Cadillac Cove
Last inspected: Mar 11, 2026
41
Score
Cadillac Cove appears in inspection records nine times, starting in 2022. On Mar 11, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “floors not maintained smooth and durable” is the recurring theme, flagged three times.
The city-wide average sits at 82, which Cadillac Cove's 41 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding)in flip top cooler overnight
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (122F - Hot Holding); clam chowder (124F - Hot Holding) on steam table for 2 hours, manager reheating up to 165F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding), manager discarded
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Manager corrected tags. **Corrected On-Site**
01C-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish area. Manager refilled towels **Corrected On-Site**
31B-02-4
Basic - Floors not maintained smooth and durable. Floor in dish pit areas and floor in walk in cooler
36-11-4
Basic - Reuse of single-service or single-use articles. Oyster plastic container used for sugar. Sour cream container used to store marinara
25-32-4
41
Sep 26, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floor - From follow-up inspection 2025-09-26: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - From follow-up inspection 2025-09-26: **Time Extended**
33-31-5
90
Sep 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. 0ppm, tried to prime, chemical is half full, tested 0ppm. **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding made on sunday the 15 not date marked. Chef marked it. **Corrected On-Site**
02C-02-5
Basic - Floors not maintained smooth and durable. Walk in cooler floor
36-11-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
70
Apr 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ahi not marked with asterisk for being raw or undercooked **Warning** - From follow-up inspection 2025-04-21: **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-04-21: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish area. - From follow-up inspection 2025-04-21: **Time Extended**
36-17-5
78
Feb 17, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
41
Sep 24, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags in a ziplock bag.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No date for last day served on any tags. Educated manager of importance of dating tags.
01C-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in dish pit area.
36-02-5
Basic - Floor drain heavily soiled. Drain behind inside bar.
36-01-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on top area of ice machine, and duct tape used to repair slicer cord.
14-71-4
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. 4 tuna 2 mahi filets.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black mold like substance.
22-20-5
61
Sep 22, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Buffalo chicken dip prepared 9/10, today is 9/22. Kitchen manager discarded. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over cheese curds and butter.
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with gloved hands, then handled ready to eat food on a tray. **Corrected On-Site**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board looks like black mold like substance in grooved cutting board by batter station.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink at inside bar area. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees are within 60 days of hire. Emailed reporting agreement to manager.
11-26-1
Basic - Food not stored at least 6 inches off of the floor. Soda bibs stored on floor. **Corrected On-Site**
08B-47-4
Basic - Food stored in undrained water. Cooked ribs stored in drawer under flat top grill with water in pan. Manager states it's condensation.
08B-31-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in ladies bathroom. No hand wash sign at inside bar handsink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have dust and grease build up.
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled aprons hanging on rack with clean plates. **Corrected On-Site**
21-14-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in dishwashing area **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has excessive mold like substance build up. **Repeat Violation**
22-20-5
30
Jan 25, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 4, 2022
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
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. Undated fish dip opened Tuesday, added date **Corrected On-Site**
02C-03-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar sink outside and inside **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler soiled **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at outside bar **Corrected On-Site**
21-44-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish pit room **Repeat Violation**
36-02-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. In dish pit room **Repeat Violation**
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the inside of ice bin on top panel
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. At outside bar **Corrected On-Site**
51-11-4
Basic - Equipment in poor repair. Torn gasket on white tall reach in freezerb **Repeat Violation**
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in hood vents missing protected cover
38-07-4
50
Frequently Asked Questions
When was Cadillac Cove last inspected?
The most recent health inspection at Cadillac Cove on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Cadillac Cove?
Across the inspection record, “floors not maintained smooth and durable” has been cited three times, more than any other issue at Cadillac Cove.
How does Cadillac Cove compare to other restaurants in Satellite Beach?
Cadillac Cove most recently scored 41 out of 100, which is lower than the Satellite Beach average of 82.
Has Cadillac Cove's inspection record improved over time?
Results have been roughly steady. Inspections at Cadillac Cove have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cadillac Cove 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 Cadillac Cove inspected?
Based on the inspection history on file, Cadillac Cove is inspected around two times per year on average.
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