CAPTAIN EDDIE'S SEAFOOD
107 COLONIA LN E, Nokomis FL 34275 · 941.484.4372
Last inspected Jul 9, 2026 · 10 visits since August 2023
JAN 24
JUL 24
NOV 24
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small flying insects in a sticky trap on top of the dishmachine. The operator discarded the trap. Observed approximately 20 dead small flying insects on a shelf above a prep sink in the oyster prep kitchen. The operator cleaned the shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025056034 | Jul 14, 2025 | Aug 27, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Manager or person in charge lacking proof of food manager certification.
Jun 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
Light shield damaged/in disrepair in dishwashing area.
Jun 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
Light shield damaged/in disrepair in dishwashing area.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding); raw steak (48F - Cold Holding); raw chicken (47F - Cold Holding) in reach-in cooler across from cook line. The cook placed all raw products on ice.
Manager or person in charge lacking proof of food manager certification.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
Ice scoop handle in contact with ice in bar. The manager removed the ice scoop from ice bin.
In-use tongs stored on equipment door handle between uses. The manager removed tongs from oven door.
Light shield damaged/in disrepair in dishwashing area.
No handwashing sign provided at a hand sink used by food employees in bar. The manager placed handwashing sign at handwashing sink in bar.
Standing water in bottom of reach-in-cooler across from cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting boards has cut marks and is no longer cleanable in the kitchen.
Interior of the reach in cooler door has exposed insulation on the cook line.
Light shield damaged/in disrepair in the dish area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority0 Intermediate10 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee open a door from the outside then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures.
Live, small flying insects found. Observed 7 small flying insects in the oyster prep kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near liquor storage.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small flying insects in a sticky trap on top of the dishmachine. The operator discarded the trap. Observed approximately 20 dead small flying insects on a shelf above a prep sink in the oyster prep kitchen. The operator cleaned the shelf.
Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in multiple foods in the kitchen. The operator removed the portion cups.
Cutting boards has cut marks and is no longer cleanable in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee papayas stored on a shelf above a food preparation sink in the oyster bar kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for brown sugar not stored above the food. The operator properly stored the scoop handle.
Interior of the reach in cooler door has exposed insulation on the cook line.
Light shield damaged/in disrepair in the dish area.
No handwashing sign provided at a hand sink used by food employees on the cook line. The operator posted a sign at the hand sink.
Standing water in floor drain/floor drain draining very slowly at the handwashing sink in the oyster prep room. The operator had the drain cleaned out.
Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer solution at the outside bar three compartment sink at 0ppm. The operator added solution to 100ppm.
Nonfood-grade bags used in direct contact with food. Observed a plastic to go bag used to stored taco salad tortilla bowls on the cook line. The operator properly stored the edible bowls.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the kitchen. The operator emptied half of the contents and stored in the walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for the spray wiping cloth sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager on duty, Jorge Hildago, ServSafe manager certification expired 6/5/2024.
Covered waste receptacle not provided in women's bathroom.
Cutting boards on the cook line have cut marks and are no longer cleanable.
Food stored on floor. Observed boxes of mahi stored on the floor of the walk in freezer.
Ice buildup in the walk-in freezer.
Open dumpster lid. The operator closed the dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust.observed the wall near the dishmachine soiled with a black mold like substance.
Wiping cloth sanitizing solution stored on the floor near the entrance to the kitchen. The operator properly stored the sanitizer bucket.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Observed a spray can of WD-40 stored on a shelf with food on the cook line. The operator properly stored the WD-40.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a spray bottle with quaternary solution exceeding 500ppm at a wait station. The operator discarded the solution.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine solution sanitizer bucket exceeding 200ppm stored on a reach in cooler cutting board in the kitchen. The operator changed the solution to 100ppm and properly stored the sanitizer bucket.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a black mold like substance on the interior of the crushed ice machine. The operator cleaned the interior of the ice machine.
No soap provided at handwash sink at the wait station near the entrance to the kitchen. The operator provided soap for the hand sink.
Spray bottle containing toxic substance not labeled. Observed multiple sanitizer spray bottles not labeled. The operator labeled the bottles.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic basket with no handle used as a scoop for cucumber salad in the walk in cooler. The operator removed the basket.
Ceiling tile missing above the expo line.
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the thawed tuna.
Covered waste receptacle not provided in women's bathroom.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted at hand sinks in the men's restroom, kitchen, and near the ice machines. The operator provided signs for the hand sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in the walk in cooler soiled with an accumulation of dust.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Observed a dented #10 can of marinara sauce in the storage area. The operator discarded the marinara sauce.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee reach into trash can then handle a clean glass behind the outside bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw red snapper in the walk in cooler in the prep area. The operator properly stored the raw chicken.
Toxic substance/chemical improperly stored. Observed spray sanitizer bottles stored hanging above condiments in the storage area. The operator properly stored the spray bottles.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl with no handle used as a scoop for sugar at the wait station. The operator removed the bowl.
Ceiling tile missing above the expo area.
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. The operator discarded the tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored above the reach in cooler near the entrance to the kitchen. The operator properly stored the cell phones.
Ice buildup in the walk-in freezer in the prep area.
Ice scoop handle in contact with ice in the ice bin behind the bar.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf with clean plates on the cook line. The operator properly stored the sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor underneath the handwashing sink on the cook line. The operator properly stored the sanitizer bucket.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed remoulade sauce date marked 8/6. Observed cocktail sauce date marked 8/8. Observed mustard sauce date marked 7/27. The operator discarded the above food products.
Toxic substance/chemical improperly stored. Observed containers of sanitizer and window cleaner stored on a shelf next to chips behind the front counter. The operator properly stored the chemicals.
Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl with no handle used as a scoop for sugar at the wait station. The operator removed the styrofoam bowl.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the wrist watch.
Ice scoop handle in contact with ice at the soda dispenser in the wait station. The operator properly stored the ice scoop.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on a soiled surface of the ice machine in the storage area. The operator removed the ice scoop for sanitization.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops used for marinara sauce and rice on the cook line stored on top of the soiled container lids. The operator placed the scoops in the dish area for sanitization.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop used for coleslaw in the reach in cooler on the cook line not stored with the handle above the food. The operator properly stored the scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in 84F standing water behind the front counter. The operator removed the knives from the standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the wall behind the dishmachine.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table on the cook line. The operator properly stored the sanitizer bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.