DirtyFLRestaurant Inspection Data

KING NEPTUNE SEAFOOD RESTAURANT

4795 Southeast Dixie Highway
Florida, 34997
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10860684

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Advised Operator to thaw under cold running water or refrigeration.
  • 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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/re-use. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; opened bag of raw hamburgers stored over ready to eat cooked plantains. Operator moved raw hamburgers to bottom shelf. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; butter and milk, no time marking. Operator stated held less than 4 hours, applied appropriate time mark. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical (glass cleaner) improperly stored over unwashed potatoes in prep area. Operator removed glass cleaner. Corrected On-Site

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8832962

  • 08B-38-4:Basic - Food stored on floor. At dry storage area, oil stored on floor. Advised operator of proper storage.
  • 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. Chef wiped in use knife on apron then proceeded to cut ready to eat food with knife. Advised operator of proper sanitizing for all in use utensils.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, plaintains (46F - Cold Holding)not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters.

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8725089

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at cook line missing time stamp. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: buttermilk dredege (70F - Cooling) at 3:12 since 11:30 - 64F at 3:30 At current rate of cooling product will not reach 41F within 4 hours. Operator elected to discard product. **Corrective Action Taken** Repeat Violation

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8595883

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. reach in cooler prep area: cooked rice (109F - Cooling) at 1:50 since 12:50 - 111F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator split rice in half and moved to reach in freezer to quick chill. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked ribs not in commercial packaging reach in freezer in dish washing area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure sent to operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed resting in steam well, not set up. Operator added water to steam well and turned on steam well. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler on ice: Cole slaw (55F - Cooling) at 1:40 since 10:30 - 56F at 2:10 Observed double panned. At current rate of cooling product will not reach 41F within 4 hours. Operator removed double pan and placed inside cooler. **Corrective Action Taken** Repeat Violation
  • 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, operator uses chlorine sanitizer. Repeat Violation

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8510574

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection. Warning - From follow-up inspection 2023-09-28: **Time Extended**

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8346604

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink chlorine sanitizer at 10ppm. Operator corrected to 50ppm. Corrected On-Site 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. Observed Raw conch over cooked chicken wings (not in commercial packaging) stand up freezer directly across from 3 compartment sink. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. Cook line counter: butter (68F - Cold Holding). Cook line counter buttermilk batter (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Advised operator to use time control. Sent time control procedure to operator. Operator placed time stamp for remaining 2.5 hours. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags for clams not marked with last date sold. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cook line : Cole slaw (63F - Cooling) at 12:40 since 11:15 - 62F 1:05 Observed double panned at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed inside cooler. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection. Warning