CAPTAIN'S BAR & GRILLE
3001 INDIA PALM DR UNIT B, Edgewater FL 32141 · 386-402-8007
Last inspected Mar 24, 2026 · 12 visits since December 2023
APR 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar/kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025007885 | Jan 2, 2025 | Jul 21, 2025 | $800 |
| 4--2024028591 | Apr 3, 2024 | Oct 22, 2024 | $350 |
Inspection history
12 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Available certification for David expired
Food-contact surface soiled with food debris, -like substance or slime. - Slicer blade guard - Interior oven
No soap provided at handwash sink. - Bar - dish area - waitstation
Floor soiled/has accumulation of debris. Fryer area
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Desserts brought in from a customer, sold at flea market, unsold desserts brought in to establishment to be given away for donation to the humane society. See stop sale
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. bartender putting lemons on beverages
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150 ppm quat. Operator added 2 tablets
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 3/5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom front cookline drawer raw chicken 44-46F cooked beef 46F raw burgers 46F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Available certification for David expired
Food-contact surface soiled with food debris, -like substance or slime. - Slicer blade guard - Interior oven
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current certificate, Donna
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees with no proof of food handler training available
No soap provided at handwash sink. - Bar - dish area - waitstation
Accumulation of debris in three-compartment sink. Black residue
Clean utensils or equipment stored in dirty drawer or rack. Lids
Floor soiled/has accumulation of debris. Fryer area
No conspicuously located ambient air temperature thermometer in holding unit. White door cooler
No handwashing sign provided at a hand sink used by food employees. Dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back area below slicer
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee changed gloves but did not wash hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bartender dipped for less than a second. Quat label required 60 seconds. Returned to sanitizer
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar less than 200 ppm quat. Operator added 3 tablets and 200 ppp, quat was reached
Raw animal food stored over or with unwashed produce. Raw fish over unwashed product
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressing
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Hot dogs dated 7/22; old label. Operator things hot dogs were opened in the last couple of weeks.
Handwash sink used for purposes other than handwashing.used as drying rack next to three compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink, bar, server station
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in the ceiling at entrance to kitchen
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. Tuna and Mahi
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to steam table
Floor soiled/has accumulation of debris.
Gaskets in poor repair. Chest freezer
Time/temperature control for safety food thawed in an improper manner. Ground beef tubes thawing at room temp in the prep sink. Operator returned to cooler
Water leaking from pipe and/or faucet/handle. Drain for mop sink and three compartment sink.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw shrimp over ice cream, door of white freezer in hallway
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Brown gravy 3/9; green beans 3/6, bread pudding 3/9
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 41-44F bottom center glass door cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Handwash sink used for purposes other than handwashing. Next to three compartment sink
No soap provided at handwash sink. Waitstation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Cheese freezer gaskets/door next to bag in the box soda
Floor soiled/has accumulation of debris.under equipment, along walls
No handwashing sign provided at a hand sink used by food employees. Bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 400 ppm quat
Working containers of food removed from original container not identified by common name. Sugar waitstation
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Carbon dioxide/helium tanks not adequately secured. Bar
Floor soiled/has accumulation of debris. Next to fryers, grease/debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table
Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway.
Jan 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured. Bar
Floor soiled/has accumulation of debris. Next to fryers, grease/debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table
Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway.
Jan 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings in bus tub 43-50F made previous day and stored in covered plastic tub overnight on bottom shelf of glass door cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured. Bar
Floor soiled/has accumulation of debris. Next to fryers, grease/debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table
Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway.
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings in bus tub 43-50F made previous day and stored in covered plastic tub overnight on bottom shelf of glass door cooler
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary. Operator refilled with 200 ppm
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 1/19; gravy 10/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Hot dogs in plastic wrap marked with a use first sticker.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured. Bar
Floor soiled/has accumulation of debris. Next to fryers, grease/debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table
Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway.
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ David
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar/kitchen area
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings up 49F in the front, 43F in the back. Large plastic tub bottom shelf of glass door cooler. - left cookline cooler closer to grill overnight: pasta 51F, corn 50F, ham 50F, sauerkraut 50F, butter 55F, sliced cheese 47F, shredded cheddar cheese 48F, shredded white cheese 48F, roux with butter 54F, ground beef 55F, ground beef 55F. See stop sale
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ David
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Gaskets in poor repair. Glass door cooler
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked and pulled approximately 12 hours earlier, pulled pork 50-51F Beer cheese 62F, cooling approximately 18 hours in left cookline cooler
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar/kitchen area
Raw animal food stored over/not properly separated from ready-to-eat food. Glass door cooler, raw beef over roast beef; raw fish over cooked wings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pastrami 3/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings up 49F in the front, 43F in the back. Large plastic tub bottom shelf of glass door cooler. - left cookline cooler closer to grill overnight: pasta 51F, corn 50F, ham 50F, sauerkraut 50F, butter 55F, sliced cheese 47F, shredded cheddar cheese 48F, shredded white cheese 48F, roux with butter 54F, ground beef 55F, ground beef 55F. See stop sale
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises catfish. When asked to show product, operator removed a case in the freezer labeled pangasius and verified that is what is served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ David
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna and burgers
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training or no proof of training
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.
Cove molding at floor/wall juncture broken/missing. Under 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone reach in cooler
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Food stored on floor. Oil under oven
Gaskets in poor repair. Glass door cooler
Wiping cloth sanitizing solution stored on the floor.
Dec 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Bag in the box soda and container of oil in hallway
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Next to grill
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.