GROUPER SHACK
220 NIX BOAT YARD RD, Saint Augustine FL 32084 · 904-382-3538
Last inspected Jun 15, 2026 · 11 visits since February 2025
FEB 25
AUG 25
MAR 26
APR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dressing in containers dated 2.23. Today is 3.10.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training by all employees.
Apr 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook change tasks and gloves without washing hands first. Addressed and cook washed hands and placed gloves on.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observe cook go from raw to realty to eat without changing gloves. Addressed and person washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person wipe sweaty brow with gloves on and not wash hands afterwards.
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. Observed cook touch his apron without washing his hands. Addressed and he washed his hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook walk into walk in cooler and grab bread with one bare hand touching bread. Addressed and bread was discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Trigger fish completely thawed inside bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Pimento cheese 45F, sliced cheese 44F Above fill line; shrimp 68F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Pimento cheese 45F, sliced cheese 44F Above fill line; shrimp 68F; ( - Cold Holding)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are mixed in together. Person in charge rearranged all tags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not dated. Person in charge dated.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training by all employees.
Bowl or other container with no handle used to dispense food. Containers without handles used to scoop raw poke and salsa. Person in charge removed both containers.
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. Trigger fish thawed in vacuumed sealed bags.
Equipment in poor repair. Front cover missing from ice machine. Person in charge placed cover on ice machine. Mahi container in walk in cooler is cracked. Person in charge replaced.
Food not stored at least 6 inches off of the floor. Box of soda on floor. Person in charge moved boxed soda.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. At prep table person and raw chicken on counter and didn't sanitize prep counter afterwards.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler is soiled inside. Person in charge wiped clean.
Single-service articles improperly stored. Case of single service lids on floor. Person in charge picked lids off floor.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drills above ice machine. Person in charge removed.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Call 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 cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cheese 46F On counter in back; Shrimp 55F; ( - Cold Holding) In walk in cooler; Gumbo 59F At front; Blue cheese 49F, slaw 49F, ranch 49F; ( - Cold Holding)
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Melted butter prepared while still in packaging. Butter wrappers in pan of melted butter in steam well. Person in charge removed wrappers.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer is 0ppm. Empty bottle. Replaced bottle and it tested at 400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Ahi tuna over ready to eat Ceasar dressing. Person in charge moved ahi to bottom.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dressing in containers dated 2.23. Today is 3.10.
Stop Sale issued on time/temperature control for safety food due to temperature abuse On counter in back; Shrimp 55F; ( - Cold Holding) At front; Blue cheese 49F, slaw 49F, ranch 49F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cheese 46F On counter in back; Shrimp 55F; ( - Cold Holding) In walk in cooler; Gumbo 59F At front; Blue cheese 49F, slaw 49F, ranch 49F; ( - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose out back.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Mercury was broken thermometer on reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
Handwash sink not accessible for employee use at all times. Blocked by single service containers. Person in charge removed.
No soap provided at handwash sink. Missing paper towels and soap at hand washing sinks. Person in charge replaced all.
Bowl or other container with no handle used to dispense food. Flour scoop did not have handles on it. Person in charge removed scoop.
Employee personal food not properly identified and segregated from food to be served to the public. Employee salsa on shelf in back.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones, plugs and food above and on prep tables. Person in charge removed all items.
Equipment in poor repair. Broken containers in reach in cooler. Gaskets on drawers are torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in freezer on fans and on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside reach in coolers are soiled. 2 on cookline. Gaskets on Reach in freezer are soiled. Hoods on cook line are soiled. Heavy food build up in steam wells.
Old labels stuck to food containers after cleaning. Old labels on clean containers.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Portable screw driver above ice machine. Person in charge moved screw driver.
Time/temperature control for safety food thawed in an improper manner. Grouper thawing in sealed bag. Still frozen. Advised person in charge to cut open and place in a tub to thaw.
Working containers of food removed from original container not identified by common name. Flour in back not labeled.
Nov 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed menu board outside establishment and inside at point of sale of establishment advertising trigger fish. Per person in charge and from observations in walk-in cooler and walk-in freezer of restaurant, the restaurant is serving Aluterus Monoceros common market name Unicorn fish. Person in charge placed sign on menu board informing they are substituting the trigger fish for unicorn.
Aug 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole fish stored above cut ready to eat vegetables in walk-in cooler. Person in charge placed fish below ready to eat food.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed menu board outside establishment and inside at point of sale of establishment advertising trigger fish. Per person in charge and from observations in walk-in cooler and walk-in freezer of restaurant, the restaurant is serving Aluterus Monoceros common market name Unicorn fish. Person in charge placed sign on menu board informing they are substituting the trigger fish for unicorn.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time control. Emailed blank procedures to person in charge.
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. Observed no consumer advisory for raw oysters at menu boards. Person in charge posted paper copy during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw tuna posted at menu boards. Person in charge posted paper copy during inspection.
Feb 19, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed missing ice machine on plans. Spoke to plan review and plan review requested new plans be submitted.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at any hand washing station. Provided emailed sign, no printer onsite. Person in charge had employee run to get signs. Signs posted by person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of drawer coolers, fryers, soiled with construction dust.
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.