FLORIDA'S SEAFOOD
480 W COCOA BEACH CSWY, Cocoa Beach FL 32931 · 3217840892
Last inspected May 29, 2026 · 13 visits since August 2023
SEP 24
APR 25
SEP 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects found Observed live flying insects: 6 in service aisle. 4 behind main bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025038720 | Apr 2, 2025 | Jun 9, 2025 | $600 |
| 4--2024068790 | Sep 16, 2024 | Feb 19, 2025 | $400 |
| 4--2024013493 | Feb 2, 2024 | Mar 28, 2024 | $200 |
| 4--2017000499 | Nov 14, 2016 | Jan 19, 2017 | $200 |
Inspection history
13 visits, newest first
May 29, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects found Observed live flying insects: 6 in service aisle. 4 behind main bar
Pesticide-emitting strip present in food prep area. Dry storage room next to office
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler butter (45F - Cold Holding)
Toxic substance/chemical improperly stored. Over consumables in bar area.
Handwash sink used for purposes other than handwashing. Pan in well of hand wash sink on cook line
No hot running water at three-compartment sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Missing from stock in walk-in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Floor area(s) covered with standing water. On cook line
Plumbing system in disrepair. Exterior bar hand wash sink not plumbed to a drain
Waste line missing at soda gun holster. Missing at each location behind bar
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over seafood in reach-in cooler on cook line. Operator moved
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish with gloved hand and then used same gloves to touch clean plate.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters behind the bar are soiled. Operator cleaned
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First run 158°F, second attempt 142°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Oasis drink maker dispenser chute is soiled
Employee with no hair restraint while engaging in food preparation. Cooks put on hair nets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass mats on service line are soiled
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line at end near hand wash sink butter (47F - Cold Holding); goat cheese (51F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bibs; In dish area. In batter station area. At rear of building across from mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Deli slicer has bulidup of old food debris. Soda holster at interior bar. Surface area surrounding dispenser nozzles of soda machine. Paprika spice bucket is soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quaternary sanitizer
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 handwashing sink. At hand wash sink next to batter station
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last serviced 1/26/23
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on deli slicer. Operator moved
Food storage container/container lid cracked or broken. Colander used at batter station is cracked
Ice bucket/shovel stored on floor between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In ice wells. In paprika bucket
No handwashing sign provided at a hand sink used by food employees. At sink in dish area
Single-service articles improperly stored. Paper towels stored on the floor in closet next to host stand
Standing water in bottom of reach-in-cooler. Lower holding area of batter station reach in cooler
Time/temperature control for safety food thawed in an improper manner. Raw Tuna being thawed in standing water
Wet wiping cloth not stored in sanitizing solution between uses.
Observed electrical wiring in disrepair. For reporting purposes only. Exposed wiring above prep table at batter station
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Raw tuna over cabbage. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open well at center of make line cobia (58F - Cold Holding); mahi (58F - Cold Holding); raw shrimp (63F - Cold Holding). Operator poured buckets of ice over seafoods. Second temperature has all food items below 41°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on cook line cooked beef (116F - Hot Holding); cooked chicken (111F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Cover for ice bin at soda dispenser is soiled. Deli slicer has a buildup of old food debris.
Bowl or other container with no handle used to dispense food. Plate used as scoop for flour.
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over cook line. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on hair net
Equipment and utensils not properly air-dried - wet nesting. Stacked cups at service stations have evidence of wet nesting
Food stored on floor. Case of crabs on the floor in walk in freezer. Operator moved. Soda bibs on the floor in closet. Operator moved
In-use tongs stored on equipment door handle between uses. Hanging on front of equipment at cook line. Operator moved
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Pesticide-emitting strip present in food prep area. In food storage area next to office. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line across from fryers ceviche (47F - Cold Holding); raw shrimp (47F - Cold Holding); crab meat (47F - Cold Holding). In open top reach in cooler beneath service window raw shrimp (52F - Cold Holding); raw grouper (53F - Cold Holding); raw mahi (53F - Cold Holding); andouille sausage (49F - Cold Holding). On shelf over make line cooked potatoes (78F - Cold Holding). In shipping boxes on a crate at the end of cook line crab legs (83F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Fritter container in walk in cooler has time stamp that ended at 2:54.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove top butter (101F - Hot Holding)
Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler on cook line. In walk in cooler
Equipment drain line draining into handwash sink. Hand wash sink in corner of cook line has soiled pans in well
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Dispenser chute for oasis machines have an accumulation of mold like substance
Handwash sink not accessible for employee use at all times. Hand wash sink across from breading station has a piece of equipment in the well blocking availability for hand washing
Buildup of food debris/soil residue on equipment door handles. Fryer basket handles heavily soiled with food residues
Ceiling/ceiling tile shows damage or is in disrepair. Perforated acoustic tiles over dry reach in cooler area across from dish area are in disrepair and beginning to hang down
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the floor not inverted to drain. Operator inverted off floor
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line across from fryers
Employee with no beard guard/restraint while engaging in food preparation. Cook
Equipment and utensils not properly air-dried - wet nesting. Stacked cup on service line have evidence of wet nesting
In-use knife/knives stored in cracks between pieces of equipment. Knives in gap along edge of open top cold holding well of cook line. Operator moved to dish
In-use tongs stored on equipment door handle between uses. Tongs hanging from pipe on wall. Whisk stored on handle for hot holding unit. Operator moved
Single-service articles not stored inverted or protected from contamination. Togo boxes on service line and plastic soufflé cups at remote service stations stored with food contact surfaces facing upwards. Operator inverted
Standing water in bottom of reach-in-cooler. In bottom of breading station reach in cooler. In bottom of glass cooler behind bar
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules do not have non corrosive interior lining
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155°F
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw seafood at breading station and did not wash hands during glove change before touching handles and wares
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler. Cut tomatoes with date of 1/19
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding).SEE STOP SALE On cook line in open face holding well raw shrimp (55F - Hot Holding); raw cobia (57F - Cold Holding); raw white fish (53F - Cold Holding); scallops (49F - Cold Holding) In salad make line reach in cooler and in reach in cooler beneath service window cut lettuce (51F - Cold Holding); slaw (47F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on shelf over stovetop. cooked chicken (101F - Hot Holding) In container next to fryers fries (70F - Hot Holding)
Clam/mussel/oyster tags not marked with last date served. Multiple tags are missing date last served
Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute of oasis machine has an accumulation of mold like substance. Soda gun holster behind interior bar nearest entry point is soiled
Buildup of food debris/soil residue on equipment door handles. Fry basket handles are heavily soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line have an accumulation of dust
Clean linens stored on floor. In closet behind office
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line
Equipment in poor repair. Multiple broken gaskets on reach in coolers
Food stored on floor. Multiple cases of chicken stored on the floor in walk in cooler. Operator moved
In-use utensil stored on equipment door handle between uses. Whisk hanging in aisle on handle of hot box to the left of stovetop
Single-service articles improperly stored. Multiple cases of single service items (cups, gloves, napkins) stored on the floor in dry storage room
Time/temperature control for safety food thawed in an improper manner. 2 cases of crab legs at end of cook line thawing at room temperature
Working containers of food removed from original container not identified by common name. In storage containers at breading station White granular substance removed from original packaging is not labeled identifying by common name
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority2 Intermediate7 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook moved from handling raw fish to ready to eat foods. Changed gloves with no hand wash
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched pant leg with gloves hand then began handling clean equipment
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over raw tuna in stand up reach in cooler between cook line and batter station. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well and flip top sliced cheese (57F - Cold Holding); heavy cream (75F - Cold Holding); raw shrimp (50F - Cold Holding); raw scallops (51F - Cold Holding); sausage (50F - Cold Holding); raw fish (50F - Cold Holding) Sitting in the box on a crate at end of line crab legs (59F - Cold Holding) In reach in cooler at batter station raw shrimp (53F - Cold Holding); raw fish (51F - Cold Holding); calamari (53F - Cold Holding)
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Flours used for dredging at batter station were not replaced at 2pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box on cook line prime rib (116F - Hot Holding); cooked burgers (120F - Hot Holding); On shelf over cook line cooked chicken (116F - Hot Holding)
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pans in the well
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. Has paperwork but has not been signed by any employees
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. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements. SEE STOP SALE
Employee with no hair restraint while engaging in food preparation. Cook put on a hair net
Equipment and utensils not properly air-dried - wet nesting. Cups over soda dispenser
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line have an accumulation of grease dripping. Condenser fan covers in walk in cooler have an accumulation of dust
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. In walk in freezer
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.