TONIOS SEAFOOD SHACK INC
25163 OVERSEAS HWY., Summerland Key FL 33042
Last inspected May 13, 2026 · 6 visits since December 2023
APR 24
OCT 24
JAN 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016012501 | Mar 8, 2016 | Apr 14, 2016 | $400 |
Inspection history
6 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in front display counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops; (45*F - Cold Holding); shrimp (46*F - Cold Holding) Ice was added to the top of scallops and shrimp, lid was closed on the unit
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Sanitation bucket in kitchen handwashing sink
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tracey.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce in the walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.fish and shrimp ceviche is not identified as raw on the menu.
No paper towels or mechanical hand drying device provided at handwash sink.
No handwashing sign provided at a hand sink used by food employees. At the bar
Jan 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
Food-contact surface soiled with food debris, The can opener blade is soiled and was cleaned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Clean utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean utensils hanging above handwashing sink, in kitchen
Cloth used as a food-contact surface. terry cloth towel covering cilantro
Faucet/handle missing at handwashing sink in dish area. Vice grip is fastened to and used to turn on the cold water
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Dish area Handwash sink not accessible for employee use at all times, blocked by garbage can.
Handwash sink used for purposes other than handwashing. Storage of sanitizer containers
Some of the Clam/mussel tags not marked with last date served.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink across from seafood counter.
Bowl or other container with no handle used to dispense food. Side order cup in croutons
Faucet/handle loose and spinning at handwash sink in dish area
No handwashing sign provided at a hand sink used by food employees. Cook area handwash sink
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate2 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw sushi, tuna and salmon and raw fish shrimp ceviche on the menu. parasite destruction letter was sent via email for salmon and mahi and shrimp
Raw salmon stored over/not properly separated from ready-to-eat food, side order cups of cocktail sauce and sour cream, and dressing. In stand up cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mashed potato 131F
Clam/mussel tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened ham in walk-in cooler not date marked
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting.
Handwash sink not accessible for employee use at all times. Covered by server tray in dish area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. Dish area
Accumulation of black mold-like substance in the interior of the shaved ice machine.
No handwashing sign provided at a hand sink used by food employees. Dish area
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over lettuce
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in display counter.
Clam/mussel tags not marked with last date served.
Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling return air vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Exterior back door has a gap at the side of threshold that opens to the outside.
Gaskets on the lift lid cooler in kitchen in poor repair.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees in kitchen
Outer openings of establishment cannot be properly sealed when not in operation. There is a hole in the concrete floor with a drain pipe that leads to the exterior of the building
Prep room floor Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.