Captains Bait Tackle & BBQ
Last inspected: Apr 9, 2026
90
Score
Inspectors have visited Captains Bait Tackle & BBQ 10 times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
Compared to the broader Palm Coast restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed servsafe food handler orange certification for one employee. Discussed with person in charge.
53B-03-5
90
Oct 3, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In overnight; Drawers; sausage 47F, 3 meat combo 51F, eggs 51F, Cuban sandwiches 51F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In overnight; Drawers; sausage 47F, 3 meat combo 51F, eggs 51F, Cuban sandwiches 51F; ( - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding well; Ribs, turkey, brisket 122F; ( - Hot Holding). Items in hot holding since 1pm, it's now 2pm. Placed on time control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server wash hands in prep sink. Addressed and he washed his hands in hand washing sink. **Corrected On-Site**
12A-03-4
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. One employee hired 6 months ago has no certificate.
53B-02-5
52
Jan 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. I can pinto beans dented at to and bottom.
01B-01-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Racks of ribs; On hot holding table; ribs 118F reheated to 168F; ( - Reheating) **Corrected On-Site**
03B-04-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind prep table in prep area is soiled.
36-01-4
Basic - In-use utensil stored in sanitizer between uses. Whisk in sanitizer at front. Person in charge emptied. **Corrected On-Site**
10-18-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
64
Aug 16, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from cook line to To-go boxes took gloves woo and did not wash hands. Person in charge addressed immediately and he washed his hands. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; shrimp 58F; ( - Cold Holding). Person in charge said the over thawed it and discarded it. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow preventer on work hose. On hose to sanitizer and not external hose at mop sink. Person in charge change it so back flow is on external hose. **Corrected On-Site**
29-34-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks in various spots in kitchen. Manager removed all. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf where soda boxes are, sitting on wood/concrete rack.
14-47-4
58
Dec 11, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
82
Jul 5, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer; Chicken 130F, pork 133F, hot dogs 133F; ( - Hot Holding) chicken discarded and replaced with chicken 167F. Pork reheated to 167F, hot dogs discarded. **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Can of green beans in prep area dented. Person in charge discarded. **Corrected On-Site**
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 6.27 today is 7.5.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad dated 6.27 today is 7.5. Person in charge discarded. **Corrective Action Taken**
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced. **Corrected On-Site**
31B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coke/Gatorade in reach in freezer. Person in charge discarded. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repair man's tools on bag of flour in back. Person in charge removed. **Corrected On-Site**
40-06-5
43
Jun 22, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
50
Aug 9, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 132F,ribs 120F, turkey 126F; ( - Hot Holding). Person in charge reheated all to 165F. **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Person in charge cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Person in charge inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
78
Frequently Asked Questions
When was Captains Bait Tackle & BBQ last inspected?
The most recent health inspection at Captains Bait Tackle & BBQ on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Captains Bait Tackle & BBQ?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Captains Bait Tackle & BBQ.
How does Captains Bait Tackle & BBQ compare to other restaurants in Palm Coast?
Captains Bait Tackle & BBQ most recently scored 90 out of 100, which is higher than the Palm Coast average of 79.
Has Captains Bait Tackle & BBQ's inspection record improved over time?
Yes. Recent inspections at Captains Bait Tackle & BBQ have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Captains Bait Tackle & BBQ 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 Captains Bait Tackle & BBQ inspected?
Based on the inspection history on file, Captains Bait Tackle & BBQ is inspected around three times per year on average.
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