FATBOYS
10859 US HIGHWAY 98 W STE 105, Miramar Beach FL 32550 · 973-970-4885
Last inspected Jul 24, 2026 · 11 visits since July 2023
JUL 24
FEB 25
JUL 25
AUG 25
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Warmer and interior heavily soiled with build up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar/reach in- sliced tomato 48F, cut romaine lettuce 50F, guacamole 47F (9:30-11:36) (ambient 52F). Employee removed food and placed in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side. 1 of the managers left to pick up the back flow preventer for splitter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at kitchen entry 80 F.
Cardboard used to cover air vent/fan in walk in freezer.
Show the remaining 2 findings ▾
Equipment in poor repair. Make bar/reach in cooler- ambient 52F. Do not use until repaired or can hold food at 41F or less. Make bar/reach in- sliced tomato 48F, cut romaine lettuce 50F, guacamole 47F (9:30-11:36) (ambient 52F). Manager contacted technician for repairs.
Ice buildup in walk in freezer.
Aug 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary solution at 3 compartment sink.
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 arrived on site during inspection.
Accumulation of pink mold-like substance in the interior of the ice machine/bin. Employee in process of cleaning and sanitizing ice bin.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed establishment charging an automatic 18% gratuity on parties of 5 or more and to go orders, also an automatic 3% surcharge in credit card orders. Menu and receipt are missing information to consumer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of sugar. Employee removed handle from sugar.
Interior of walk in cooler in disrepair with a hole on interior wall near door exposing insulation.
Soda gun dispenser at bar not cleaned at least once every 24 hours.manager had employee clean and sanitize soda gun dispenser.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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 came inside establishment during inspection ( after 15 minutes had passed).
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.
Carbon dioxide/helium tanks not adequately secured. CO2 tank stored on floor across from chemical shelf near back door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food contact shelf above make bar and next to wire serving baskets.
Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 59F in prep sink with standing water. Employee removed chicken and placed in walk in cooler.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued due to adulteration of food. ROP tilapia 39F thawed inside package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- make bar- guacamole 49F, diced tomato 48F, lettuce 44F, shredded cheese 50F ( held overnight ). Held at room temp- milk bath 67F (9:30-3:20).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- guacamole 49F, diced tomato 48F, lettuce 44F, shredded cheese 50F ( held overnight ). See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held at room temp- milk bath 67F (9:30-3:20).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temp- milk bath 67F (9:30-3:20).
Probe thermometer not used to ensure proper food temperatures. Cooking burger 179F.
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. Cold hold drawers- ROP tilapia 39F thawed inside package. See stop sale.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- cooked chicken wings 107F, cheese sauce 104F, macaroni and cheese 117F. Reheat- chicken wings 176F, macaroni and cheese 184F, cheese sauce 189F (4:00-4:30).
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Warmer and interior heavily soiled with build up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Upright- house made ranch 40F, milk 41F. Make bars- Diced tomato 48F, lettuce 43F, Cole slaw 43F, salsa 44F, sliced tomato 44F (4:00-4:45).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- cooked chicken wings 107F, cheese sauce 104F, macaroni and cheese 117F. Reheat- chicken wings 176F, macaroni and cheese 184F, cheese sauce 189F (4:00-4:30).
Cove molding at floor/wall juncture broken/missing near upright freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Warmer has air gap preventing unit to keep food hot at 135 or higher.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents above cook tops heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of warmer and door heavily soiled with grease build up.
Soiled dry wiping cloth in use in multiple areas through tout cook line, make tables and in ware washing area.
Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and behind dish machine.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- upright glass warmer- cooked chicken wings 101F (9:30-11:45). Employee removed wings and reheated them in fryer 189F.
Handwash sink not accessible for employee use at all times. Sink blocked with trash can near office. Manager removed trash can from sink area.
Bowl or other container with no handle used to dispense food. Bowl with no handle stored in bin of croutons.
Equipment in poor repair. Upright glass reach in warmer not holding food hot due to door seal.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on floor in walk in freezer.
Ice scoop handle in contact with ice at bar. Employee removed scoop and sent to ware washing area.
In-use tongs stored on equipment door handle between uses. Tong hanging from fryer basket.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in cooler on cook line.
Soiled dry wiping cloth in use at make bar on cook line.
Working containers of food removed from original container not identified by common name. Croutons stored in food bin near microwave not labeled.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Probe thermometer not used to ensure proper food temperatures. Cooks are not temperature checking food. Employee cooked a beef patty and chicken breast with out temperature checking and served to guest. Inspector checked temperature- chicken 199F, beef 197F.
Cloth used as a food-contact surface on cook line under bottles of butter.
Equipment in poor repair. Upright warmer door does not seal properly around gaskets when closed.
Food stored on floor. Multiple bags of ice and bread stored on floor in walk in Freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls and base boards soiled through out kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths in use on prep tables and cook line.
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.