OFF THE HOOK SEAFOOD & STEAK & BAR
2475 BLANDING BLVD, Middleburg FL 32068 · 904-406-0395
Last inspected Jun 15, 2026 · 5 visits since March 2026
MAR 26
APR 26
JUN 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled eggs on prep table at 85F. Per cook, eggs prepared three hours prior. Eggs placed on stove and heated to 166F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of raw lobster stored over ready-to-eat broccoli and open case of raw beef stored over raw fish in walk-in freezer. Employee rearranged products to proper storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose under utility sink in the prep area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution on expo line and at the bar tested at 200+ppm chlorine. Operator remade both solutions to 100ppm chlorine.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Operator placed all tags in chronological order during inspection.
Show the remaining 7 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee in dishroom described three compartment sink procedures but did not include sanitizing. Employee coached on proper three compartment sink procedures. Provided DBPR Form HR 5025-010.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at handwash sink at back prep area. Operator identified contents as sanitizer and labeled the spray bottle.
Covered waste receptacle not provided in women's bathroom. No covered receptacle provided in unisex employee restroom.
Dead roaches on premises. Three dead roaches in corner of hot water heater room. Operator removed and discarded dead roaches.
Equipment in poor repair. Gasket on walk-in cooler door is torn.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Floor under fryers is soiled. Floor under mop sink is soiled. Vent over grease containers at back exit has dust. Fan guards in walk-in cooler have dust.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handwash sink on expo line.
Apr 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled eggs on prep table at 85F. Per cook, eggs prepared three hours prior. Eggs placed on stove and heated to 166F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp in the walk-in cooler. Operator moved cooked shrimp to proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (49F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); raw catfish (49F - Cold Holding); raw salmon (45F - Cold Holding) in cold holding transport box in kitchen. Per employee, all products placed in the box three hours prior. All products moved to the walk-in cooler. Also, observed potatoes (63F - Cold Holding); sausage (59F - Cold Holding) at prep table. Per employee, both products placed out approximately one hour prior. Both products placed in walk-in cooler.
Clam/mussel/oyster tags not marked with last date served. Three oyster tags not marked with last day served.
Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of seasoning under prep table. Cook removed soufflé cup.
Clean linens stored on floor. Clean linens stored on the floor in dry storage. Operator moved linens to shelving.
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. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Employee moved beverage to proper storage.
Equipment in poor repair. Walk-in cooler gasket is torn.
Food stored on floor. Multiple cases of products stored on the floor in the walk-in freezer. Operator states racks have been ordered.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Cook removed tongs.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution on expo line tested at 170ppm lactic acid. Operator remade solution to 700ppm lactic acid.
Mar 9, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed at top of added splitter to mop sink. Vacuum breaker needed on non-chemical side of splitter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for the dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks do not have paper towels and/or soap.
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/. Establishment's approved plans for licensing do not accurately reflect actual location of multiple equipments, handwash sinks and three compartment sinks.
Cove molding at floor/wall juncture broken/missing. No cove molding at ice machine, in dry storage room and hallway at dry storage, in the kitchen along wall with fryers and at expo/service station.
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.