FISH OUT OF WATER
34 GOLDENROD CIR, Santa Rosa Beach FL 32459 · 850-534-5050
Last inspected Jan 29, 2026 · 6 visits since October 2023
FEB 24
SEP 24
MAR 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Toxic substance/chemical improperly stored. Observed a tube of roach bait stored on top of dish machine. Operator removed tube during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 12 single portion grouper individually ROP commercial packed bearing label "remove from bag and thaw under refrigeration Do not keep thawed fish in vacuum bag".
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. Observed 4 oyster tags not marked with last date served.
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. Observed 12 single portion grouper individually ROP commercial packed bearing label "remove from bag and thaw under refrigeration Do not keep thawed fish in vacuum bag". See Stop Sale.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate9 Basic
Show 15 findings ▾
Clam/mussel/oyster tags not marked with last date served. Month of September 2024 tags not marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards are heavily soiled on cook line. Chef has ordered new cutting boards.
Handwash sink not accessible for employee use at all times. Sink blocked with trash can on cook line. Chef removed trash can from sink.
Handwash sink used for purposes other than handwashing. Scrub pad stored in sink and apron hanging over sink in ware washing area. Employee removed items from sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- butter 73F (1:30-5:30), milk bath 76F, hush puppy mix 71F (11:00-3:00), house pimento cheese 67F (12:30-4:30). Provided establishment with written form to hold food at room temperature.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establish printed and hung advisory near bar, establishment is making arrangements to add advisory to menus.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Cup stored in ice bin in wait station. Employee removed cup from ice and discarded.
Cloth used as a food-contact surface under cutting board under food pans and over bread on cook line. Chef removed all cloths from food contact surfaces.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees wearing a watch while engaged in food preparation. Employees moved watches.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- peas 34F (2:09-2:30). Thawing peas in standing water. Must thaw under cold running water. Chef placed peas in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between ware washing wall and ware washing rinse sink. Chef removed knife.
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 flour in dry storage. Chef removed scoop from flour.
Soiled dry wiping cloths stored on dish rack in ware washing area. Cloths were removed and sent to laundry.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items, cell phone on cutting board. Operator removed phone and sanitized board during inspection.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator will utilize triple sink for sanitizing.
Toxic substance/chemical improperly stored. Observed a tube of roach bait stored on top of dish machine. Operator removed tube during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed 8 oyster tags stored with September and October tags, not date marked with last day served.
Handwash sink not accessible for employee use at all times. Observed hand wash sink adjacent to fry station blocked by trash can.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temp dish machine with 175F hot water rinse temp. Operator will utilize triple sink for sanitizing.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand wash sink located beside beverage station.
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.