COASTAL DEL MAR SEAFOOD GRILL
990 DEL MAR DR, Lady Lake FL 32159 · 407-516-9618
Last inspected Feb 6, 2026 · 10 visits since September 2023
JUN 24
OCT 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 in rear prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate14 Basic
What the inspector wrote — 24 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Marinara 108f. Reheating over 2 1/2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Marinara 108f, Reheating for 2 1/2 hours.
Toxic substance/chemical improperly stored. -Cleaner stored by serving trays.
Clams/mussels/oysters tag removed from original container prior to container being emptied. -Mussels.
Show the remaining 20 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk, open 4 days ago. Manager fixed.
Manager or person in charge lacking proof of food manager certification. -St John.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
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/ -Manager showed up.
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.
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.
Cloth used as a food-contact surface. -In cooler by bar entrance.
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, in sealed bags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys on cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gaskets torn. -Cart.
Floor soiled/has accumulation of debris. -Floor drain at wait station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 96f water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Cooler across from fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.
Raw fruits/vegetables not washed prior to preparation. -Chives.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over mashed potatoes.
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f.
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 8 high priority.
8 High priority5 Intermediate9 Basic
Show 22 findings ▾
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. -0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Server washing pitchers, then handled clean utensils.
Live, small flying insects found -1 in rear prep area.
Stop Sale issued due to food not being in a wholesome, sound condition. -Sushi rice out since 09-03-2025.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cheese grits 130f, reheating since 7am. -Rice 87f, 93f. reheating since 7 am.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -Sushi rice marked 09-03-2025.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f.
Toxic substance/chemical improperly stored. -Destainer stored over ice bucket.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. -Chef corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. -Sushi cooler cutting board. -Mixer head. -Can opener blade. -Small cutting boards in rear prep.
Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at front bar.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). -Glasses at outside bar.
Clean utensils or equipment stored in dirty drawer or rack. -Utensils in rear prep area. Manager cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment or utensils not designed or constructed in a durable manner. -Plastic container at bar. -Chopper on Cook line. -Ladels in poor condition.
Floor soiled/has accumulation of debris. -Behind cook line equipment. -Floor drains at rear prep.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill. -Exterior of salamander. -Cooler gaskets on cook line. -Exterior of trash cans.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside bar wine cooler. -Lowboy cooler under griddle grill. -Standing water in lowboy cooler under flat top. -Around edges of prep cooler.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -Small white cutting board in dry storage. -Warming unit in rear prep.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Filters by office with change date of 05/24.
Accumulation of debris on exterior of warewashing machine.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer at bar entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Reach in freezer gaskets on cookline.
Working containers of food removed from original container not identified by common name. -Bulk container of flour at rear prep.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 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. -Clam chowder 53f, cooling overnight. -Lobster sauce 52f, cooling overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Clam chowder 53f, Lobster sauce 52f. Cooling overnight.
Toxic substance/chemical improperly stored. -Next to clean plates.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.
No paper towels or mechanical hand drying device provided at handwash sink. -Wait station.
No soap provided at handwash sink. -Handsink by bar dish machine.
Cleaned and sanitized equipment or utensils not properly stored. -Clean plates on cook line stored under paper towel dispenser.
Cutting board has cut marks and is no longer cleanable. -At sushi cooler.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
In-use knife/knives stored in cracks between pieces of equipment. -Between rear wall and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets.
Jun 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50f, Cheese 54f. Less than 4 hours. Manager closed lid.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Accumulation of debris on exterior of warewashing machine.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
Floor soiled/has accumulation of debris. -Floor drain in rear prep.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer by sushi station.
Ice scoop handle in contact with ice.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Call 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
Show 1 finding ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes and then clean tongs and clean plate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 49f. Less than 4 hours. Advised to rapid chill.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Poached eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Flour scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Whisks and spatulas in dry storage.
Cleaned and sanitized equipment or utensils not properly stored. -Clean knives under soap dispenser at wait station.
Food stored on floor. Walk in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f.
Insect control device installed over food preparation area. In wait station over clean plates.
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.