DirtyFLRestaurant Inspection Data

HURRICANE OYSTER BAR AND GRILL

Food safety records indicate HURRICANE OYSTER BAR AND GRILL in SANTA ROSA BEACH has 6 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

37 LOGAN LN UNIT 4, SANTA ROSA BEACH 32459

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13464829

  • N/A:No Violations Were Observed

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13464568

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher top soiled with accumulated debris.
  • 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. ROP Rainbow Fish fully thawed overnight in ROP package Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler #1
  • 08B-37-4:Basic - Food stored in a prohibited area. In use hot hold units containing TCS foods - Gumbo and greens stored on back kitchen stairway.
  • 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. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F Cooked greens Cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs.,
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 5 small flying insects observed in kitchen. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Oyster station shucker handled credit card and did not change gloves and / or wash hands prior to returning to shucking oysters . Line cook left cook line multiple times and returned to food preparation/ cook without hand wash and changing gloves. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler #1 Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F cooked greens cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs., Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . WIC #2 - 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. ROP Rainbow Fish fully thawed overnight in ROP package Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . Cook line make bars - coleslaw 44, crab cakes 45/46, corn salsa 45, crab claws 47, cheese 62F ( less than 4 hrs. ) 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. Oyster Tags
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Two Oyster tags found at exterior floor drains ( Webb's 7/10/25 )
  • 02A-04-5:Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster specific Consumer Advisory posted behind Bar shucking station partially obstructed and not readable by customers.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by shelves and storage of water container and Hot hold containers.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Oyster bar hand wash sink Hot Water side 80F after prolonged running.

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10709654

  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of dry beans stored on floor in dry storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above dishwashing area and wall above fry station with build-up of dust.
  • 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. Observed chemical dishwashing machine with 0ppm chlorine reading. Operator primed machine to 100ppm chlorine during inspection.Repeat Violation Corrected On-Site Repeat Violation

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8780738

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent located at bottom of stairs in kitchen with accumulation of black mold-like substance.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler- fry 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. Observed chemical sanitation dishwasher machine with 0ppm chlorine reading. Operator primed machine with 100ppm chlorine reading during inspection. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8536448

  • N/A:No Violations Were Observed

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8390445

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle stored inside bread crumbs.
  • 08B-38-4:Basic - Food stored on floor. Observed (1) one container of cooking oil stored on floor in dry storage area.
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Observed ice buildup on walk-in freezer door preventing proper closure.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed 6 containers of food in dry storage without common name identification ie; flour, rice, beans, bread crumbs
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed prep bowl inside hand wash sink near fryers.