Five high-priority findings before lunch. Signed off the same afternoon.
Skewer's in Indialantic had a genuinely bad inspection in October 2023. What happened next is the part almost nobody publishes.
SKEWER'S144 5 AVE, Indialantic FL The full inspection record →On 16 October 2023 an inspector walked into Skewer's, a 150-seat place in Indialantic, and wrote up nine violations. Five of them were high priority — the tier Florida says can directly make you ill.
It was not a technicality. Two stop-sale orders were issued on the spot.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 44F
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi used in ceviche.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
That is a bad morning by any measure, and on most sites that is where the story would stop — a screenshot, a number, a permanent scarlet letter.
The same day
The inspector came back the same day. The state signed it off: Call Back — Complied.
To be exact, because exactness is the point of this site: the return visit still recorded four violations, two of them high priority. It was not spotless by the afternoon. But it was fixed enough that the inspector, standing in the kitchen, was satisfied — and that is the state's call to make, not mine.
And then it held
This is the part that actually matters, and the part a single-inspection snapshot can never show you. Since that day, Skewer's has been inspected five more times:
- March 2024 — one violation
- September 2024 — three violations
- February 2025 — two violations
- September 2025 — two violations
- February 2026 — two violations
Every one closed as Inspection Completed, No Further Action. Not one high-priority finding in any of them. Five straight clean visits, and a current grade of A.
Why this is the post I most wanted to write
A restaurant is not the worst thing that ever happened in it. Inspection data is very good at telling you about one bad Tuesday and very bad at telling you what a kitchen did about it.
Somebody at Skewer's got told, in writing, that their ceviche was a problem and their fish dip was four degrees too warm — and had it sorted before service. Then they kept it sorted for two and a half years.
Nobody sends you a certificate for that. So: well done.