COOP 303
303 ATLANTIC BLVD, Atlantic Beach FL 32233 · 904.372-4507
Last inspected Mar 31, 2026 · 13 visits since December 2023
MAY 24
OCT 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Observed 1 flying insect at entrance of bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler Cooked Couscous dated 3-19-2026, House made Créme Dill 3-20-2026, House made Blue Cheese dressing dated 3-13-2026, House made pickled Artichokes dated 3-19-2026, House made Buttermilk Marinade dated 3-13-2026. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hand and proceeded to engage in food preparation. Manager intervened and employee removed glove and washed hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Old labels stuck to food containers after cleaning. Observed in ware washing area containers with old stickers still on after washed and dried.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed Maple sour cream dated 9-21-2025. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found. Observed 1 flying insect at entrance of bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing sink at entrance of kitchen without paper towels. Observed employee hand washing sink near Dish machine without paper towels. Manager provided paper towels for both.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without label. Manager placed label on spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets, and watch.
In-use tongs stored on equipment door handle between uses. Observed in use tongs on handle of oven located on cook line. Employee removed and stored properly.
Single-service articles improperly stored. Observed open box of to go bags stored on floor in stock room. Employee removed and stored properly.
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed on food grade towels used to line Salmon located in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked onions and tomatoes dated 2-28-2025. See stop sale. Happy crema dated 2-27-2025 See stop sale. Truffle butter dated 2-27-2025. See stop sale.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs with raw shell eggs located in cooler. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles of unit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Manager removed and stored properly.
Equipment in poor repair. Observed reach in cooler door gasket torn located on cook line.
Oct 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishwasher machine at 141F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Non-food grade paper/paper towel used as liner for food container. Observed on food grade towels used to line Salmon located in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed establishment without paper towels at hand sink located in kitchen. Employee provided paper towels for hand sink.
No soap provided at handwash sink. Observed no soap at hand sink in the kitchen. Manager stated delivery for the soap was due today.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee training expired.
Spray bottle containing toxic substance not labeled. Observed squeeze bottle containing dish soap without label. Employee placed label on bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee engaging in food preparation while chewing gum. Employee discarded gum.
Old labels stuck to food containers after cleaning. Observed old labels on food containers on clean drying rack.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on table of prep table. Employee placed wiping cloth in sanitizer.
Sep 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent.
Jul 23, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent.
May 7, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
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. Dishwasher handled soiled items with gloved hands and immediately handled clean items with same gloved hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw fish stored over container of ready to eat cooked pork. In walk in cooler, container of raw fish stored over container of ready to eat ham. In walk in cooler, carton of raw shelled eggs stored over cartons of ready to eat (pasteurized) liquid eggs. Items moved and stored correctly.
Spray hose at dish sink lower than flood rim of sink. Spray hose at dish machine in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, milk wash 54F. Wash placed out approximately three (3) hours prior. Milk wash voluntarily discarded. On cook line reach in cooler near pass through window, containers of mozzarella cheese, cut lettuce, cut tomatoes, couscous 51F. All items placed in front cooler approximately three (3) hours prior. Items moved to reach in cooler to cool. On cook line reach in cooler near waffle maker, containers of cut melon, feta cheese 47F. All items placed in side cooler approximately three (3) hours prior. Items moved to reach in cooler to cool.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for pasta stored on cook line. Bowl removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored on top of ice machine in kitchen. Buckets inverted.
Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on prep table in middle of kitchen where food is being prepared. Bucket moved and stored correctly.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink glass on shelf below large prep table in middle of kitchen. Drink glass removed.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between coolers on front cook line. Knives removed.
In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on oven handle on cook line. Tongs removed.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in upstairs men's restroom. Manager printed and posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in middle of bar.
Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler is not locked.
Dec 21, 2023□ 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 ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Dec 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked steak (45F - Cold Holding); Steak (48F - Cold Holding); Raw chicken (46F - Cold Holding) located in drawer reach in cooler under grill. Observed missing pans in bottom drawer. Manager stated items came from walk-in cooler and may have been on counter prior to placing in drawer. Manager placed items back in walk-in cooler. Manager removed from drawer and
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dishmachine final rinse at 157F. Manager will Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sliced American cheese dated 11-28-2023. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked steak (45F - Cold Holding); Steak (48F - Cold Holding); Raw chicken (46F - Cold Holding) located in drawer reach in cooler under grill. Observed missing pans in bottom drawer. Manager stated items came from walk-in cooler and may have been on counter prior to placing in drawer. Manager placed items back in walk-in cooler. Manager removed from drawer and
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (117F - Hot Holding); Tomato soup (128F - Hot Holding); Cooked Spinach (122F - Hot Holding) in steam well on cook line. Manager removed and reheated to 165F.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Handwash sink not accessible for employee use at all times. Observed in ware washing area hand sink blocked with pan of containers. Manager removed container from hand sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dishmachine final rinse at 157F. Manager will Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple employee drinks throughout kitchen on clean preparation tables. Observed Employee drinking from an unenclosed beverage container. Manager spoke to employees regarding proper storage of drinks.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple dishes in ware washing are on dry storage rack not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to food containers after cleaning.
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.