Coastal Del Mar Seafood Grill
Last inspected: Feb 6, 2026
16
Score
Across the available record, Coastal Del Mar Seafood Grill has 11 inspections on file, the first dated 2023. Coastal Del Mar Seafood Grill was last inspected on Feb 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 16 violations per visit versus roughly 10 violations earlier in the record.
“Equipment or utensils not designed or constructed” comes up most often, recorded five times in the inspection record.
Restaurants in Lady Lake average 79, so Coastal Del Mar Seafood Grill trails the local norm. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
7
Major latest
14
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 critical violations. 7 major violations. 14 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. -Cleaner stored by serving trays.
41-10-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Marinara 108f, Reheating for 2 1/2 hours. **Repeat Violation**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Marinara 108f. Reheating over 2 1/2 hours.
01B-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. -Mussels.
01C-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk, open 4 days ago. Manager fixed. **Corrected On-Site**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. -St John.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
16-37-1
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. **Corrected On-Site**
53A-05-6
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.
11-26-1
Intermediate - 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.
53B-13-5
Basic - Cloth used as a food-contact surface. -In cooler by bar entrance. **Corrected On-Site**
21-05-5
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. -Tuna, in sealed bags.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys on cutting board. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gaskets torn. -Cart.
14-10-4
Basic - Floor soiled/has accumulation of debris. -Floor drain at wait station.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 96f water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Cooler across from fryers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Chives.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over mashed potatoes.
08B-17-4
16
Sep 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f. **Warning** - From follow-up inspection 2025-09-16: No items reheating at time of callback. **Time Extended**
03E-02-5
86
Sep 5, 2025
Routine - Food
8 critical violations. 5 major violations. 9 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cheese grits 130f, reheating since 7am. -Rice 87f, 93f. reheating since 7 am. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Sushi rice out since 09-03-2025. **Warning**
01B-13-4
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. -0 ppm. **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Server washing pitchers, then handled clean utensils. **Warning**
12A-13-4
High Priority - Live, small flying insects found -1 in rear prep area. **Warning**
35A-02-7
High Priority - Toxic substance/chemical improperly stored. -Destainer stored over ice bucket. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -Sushi rice marked 09-03-2025. **Warning**
03F-01-5
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 - Clams/mussels/oysters tag removed from original container prior to container being emptied. -Chef corrected. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Sushi cooler cutting board. -Mixer head. -Can opener blade. -Small cutting boards in rear prep. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at front bar. **Corrected On-Site** **Warning**
31A-09-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). -Glasses at outside bar. **Warning**
24-24-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside bar wine cooler. -Lowboy cooler under griddle grill. -Standing water in lowboy cooler under flat top. -Around edges of prep cooler. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill. -Exterior of salamander. -Cooler gaskets on cook line. -Exterior of trash cans. **Repeat Violation** **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - Floor soiled/has accumulation of debris. -Behind cook line equipment. -Floor drains at rear prep. **Warning**
36-73-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container at bar. -Chopper on Cook line. -Ladels in poor condition. **Warning**
14-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -Utensils in rear prep area. Manager cleaned. **Corrected On-Site** **Warning**
24-06-4
12
Apr 11, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Small white cutting board in dry storage. -Warming unit in rear prep.
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Filters by office with change date of 05/24.
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
14-10-4
Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. **Corrected On-Site**
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer at bar entrance.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Reach in freezer gaskets on cookline.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour at rear prep.
02D-01-5
55
Oct 1, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Clam chowder 53f, cooling overnight. -Lobster sauce 52f, cooling overnight.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Clam chowder 53f, Lobster sauce 52f. Cooling overnight.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. -Next to clean plates. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Wait station. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -Handsink by bar dish machine. **Corrected On-Site**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean plates on cook line stored under paper towel dispenser. **Corrected On-Site**
24-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets. **Corrected On-Site**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between rear wall and prep table. **Corrected On-Site**
10-17-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
14-10-4
Basic - Cutting board has cut marks and is no longer cleanable. -At sushi cooler.
14-09-4
33
Jun 18, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50f, Cheese 54f. Less than 4 hours. Manager closed lid. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -Floor drain in rear prep. **Corrected On-Site**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer by sushi station.
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. **Corrected On-Site**
02D-01-5
55
Dec 19, 2023
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. 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/. **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
51-14-7
90
Sep 13, 2023
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 49f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am. **Warning**
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes and then clean tongs and clean plate. **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am. **Warning**
03D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Poached eggs. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - bar area added. 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/. **Warning**
51-14-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -Flour scoop. **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Whisks and spatulas in dry storage. **Warning**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean knives under soap dispenser at wait station. **Corrected On-Site** **Warning**
24-07-4
Basic - Food stored on floor. Walk in freezer. **Warning**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop. **Corrected On-Site** **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. **Warning**
10-07-4
Basic - Insect control device installed over food preparation area. In wait station over clean plates. **Corrected On-Site** **Warning**
35B-02-4
19
Mar 1, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cookline used as dump sink.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet. **Corrected On-Site**
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Jan 26, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Coastal Del Mar Seafood Grill last inspected?
The most recent health inspection at Coastal Del Mar Seafood Grill on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Coastal Del Mar Seafood Grill?
Across the inspection record, “equipment or utensils not designed or constructed” has been cited five times, more than any other issue at Coastal Del Mar Seafood Grill.
How does Coastal Del Mar Seafood Grill compare to other restaurants in Lady Lake?
Coastal Del Mar Seafood Grill most recently scored 16 out of 100, which is lower than the Lady Lake average of 79.
Has Coastal Del Mar Seafood Grill's inspection record improved over time?
No. Recent inspections at Coastal Del Mar Seafood Grill have averaged around 16 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Coastal Del Mar Seafood Grill 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 Coastal Del Mar Seafood Grill inspected?
Based on the inspection history on file, Coastal Del Mar Seafood Grill is inspected around four times per year on average.
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