Conch Republic Grill and Raw Bar
Last inspected: Feb 24, 2026
52
Score
The health department has logged seven inspections at Conch Republic Grill and Raw Bar, the earliest from 2023. The newest entry in the record is dated Feb 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
That's lower than the typical North Redington Beach restaurant, which scores around 71. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (50F - Cold Holding), deli cooler on cook,line, relocated for better temperature control **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, removed for cleaning **Corrected On-Site** **Repeat Violation**
22-02-4
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. Raw tuna and mahi in commercially processed reduced oxygen in walk in cooler. Items still frozen, staff opened and removed product **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. Walk in beer cooler
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed **Corrected On-Site**
10-13-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in garlic butter, removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest coolers at bar **Repeat Violation**
22-16-4
52
Oct 8, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can of tomatoes dented on can rack, manager removed **Corrective Action Taken**
01B-01-4
High Priority - Pesticide-emitting strip present in food prep area. Hanging on beer tap at bar, removed **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (53F - Cold Holding) ice bath at service window, moved to cooler, staff added ice **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, staff removed for cleaning **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in meat room, used as dump sink, sink emptied **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass and food debris in chest cooler at bar
22-16-4
50
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Drink garnishes at end of bar not covered when not in use
08B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags in walk in cooler dated when product was shucked, not when last item from batch was sold. Shellfish guidance handout emailed to operator
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on prep line, restocked **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple staff in prep area observed wearing watches while handling food
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Broken glass in chest cooler at bar
22-08-4
Basic - Waste line missing at soda gun holster. Over drink ice at bar
29-17-4
61
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jan 5, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (128F - Hot Holding); crab soup (124F - Hot Holding)in hot box, moved to steam table for reheating **Corrective Action Taken** Priority: High Priority
03B-01-6
High Priority - Observed: Displayed food not properly protected from contamination. Cocktail garnishes at bar not protected from customer reach, operator moved items **Corrected On-Site** Priority: High Priority
08B-02-4
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.emailed to operator Priority: Intermediate
11-27-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Food debris in hand sink at salad station Priority: Intermediate
31A-11-4
Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** Priority: Intermediate
01C-03-4
Basic - Observed: Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation** Priority: Basic
14-09-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage shelfs Priority: Basic
24-08-4
Basic - Observed: Equipment in poor repair. Torn cooler gaskets Priority: Basic
14-11-5
Basic - Observed: Floor area(s) covered with standing water. Inside beer walk in cooler Priority: Basic
36-22-4
Basic - Observed: Ice buildup in reach-in freezer **Repeat Violation** Priority: Basic
14-69-4
Basic - Observed: Ice scoop handle in contact with ice. At bar, removed **Corrected On-Site** Priority: Basic
10-08-5
Basic - Observed: In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning **Corrected On-Site** Priority: Basic
10-13-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line **Repeat Violation** Priority: Basic
23-03-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler at bar with broken glass on bottom Priority: Basic
22-16-4
Basic - Observed: Waste line missing at soda gun holster. Over drink ice at bar Priority: Basic
29-17-4
30
Jul 17, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 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 cooler on cook line, order corrected **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line - pico (48F - Cold Holding), moved to reach in cooler Cook line - cooked potatoes (46 - Cold Holding); raw shrimp (45F - Cold Holding); raw scallops (44F - Cold Holding). Ice bags placed on items. Retemp pico 42F, shrimp 41F, scallops 43F, potatoes 43F **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at servers station, removed **Corrected On-Site**
31A-09-4
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. Multiple certificates expired for current employees
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour bun, removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Ice buildup in reach-in freezer. Beer cooler at bar
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in bacon bites, placement corrected **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
23-03-4
Basic - Standing water in bottom of walk-in beer cooler **Repeat Violation**
29-49-6
Basic - Wood food-contact surface not properly sealed. Wood cutting boards on service line with separation
14-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
33
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
64
Frequently Asked Questions
When was Conch Republic Grill and Raw Bar last inspected?
The most recent health inspection at Conch Republic Grill and Raw Bar on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Conch Republic Grill and Raw Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Conch Republic Grill and Raw Bar.
How does Conch Republic Grill and Raw Bar compare to other restaurants in North Redington Beach?
Conch Republic Grill and Raw Bar most recently scored 52 out of 100, which is lower than the North Redington Beach average of 71.
Has Conch Republic Grill and Raw Bar's inspection record improved over time?
Yes. Recent inspections at Conch Republic Grill and Raw Bar have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Conch Republic Grill and Raw Bar 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 Conch Republic Grill and Raw Bar inspected?
Based on the inspection history on file, Conch Republic Grill and Raw Bar is inspected around two times per year on average.
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