OFF THE HOOK AT INLET HARBOR
133 INLET HARBOR RD, Ponce Inlet FL 32127 · 386-202-4490
Last inspected Jun 2, 2026 · 8 visits since October 2023
FEB 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chowder
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -79F utensil water
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority8 Intermediate10 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chowder, 44F at edge, 47F in middle of container, cooled overnight. See stop sale.
Employee touched soiled surface and then engaged in /handled clean equipment or utensils, without washing hands. -dishwasher handled soiled dishes prior to sorting clean dishes without a hand wash step.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chowder
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix in bar, 51F. Advised to keep low inside refrigeration until needed.
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. -some tags not marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -heavy cream
Handwash sink used for purposes other than handwashing. -designated hand sink in bar used as a dump sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat ammonium concentration -chlorine
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. -callback inspection shall occur in 60 days to verify compliance
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer calibrated to 37F in ice
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -air vents in prep area near office
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing/storage area
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -can opener blade with surface rust -rust forming on air drying racks next to 3 compartment sink
Ice buildup in reach-in freezer. -ice cream chest freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -79F utensil water
Objectionable odors in bathroom or other areas of the establishment. -men's restroom
Plumbing system in disrepair. -hand sink faucet at server station is loose
Wall soiled with accumulated grease, food debris, and/or dust.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of salamander
Handwash sink used for purposes other than handwashing. -hand sink at exterior bar used as dump sink
Non-pitting surface rust on food-contact equipment. -can opener blade
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. -tuna inside walk in cooler
Equipment in poor repair. -rusted air drying racks in back area -can opener blade -panel on front side of flat top
Floor area(s) covered with standing water. -some areas of floor inside prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice bucket hanging on soda bib rack showing some soil/debris
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. -unit across from flat top
Observed exposed electrical components/equipment in disrepair. For reporting purposes only. -front panel surrounding gauges at flat top grill exposed
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. -near back door
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager replaced bottle of sanitizer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef patties (45F - Cold Holding); bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding) -inside cooler across from grill at end of cookline overnight, see stop sale. Advised to obtain service check on unit. see stop sale
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -drawer unit under slatted grill
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ice cream mix inside bar
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.
Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food from container. Advised to use scoops/utensil with handle
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. -some standing water on floor near steps leading to prep area -warewashing area -server station
Hole in or other damage to wall. -near back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115F
Nov 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice from 11/16 43-47F, located on speed rack directly above pans of hot rice undergoing cooling procedures. Advised to place cooling rice at top section of speed rack to allow hot air to avoid affecting already cooled food.
Equipment in poor repair. -rusted racks inside walk in cooler
Exterior door has a gap at the threshold that opens to the outside. -some exterior doors with minor damage to door sweeps/seals
Floor area(s) covered with standing water.
Food not stored at least 6 inches off of the floor. -soda bib
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. -unit inside bar containing ice cream mix
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on fan cover inside walk in
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under hand sink at warewashing area
Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef prior to plating ready to eat food on cookline. Advised to person in charge to rely on utensils for cooks who need to handle both raw and ready to eat food while on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
Nonservice animals in the food establishment or on premises. -seated at outside bar, advised to person in charge abouf limitations of nonserfice animals on premesis, and to look into local guidelines/permits that allow for exclusion to non-service animals for outside dining
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Ceiling/ceiling tile shows damage or is in disrepair. -tile, vent in disrepair above dish machine
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.
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. -warewashing area -cookline in front of fryers
Floors not maintained smooth and durable. -warewashing area -in front of fryers
No handwashing sign provided at a hand sink used by food employees. -marina deck bar
Stored food not covered. -outside bar, bulk tea/beverage not covered in pitcher
Trash receptacles not provided where needed in establishment. -warewashing area/handsink
Walk-in cooler shelves with rust that has pitted the surface.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw beef inside walk in cooler, manager corrected. Until raw poultry has been heat treated to 165F it shall be stored in the same manner as raw poultry.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. -puttanesca gravy, marked 10-6 prep.
Server/employee handled soiled dishes/surface or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dumped off soiled plates/utensils to ware-washing area prior to handling styrofoam cups making beverage --cook wiped gloved hands on soiled cloth towel and clothing prior to handling food on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion rings 118-145, pan not fully underneath heating element on cook line. Person in charge just dropped 20 minutes prior. Adjusted pan under warmer
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib/splitter in oyster station outside requires vacuum breaker attached for backflow prevention. Hose hooked up
Clam/mussel/oyster tags not marked with last date served. -some tags missing mark in office stock
Food-contact surface soiled with food debris, mold-like substance or slime. -debris inside mixer bowl in prep area upstairs -cutting boards with stain/soil
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bulk dry containers in prep area upstairs
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. -tuna inside vacuum sealed package in walk in cooler
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. -emergency exit door near stairs to prep area, bottom left threshold
Floor area(s) covered with standing water. -near fryers on cook line -warewashing area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, bulk container upstairs
No handwashing sign provided at a hand sink used by food employees. -outside tiki bar
No waste receptacle installed at handwash sink provided with disposable towels. -handsink in warewashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -empty bin in prep area upstairs, soiled top lid/handle.
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.