DEEP LAGOON SEAFOOD AND OYSTER HOUSE
482 BLACKBURN POINT RD, Osprey FL 34229 · 941-770-3337
Last inspected Apr 1, 2026 · 9 visits since July 2023
AUG 24
DEC 24
JUN 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-shell oysters ambient (54F - Cold Holding) at the front counter. The operator placed ice on top of the oysters.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025067407 | Aug 15, 2025 | Oct 8, 2025 | $800 |
| 7--2025004356 | Dec 13, 2024 | Feb 13, 2025 | $200 |
Inspection history
9 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gumbo (118F - Hot Holding); lobster bisk (109F - Hot Holding); New England chowder (113F - Hot Holding) in front counter steam table. The Manager is having all items reheated on stove top.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
Accumulation of lime scale on the inside of the dishmachine.
Ice scoop handle in contact with ice in bar. The ice scooper was removed from ice bin.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees in bar.
Standing water in bottom of reach-in-cooler across from cook line.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (47F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (52F - Cold Holding) on a table near the front counter. The operator stated the butter had been held for approximately 2 hours. The operator stored the butter in the walk in cooler. Observed sliced cheese (47F - Cold Holding); cooked crab cakes (48F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese. The operator stated the crab cakes had been held for approximately 2 hours. The operator placed ice on the crab cakes for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (118F - Hot Holding) in the Bain Marie on the server expo line. The operator stated the rice had been held for approximately 2 hours. The operator voluntarily discarded the rice.
In-use knife/knives stored in cracks between storage pans in a reach in cooler. The operator properly stored the knife.
Water leaking from the pipe underneath the hand sink near the three compartment sink.
Jun 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 16, 2024□ 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 ▾
Missing drain plug at dumpster.
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque.
Dented/rusted cans present. See stop sale. Observed 2 dented cans of mandarin oranges, 1 can pomodoro sauce, 1 can ketchup, and 1 can cream of coconut. The operator segregated the cans for return.
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. Observed the chlorine sanitizer solution for the bar dishmachine at 0ppm due to the solution tube being broken. The operator fixed the tube. The chlorine solution measured 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over cooked pasta in the reach in cooler on the cook line nearest the dish area. The operator properly stored the raw lobster.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw in shell oysters ambient (55F - Cold Holding) at the front counter. The operator covered the oysters with ice. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. Observed blue cheese stuffed olives (58F - Cold Holding) on the bar. The bartender stated the olives had been on the bar for approximately 1 hour. The operator placed the olives in the reach in cooler behind the bar. Observed cooked pasta (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the dish area. The operator emptied half the contents and stored in the lower portion of the reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date when removed from the box not last date served.
Handwash sink not accessible for employee use at all times. Observed a to go box blocking access to the handwashing sink behind the bar. The operator removed the to go box.
Accumulation of debris on the top exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the server exposed line. The operator properly stored the cell phone.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for mashed potatoes in the steam well not stored above the food. The operator removed the scoop.
Missing drain plug at dumpster.
Silverware/utensils stored upright with the food-contact surface up. Observed in-use forks stored food contact surface up at the salad station. The operator placed the forks in the dish area.
Wiping cloth sanitizing solution stored on the floor behind the bar. The operator properly stored the sanitizer bucket.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed seafood gumbo prepared on site date marked 7/28. Observed lobster bisque prepared on site date marked 7/28. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-shell oysters ambient (54F - Cold Holding) at the front counter. The operator placed ice on top of the oysters.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (119F - Hot Holding) on the expo line. The operator placed the butter in the steam table. The operator was emailed a time for public health control form.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date removed from the box not the last date served.
No running water at the handwashing sink near the three compartment sink.
In-use knife/knives stored in cracks between a reach in cooler and a table behind the bar. The operator properly stored the knife.
Old labels stuck to food containers after cleaning.
Open dumpster lid. The operator closed the dumpster lid.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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. Observed the chlorine solution for the dishmachine behind the bar at 0ppm due to the solution being empty. The operator replaced the solution.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lobster (62F - Cold Holding); cooked rice (65F - Cold Holding). The operator stated the above food products have been held for less than 2 hours. The operator placed the foods in a reach in cooler.
Food stored on floor. Observed bagged onions stored on he floor in the prep area. The operator properly stored the bagged onions.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed an in-use knife used for lemons not stored with the handle above the food at the wait station. The operator properly stored the knife.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no available lighting in the downstairs walk in cooler.
Jul 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked fish in the reach in cooler at the end of the cook line. The operator properly stored the raw chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the splitter at the mop sink outside.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth sanitizer solution at 400ppm. The operator diluted the solution to 200ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the raw bar. The operator provided paper towels for the hand sink.
Ceiling tile missing. Observed a ceiling tile removed in the dry storage area downstairs.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean drinking glasses stored next to handwashing sink behind the bar exposed to splash. The operator properly stored the drinking glasses.
Food stored on floor. Observed boxes of potatoes stored on the floor in the downstairs storage area. The operator properly stored the potatoes.
Garbage can located outside has no lid or lid open/broken. Observed a missing lid for the dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use scoop used for spinach artichoke dip stored on top of lid. The operator removed the scoop for cleaning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 81F standing water.
Old labels stuck to food containers after cleaning. Observed labels stuck to clean containers in the prep area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler downstairs.
Unnecessary items stored in garbage enclosure. Observed wooden pallets in the dumpster enclosure.
Wet mop not stored in a manner to allow the mop to dry at the mop sink located inside.
Flammables stored/debris present in attic/basement. For reporting purposes only. Observed a tank with gas stored in the downstairs storage area. The operator properly stored the gas tank.
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.