KING NEPTUNE SEAFOOD RESTAURANT
4795 SE DIXIE HWY, Port Salerno FL 34997 · 772.287.9630
Last inspected Mar 3, 2026 · 8 visits since September 2023
JUL 24
DEC 24
JUN 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed resting in steam well, not set up. Operator added water to steam well and turned on steam well.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030792 | Mar 3, 2026 | Jun 10, 2026 | $200 |
| 2--2024007947 | Jan 23, 2024 | Mar 25, 2024 | $400 |
Inspection history
8 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - cooked plantains 61F- cold holding- food not prepared or portion3 today - food stored above fill line - food out of temperature for 30 minutes- operator placed in reach in freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm
Handwash sink used for purposes other than handwashing. Metal grater inside hand wash sink- operator removed.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp defrosting in standing water - operator placed under running water to defrost properly.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line, operator handled raw fish then proceeded to put on clean gloves and touched clean pan without washing hands. Advised operator of proper handwashing. Operator washed hands, changed gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary solution 0ppm. Advised operator to not use utensils until properly sanitized. Operator corrected to quaternary solution to 200 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At rear of kitchen in reach in cooler, vacuum sealed tuna thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, plantains (50F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed item into cooler to quick chill. At back storage reach in cooler, crab cakes (49F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
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. At rear of kitchen in reach in cooler, vacuum sealed tuna thawed. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. At rear kitchen clean dish rack, clean pans not properly air dried. Wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 77F. Operator removed.
Time/temperature control for safety food thawed in an improper manner. At rear of kitchen, raw shrimp thawing in standing water.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/re-use. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; opened bag of raw hamburgers stored over ready to eat cooked plantains. Operator moved raw hamburgers to bottom shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; butter and milk, no time marking. Operator stated held less than 4 hours, applied appropriate time mark.
Toxic substance/chemical (glass cleaner) improperly stored over unwashed potatoes in prep area. Operator removed glass cleaner.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Advised Operator to thaw under cold running water or refrigeration.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Food prepared with soiled equipment/utensil. Chef wiped in use knife on apron then proceeded to cut ready to eat food with knife. Advised operator of proper sanitizing for all in use utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, plaintains (46F - Cold Holding)not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters.
Food stored on floor. At dry storage area, oil stored on floor. Advised operator of proper storage.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer
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. Butter at cook line missing time stamp. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: buttermilk dredege (70F - Cooling) at 3:12 since 11:30 - 64F at 3:30 At current rate of cooling product will not reach 41F within 4 hours. Operator elected to discard product.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer
Jan 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reach in cooler prep area: cooked rice (109F - Cooling) at 1:50 since 12:50 - 111F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator split rice in half and moved to reach in freezer to quick chill.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked ribs not in commercial packaging reach in freezer in dish washing area. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure sent to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed resting in steam well, not set up. Operator added water to steam well and turned on steam well.
Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler on ice: Cole slaw (55F - Cooling) at 1:40 since 10:30 - 56F at 2:10 Observed double panned. At current rate of cooling product will not reach 41F within 4 hours. Operator removed double pan and placed inside cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, operator uses chlorine sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink chlorine sanitizer at 10ppm. Operator corrected to 50ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw conch over cooked chicken wings (not in commercial packaging) stand up freezer directly across from 3 compartment sink. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. Cook line counter: butter (68F - Cold Holding). Cook line counter buttermilk batter (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Advised operator to use time control. Sent time control procedure to operator. Operator placed time stamp for remaining 2.5 hours.
Clam/mussel/oyster tags not marked with last date served. Observed some tags for clams not marked with last date sold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cook line : Cole slaw (63F - Cooling) at 12:40 since 11:15 - 62F 1:05 Observed double panned at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed inside cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection.
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.