DirtyFLRestaurant Inspection Data

OLD FLORIDA FISH HOUSE

Food safety records indicate OLD FLORIDA FISH HOUSE in SANTA ROSA BEACH has 12 inspections with a 3.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 12 reports on file

33 HERONS WATCH WAY

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 12 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13591954

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning - From follow-up inspection 2025-12-09: **Time Extended** - From follow-up inspection 2026-01-28: Upon callback, plans have not been approved through plan review. **Time Extended**

1/28/2026· 1mo ago

Visit ID: 13620346

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

1/27/2026· 1mo ago

Visit ID: 13619159

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed 4 containers of cooking oil stored approximately 1.5 inches off floor.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server move fries with bare hand on ready to serve plate.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple food handlers leave cook line and return to same task without washing hands and change gloves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following foods held overnight in low boy cooler #26: sliced cheese 4# 47F, cream cheese 44F, chicken base 44F house made holandaise 44F, 4 each crab cake 44F, .75# butter 45F, shrimp 5# 47F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods held overnight in low boy cooler #26: sliced cheese 4# 47F, cream cheese 44F, chicken base 44F house made holandaise 44F, 4 each crab cake 44F, .75# butter 45F, shrimp 5# 47F Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 3 oyster tags not marked with last date served.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. This inspector printed advisory during inspection. Corrected On-Site

12/9/2025· 3mo ago

Visit ID: 13577242

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sinks on both ends of cook line. Operator replenished during inspection. Corrected On-Site

12/9/2025· 3mo ago

Visit ID: 13575099

Follow-up Inspection Required

1 int

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning - From follow-up inspection 2025-12-09: **Time Extended**

11/13/2025· 3mo ago

Visit ID: 10950526

Follow-up Inspection Required

2 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance on interior ceiling of ice bin.
  • 08B-38-4:Basic - Food stored on floor. Observed dried kelp stored on floor in dry storage area. Operator properly stored during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- employee restroom in kitchen and restrooms beside retail.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vent guards in walk-in cooler with accumulation of dust.
  • 33-16-4:Basic - Open dumpster lid. Operator closed lids during inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in low cooler. Operator removed 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. Observed dishmachine chlorine reading 0ppm chlorine. Operator set up triple sink with 200ppm reading during inspection. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated with 06/01/26 expiration date during inspection. Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning

8/25/2025· 6mo ago

Visit ID: 10835004

Met Inspection Standards

1 basic

  • 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Sushi bar- reach in cooler- Reduced oxygen packaging not frozen- king crab,Dungeon crab ,sea brim ,red snapper, Date, no times Warning - From follow-up inspection 2025-08-25: Upon callback, HACCP Plan submitted. To be addressed on next routine inspection.**Time Extended** **Time Extended**

5/7/2025· 10mo ago

Visit ID: 10833677

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employees wrapping duck dumplings in the dining room.
  • 08B-12-5:Basic - Stored food not covered. Cambro of red crab stored in walk in freezer not covered.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Sushi bar- reach in cooler- Reduced oxygen packaging not frozen- king crab,Dungeon crab ,sea brim ,red snapper, Date, no times Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Sea brim 42F, red snapper 41F, king crab 42F, dungeons crab 42F. Chef stated they ROP fish fresh( no approved HACCP plan). Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Upright- Reduced oxygen packaged-ground raw wagu, ground raw duck, sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen packaged- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- reduced oxygen package- king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ).
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pad stored in hand wash sink at sushi bar.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Upright- Reduce oxygen package-ground raw wagu, ground raw duck, reduced oxygen package-sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen package- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- Reduced oxygen package-king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ). Warning

1/28/2025· 1y 1mo ago

Visit ID: 8791050

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vents in main walk-in cooler with accumulation of debris.

9/6/2024· 1y 6mo ago

Visit ID: 8881254

Met Inspection Standards

1 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator instructed employee to dump ice and employee started cleaning during inspection. **Corrective Action Taken**
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed floor under make stations in oyster bar with accumulation of black debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees - beside triple sink. Operator placed sign on sink during inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink store in ice bin in oyster bar. Operator dumped ice and sanitized ice bin during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall beside hood system with accumulation of debris.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated during inspection. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

1/22/2024· 2y 1mo ago

Visit ID: 8369096

Met Inspection Standards

1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

8/10/2023· 2y 7mo ago

Visit ID: 8467911

Met Inspection Standards

4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food, ice bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed line cook wearing beard without restraint. Operator provided restraint during inspection. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed, lower level sushi bar.