CASTAWAYS SPORTS BAR AND GRILL
2415 N OCEAN AVE, Singer Island FL 33404 · 561-444-3989
Last inspected Jan 13, 2026 · 12 visits since October 2023
FEB 24
OCT 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen under bag-in-box dispenser next to ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,950
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015620 | Jan 12, 2026 | Jul 22, 2026 | $1,600 |
| 2--2025071529 | Aug 28, 2025 | Dec 22, 2025 | $250 |
| 2--2025031708 | Mar 6, 2025 | Aug 18, 2025 | $100 |
Inspection history
12 visits, newest first
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees not provided at the time of inspection Priority: Intermediate
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority5 Intermediate2 Basic
Show 16 findings ▾
Observed: Dented/rusted cans present. See stop sale. On prep table by pizza oven: 1 dented can of black beans Priority: High Priority
Observed: 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. Dishwashers behind bar line (Chlorine 0ppm); Advised operator to switch to three compartment sink Priority: High Priority
Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish then switch to handling bread; no handwash Employee washed their hands and put new gloves on Priority: High Priority
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. employee touched their face and hat then touched clean equipment on cook line; no handwash Operator spoke with employee who then washed their hands Priority: High Priority
Observed: Live, small flying insects found 1 live fly in cook line landing on prep table counter and on clean equipment used to hold tacos for customers, 1 live fly by pizza making station, one live flying insects by bar line landing on counter, 2 live small flying insects by dish machine behind bar line landing on chemical bottles and sanitize wipes; one live fly behind bar landing on three compartment sink Advised operator and employees to kill the flies and to sanitize clean taco holders Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At low boy across frier: Raw shrimp stored over boom boom sauce At low boy below grill: Raw ground beef and chicken stored over cooked ribs Operator stored properly Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler across mop sink: raw chicken stored over raw shelled eggs Operator stored properly Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep sink in ice bath: cooked chicken wings (48F - Cold Holding); cooked chicken breast (48F - Cold Holding) as per chef stored 2 hours ago not prepped or portioned today At prep sink by fryer: carton of pasteurized liquid eggs (60F - Cold Holding) as per chef stored on prep sink about 30 minutes ago Not prepped or portioned today Operator placed more ice in ice bath and placed carton of Pasteurized liquid eggs in cooler to quick chill **Repeat ViolationAdmin Complaint** Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Bottle of degreaser stored over prep sink where raw shrimp is being thawed Operator stored properly Priority: High Priority
Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure provided at the time of inspection Emailed procedures to operator Priority: Intermediate
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In ice bath by frier: liquid eggs stored on top of ice (58F at 2:12 / 60F at 3:04 - Cooling) as per chef since 2 hours ago; At the current rate of cooling, the product will not reach 41F with in a total of 4 hours. operator added more ice and buried the product into the ice bath Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl made with raw tuna not marked on some menus Advised operator to remark item on all the menus Priority: Intermediate
Observed: 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. No proof of employee health report agreement for new employees; not provided at the time of inspection Emailed form to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees not provided at the time of inspection Priority: Intermediate
Observed: Food stored on floor. At cook line: Bread crumbs stored on floor Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. At prep sink: frozen shrimp improperly thawing Priority: Basic
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while cooking and then handled cooked food while plating without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment, utensils and prepared food without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found. 1 live, small flying insect in kitchen flying around cook line, landing on clean equipment and utensils. Approximately 4 live, small flying insects behind inside bar flying around/landing on tap beer dispenser handles and nozzles. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line drawers under grill; raw steak stored over cooked ribs. Operator moved raw steak below cooked ribs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw fish. Operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice Bath; cooked chicken wings (46F - Cold Holding); pasteurized eggs (52F - Cold Holding). Operator stated items not prepared or portioned today, held over ice not surrounding product, for less than 1 hour, submerged in ice bath.
Hand wash sink not accessible for employee use at all times. Hand wash sink next to dish machine blocked by large cutting board. Operator removed cutting board, unblocked sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna poke, served raw and not identified as being raw. Advised Operator to identify tuna as being raw.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed.
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. At cook line pizza station, 2 #10 cans of tomatoes dented. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline, vacuum sealed raw tuna and raw salmon thawed. See stop sale.
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. At walk in cooler, diced tomatoes (47F - Cold Holding); cooked chicken wings (47F - Cold Holding); diced chicken (47F - Cold Holding); herb mozzarella (47F - Cold Holding); broccoli (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked chicken (47F - Cold Holding); key lime pie (47F - Cold Holding); heavy cream (49F - Cold Holding), not prepared or portioned today. Operator states all items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, diced tomatoes (47F - Cold Holding); cooked chicken wings (47F - Cold Holding); diced chicken (47F - Cold Holding); herb mozzarella (47F - Cold Holding); broccoli (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked chicken (47F - Cold Holding); key lime pie (47F - Cold Holding); heavy cream (49F - Cold Holding), not prepared or portioned today. Operator states all items held in unit overnight. See stop sale.
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. At cookline, vacuum sealed raw tuna and raw salmon thawed. See stop sale.
Oct 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked ham - operator moved cooked ham to adjacent shelf.
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. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - white sliced cheddar (42F-46F - Cold Holding); sliced cheddar (43F-48F - Cold Holding) operator states held in overfilled container under 4 hours - operator split and moved to cooler. Hot line ice bath - pooled eggs (53F - Cold Holding) held under 4 hours - operator moved to cooler for quick chill. Reviewed and emailed copy of time procedures. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff food handlers certificates.
Cutting board has cut marks and is no longer cleanable. At hot line make table.
Oct 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked ham - operator moved cooked ham to adjacent shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler - cooked quinoa dated 10/07.
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. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - white sliced cheddar (42F-46F - Cold Holding); sliced cheddar (43F-48F - Cold Holding) operator states held in overfilled container under 4 hours - operator split and moved to cooler. Hot line ice bath - pooled eggs (53F - Cold Holding) held under 4 hours - operator moved to cooler for quick chill. Reviewed and emailed copy of time procedures. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale.
Handwash sink used for purposes other than handwashing. Hanging spray bottles on outside bar hand sink - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Pizza station - operator provided.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff food handlers certificates.
Wild bird present inside establishment. Operator removed two birds from inside restaurant.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand sink next to hot line hand sink make table exposed to splash.
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. Educated operator of proper thawing procedures.
Cutting board has cut marks and is no longer cleanable. At hot line make table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed purple thermos from prep surface.
In-use tongs stored on equipment door handle between uses. Operator removed tong from oven door.
No handwashing sign provided at a hand sink used by food employees. Outside and inside bar hand sink.
Time/temperature control for safety food thawed in an improper manner. Tube of ground beef in tub of water - operator moved ground beef to walk in cooler.
Mar 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dented/rusted cans present. See stop sale. 1 can of artichoke hearts packed in brine 1 can of Roland mango slices 2 cans of tomato magic ground tomatoes 2 cans of Gordon choice extra thick tomato ketchup
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 can of artichoke hearts packed in brine 1 can of Roland mango slices 2 cans of tomato magic ground tomatoes 2 cans of Gordon choice extra thick tomato ketchup
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. Chlorine 0 ppm, operator transfer sanitizing procedure to triple sink quaternary 200 ppm
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during this inspection
Toxic substance/chemical improperly stored. At dry storage area open container of bleach stored next to and touching containers of liquid butter, operator removed bleach
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter chlorine sanitizing bucket 200ppm+ chlorine, operator corrected to 100ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line soiled can opener
Handwash sink not accessible for employee use at all times. At bar handwashing sink used to store chemical bottles
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen soiled with food debris and Brillo scrubber
Current Hotel and Restaurant license not displayed. Operator renewed license and produced copy by phone
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. At bar reach in cooler; standing water in bottom.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. At pizza station: dented can of sliced mangoes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At inside bar; 6 live small flying around/landing on liquor bottles.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed strawberries. Operator moved raw eggs to lower shelf.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen under bag-in-box dispenser next to ice machine.
Stop Sale issued due to food not being in a wholesome, sound condition. At bar; 6 dead flying insects inside drink ice. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pans on grill: marinara (115F - Hot Holding); beer cheese (120F - Hot Holding). As per operator items reheated prior to being placed on stove, being held more than 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line ice bath on prep table: shredded cheese (Colby jack) (64F - Cold Holding). As per operator item not prepared or portioned today, being held more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler : sliced cheddar cheese (55F - Cold Holding). As per operator not prepared or portioned today, being held in over filled pan 30 minutes. Operator moved overfilled portion to walk in cooler. At cook line ice bath on prep table: shredded cheese (Colby jack) (64F - Cold Holding). As per operator item not prepared or portioned today, being held more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pans on grill: marinara (115F - Hot Holding); beer cheese (120F - Hot Holding). As per operator items reheated prior to being placed on stove, being held more than 4 hours. See stop sale
Handwash sink not accessible for employee use at all times. At cook line; hand wash sink b.picked by pan of raw chicken. Opera removed.
Handwash sink used for purposes other than handwashing. At dish machine; hand wash sink used to store dishes. Operation removed.
Dead roaches on premises. 1 dead roach in kitchen under ice machine.
Standing water in bottom of reach-in-cooler. At bar reach in cooler; standing water in bottom.
Time/temperature control for safety food thawed in an improper manner. Raw bacon thawing at room temperature in standing water. Operator removed.
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.