holding); raw scallops (49F - Cold Holding); cooked chicken (43F - Cold Holding); penne (54F - Cold Holding); (54F); egg wash (48F - Cold Holding); cooked baked pot (48F - Cold Holding); mussels (57F - Cold Holding); clams (55F - Cold Holding); mango salsa (47F - Cold Holding); flank steak (45F - Cold Holding); raw lamb (45F - Cold Holding); cooked chicken (47F - Cold Holding) in cooler over night. In black reach in cooler at sushi bar, seafood mix (49F - Cold Holding); feta cheese (52F - Cold Holding); cooked onions (52F - Cold Holding); raw tuna (50F - Cold Holding); mango salsa (50F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *Can opener *Deli meat slicer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Outside bar hand sink used as a dump station.