Captain Jack's Waterfront Grille
Last inspected: Feb 17, 2026
90
Score
Captain Jack's Waterfront Grille has been inspected 10 times since 2022. The latest inspection on file is from Feb 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
Looking across the full record, “screening is not 16-mesh to the inch” is the recurring theme, flagged five times.
Compared to the broader Tarpon Springs restaurant scene, where the average is 77, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sesame encrusted Ahi tuna on menu, nothing to let consumers know that it is undercooked. - From follow-up inspection 2026-02-17: **Time Extended**
02B-01-5
90
Feb 12, 2026
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw flounder (52F - Cold Holding); raw grouper (61F - Cold Holding); cooked chicken wings (55F - Cold Holding)temperatures were taken at 11 am, all were at proper temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on end of cook line - flounder (52F - Cold Holding); grouper (61F - Cold Holding); chicken wings (55F - Cold Holding) see stop sale Salad station cooler - coleslaw 45 ( - Cold Holding); ranch with buttermilk (44F - Cold Holding)moved to walk in cooler, temperatures taken this morning were all 41F or below. **Corrective Action Taken**
03A-02-5
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. All expired
53B-01-5
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. Operator began to have employees sign health agreement **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and base soiled Soda gun nozzle and holster
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sesame encrusted Ahi tuna on menu, nothing to let consumers know that it is undercooked.
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table, prep in progress, operator labeled discarded. **Corrected On-Site**
12B-07-4
47
Dec 11, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Quinoa prepared date 11-25 double door reach in cooler at cook line near steam table. Employee discarded
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Quinoa marked date 11-25 double door reach in cooler at cook line near steam table. Employee discarded 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. 2 sword fish, 8 mahi, 2 salmon 10 flounder walk in cooler number 2 **Corrective Action Taken**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Quinoa marked date 11-25 double door reach in cooler at cook line near steam table. Employee discarded
02C-01-5
Basic - Bowl or other container with no handle used to dispense food. Pepper
14-01-5
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. 2 sword fish, 8 mahi, 2 salmon 10 flounder walk in cooler number 2
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
52
May 16, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use tongs stored on fire house at grill door handle between uses. On fire house at grill **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong in Cole slaw. Employee moved **Corrected On-Site**
10-06-5
Basic - Stored food not covered. Fired calamari walk in freezer employee covered **Corrected On-Site**
08B-12-5
86
Dec 18, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 commercially processed reduced oxygen packaged mahi 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. Located in walk-in cooler. **Repeat Violation**
01B-13-4
Intermediate - Spray bottle on prep table containing sanitizer not labeled. Operator labeled spray bottle by common name. **Corrected On-Site**
41-17-4
Basic - 8 commercially processed reduced oxygen packaged mahi 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. Located in walk-in cooler. **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf next to clean plates non cooks line.
40-06-5
Basic - Uncovered bin of ice being served to the public stored near hand wash sink in kitchen exposed to splash. Employee covered ice bin. **Corrected On-Site**
08B-54-4
67
May 29, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. From shelf in dry-storage. a. #10 can of shredded kraut is dented at seam.
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 Mahi 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 fish is completely thawed.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to Y-splitter at mop sink no vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers at wait station are soiled.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. No employee date of birth on certificates.
53B-10-4
Basic - 10 Mahi 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 fish is completely thawed.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in prep area.
22-20-5
Basic - Duct tape used to repair nonfood-contact surface on ice machine radiator door.
14-71-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in prep area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Reach-in cooler on cooks line across from flat-top grill interior have accumulation of soil residues.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover on cooks line.
14-20-4
Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
35B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
35
Jul 26, 2023
Complaint Full
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floor **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. On cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Seafood reach in cooler on cook line **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. In prep area, dish area and kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-04-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
14-17-4
74
Jul 20, 2023
Complaint Full
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (59F - Cold Holding); flounder (63F - Cold Holding); grouper (61F - Cold Holding); raw chicken (59F - Cold Holding); cobia (57F - Cold Holding); see stop sale in top rail of reach in cooler under window on cook line chicken wings (47F - Cold Holding); potatoes (46F - Cold Holding) in bottom of reach in cooler under window on cook line moved to another cooler **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. In reach in cooler, 48 whole oysters **Warning**
01C-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on **Corrected On-Site** **Warning**
13-04-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor **Repeat Violation** **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled with dust **Repeat Violation** **Warning**
23-03-4
Basic - Screening is not 16-mesh to the inch. On cook line **Repeat Violation** **Warning**
35B-13-4
Basic - Standing water in bottom of reach-in-cooler. Seafood reach in cooler on cook line **Warning**
29-49-6
Basic - Utility lines are unnecessarily exposed. In prep area, dish area and kitchen **Repeat Violation** **Warning**
36-04-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
32
May 15, 2023
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dishroom.
35A-02-6
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. Discussed and provided employee agreement
11-26-1
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment.
36-73-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor damaged not smooth and easily cleanable
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans x2 accumulating dust cook line and prep area **Repeat Violation**
23-03-4
Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
35B-13-4
Basic - Utility lines are unnecessarily exposed. Prep area, storage area
36-04-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Repeat Violation**
22-20-5
52
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Operator was able to reheat. **Corrected On-Site**
03E-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Shelving and walk in cooler rusty.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled and drains
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen
22-16-4
Basic - Screening is not 16-mesh to the inch. Over fan in cooks kitchen. **Repeat Violation**
35B-13-4
Basic - Wood food-contact surface not properly sealed. Wood behind bar service area not sealed or covered.
14-06-4
50
Frequently Asked Questions
When was Captain Jack's Waterfront Grille last inspected?
The most recent health inspection at Captain Jack's Waterfront Grille on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Captain Jack's Waterfront Grille?
Across the inspection record, “screening is not 16-mesh to the inch” has been cited five times, more than any other issue at Captain Jack's Waterfront Grille.
How does Captain Jack's Waterfront Grille compare to other restaurants in Tarpon Springs?
Captain Jack's Waterfront Grille most recently scored 90 out of 100, which is higher than the Tarpon Springs average of 77.
Has Captain Jack's Waterfront Grille's inspection record improved over time?
Yes. Recent inspections at Captain Jack's Waterfront Grille have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Captain Jack's Waterfront Grille means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Captain Jack's Waterfront Grille inspected?
Based on the inspection history on file, Captain Jack's Waterfront Grille is inspected around three times per year on average.
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