DirtyFLRestaurant Inspection Data

DEALS FAMOUS OYSTER HOUSE LLC

DEALS FAMOUS OYSTER HOUSE LLC maintains a 2.8/5 food safety rating based on 7 health department inspections in PERRY. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

2571 HWY 98 WEST, PERRY 32348

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13497473

Met Inspection Standards

2 high, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Pan of beans. Beans discarded. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beans discarded. Corrected On-Site

8/19/2025· 6mo ago

Visit ID: 10898551

Met Inspection Standards

1 high, 3 basic

  • 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.
  • 14-11-5:Basic - Equipment in poor repair. Outside walk-in cooler door needs replacing. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Seafood walk-in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters in outside walk-in cooler 44°F,Iced during inspection , cheese, crab, beef in root beer cooler 55°F all items discarded, cut tomatoes and cheese in small walk-in cooler 50°F transferred to working cooler. **Corrective Action Taken** Repeat Violation Warning

6/11/2025· 9mo ago

Visit ID: 10848068

Follow-up Inspection Required

1 high, 1 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Observed Ponga on menu. Operator showed inspector swai that is served when ponga is ordered. Admin Complaint

4/12/2025· 11mo ago

Visit ID: 8895270

Met Inspection Standards

1 high, 3 int, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Cooler door needs replacing.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk-in 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 ppm chlorine , sanitizer changed brought to 100 ppm. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20°F actual temperature 35°F, thermometer calibrated. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Some managers expired.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

9/20/2024· 1y 5mo ago

Visit ID: 8790823

Met Inspection Standards

1 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk-in cooler. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old boxes and miscellaneous items in stockrooms.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container. Tags on floor in cooler.

4/4/2024· 1y 11mo ago

Visit ID: 8580145

Met Inspection Standards

1 high, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk-in cooler. Cleaned during inspection. Corrected On-Site
  • 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 , machine adjusted to 100 ppm. Corrected On-Site

12/21/2023· 2y 2mo ago

Visit ID: 8389251

Met Inspection Standards

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the triple sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk-in cooler.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 48°, less than 4 hours per operator. Cooler was turned up. **Corrective Action Taken**