Captain J's
Last inspected: Mar 2, 2026
32
Score
Inspectors have visited Captain J's 13 times, with records going back to 2022. The most recent report on file is from Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
Across the inspection history, “stop sale issued due to food not being in a wholesome” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 77, which Captain J's 32 doesn't quite reach. The pattern in the record is worth a careful look.
13
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 2, 2026
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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. Cook used bare hands to grab cooked bacon and chop. SEE STOP SALE
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook used bare hands to grab cooked bacon and chop. Fully thawed raw mahi in commercial packaging bearing indicator label
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Chemical sternos stored above single service pans in dry storage room behind cook line **Corrected On-Site**
41-10-4
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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lauren
53B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Reef ahi tuna not identified as served raw on menus. Operator marked all menus
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on runway next to upstairs service aisle **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf in expo window **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks and prep worker. 2 of 3 cooks put on hats **Corrective Action Taken**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stovetop utensils in standing water at 111°F. Operator placed over burner **Corrective Action Taken**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple buckets stored on the floor in kitchen. No physical barriers **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage behind cook line **Corrected On-Site**
25-06-4
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. Fully thawed raw mahi in commercial packaging bearing indicator label. SEE STOP SALE **Repeat Violation**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dispenser chute for oasis machine at down stairs bar is soiled. Operator cleaned **Corrected On-Site**
22-20-5
32
Jan 20, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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. Replaced source container. 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In forward walk-in cooler, raw shelled eggs and raw pork stored above cooked ribs. Operator moved. In rear walk-in cooler, raw fish stored above case of garlic. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi in commercial packaging bearing indicator label
01B-13-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chad has been kitchen manager for a few months
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at downstairs bar is soiled. Operator cleaned. Soda gun nozzles at upstairs bar is soiled. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in downstairs service alley. Ice in well **Repeat Violation**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 123°F. **Warning**
22-56-4
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. Fully thawed raw mahi in commercial packaging bearing indicator label. SEE STOP SALE
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep surfaces throughout kitchen. Operator moved **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on forward walk-in cooler door
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 72°F **Repeat Violation**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on floor in kitchen. Operator placed physical barrier **Corrected On-Site**
21-44-1
33
Oct 2, 2025
Routine - Food
No violations found.
100
Jul 31, 2025
Routine - Food
2 critical violations. 7 major violations. 12 minor violations.
View 21 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Salad tongs and bowl used to mix salad and dressings. **Corrected On-Site**
22-11-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the wall by electrical outlet. Manager killed no other live activity observed.
35A-05-4
Intermediate - Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Upstairs roof top bar hand sink used as a dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Side bar
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs dry storage room. Installed ice machine. No hand wash sink available. No plans on file **Warning**
51-16-7
Intermediate - Oyster tags not marked with last date served. 3 tags not marked.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. In prep room
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Upstairs roof top bar hand
27-16-4
Basic - Accumulation of debris outside and inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above 3 comp sink
36-32-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink at end of cook line near fryers does not have a splash guard to protect plates nearby
24-27-4
Basic - Clean ice buckets at roof top bar not stored inverted or in a protected manner.
24-05-4
Basic - Dead roaches on the floor under prep sink.
35A-03-4
Basic - Heavy Ice buildup in walk-in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Storage are where ice machine are stored.
10-12-5
Basic - In-use utensil stored in sanitizer between uses. Roof top bar **Corrected On-Site**
10-18-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ice cream station
31B-04-4
Basic - Several holes in walls in the prep area, or corner coving damage to wall in the dish washing area.
36-24-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Tortillas and egg roll wraps in walk in cooler 2
08B-17-4
20
Jan 7, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cheese quesadilla
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw oysters above cans of crab meat. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements
01B-13-4
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. Cook placing shredded cheese on quesadilla with bare hands.
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing on multiple tags
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Niçoise salad. Operator marked menus **Corrected On-Site**
02B-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Down stairs men's restroom door does not fully close under own weight **Repeat Violation**
32-04-4
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. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE **Repeat Violation**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair net **Corrected On-Site**
13-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. In walk in cooler. Operator replaced **Corrected On-Site**
38-04-4
37
Aug 19, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 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 **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi, tuna and talapia in vacuum sealed packaging bearing indicator label for thawing requirements.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler pico (47F - Cold Holding); sliced cheese (47F - Cold Holding)
03A-02-5
Intermediate - No soap provided at handwash sink. Behind downstairs bar
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tag not with stock in walk in cooler. Operator found and replaced. **Corrected On-Site**
01C-01-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with signage **Corrected On-Site**
02A-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Downstairs restrooms
32-04-4
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. Fully thawed raw mahi, tuna and talapia in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Multiple stalls
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Operator moved **Corrected On-Site**
10-20-4
39
Jan 22, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute on oasis machine is soiled. Soda gun behind downstairs bar is soiled
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom door left open other than during cleaning or maintenance. Downstairs restroom doors are propped open
32-02-4
Basic - Ceiling tile missing. Multiple missing ceiling tiles in kitchen and service areas
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. In all stalls **Repeat Violation**
32-12-5
Basic - Equipment in poor repair. Threshold flooring of walk in freezer is damaged
14-11-5
Basic - Toilet leaking. Urinal in upstairs men's restroom leaks when flushed
29-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Ic shelves are rusted **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting boards in kitchen
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm. Operator diluted **Corrected On-Site**
21-07-4
58
Sep 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Apr 3, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler pan of raw chicken stored over cooked wings. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler adjacent to cook line raw beef (51F - Cold Holding); raw shrimp (56F - Cold Holding). Operator moved all foods to other refrigeration
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear upper corner on interior of ice bin for soda machine upstairs has an accumulation of mold like substance
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. Mahi on cook line is fully thawed in no vacuum sealed packaging bearing label indicating thawing procedures
06-09-1
52
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in downstairs service aisle being used as dump sink
31A-11-4
Basic - Floor area(s) covered with standing water. In walk in cooler.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers and ceilings in walk in cooler has an accumulation of dust
23-03-4
Basic - Unnecessary items/unused equipment on the premises. **Repeat Violation**
33-31-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200+ppm for servers wiping cloths on speed cart. Operator remade. 100ppm **Corrected On-Site**
21-07-4
55
Jul 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Captain J's last inspected?
The most recent health inspection at Captain J's on file is from Mar 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Captain J's?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited four times, more than any other issue at Captain J's.
How does Captain J's compare to other restaurants in Cocoa Beach?
Captain J's most recently scored 32 out of 100, which is lower than the Cocoa Beach average of 77.
Has Captain J's inspection record improved over time?
Results have been roughly steady. Inspections at Captain J's have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Captain J's 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 J's inspected?
Based on the inspection history on file, Captain J's is inspected around four times per year on average.
Nearby Restaurants