NORTHSIDE SEAFOOD RESTAURANT
10 MAIN ST, Chattahoochee FL 32324 · 850.663.4031
Last inspected Aug 13, 2026 · 8 visits since October 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License made current during time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50F, lettuce 50F, coleslaw 50F. Less than 2 hours out. Manager moved product to cool down.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles above prep station with dust and grease build up.
Hole in or other damage to wall. Drywall missing on wall by hand sink in kitchen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed gap between screen doors in back exit door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease and food throughout kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 7 seconds.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket, and purse on prep table in kitchen. Operator removed jacket, and purse during time of inspection.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on ceiling hood.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License made current during time of inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over mullet in deep freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50F Coleslaw 49F less than 4 hours. Operator iced tomatoes and coleslaw during time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions at 116F less than 4 hours. Operator placed onions on stove for hot holding during time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go plates not inverted in back prep area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping on the edge of hood. Operator cleaned grease off hood during time of inspection.
Time/temperature control for safety food thawed in an improper manner. Observed fish, shrimp, chicken thawing in ice. Operator placed shrimp, chicken, fish in cooler during time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed wiping cloth in sanitizing solution during 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.