DRIFTWOODS COASTAL GRILL INC
3665 S WASHINGTON AVE, Titusville FL 32780 · 3212254550
Last inspected Jun 3, 2026 · 8 visits since October 2023
MAR 24
DEC 24
APR 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw dated 11-26 found 12-6
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate16 Basic
Show 20 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line and above black reach in cooler -Can opener -Slicer
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. Some missing
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches
Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen
Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in walk-in freezer and potatoes reach in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area
Light not functioning. Above hot box in kitchen
No Heimlich maneuver/choking sign posted. Operator was provided with a copy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled
Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen
Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack
Unnecessary items/unused equipment on the premises. Grease trap outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority6 Intermediate20 Basic
Show 32 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. Chlorine 0 ppm
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Chemical hose in prep area sink. Operator removed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp 8/27 10 lbs Raw salmon 8/27 5 each Pomadora sauce 8/26 1.5 gal Vodka sauce 8/24 3 gal Buffalo sauce 8/20 2 cups Marsala 8/26 1 quart Ranch sauce 8/26 2.5 and 3/4 of gal gals Chopped garlic 8/24 1/2 lbs
Stop Sale issued due to food not being in a wholesome, sound condition. Inspection date 9-3-2025: Raw Shrimp date marked 8/27 Raw salmon date marked 8/27 Pomadora sauce date marked 8/26 Vodka sauce date marked 8/24 Buffalo sauce date marked 8/20 Marsala date marked 8/26 Ranch sauce date marked 8/26 Chopped garlic 8/24
Toxic substance/chemical improperly stored. Inhaler on top shelf above breader station and med bottle on dish machine rack. Operator removed
Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast hot held in hot box at 123F for 1.5 hours. Operator put it in oven to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line and above black reach in cooler -Can opener -Slicer
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. Some missing
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu only. Operator was provided with a copy of consumer advisory and he posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler.
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.
Spray bottle containing toxic substance not labeled. On prep sink and in dishmachine area. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on rack on top of cook line not protected. Operator flipped them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda beverage on prep table in kitchen. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches
Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen
Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in walk-in freezer and potatoes reach in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area
Light not functioning. Above hot box in kitchen
No Heimlich maneuver/choking sign posted. Operator was provided with a copy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled
Open dumpster lid. Operator closed them
Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen
Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack
Unnecessary items/unused equipment on the premises. Grease trap outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill
Working containers of food removed from original container not identified by common name. Flour bucket by hot box in back area. Operator labeled
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty
Unnecessary items/unused equipment on the premises. Smoker no longer used.
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 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. Chlorine dm with 0 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese sauce kept on hot box for less than 4 hrs with temperature of 118F. Gravy kept on hot box for less than 4 hrs with temperature of 116F. Both items reheated to 165F. Corrective Action TakenCorrective Action TakenRepeat Violation**
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink blocked by garbage can.
Handwash sink used for purposes other than handwashing. Employee beverages stored in hand wash sink in prep area Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Employee with no beard guard/restraint while engaging in food preparation. Employee put one on
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Glass cooler outside bar
No handwashing sign provided at a hand sink used by food employees. By breading station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty
Reach-in cooler shelves with rust that has pitted the surface. Salad station
Silverware/utensils stored upright with the food-contact surface up. On clean dish rack.
Unnecessary items/unused equipment on the premises. Smoker no longer used.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket kept on salad station with 0 ppm
Working containers of food removed from original container not identified by common name. Bucket of flour in prep area
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 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 operator replaced sanitizer 50 ppm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw dated 11-26 found 12-6
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 11-26 found 12-6
Stop Sale issued due to food not being in a wholesome, sound condition.fish thawing over night label baring remove from package when thawing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Auju 126F recommend to reheat your 165F
Beer cooler at the deck bar soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. To go menu operator has employee fixing at time of inspection.
No soap provided at handwash sink. Deck bar
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage. Foam ceiling in the dungeon prep area.
Ceiling tiles soiled on the cook line.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area
Reach-in cooler shelves with rust that has pitted the surface. Expo cooler by steam table
Walk in cooler shelves soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle beef in the walk in cooler.
Food debris around guard and sharpener on slicer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ all manager cards expired
Handwash sink not accessible for employee use at all times. By large pans hanging in front of hand sink Hand sink at outside bar blocked by trash can.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 2 dented / 1 rusted can of 46 oz clam juice.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One expired0n 10-11-23 David P, took test approx 1 week prior, pass results sent to supervisor, passed
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at outside bar.
Ceiling tile missing. Not in place on the cooks line, also broken grid near the cooks line, multiple ceiling tiles soiled through out the location.
Clean utensils or equipment stored in dirty drawer or rack. Cleaned glasses stored in soiled reach in cooler at outside bar.
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored wet and inverted, black mold like substance in interior of buckets, taken to dish washing station and cleaned and sanitized
Equipment or utensils not designed or constructed in a durable manner. 10 1/3 pans with cracked/broken corners, removed by chef
Exterior door has a gap at the threshold that opens to the outside. West side door gap at bottom.
Floor not cleaned when the least amount of food is exposed. Floor behind bar outside soiled in back corner near liquor rail
Floor tiles missing and/or in disrepair. Dry low grout between tiles holding standing water
In-use ice scoop stored on soiled surface between uses. Ice buckets inverted but stored directly on top of ice machine soiled surface, removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour touching product, removed by chef
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice well inside bar soiled with mold like substance.
Old labels stuck to food containers after cleaning. Residue from old date stickers on cleaned food storage pans. Chef removed pans and sent back to dish room.
Vending machine exterior soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall heavy soiled under 3 compartment sink area and plumbing lines also heavily soiled same area.
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.