Acme Oyster House
Last inspected: Mar 5, 2026
55
Score
Going back to 2022, Acme Oyster House has 11 inspections in the public record. The newest entry in the record is dated Mar 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Miramar Beach average 81, so Acme Oyster House trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler- redfish 49F ( 11:30-12:00 ). Fish thawed inside vacuumed sealed bag. **Repeat Violation**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Water squeeze bottle stored in sink at bar. Employee removed bottle from sink. **Corrected On-Site**
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary sanitizer solution 150 ppm. Manager had employee correct solution to 200 ppm. **Corrected On-Site**
16-33-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussion with manager on how tags are marked with last date sold not shucked date. **Corrective Action Taken**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at barista and in kitchen, manager had employee protect ice and start cleaning ice machines during inspection. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - 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. Walk in cooler- redfish 49F ( 11:30-12:00 ). See stop sale.
06-09-1
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing in standing water- raw shrimp 52F (11:00-11:57). Employee placed shrimp in walk in cooler. **Corrective Action Taken**
06-06-5
55
Aug 22, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ). **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ). See stop sale. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary solution at 3 compartment sink.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near end of cook line and ice machine at oyster bar. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Reach in cooler ambient 58F. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ). Do not use until repaired or food can be held at 41F or below. Manager has put in a request for a technician . **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in fish fry seasoning. Employee removed scoop from seasoning. **Corrected On-Site**
10-01-5
58
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- reach in cooler-oyster rock mix 51F, portion Lima bean 48F, portion potato soup 48F, portion mushroom soup 49F, portioned sliced turkey 49F, bag of sliced ham, turkey, cheese 49F. Make bar- potato salad 44F, Cole slaw 46F, shredded cheese 48F, shredded lettuce 49F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- reach in cooler-oyster rock mix 51F, portion Lima bean 48F, portion potato soup 48F, portion mushroom soup 49F, portioned sliced turkey 49F, bag of sliced ham, turkey, cheese 49F. Make bar- potato salad 44F, Cole slaw 46F, shredded cheese 48F, shredded lettuce 49F. See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cold hold drawers heavily soiled on interior. Manager had employee start cleaning drawers immediately. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at oyster bar. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Pan stored in flour. Manager removed pan from flour. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Make bar lid at breading station in disrepair. Reach in cooler at make bar on cook line ambient 56F. Manager has a technician coming about today to repair. **Corrective Action Taken**
14-11-5
Basic - Multiple Soiled dry wiping cloths in use at bar near shucking station. **Repeat Violation**
21-10-4
55
Aug 5, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle stored in hand wash sink in ware washing area. Employee removed bottle from sink. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Breaded chicken tenders and mini meat pies stored in upright freezer on cook line not covered bags left open. Employee closed food bags in upright freezer. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in oyster bar, ware washing and cook line area are soiled on the interior. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface at breading station on cook line.
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees wearing bracelets and 1 employee also wearing a watch while engaging in food preparation in prep kitchen.
13-07-4
Basic - Floor area(s) covered with standing water in walk in beer cooler. **Repeat Violation**
36-22-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- individually packaged raw ground beef 78F (10:30-11:30), Swazi 75F (10:30-11:32). Employee removed beef and fish and placed in walk in cooler. **Corrected On-Site**
06-06-5
64
May 30, 2024
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some Oyster tags blank , some tags marked with pre shuck date rather than 'Sold' date .
01C-03-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Shell stock Iced in single bin at oyster bar from different Dealers- Webb's and Jim and Toni's ( commingled )
01C-07-4
Basic - Floor area(s) covered with standing water. Ware wash room **Repeat Violation**
36-22-4
Basic - Water leaking from walk in cooler #2 Beer / Oyster cooler condenser drip pan . Shell stock covered to protect from exposure to dripping water.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line Sanitizer buckets removed from floor during the inspection **Corrected On-Site**
21-38-4
70
Jan 17, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side at utility sink. **Repeat Violation**
29-34-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker stored on food contact table in prep area. **Repeat Violation**
40-06-5
Basic - Floor area(s) covered with standing water in beer cooler, utility sink area and ware washing area by leaking sink. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen and on grill handle at oyster bar.
10-20-4
Basic - Water leaking from pipe and/or faucet/handle at hand wash sink in ware washing area. Bin under sink catching water.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.ice machine in oyster bar and small and large ice machine in kitchen are soiled on interior. **Repeat Violation**
22-20-5
67
Oct 26, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored next to utensils on food contact surface. **Repeat Violation**
40-06-5
Basic - Floor area(s) covered with standing water in walk in cooler. **Repeat Violation**
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice and flour. **Repeat Violation**
10-01-5
Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored at make bars and oyster bar . **Repeat Violation**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths stored at oyster bar, cook line and prep area on food contact tables.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Sauce bottles rice and flour no label.
02D-01-5
67
Dec 27, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at utility sink on right side of splitter. **Repeat Violation**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served on some tags. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with bin seasoning flour on cook line. Employee removed bin from sink area. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All four ice machines soiled on interior. 2 in kitchen, 1 at bar and 1 in ware washing area. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 drinks stored on food contact surface in ware washing area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker, charger and phone stored on food contact surface in ware washing area. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Lid to breading station make bar cold hold unit broken. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water in beer walk in cooler, and in dish washing are.
36-22-4
Basic - Food stored on floor. Tubs of oysters stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in seasoned flour. **Repeat Violation**
10-01-5
Basic - Soiled dry wiping cloth in use in bar area at grill. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Rice stored in upright reach cooler un covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Panko, flour and seasoned flour stored in bins not labeled.
02D-01-5
41
Sep 29, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Frequently Asked Questions
When was Acme Oyster House last inspected?
The most recent health inspection at Acme Oyster House on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Acme Oyster House?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Acme Oyster House.
How does Acme Oyster House compare to other restaurants in Miramar Beach?
Acme Oyster House most recently scored 55 out of 100, which is lower than the Miramar Beach average of 81.
Has Acme Oyster House's inspection record improved over time?
Results have been roughly steady. Inspections at Acme Oyster House have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Acme Oyster House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Acme Oyster House inspected?
Based on the inspection history on file, Acme Oyster House is inspected around three times per year on average.
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