DirtyFLRestaurant Inspection Data

HUNTS ON ST JOE BAY

HUNTS ON ST JOE BAY in PORT ST JOE has 7 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

1937 COUNTY ROAD 30A

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13589069

Met Inspection Standards

1 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Food stored on floor. Posted mix by ice machine on the the floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 51-11-4:Basic - Tall Carbon dioxide/helium tanks not adequately secured by the entrance of the kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Mahi thawing in container of standing water.
  • 29-11-4:Basic - Water leaking from faucet/handle bar area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink.

12/4/2025· 3mo ago

Visit ID: 10894579

Met Inspection Standards

2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container without lid on a food preparation table or over/next to clean equipment/utensils, front line.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on the cook line floor. Repeat Violation
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cook line cutting board.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

5/15/2025· 10mo ago

Visit ID: 10718137

Met Inspection Standards

2 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cup in the waitress station,not properly air dried.
  • 08B-38-4:Basic - Food stored on floor. Observed containers of liquid margarine setting on the floor by the ice machine. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink and out in the dry storage area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin on the cook line next to fryers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line and the can opener blade out in the dry storage area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink use for dumping ice.

1/13/2025· 1y 1mo ago

Visit ID: 10717848

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

11/12/2024· 1y 4mo ago

Visit ID: 8791067

Follow-up Inspection Required

5 int, 4 basic

  • 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.

10/25/2023· 2y 4mo ago

Visit ID: 8534644

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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

10/13/2023· 2y 5mo ago

Visit ID: 8525468

Met Inspection Standards

1 int, 1 basic

  • 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.