CASTAWAY SEAFOOD
407 ST JOHNS ROAD, Bonifay FL 32425 · 850.547.2112
Last inspected Mar 18, 2026 · 9 visits since August 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station low cooler: diced tomatoes 50F, potato salad 51F, cole slaw 52F, boiled eggs 51F, per operator less than 2 hours. All items moved to colder unit at time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal item on food prep table in kitchen area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area or cook line. Truck delivery today for paper towels but operator supplied me with rolled paper towels. Operator replaced paper towels at sinks when delivered.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice inside walk-in freezer on floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine sanitizer at 0ppm.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station low cooler: diced tomatoes 50F, potato salad 51F, cole slaw 52F, boiled eggs 51F, per operator less than 2 hours. All items moved to colder unit at time of inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoop. Operator sent scoop to dish area for washing at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser on cook line expo area.
Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee cut fish open at time of inspection.
Hood vents soiled with dust.
Outer openings not protected with self-closing doors. Back door to kitchen.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.