Down the Hatch (Main Kitchen)
Last inspected: Nov 10, 2025
86
Score
Down the Hatch (Main Kitchen) has been inspected eight times since 2022. On Nov 10, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about nine violations before that.
The most common issue across all inspections has been “ready-to-eat”, showing up four times.
Among Ponce Inlet restaurants, the typical score is 67; Down the Hatch (Main Kitchen) is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 10, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 16, 2025
Routine - Food
2 critical violations.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Employee Health Policies Present
FL-03
74
Feb 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 23, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Feb 9, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. -burn spray stored above bowls, squeeze bottles next ti hand sink **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw beef steaks inside walk in cooler. Advised of minimum cook temperature used for hierarchy **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gouda sauce
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. -gouda sauce marked 1/25
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slatted cooking surface next to fryers
22-02-4
Basic - Cutting board has cut marks/holes and is no longer cleanable. -small cutting board on prep table across from fryers
14-09-4
Basic - Single-service articles improperly stored. -case of paper cups on floor from delivery inside dry storage room **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of equipment next to fryers
23-03-4
Basic - Clean pan storage shelves with rust that has pitted the surface. -next to meat cooler
14-33-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
10-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -uncooked rice bulk container in prep area **Corrected On-Site**
10-01-5
Basic - Floor area(s) covered with standing water. -warewashing area in front of dish machine -adea near ice machine
36-22-4
Basic - Employee with no hair restraint while engaging in food preparation. -employees preparing/handling food without hair restraints.
13-03-4
33
Aug 7, 2023
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher pre wash/sprayed off soiled dishes before putting clean plates up in warewashing area
12A-29-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. --house calamari dressing with commercially cooked peppers marked 7/28.
01B-28-5
High Priority - Vacuum breaker missing at fitting/splitter added to hose bibb. -warewashing area, splitter with hose hooked up beneath **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers 110-117F not properly held under heat lamp at end of line. Manager stated since 10am, see stop sale. -cooked chowder 115 at edge-155F in middle, inside large pot on cook line, manager stated it was reheated to 165F this morning, heat was turned off. Advised to ensure adequate reheating to 165 before hot holding at 135F. Using smaller batches may be advisable for logistics of maintaining 135F of all hot food. -manager reheated chowder during inspection, corrected on site **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked peppers, inadequate hot holding more than 4 hours.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -house calamari dressing with commercially cooked peppers marled 7/28. See stop sale
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored above crab cakes with commercially processed precooked crab meat inside stand up fridge at end of cookline near fry station
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large garbage can
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
21-11-4
Basic - Floor area(s) covered with standing water. -warewashing area **Corrected On-Site**
36-22-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in floor fan in back prep area -hood filters
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -salad station inside cooler
14-33-4
23
Dec 20, 2022
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked chicken wings **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fish dip marked 12/10
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. -fish dip
01B-24-5
High Priority - Stop Sale issued due to food originating from a source under nationwide recall. -raw oysters from galveston rexas area 1
01B-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 109F, cooked french fries 108F, cooked fish 109F inside hot holding expo station under heating element. Manager stated less than 1 hour, reheated potatoes, voluntarily discarded fries and fish due to quality concerns on reheat. Manager reheated potatoes to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -container with utensils inside hand sink on cook line. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface/top of oven -hood filters
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. -at tilt skillet
10-20-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Damaged/spoiled/recalled food not properly segregated. **Corrected On-Site**
08B-20-4
30
Jul 28, 2022
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 60-6F, undetermined
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -scampi butter inside walk in cooler
02C-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -scampi butter marked 7/22 inside walk in. See stop sale
01B-28-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 60F-66F inside top section od makeline cooler. manager could not determine time. See stop sale -shredded cheese 55f, less than 4 hours. manager replaced regardless of time **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -large sprayer wih bleach solution unlabeled
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by large fam in front
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near office a d rack of cleaning supplies
35B-01-4
Basic - Floor behind cooking equipment soiled/has accumulation of grease.
36-73-4
Basic - Floor area(s) covered with standing water.
36-22-4
30
Frequently Asked Questions
When was Down the Hatch (Main Kitchen) last inspected?
The most recent health inspection at Down the Hatch (Main Kitchen) on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Down the Hatch (Main Kitchen)?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Down the Hatch (Main Kitchen).
How does Down the Hatch (Main Kitchen) compare to other restaurants in Ponce Inlet?
Down the Hatch (Main Kitchen) most recently scored 86 out of 100, which is higher than the Ponce Inlet average of 67.
Has Down the Hatch (Main Kitchen)'s inspection record improved over time?
Yes. Recent inspections at Down the Hatch (Main Kitchen) have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Down the Hatch (Main Kitchen) 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 Down the Hatch (Main Kitchen) inspected?
Based on the inspection history on file, Down the Hatch (Main Kitchen) is inspected around two times per year on average.
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