Back Fin
Last inspected: Jan 9, 2026
29
Score
Public records show nine inspections at Back Fin stretching back to 2022. The latest inspection on file is from Jan 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 81, which Back Fin's 29 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
3
Major latest
10
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Shrimp (54F - Cold Holding) Raw burger patties (54F - Cold Holding) Raw beef (57F - Cold Holding) Cooked Chicken Wings (54F - Cold Holding); Raw Chicken (55F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Shrimp (54F - Cold Holding) Raw burger patties (54F - Cold Holding) Raw beef (57F - Cold Holding) Cooked Chicken Wings (54F - Cold Holding); Raw Chicken (55F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey Pot pie (72F - Hot Holding); Tomato Basil soup Grits (62F - Hot Holding). Operator reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict on menus. Operator put asterisks. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Red Cutting board soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with bucket and trash can. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment in poor repair. White reach in cooler gaskets torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Cracked tiles on floor when entering the kitchen. Floor tiles in the kitchen by three compartment sink and reach in cooler in the kitchen is missing. Broken floor tiles in the kitchen **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. Holes in wall by dish washer and hand washing sink. **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above steam well. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to three compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White Reach in cooler gaskets interior. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White Reach in cooler interior. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish washer and hand washing sink. Wall at the end of prep table. **Repeat Violation**
36-27-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at the end of prep table. **Repeat Violation**
14-69-4
29
Jul 30, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef in Açaí in reach in freezer. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lees than 4 hours. Operator moved to freezer for quick cool Raw Chicken (50F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting board in the kitchen soiled. Fryer baskets **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand washing sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats and soups in walk in cooler. Operator date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line Operator cleaned. Reach in upright white freezer soiled. . **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by slicer soiled.
36-27-5
Basic - Floor soiled/has accumulation of debris. Floor at cook line
36-73-4
Basic - Floor tiles missing and/or in disrepair. By three compartment sink area.
36-17-5
Basic - Hole in or other damage to wall. Holes in the wall in the kitchen ware washing area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in walk in cooler.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line **Repeat Violation**
22-08-4
Basic - Light not functioning. One bulb at cook line
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from cook line. Reach in upright white freezer Gaskets soiled. Exterior upright white freezer in the kitchen.
23-03-4
35
Feb 26, 2025
Complaint Partial
No violations found.
100
Jan 22, 2025
Complaint Full
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb located underneath 3 compartment sink at front bar.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw salmon 47° Hold longer 4 hours greater than 41°
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - stainless steel cleaner hanging on hand sink at front bar. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over canned/bottled drinks. - raw pour stored over kegs in walk in cooler **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chorizo sausage stored over bread. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw beef patties stored over ready to eats foods in Frigidaire freezer in kitchen area.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk in kitchen cold holding unit. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - interior of fryers - electric slicer.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked with trash can in service area. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. - bag n box soda in service area. - can drink at front bar. - cooking oil in kitchen area.
08B-38-4
Basic - Ice scoop handle in contact with ice. - ice bin at drink station **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
22-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored handle side down on prep table in kitchen area.
24-18-4
17
Aug 22, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bibb under hand sink at sushi bar.
29-34-4
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs stored over unwashed lettuce. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in hand sink at sushi bar.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at sushi bar. - white cutting board on cooks line.
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -provided operator with new cop y . Operator posted at entry. **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave at sushi bar.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Working containers of food removed from original container not identified by common name. - bulk salt, flour in kitchen. **Corrected On-Site**
02D-01-5
41
Apr 2, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Aug 1, 2023
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils at sever station. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk stored in reach cooler in kitchen area.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at cooks line and salad station Drink hostler at front bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink, drink station at server area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. True freezer across dish machine.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
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. Raw salmon, Raw tuna on cooks line **Repeat Violation**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor tiles missing and/or in disrepair. Floor in kitchen area .
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located next to salad station.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment. Exterior of ice machine. Dish washer trays
23-03-4
Basic - Plumbing system in disrepair. Hand sink located next to the dish machine discharge line is broken.
29-08-4
29
Jan 9, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
9
Oct 28, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By dish machine. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
14-09-4
64
Frequently Asked Questions
When was Back Fin last inspected?
The most recent health inspection at Back Fin on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Back Fin?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Back Fin.
How does Back Fin compare to other restaurants in Eustis?
Back Fin most recently scored 29 out of 100, which is lower than the Eustis average of 81.
Has Back Fin's inspection record improved over time?
Results have been roughly steady. Inspections at Back Fin have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Back Fin means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Back Fin inspected?
Based on the inspection history on file, Back Fin is inspected around three times per year on average.
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