HUNTS ON ST JOE BAY
1937 COUNTY ROAD 30A
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
5
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking the drink cups not properly letting them air dry.
- 08B-38-4:Basic - Food stored on floor. Seafood blend setting on kitchen floor.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitress station.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Any employees. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled by the cook line inside the five gallon bucket.
Food safety inspection conducted on 11/12/2024 revealed 9 total violations (0 high priority, 5 intermediate, 4 basic).
Inspection on 10/25/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-30-4:Basic - Shelving in kitchen made of unfinished wood.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink sanitizer tested at 0ppm. Employee made new solution, tested at 150ppm. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 131F, less than 4 hours per employee, sitting on top of steam table pan. Heated to 172F, and place in hot water in steam table. Corrected On-Site
- 02A-04-4:Intermediate - Oyster consumer advisory not posted in a conspicuous location. Unable to view oyster consumer advisory from other side of dining room or outside dining. Oyster consumer advisory posted in other areas of dining room at time of inspection. Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food safety inspection conducted on 10/13/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).