DirtyFLRestaurant Inspection Data

CADILLAC COVE

With 6 documented inspections, CADILLAC COVE in SATELLITE BEACH has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1462 HWY A1A

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13524237

Met Inspection Standards

4 high, 2 int, 2 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor in dish pit areas and floor in walk in cooler
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Oyster plastic container used for sugar. Sour cream container used to store marinara
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding)in flip top cooler overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding), manager discarded
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (122F - Hot Holding); clam chowder (124F - Hot Holding) on steam table for 2 hours, manager reheating up to 165F **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Manager corrected tags. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish area. Manager refilled towels Corrected On-Site

9/26/2025· 6mo ago

Visit ID: 13523771

Met Inspection Standards

2 basic

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floor - From follow-up inspection 2025-09-26: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - From follow-up inspection 2025-09-26: **Time Extended**

9/18/2025· 7mo ago

Visit ID: 10880875

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable. Walk in cooler floor
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.
  • 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. 0ppm, tried to prime, chemical is half full, tested 0ppm. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding made on sunday the 15 not date marked. Chef marked it. Corrected On-Site

4/21/2025· 12mo ago

Visit ID: 10781402

Follow-up Inspection Required

2 int, 1 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish area. - From follow-up inspection 2025-04-21: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ahi not marked with asterisk for being raw or undercooked Warning - From follow-up inspection 2025-04-21: Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-04-21: Admin Complaint

2/17/2025· 1y 1mo ago

Visit ID: 8897982

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In dish area.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind dishwasher.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrective Action Taken**
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Old equipment in dumpster area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); raw chicken wings (45F - Cold Holding) drawers may have been ajar during lunch.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ahi not marked with asterisk for being raw or undercooked Warning
  • 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. Warning
  • 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. Raw oysters on menu not marked with asterisk Warning

9/24/2024· 1y 6mo ago

Visit ID: 8735579

Met Inspection Standards

2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black mold like substance.
  • 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. 4 tuna 2 mahi filets.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on top area of ice machine, and duct tape used to repair slicer cord.
  • 36-01-4:Basic - Floor drain heavily soiled. Drain behind inside bar.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in dish pit area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags in a ziplock bag.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No date for last day served on any tags. Educated manager of importance of dating tags.