Conchy Joes Seafood
Last inspected: Apr 1, 2026
86
Score
Across the available record, Conchy Joes Seafood has 18 inspections on file, the first dated 2022. The most recent report on file is from Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
Looking across the full record, “liquid eggs stored on floor in dairy cooler” is the recurring theme, flagged five times.
Compared to the broader Jensen Beach restaurant scene, where the average is 80, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
18
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line equipment soiled with grease **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
23-03-4
86
Mar 31, 2026
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Feb 24, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
47
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
41
Jun 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
33
May 6, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of left reach-in-cooler on cook line. **Warning** - From follow-up inspection 2025-05-06: Standing water **Time Extended**
29-49-6
95
May 5, 2025
Complaint Full
9 critical violations. 2 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. See stop sale Cheese 51F over stacked in flip top cooler on cook line for less than 2 hours. Cook returned half the cheese to bottom of cooler. **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. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. **Warning**
01B-02-5
High Priority - Raw shell eggs stored over cheese not properly separated from ready-to-eat food in dairy walk in cooler. Cook removed eggs **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw bar employee drank out of an open container and then set up a sanitizer container and took clams out of a steamer without washing hands. Raw bar employee went to wash his hands. **Corrected On-Site** **Warning**
12A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. **Warning**
01B-36-5
High Priority - 1 Live, small flying insects found on crunchy fry flour at cook line. 2 live small flying insects landing on raw breaded shrimp in prep are. See stop sale **Warning**
35A-02-7
High Priority - 1 Dented can of tomatoes present See stop sale. **Warning**
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce 2:20 (126F - Cooling); marinara sauce 3:15 (126F - Cooling) cooling in a deep container at room temperature in kitchen. At this rate sauce will not reach 70F within 2 hours. Chef placed sauce in walk in freezer. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. See stop sale. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing windex not labeled at bar. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84F on cook line. Cook discarded. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in dessert area. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Liquid eggs stored on floor in dairy cooler. Cook removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - Soiled dry wiping cloth in use at shucking station. **Warning**
21-10-4
Basic - Standing water in bottom of left reach-in-cooler on cook line. **Warning**
29-49-6
17
Feb 5, 2025
Complaint Full
No violations found.
100
Jan 28, 2025
Complaint Full
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
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. Observed chlorine Dish machine ppm sanitizing solution at less than 10 PPM. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto at 46F - Cold Holding- per manager, items not prepared or portioned today. Items removed from reach in cooler fans left out of temperature for approximately 30 minutes. Manager voluntarily discarded.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Trinidad heavy cream sauce at 116F- per manager, items removed from heat and out of temperature for approximately 1 hour. Operator voluntarily discarded.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at main out door bar hand wash sink. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at out side bar. Manager removed.
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in running water at 71F. Employee placed items in each in cooler to thaw. **Corrective Action Taken**
06-01-5
Basic - Old labels stuck to food containers after cleaning. Observed old label on metal food container at dry dish area, manager removed.
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at lower bar and main outdoor bar. Manager provided proper signage.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food scoop for conch fritter batter in standing water at 70F on cook line. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Observed food boxes on floor of walk in cooler.
08B-38-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor of outside walk in cooler.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over cranberry juices at storage closet.
40-06-5
29
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine less than 160. Advised operator to use 3 compartment sink for sanitizing dishes. Operator set up 3 compartment sink with quartenary 200ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
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. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Food stored on floor. At walk in cooler, buckets of condensed milk and pickles stored on floor. Advised operator of proper storage. Operator stored correctly. **Repeat Violation**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted. **Repeat Violation**
24-05-4
52
Apr 11, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichuri (62F - Cold Holding); a5 expo line ; food not prepared or portioned today; food out of temperature for approximately one hour;operator on TPHC form for 4 hours; fish dip (55-43F - Cold Holding); in reach in cooler at expo line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F **Corrected On-Site**
22-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- on the shelves at dishwasher area; advised to invert
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on cutting board at sandwich table at seafood bar; removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.- shelves at dishwasher area;
24-08-4
Basic - Food stored on floor- buckets of pickles in walk-in cooler Advised to store properly
08B-38-4
Basic - In-use utensil stored in sanitizer between uses- knife at prep table in the kitchen Removed **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink at the outside bar used by food employees.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water inside the same container with food to be served to customers in sandwich table at cook line; Removed **Corrected On-Site**
12B-13-4
52
Sep 1, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
37
Apr 3, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi @135 degrees/cooking. Corrective action taken/operator returned mahi back to deep fryer. **Corrective Action Taken**
03C-75-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Prep cooler#1/corrective action taken/operator discarded thermometer. **Corrective Action Taken**
05-05-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, clams, mussels.
01C-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters/storage area/corrective action taken/operator covered filters. **Corrective Action Taken**
25-06-4
Basic - Floor area(s) covered with standing water. Bar area.
36-22-4
64
Aug 8, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter/cookline/corrective action taken/operator time marked butter /stored 1 hour before. **Corrected On-Site** **Repeat Violation**
03F-02-5
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. Buttermilk/opened over 24 hours before/wic#2/corrective action taken/operator date labeled foods. **Corrected On-Site**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter/cookline
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Powdered garlic/prep area/corrective action taken/of discarded soufflé cups. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Prep coolers/water condensation on bottom. Kitchen
14-11-5
Basic - Food stored on floor. Liquid eggs/wic#2
08B-38-4
61
Frequently Asked Questions
When was Conchy Joes Seafood last inspected?
The most recent health inspection at Conchy Joes Seafood on file is from Apr 1, 2026. The public record contains 18 inspections in total.
What is the most common violation at Conchy Joes Seafood?
Across the inspection record, “liquid eggs stored on floor in dairy cooler” has been cited five times, more than any other issue at Conchy Joes Seafood.
How does Conchy Joes Seafood compare to other restaurants in Jensen Beach?
Conchy Joes Seafood most recently scored 86 out of 100, which is higher than the Jensen Beach average of 80.
Has Conchy Joes Seafood's inspection record improved over time?
No. Recent inspections at Conchy Joes Seafood have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Conchy Joes Seafood 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 Conchy Joes Seafood inspected?
Based on the inspection history on file, Conchy Joes Seafood is inspected around five times per year on average.
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