Catfish Johnny's
Last inspected: Apr 9, 2026
67
Score
Inspectors have visited Catfish Johnny's nine times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 72, which Catfish Johnny's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dairy items in walk in cooler. Operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
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. 2 cards expired.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler door gaskets soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed inside second bucket. **Corrected On-Site**
21-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine.
10-12-5
67
Nov 20, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Tested sanitizer bucket on cook line at 200ppm. Employee added water and retested bucket at 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed rinse and sanitize can opener and soiled container on clean dish shelf in ware washing area.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in walk in freezer prepped on the 11-14-2025 not date marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jacket from dry storage shelf in prep area. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. All should in walk in cooler.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket from floor at salad station. **Corrected On-Site**
21-44-1
58
Sep 18, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for less than 10 seconds, discussed with manager on duty and staff
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half n half (48F - Cold Holding); butter pat (49F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at front counter - half n half (48F - Cold Holding); butter pat (49F - Cold Holding);temperatures not taken today, restaurant closed Sunday , Monday, Tuesday. See stop sale
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at wait station > 200 ppm, corrected to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed towel in hand wash sink in prep room.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator not using probe thermometer to take temperatures. Operator has thermometer, will put temps on log on cooler in kitchen
05-10-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Perch in standing water, thawed at 9, 55F, operator put ice on perch **Corrective Action Taken**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fans in kitchen
23-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door Cooler at front counter, ambient reads 51F. half n half (48F - Cold Holding); butter pat (49F - Cold Holding)
14-74-7
37
Jul 12, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 11, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 31 rodent droppings on floor behind refrigerator in salad prep room in kitchen area. Operator swept up droppings and sanitized the area. **Corrective Action Taken**
35A-04-4
High Priority - Non-food grade paper towel used as liner for food container. Bacon in reach in cooler in cook line area
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hung on dry storage rack and clean dish rack. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing Food Service Inspection Report in cook line area
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
24-08-4
Basic - Floor panels missing and/or in disrepair. In cook line area
36-17-5
55
May 2, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in walk in cooler
08A-05-6
Basic - Food stored on floor. Case of lettuce on the floor in walk in cooler
08B-38-4
82
Sep 28, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 51F operator states was prepped at approximately 11am. Operator moved to reach in freezer to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
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. 0ppm. Operator ran 2 cycles and primed sanitizer. 100ppm. **Corrected On-Site**
22-41-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at cook line. Operator made fresh bucket 100ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. **Corrected On-Site**
10-20-4
58
Mar 23, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand sink by salad prep cooler. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm. **Corrected On-Site**
21-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in walk in cooler with food to be sold to the public.
08B-49-4
82
Jul 13, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bacon in reach in cooler on cook line. Manager moved chicken below bacon. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at salad station stained. Can opener rusted.
22-02-4
Basic - In-use tongs stored on oven door handle between uses. Manager removed tongs from oven handle. **Corrected On-Site**
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 50ppm. **Corrected On-Site**
21-07-4
70
Frequently Asked Questions
When was Catfish Johnny's last inspected?
The most recent health inspection at Catfish Johnny's on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Catfish Johnny's?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Catfish Johnny's.
Has Catfish Johnny's inspection record improved over time?
No. Recent inspections at Catfish Johnny's have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Catfish Johnny'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 Catfish Johnny's inspected?
Based on the inspection history on file, Catfish Johnny's is inspected around two times per year on average.
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