Captain Hiram's
Last inspected: Jan 13, 2026
70
Score
Across the available record, Captain Hiram's has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up eight times.
By comparison, the average Sebastian facility scores 76, putting Captain Hiram's on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Matthew **Repeat Violation**
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Upstairs machine
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in walk in freezer **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Single door reach in. Seafood
29-49-6
70
Jul 17, 2025
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa, Desiree, Heather and Kimberly
53B-13-5
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. Matthew
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop Coleslaw dressing. Walk in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water reach in cooler **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cook line make table
14-36-5
Basic - Light not functioning. Under hood fan **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in tea room **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
43
Dec 18, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle outside bar (sand bar)
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa Adams, Desiree Adams, Kimberly Banks, Heather Messina
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler cooks drinks. Educated **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Several areas in kitchen **Repeat Violation**
36-22-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket make table
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
Basic - Stored food not covered. Rolls walk in freezer **Corrected On-Site**
08B-12-5
50
Jul 16, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
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
52
Jul 15, 2024
Complaint Full
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over precooked boil bags with corn and precooked crab legs **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from dining area, applied gloves without washing hands
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under paper towel missing back flow preventer sand bar
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items listed below recommend to rapid chill place in coolers at 8:30 found at 11:00 Fryer cooler- grouper 45 F - cold holding; cooked wings 45 -; Cole slaw 50 F - cold holding; crab cake 46 F - cold holding; Raw fish over crab legs and corn Raw shrimp 46, cod 45; calamari 46F Raw shrimp 46, cod 45; calamari 46 Prep station- sliced tomato's 45F ;Cole slaw 44F, Raw beef patties 41 F - cold holding; mani 41 F - cold holding; Single door reach in cooler milk 50 F - cold holding; portioned butter 42 F - cold holding; milk 46 F - cold holding; Shucked oysters 45 F - cold holding; shucked yesterday
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in the cook line cooler drawer. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in pantry area had an AC handler installed over hand sink making it not accessible. Table blocking hand sink at the black fin bar.
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -20F
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Coral bar **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Pantry area and coral bar
36-22-4
Basic - Upstairs ice machine has accumulation of black mold-like substance in the interior of the ice machine **Repeat Violation**
22-20-5
Basic - Waste line missing at soda gun holster. Sand bar
29-17-4
29
Jan 31, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 100f hh Cook reheated to 165f **Corrected On-Site**
03B-01-6
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. At inside bar. 0ppm. Will sanitize in triple sink Operator called eco lab
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle inside bar **Corrected On-Site**
22-02-4
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. Ruben. Javarus, Brody, Heather, Theresa,
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Outside bar **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs machine
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Sand bar bathroom
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's sand bar bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer and small reach in cooler Hood filters Bottom of reach in freezer food debris
23-03-4
Basic - Stored food not covered. In walk in freezer **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
41
Sep 29, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47 - From follow-up inspection 2023-09-29: Milk reading 53°. Operator has time log and checked earlier today at 33°. Items just restocked, advised operator to rapid chill items. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on walk in freezer - From follow-up inspection 2023-09-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside panko bread crumbs - From follow-up inspection 2023-09-29: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage covered in dust - From follow-up inspection 2023-09-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2023-09-29: **Time Extended**
36-37-5
70
Sep 22, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47°
03A-02-5
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. At main bar **Warning**
22-41-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
01C-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in breadcrumbs **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dishwasher **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gaskets torn on walk in freezer
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 2. Spatula stored under grill
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. Inside panko bread crumbs
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage covered in dust
23-03-4
Basic - Waste line missing at soda gun holster. In middle bar **Repeat Violation**
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Spice in shaker in prep room
02D-01-5
35
Apr 26, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat booster on machine adjusted. Strip turned black after several attempts. **Corrected On-Site**
22-57-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making garlic for later use and being held under cold storage. Employee put on gloves. **Corrected On-Site**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided at prep area. **Corrected On-Site**
31B-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No test kit for lactic acid sanitizer.
16-36-4
Basic - Employee eating in a food preparation or other restricted area. Moved to other area. **Corrected On-Site**
12B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Waste line missing at soda gun holster. At main bar. **Repeat Violation**
29-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Near dish area with standing water. **Repeat Violation**
36-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, or dirt. Soda nozzle at bar and shelf at prep area. Both cleaned. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Hood filter system missing 2 screens.
36-51-4
Basic - Employee with no hair restraint while engaging in food preparation. Hair net put on. **Corrected On-Site**
13-03-4
43
Dec 16, 2022
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 fish over cooked vegetables in reach in at main cook line. Moved to properly store. **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At upstairs prep sink and back mop sink area. Both installed during inspection. **Corrected On-Site** **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance. Reach in cooler drawers and ice machine bin upstairs. Both cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pantry and wait station. Provided. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station next to dining room.
27-16-4
Basic - Hole in or other damage to wall. Wall damage at chemical closet and next to keg walk in cooler.
36-24-5
Basic - Carbon dioxide/helium tanks not adequately secured. Sand bar. Secured. **Corrected On-Site**
51-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At dish station.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin. Labeled. **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At pantry and mens restroom.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. At prep station close to dining room. **Repeat Violation**
29-49-6
Basic - Waste line missing at soda gun holster. At main sandbar.
29-17-4
Basic - Shelve rack at dish station with coating that has peeled off the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle at bar. Cleaned and sanitized. **Corrected On-Site**
23-03-4
35
Frequently Asked Questions
When was Captain Hiram's last inspected?
The most recent health inspection at Captain Hiram's on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Captain Hiram's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Captain Hiram's.
How does Captain Hiram's compare to other restaurants in Sebastian?
Captain Hiram's most recently scored 70 out of 100, which is lower than the Sebastian average of 76.
Has Captain Hiram's inspection record improved over time?
Results have been roughly steady. Inspections at Captain Hiram's have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Captain Hiram's 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 Captain Hiram's inspected?
Based on the inspection history on file, Captain Hiram's is inspected around three times per year on average.
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