Down the Hatch

4894 Front St, Ponce Inlet, FL 32127

Seafood

Last inspected: Nov 10, 2025

Score

Low Risk

Public records show six inspections at Down the Hatch stretching back to 2022. Inspectors last stopped by on Nov 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Violation counts have ticked up lately, averaging around nine violations per visit versus roughly four violations earlier in the record.

Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.

Compared to the broader Ponce Inlet restaurant scene, where the average is 67, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 10, 2025

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Hot and Cold Water Available; Adequate Pressure

FL-25

Lighting Adequate; Required Shields in Place

FL-36

Toilet Rooms Maintained

FL-53

Jun 16, 2025

Routine - Food

7 critical violations. 1 major violation. 5 minor violations.

View 13 violations

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

50-17-3

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cooked chicken wings at end of cooklin -raw beef stored above cooked prime rib inside drawer below grill, advised of hierarchical requirements for storing food that does not require heat treatment stored below raw food. **Corrective Action Taken**

08A-05-6

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw steaks inside walk in cooler. **Corrected On-Site**

08A-20-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed tuna inside vacuum sealed packaging.

01B-13-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 44-45F inside bottom section of cooler at end of cookline, manager stated recently placed in cooler from bulk storage -raw tuna 44F inside inadequate ice bath inside cooler in back next to 3 compartment sink

03A-02-5

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked brisket 118-125F placed into warmer box set at 140F at 10am per manager. Removed from hot box and placed into steamer for rapid reheating.

03E-02-5

High Priority - Toxic substance/chemical improperly stored. -degreaser stored on top surface of multi use prep space next to container of seasonings **Corrected On-Site**

41-10-4

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large trash can **Corrected On-Site**

31A-09-4

Basic - Ice scoop handle in contact with ice. -in server station **Corrected On-Site**

10-08-5

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cookline across from stove

31B-04-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -hood filters above grill/salamander

23-03-4

Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**

32-02-4

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. -tuna thawed out inside vacuum sealed packaging.

06-09-1

Feb 17, 2025

Complaint Full

4 critical violations. 3 major violations. 2 minor violations.

View 9 violations

Supervisor/Person in Charge Present

FL-01

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Potentially Hazardous Food Held at Proper Temperature

FL-16

Food Received at Proper Temperature

FL-12

Lighting Adequate; Required Shields in Place

FL-36

Approved Thawing Methods Used

FL-31

Dec 6, 2024

Food-Licensing Inspection

2 major violations. 4 minor violations.

View 6 violations

Certified Food Manager Identification

FL-02

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food Contact Surfaces Clean and Sanitized

FL-22

Warewashing Facilities Maintained and Used

FL-24

Approved Thawing Methods Used

FL-31

Aug 7, 2023

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 violations

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink in tiki bar

29-44-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 53F inside stand up cooler, manager stated placed in cooler 2 hours prior, moved to working cooler holding adequate temperature

03A-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun interior

22-02-4

Basic - Floor tiles missing and/or in disrepair.

36-17-5

Jul 28, 2022

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Toxic substance/chemical improperly stored. -chemicals on shelf/rack stored above bottled ketchup. **Corrected On-Site**

41-10-4

Basic - Cove molding at floor/wall juncture broken/missing.

36-03-4

Show all 6 inspections Show less

Frequently Asked Questions

When was Down the Hatch last inspected?

The most recent health inspection at Down the Hatch on file is from Nov 10, 2025. The public record contains six inspections in total.

What is the most common violation at Down the Hatch?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Down the Hatch.

How does Down the Hatch compare to other restaurants in Ponce Inlet?

Down the Hatch most recently scored 78 out of 100, which is higher than the Ponce Inlet average of 67.

Has Down the Hatch's inspection record improved over time?

No. Recent inspections at Down the Hatch have averaged around nine violations per visit, up from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Down the Hatch 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 inspected?

Based on the inspection history on file, Down the Hatch is inspected around two times per year on average.

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Double Dippin

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