Captain Eddie's Seafood
Last inspected: Apr 8, 2026
45
Score
Public records show nine inspections at Captain Eddie's Seafood stretching back to 2022. The newest entry in the record is dated Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That's lower than the typical Nokomis restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
1
Major latest
11
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding); raw steak (48F - Cold Holding); raw chicken (47F - Cold Holding) in reach-in cooler across from cook line. The cook placed all raw products on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn. **Warning**
14-11-5
Basic - Ice scoop handle in contact with ice in bar. The manager removed the ice scoop from ice bin. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. The manager removed tongs from oven door. **Corrected On-Site** **Warning**
10-20-4
Basic - Light shield damaged/in disrepair in dishwashing area. **Repeat Violation** **Warning**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar. The manager placed handwashing sign at handwashing sink in bar. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler across from cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
45
Jul 15, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting boards has cut marks and is no longer cleanable in the kitchen. **Repeat Violation** - From follow-up inspection 2025-07-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of the reach in cooler door has exposed insulation on the cook line. - From follow-up inspection 2025-07-15: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair in the dish area. **Corrected On-Site** - From follow-up inspection 2025-07-15: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance. **Repeat Violation** - From follow-up inspection 2025-07-15: **Time Extended**
36-27-5
82
Jul 14, 2025
Routine - Food
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee open a door from the outside then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures. **Corrective Action Taken**
12A-29-4
High Priority - Live, small flying insects found. Observed 7 small flying insects in the oyster prep kitchen. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near liquor storage.
29-34-4
Basic - No handwashing sign provided at a hand sink used by food employees on the cook line. The operator posted a sign at the hand sink. **Corrected On-Site**
31B-04-4
Basic - Standing water in floor drain/floor drain draining very slowly at the handwashing sink in the oyster prep room. The operator had the drain cleaned out. **Corrected On-Site**
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance. **Repeat Violation**
36-27-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small flying insects in a sticky trap on top of the dishmachine. The operator discarded the trap. Observed approximately 20 dead small flying insects on a shelf above a prep sink in the oyster prep kitchen. The operator cleaned the shelf. **Corrected On-Site** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in multiple foods in the kitchen. The operator removed the portion cups. **Corrected On-Site**
14-01-5
Basic - Cutting boards has cut marks and is no longer cleanable in the kitchen. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee papayas stored on a shelf above a food preparation sink in the oyster bar kitchen. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for brown sugar not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - Interior of the reach in cooler door has exposed insulation on the cook line.
14-36-5
Basic - Light shield damaged/in disrepair in the dish area. **Corrected On-Site**
38-01-4
29
Nov 5, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed a plastic to go bag used to stored taco salad tortilla bowls on the cook line. The operator properly stored the edible bowls. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the kitchen. The operator emptied half of the contents and stored in the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer solution at the outside bar three compartment sink at 0ppm. The operator added solution to 100ppm. **Corrected On-Site**
22-42-4
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/ Observed manager on duty, Jorge Hildago, ServSafe manager certification expired 6/5/2024.
53A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for the spray wiping cloth sanitizer.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Cutting boards on the cook line have cut marks and are no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed boxes of mahi stored on the floor of the walk in freezer.
08B-38-4
Basic - Ice buildup in the walk-in freezer.
14-69-4
Basic - Open dumpster lid. The operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.observed the wall near the dishmachine soiled with a black mold like substance.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor near the entrance to the kitchen. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
37
Jul 1, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Jan 11, 2024
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee reach into trash can then handle a clean glass behind the outside bar.
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw red snapper in the walk in cooler in the prep area. The operator properly stored the raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed spray sanitizer bottles stored hanging above condiments in the storage area. The operator properly stored the spray bottles. **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of marinara sauce in the storage area. The operator discarded the marinara sauce. **Corrected On-Site**
01B-01-4
Basic - Ice buildup in the walk-in freezer in the prep area.
14-69-4
Basic - Ice scoop handle in contact with ice in the ice bin behind the bar. **Repeat Violation**
10-08-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf with clean plates on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl with no handle used as a scoop for sugar at the wait station. The operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing above the expo area.
36-36-4
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored above the reach in cooler near the entrance to the kitchen. The operator properly stored the cell phones. **Corrected On-Site**
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor underneath the handwashing sink on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
35
Aug 17, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
47
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution for the dishmachine at 0ppm. Operator replaced the empty container of solution. Dishmachine chlorine solution at 100ppm. **Corrected On-Site**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes cold holding at 47F at the reach in drawer under the grill. Operator stated the crab cake have been holding for approximately an hour. Operator placed the crab cakes in the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw chicken in the handwashing sink on the cook line. Operator removed the raw chicken. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for spray sanitizer solution.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior of the ice machine in the storage area.
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. Observed thawed raw tuna not removed from reduced oxygen packaging labeled to remove prior to thawing. Operator cut slits in the tuna packaging. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging from the oven door handle in the salad prep area. Operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour in a container near the dish area. Observed scoop handle not stored above brown sugar in a container near the dish area. Observed scoop handle not stored above coffee at the wait station. Operator removed the scoops from the above items. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave soiled with food debris. Employee cleaned the microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the wall behind the dishmachine.
23-03-4
45
Nov 17, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee fail to wash hands during glove change after handling raw fish. Educated operator on proper handwashing protocols. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by mop in filet prep area. Operator moved obstructions. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink in kitchen and behind inside bar. Operator stocked handwash sinks with paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwash sinks in kitchen and behind inside bar. Operator stocked handwash sinks with soap. **Corrected On-Site**
31B-03-4
Intermediate - 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.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents in walk in cooler soiled with dust.
36-34-5
Basic - Hole in or other damage to wall. Observed hole in wall next to walk in cooler. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around soda nozzles soiled with black mold like substance at wait station.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered at wait station. Operator inverted coffee filters. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution on counter at front line. Operator placed wiping cloths with dirty cloths. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour removed from original packaging not labeled in back prep area. Operator labeled the containers. **Corrected On-Site**
02D-01-5
43
Frequently Asked Questions
When was Captain Eddie's Seafood last inspected?
The most recent health inspection at Captain Eddie's Seafood on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Captain Eddie's Seafood?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Captain Eddie's Seafood.
How does Captain Eddie's Seafood compare to other restaurants in Nokomis?
Captain Eddie's Seafood most recently scored 45 out of 100, which is lower than the Nokomis average of 74.
Has Captain Eddie's Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Captain Eddie's Seafood have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Captain Eddie's Seafood 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 Captain Eddie's Seafood inspected?
Based on the inspection history on file, Captain Eddie's Seafood is inspected around three times per year on average.
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