Castaways Sports Bar and Grill
Last inspected: Jan 13, 2026
90
Score
Inspectors have visited Castaways Sports Bar and Grill 14 times, with records going back to 2022. The newest entry in the record is dated Jan 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “observed” has been the most frequent reason, cited seven times.
The city-wide average for Florida sits at 72, putting Castaways Sports Bar and Grill on the better side of that line. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Observed: 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. No proof of training for some employees not provided at the time of inspection **Warning** Priority: Intermediate - From follow-up inspection 2026-01-13: Employee has not completed training as per operator **Time Extended**
53B-13-5
90
Jan 12, 2026
Routine - Food
9 critical violations. 5 major violations. 2 minor violations.
View 16 violations
High Priority - Observed: Dented/rusted cans present. See stop sale. On prep table by pizza oven: 1 dented can of black beans **Warning** Priority: High Priority
01B-01-4
High Priority - Observed: 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. Dishwashers behind bar line (Chlorine 0ppm); Advised operator to switch to three compartment sink **Warning** Priority: High Priority
22-41-4
High Priority - Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish then switch to handling bread; no handwash Employee washed their hands and put new gloves on **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
12A-12-4
High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. employee touched their face and hat then touched clean equipment on cook line; no handwash Operator spoke with employee who then washed their hands **Corrected On-Site** **Warning**Priority: High Priority
12A-25-4
High Priority - Observed: Live, small flying insects found 1 live fly in cook line landing on prep table counter and on clean equipment used to hold tacos for customers, 1 live fly by pizza making station, one live flying insects by bar line landing on counter, 2 live small flying insects by dish machine behind bar line landing on chemical bottles and sanitize wipes; one live fly behind bar landing on three compartment sink Advised operator and employees to kill the flies and to sanitize clean taco holders **Repeat Violation** **Admin Complaint** Priority: High Priority
35A-02-7
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At low boy across frier: Raw shrimp stored over boom boom sauce At low boy below grill: Raw ground beef and chicken stored over cooked ribs Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-05-6
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler across mop sink: raw chicken stored over raw shelled eggs Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-20-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep sink in ice bath: cooked chicken wings (48F - Cold Holding); cooked chicken breast (48F - Cold Holding) as per chef stored 2 hours ago not prepped or portioned today At prep sink by fryer: carton of pasteurized liquid eggs (60F - Cold Holding) as per chef stored on prep sink about 30 minutes ago Not prepped or portioned today Operator placed more ice in ice bath and placed carton of Pasteurized liquid eggs in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: Toxic substance/chemical improperly stored. Bottle of degreaser stored over prep sink where raw shrimp is being thawed Operator stored properly **Corrected On-Site** **Warning** Priority: High Priority
41-10-4
Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure provided at the time of inspection Emailed procedures to operator**Warning** **Warning** Priority: Intermediate
11-27-4
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In ice bath by frier: liquid eggs stored on top of ice (58F at 2:12 / 60F at 3:04 - Cooling) as per chef since 2 hours ago; At the current rate of cooling, the product will not reach 41F with in a total of 4 hours. operator added more ice and buried the product into the ice bath **Corrective Action Taken** **Warning** Priority: Intermediate
03D-15-4
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl made with raw tuna not marked on some menus Advised operator to remark item on all the menus **Repeat Violation** **Admin Complaint** Priority: Intermediate
02B-01-5
Intermediate - Observed: 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. No proof of employee health report agreement for new employees; not provided at the time of inspection Emailed form to operator **Warning** Priority: Intermediate
11-26-1
Intermediate - Observed: 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. No proof of training for some employees not provided at the time of inspection **Warning** Priority: Intermediate
53B-13-5
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. At prep sink: frozen shrimp improperly thawing **Warning** Priority: Basic
06-01-5
Basic - Observed: Food stored on floor. At cook line: Bread crumbs stored on floor **Warning** Priority: Basic
08B-38-4
14
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 28, 2025
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while cooking and then handled cooked food while plating without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-12-4
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. Employee touched visibly soiled wiping cloth and then handled clean equipment, utensils and prepared food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects found. 1 live, small flying insect in kitchen flying around cook line, landing on clean equipment and utensils. Approximately 4 live, small flying insects behind inside bar flying around/landing on tap beer dispenser handles and nozzles. Advised Operator to eliminate live, small flying insects, clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line drawers under grill; raw steak stored over cooked ribs. Operator moved raw steak below cooked ribs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw fish. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice Bath; cooked chicken wings (46F - Cold Holding); pasteurized eggs (52F - Cold Holding). Operator stated items not prepared or portioned today, held over ice not surrounding product, for less than 1 hour, submerged in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Hand wash sink not accessible for employee use at all times. Hand wash sink next to dish machine blocked by large cutting board. Operator removed cutting board, unblocked sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna poke, served raw and not identified as being raw. Advised Operator to identify tuna as being raw. **Warning**
02B-01-5
Basic - Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed. **Corrected On-Site** **Warning**
21-10-4
32
Mar 10, 2025
Routine - Food
No violations found.
100
Mar 6, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. At cook line pizza station, 2 #10 cans of tomatoes dented. See stop sale. **Warning**
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline, vacuum sealed raw tuna and raw salmon thawed. See stop sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, diced tomatoes (47F - Cold Holding); cooked chicken wings (47F - Cold Holding); diced chicken (47F - Cold Holding); herb mozzarella (47F - Cold Holding); broccoli (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked chicken (47F - Cold Holding); key lime pie (47F - Cold Holding); heavy cream (49F - Cold Holding), not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, diced tomatoes (47F - Cold Holding); cooked chicken wings (47F - Cold Holding); diced chicken (47F - Cold Holding); herb mozzarella (47F - Cold Holding); broccoli (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked chicken (47F - Cold Holding); key lime pie (47F - Cold Holding); heavy cream (49F - Cold Holding), not prepared or portioned today. Operator states all items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At cookline, vacuum sealed raw tuna and raw salmon thawed. See stop sale. **Repeat Violation** **Warning**
06-09-1
52
Oct 16, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale. **Warning** - From follow-up inspection 2024-10-16: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (45F-46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale - Repeat Violation. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked ham - operator moved cooked ham to adjacent shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-16: Walk in cooler - raw ground beef over cooked ham and raw bacon. Operator moved ham and bacon to higher shelf - Repeat Violation. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale. **Warning** - From follow-up inspection 2024-10-16: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (45F-46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale - Repeat Violation. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station drawers - prosciutto 54F - cold holding, shredded lettuce 49F - cold holding. Operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale - Repeat Violation. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - white sliced cheddar (42F-46F - Cold Holding); sliced cheddar (43F-48F - Cold Holding) operator states held in overfilled container under 4 hours - operator split and moved to cooler. Hot line ice bath - pooled eggs (53F - Cold Holding) held under 4 hours - operator moved to cooler for quick chill. Reviewed and emailed copy of time procedures. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-16: Sliced white cheddar 41F, sliced cheddar 39F. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station drawers - prosciutto 54F - cold holding, shredded lettuce 49F - cold holding. Operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale - Repeat Violation. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff food handlers certificates. **Warning** - From follow-up inspection 2024-10-16: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At hot line make table. **Warning** - From follow-up inspection 2024-10-16: **Time Extended**
14-09-4
47
Oct 15, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - white sliced cheddar (42F-46F - Cold Holding); sliced cheddar (43F-48F - Cold Holding) operator states held in overfilled container under 4 hours - operator split and moved to cooler. Hot line ice bath - pooled eggs (53F - Cold Holding) held under 4 hours - operator moved to cooler for quick chill. Reviewed and emailed copy of time procedures. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station make table drawers - cooked spinach (53F - Cold Holding); ricotta cheese (52F - Cold Holding); Alfredo sauce (50F - Cold Holding); pesto sauce (52F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler - cooked quinoa dated 10/07. **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked ham - operator moved cooked ham to adjacent shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato sauce (46F - Cooling) operator states held overnight and more than 6 hours and not removed from walk in cooler - see stop sale. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hanging spray bottles on outside bar hand sink - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station - operator provided. **Warning**
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff food handlers certificates. **Warning**
53B-09-4
Intermediate - Wild bird present inside establishment. Operator removed two birds from inside restaurant. **Corrected On-Site** **Warning**
35A-15-4
Basic - Cutting board has cut marks and is no longer cleanable. At hot line make table. **Warning**
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tube of ground beef in tub of water - operator moved ground beef to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Outside and inside bar hand sink. **Warning**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tong from oven door. **Corrected On-Site** **Warning**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed purple thermos from prep surface. **Corrected On-Site** **Warning**
12B-07-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand sink next to hot line hand sink make table exposed to splash. **Warning**
24-27-4
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. Educated operator of proper thawing procedures. **Warning**
06-09-1
22
Mar 1, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 1 can of artichoke hearts packed in brine 1 can of Roland mango slices 2 cans of tomato magic ground tomatoes 2 cans of Gordon choice extra thick tomato ketchup - From follow-up inspection 2024-03-01: 2 damaged cans of sliced olives observed during this inspection **Admin Complaint**
01B-01-4
86
Feb 23, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of artichoke hearts packed in brine 1 can of Roland mango slices 2 cans of tomato magic ground tomatoes 2 cans of Gordon choice extra thick tomato ketchup
01B-01-4
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. Chlorine 0 ppm, operator transfer sanitizing procedure to triple sink quaternary 200 ppm **Corrective Action Taken** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during this inspection **Corrected On-Site**
50-17-3
High Priority - Toxic substance/chemical improperly stored. At dry storage area open container of bleach stored next to and touching containers of liquid butter, operator removed bleach **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter chlorine sanitizing bucket 200ppm+ chlorine, operator corrected to 100ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line soiled can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar handwashing sink used to store chemical bottles
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen soiled with food debris and Brillo scrubber
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Operator renewed license and produced copy by phone **Corrected On-Site**
50-09-4
33
Oct 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler; standing water in bottom. **Warning** - From follow-up inspection 2023-10-24: **Time Extended**
29-49-6
95
Oct 23, 2023
Routine - Food
8 critical violations. 2 major violations. 3 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At inside bar; 6 live small flying around/landing on liquor bottles. **Warning**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. At pizza station: dented can of sliced mangoes. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler : sliced cheddar cheese (55F - Cold Holding). As per operator not prepared or portioned today, being held in over filled pan 30 minutes. Operator moved overfilled portion to walk in cooler. At cook line ice bath on prep table: shredded cheese (Colby jack) (64F - Cold Holding). As per operator item not prepared or portioned today, being held more than 4 hours. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pans on grill: marinara (115F - Hot Holding); beer cheese (120F - Hot Holding). As per operator items reheated prior to being placed on stove, being held more than 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line ice bath on prep table: shredded cheese (Colby jack) (64F - Cold Holding). As per operator item not prepared or portioned today, being held more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At bar; 6 dead flying insects inside drink ice. See Stop Sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pans on grill: marinara (115F - Hot Holding); beer cheese (120F - Hot Holding). As per operator items reheated prior to being placed on stove, being held more than 4 hours. See stop sale **Warning**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen under bag-in-box dispenser next to ice machine. **Warning**
35A-05-4
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed strawberries. Operator moved raw eggs to lower shelf. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink b.picked by pan of raw chicken. Opera removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish machine; hand wash sink used to store dishes. Operation removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach in kitchen under ice machine. **Warning**
35A-03-4
Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler; standing water in bottom. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw bacon thawing at room temperature in standing water. Operator removed. **Corrected On-Site** **Warning**
06-01-5
21
Jan 17, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 19, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; quaternary 50ppm. Operator refilled to quaternary 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Expo line; cut tomatoes (60°F - Cold Holding); shredded cheese (60°F - Cold Holding). Items held on ice, ice below product level. Operator stated being held less than 2 hours, moved items to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; splitter added with hose attached, no vacuum breaker.
29-42-4
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 bar dish machine; chlorine sanitizer 0ppm. Operator primed machine, retested at chlorine 0ppm. Operator called for service and will not use machine to sanitize glassware until sanitizing properly. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink as evident by grate and ice and lemons in sink. Operator removed grate, cleaned and sanitized sink. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line sanitizer bucket; quaternary 50ppm. Operator remade to quaternary 200ppm. **Corrected On-Site**
21-08-4
47
Frequently Asked Questions
When was Castaways Sports Bar and Grill last inspected?
The most recent health inspection at Castaways Sports Bar and Grill on file is from Jan 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at Castaways Sports Bar and Grill?
Across the inspection record, “observed” has been cited seven times, more than any other issue at Castaways Sports Bar and Grill.
Has Castaways Sports Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Castaways Sports Bar and Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Castaways Sports Bar and Grill 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 Castaways Sports Bar and Grill inspected?
Based on the inspection history on file, Castaways Sports Bar and Grill is inspected around four times per year on average.
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