Deep Lagoon Seafood and Oyster House
Last inspected: Apr 1, 2026
64
Score
Deep Lagoon Seafood and Oyster House has been inspected 13 times since 2022. The newest entry in the record is dated Apr 1, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Restaurants in Osprey average 74, so Deep Lagoon Seafood and Oyster House trails the local norm. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gumbo (118F - Hot Holding); lobster bisk (109F - Hot Holding); New England chowder (113F - Hot Holding) in front counter steam table. The Manager is having all items reheated on stove top. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ice scoop handle in contact with ice in bar. The ice scooper was removed from ice bin. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees in bar.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler across from cook line.
29-49-6
64
Aug 19, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03D-02-5
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. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo. **Corrected On-Site**
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (47F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (52F - Cold Holding) on a table near the front counter. The operator stated the butter had been held for approximately 2 hours. The operator stored the butter in the walk in cooler. Observed sliced cheese (47F - Cold Holding); cooked crab cakes (48F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese. The operator stated the crab cakes had been held for approximately 2 hours. The operator placed ice on the crab cakes for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 cooked rice (118F - Hot Holding) in the Bain Marie on the server expo line. The operator stated the rice had been held for approximately 2 hours. The operator voluntarily discarded the rice. **Corrected On-Site**
03B-01-6
Basic - In-use knife/knives stored in cracks between storage pans in a reach in cooler. The operator properly stored the knife. **Corrected On-Site**
10-17-4
Basic - Water leaking from the pipe underneath the hand sink near the three compartment sink.
29-11-4
43
Jun 10, 2025
Complaint Partial
No violations found.
100
Dec 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Dec 13, 2024
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over cooked pasta in the reach in cooler on the cook line nearest the dish area. The operator properly stored the raw lobster. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. **Corrected On-Site**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque. **Corrected On-Site**
03D-02-5
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. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque. **Corrected On-Site**
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of mandarin oranges, 1 can pomodoro sauce, 1 can ketchup, and 1 can cream of coconut. The operator segregated the cans for return. **Corrected On-Site**
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. Observed the chlorine sanitizer solution for the bar dishmachine at 0ppm due to the solution tube being broken. The operator fixed the tube. The chlorine solution measured 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw in shell oysters ambient (55F - Cold Holding) at the front counter. The operator covered the oysters with ice. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. Observed blue cheese stuffed olives (58F - Cold Holding) on the bar. The bartender stated the olives had been on the bar for approximately 1 hour. The operator placed the olives in the reach in cooler behind the bar. Observed cooked pasta (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the dish area. The operator emptied half the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date when removed from the box not last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a to go box blocking access to the handwashing sink behind the bar. The operator removed the to go box. **Corrected On-Site**
31A-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in-use forks stored food contact surface up at the salad station. The operator placed the forks in the dish area. **Corrected On-Site**
24-18-4
Basic - Wiping cloth sanitizing solution stored on the floor behind the bar. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the server exposed line. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for mashed potatoes in the steam well not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-06-5
Basic - Missing drain plug at dumpster.
33-11-4
21
Aug 6, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed seafood gumbo prepared on site date marked 7/28. Observed lobster bisque prepared on site date marked 7/28. The operator discarded the above foods. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-shell oysters ambient (54F - Cold Holding) at the front counter. The operator placed ice on top of the oysters. **Corrected On-Site**
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 clarified butter (119F - Hot Holding) on the expo line. The operator placed the butter in the steam table. The operator was emailed a time for public health control form.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date removed from the box not the last date served.
01C-03-4
Intermediate - No running water at the handwashing sink near the three compartment sink.
27-09-4
Basic - In-use knife/knives stored in cracks between a reach in cooler and a table behind the bar. The operator properly stored the knife. **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid. The operator closed the dumpster lid. **Corrected On-Site**
33-16-4
45
Sep 29, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 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 the chlorine solution for the dishmachine behind the bar at 0ppm due to the solution being empty. The operator replaced the solution. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lobster (62F - Cold Holding); cooked rice (65F - Cold Holding). The operator stated the above food products have been held for less than 2 hours. The operator placed the foods in a reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. Observed bagged onions stored on he floor in the prep area. The operator properly stored the bagged onions. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed an in-use knife used for lemons not stored with the handle above the food at the wait station. The operator properly stored the knife. **Corrected On-Site**
10-01-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no available lighting in the downstairs walk in cooler. **Repeat Violation**
38-04-4
64
Jul 10, 2023
Complaint Full
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked fish in the reach in cooler at the end of the cook line. The operator properly stored the raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the splitter at the mop sink outside.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth sanitizer solution at 400ppm. The operator diluted the solution to 200ppm. **Corrected On-Site**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the raw bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Observed a ceiling tile removed in the dry storage area downstairs.
36-36-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean drinking glasses stored next to handwashing sink behind the bar exposed to splash. The operator properly stored the drinking glasses. **Corrected On-Site**
24-27-4
Basic - Food stored on floor. Observed boxes of potatoes stored on the floor in the downstairs storage area. The operator properly stored the potatoes. **Corrected On-Site**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed a missing lid for the dumpster.
33-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use scoop used for spinach artichoke dip stored on top of lid. The operator removed the scoop for cleaning. **Corrective Action Taken**
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 81F standing water.
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed labels stuck to clean containers in the prep area.
16-46-4
Basic - Unnecessary items stored in garbage enclosure. Observed wooden pallets in the dumpster enclosure.
33-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink located inside.
42-01-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler downstairs.
38-04-4
30
May 1, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the floor of the walk in freezer. **Warning** - From follow-up inspection 2023-05-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed no light in the downstairs walk in freezer. Operator stated a work order has been placed for repair. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-01: **Time Extended**
38-04-4
90
Apr 28, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Jasmine rice cooling at 95F at 2PM. Operator stated the rice was cooked at 11AM. Operator discarded 20 pounds of the rice. **Corrected On-Site** **Warning**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder prepared on 4/27 in the walk in cooler cold holding at 50F. Operator discarded 10 gallons of the clam chowder. Observed Jasmine rice cooling at 95F at 2PM. Operator stated the rice was cooked at 11AM. Operator discarded 20 pounds of the rice. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clam chowder prepared on 4/27 in the walk in cooler cold holding at 50F. Operator discarded 10 gallons of the clam chowder. Observed raw oysters cold holding at an ambient temperature of 52F at 1:15PM. Operator iced the oysters to an ambient temperature of 39F at 2:30PM. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pads and food storage bags in the handwashing sink near the three compartment sink in the prep area. Operator removed the items from the sink. **Corrected On-Site** **Warning**
31A-11-4
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove prior to thawing. Operator cut a slit in the packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the floor of the walk in freezer. **Warning**
14-69-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed no light in the downstairs walk in freezer. Operator stated a work order has been placed for repair. **Corrective Action Taken** **Warning**
38-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at the handwashing sink near the three compartment sink in the prep area. **Warning**
29-11-4
47
Mar 1, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket blocking the hand sink at the bar. Operator properly stored the sanitizer bucket. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed pint glass with no handle used as a scoop for sugar at the front wait station. Operator removed the glass from the sugar. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer behind the bar at 0ppm. Operator stopped use of bar dish machine and washed glasses at dish machine in the kitchen. **Corrective Action Taken**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above food prep area on the cook line. Observed employee purse stored hanging on a rack with clean food containers. Operator properly stored the employee items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Observed diced onions stored under paper towel dispenser at the hand sink in the prep area. Operator properly stored the onions. **Corrected On-Site**
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging from oven door. Operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 69F at the oyster station. Operator placed the utensils under running water. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on front of the hand sink behind the bar. Operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plates washed in dish machine with a wiping cloth. Operator rewashed the plates and allowed plates to air dry. **Corrected On-Site**
24-17-4
58
Sep 1, 2022
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of whole tomatoes. Operator discarded tomatoes.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a employee remove his gloves and failed to wash hands before switching tasks and putting gloves on.
12A-07-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed gumbo dated 08/24/22 and today is 09/01/22. Observed chowder dated 8/23 and today is 9/01/22. Observed chipotle cream dated 8/14 and today is 9/01/22. Operator discarded above food items.
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. Observed gumbo dated 08/24/22 and today is 09/01/22. Observed chowder dated 8/23 and today is 9/01/22. Observed chipotle cream dated 8/14 and today is 9/01/22.
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a mop bucket in front of the hand wash sink by the the three compartment sink.operator moved the mop bucket. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink behind bar. Operator stocked sinks with paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on top of the prep area in the kitchen.
40-06-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish in standing water at three compartment sink. Operator turned on water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer buckets at 0ppm. Operator removed and filled buckets to 200ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled in service station. Operator labeled container. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plate with no handle in the ice at the oyster station.
14-01-5
33
Frequently Asked Questions
When was Deep Lagoon Seafood and Oyster House last inspected?
The most recent health inspection at Deep Lagoon Seafood and Oyster House on file is from Apr 1, 2026. The public record contains 13 inspections in total.
What is the most common violation at Deep Lagoon Seafood and Oyster House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Deep Lagoon Seafood and Oyster House.
How does Deep Lagoon Seafood and Oyster House compare to other restaurants in Osprey?
Deep Lagoon Seafood and Oyster House most recently scored 64 out of 100, which is lower than the Osprey average of 74.
Has Deep Lagoon Seafood and Oyster House's inspection record improved over time?
Results have been roughly steady. Inspections at Deep Lagoon Seafood and Oyster House have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Deep Lagoon Seafood and Oyster House 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 Deep Lagoon Seafood and Oyster House inspected?
Based on the inspection history on file, Deep Lagoon Seafood and Oyster House is inspected around four times per year on average.
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