Florida's Seafood Bar and Grill
Last inspected: Apr 1, 2026
100
Score
Florida's Seafood Bar and Grill has been inspected 13 times since 2022. The newest entry in the record is dated Apr 1, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around eight 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 six times.
Among Cocoa Beach restaurants, the typical score is 77; Florida's Seafood Bar and Grill is comfortably above that bar. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over seafood in reach-in cooler on cook line. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish with gloved hand and then used same gloves to touch clean plate.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters behind the bar are soiled. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First run 158°F, second attempt 142°F. **Warning**
22-56-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Oasis drink maker dispenser chute is soiled
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks put on hair nets **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass mats on service line are soiled **Corrected On-Site**
23-03-4
52
Sep 11, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bibs; In dish area. In batter station area. At rear of building across from mop sink
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line at end near hand wash sink butter (47F - Cold Holding); goat cheese (51F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Deli slicer has bulidup of old food debris. Soda holster at interior bar. Surface area surrounding dispenser nozzles of soda machine. Paprika spice bucket is soiled **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quaternary sanitizer
16-37-1
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 handwashing sink. At hand wash sink next to batter station
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last serviced 1/26/23
29-28-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on deli slicer. Operator moved **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Colander used at batter station is cracked
14-38-4
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In ice wells. In paprika bucket
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At sink in dish area
31B-04-4
Basic - Single-service articles improperly stored. Paper towels stored on the floor in closet next to host stand
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Lower holding area of batter station reach in cooler
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw Tuna being thawed in standing water
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
29
Apr 2, 2025
Routine - Food
No violations found.
100
Apr 1, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Raw tuna over cabbage. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open well at center of make line cobia (58F - Cold Holding); mahi (58F - Cold Holding); raw shrimp (63F - Cold Holding). Operator poured buckets of ice over seafoods. Second temperature has all food items below 41°F **Corrected On-Site** **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. In hot holding unit on cook line cooked beef (116F - Hot Holding); cooked chicken (111F - Hot Holding) **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Cover for ice bin at soda dispenser is soiled. Deli slicer has a buildup of old food debris. **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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for flour. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over cook line. Operator moved **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair net **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at service stations have evidence of wet nesting **Repeat Violation**
24-08-4
Basic - Food stored on floor. Case of crabs on the floor in walk in freezer. Operator moved. Soda bibs on the floor in closet. Operator moved **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on front of equipment at cook line. Operator moved **Corrected On-Site** **Repeat Violation**
10-20-4
35
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Pesticide-emitting strip present in food prep area. In food storage area next to office. Operator discarded **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line across from fryers ceviche (47F - Cold Holding); raw shrimp (47F - Cold Holding); crab meat (47F - Cold Holding). In open top reach in cooler beneath service window raw shrimp (52F - Cold Holding); raw grouper (53F - Cold Holding); raw mahi (53F - Cold Holding); andouille sausage (49F - Cold Holding). On shelf over make line cooked potatoes (78F - Cold Holding). In shipping boxes on a crate at the end of cook line crab legs (83F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Fritter container in walk in cooler has time stamp that ended at 2:54.
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove top butter (101F - Hot Holding) **Repeat Violation**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. Hand wash sink in corner of cook line has soiled pans in well
31A-10-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler on cook line. In walk in cooler **Admin Complaint**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Dispenser chute for oasis machines have an accumulation of mold like substance **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from breading station has a piece of equipment in the well blocking availability for hand washing **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fryer basket handles heavily soiled with food residues **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Perforated acoustic tiles over dry reach in cooler area across from dish area are in disrepair and beginning to hang down
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the floor not inverted to drain. Operator inverted off floor **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line across from fryers **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cup on service line have evidence of wet nesting
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in gap along edge of open top cold holding well of cook line. Operator moved to dish **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from pipe on wall. Whisk stored on handle for hot holding unit. Operator moved **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on service line and plastic soufflé cups at remote service stations stored with food contact surfaces facing upwards. Operator inverted **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of breading station reach in cooler. In bottom of glass cooler behind bar
29-49-6
22
Feb 6, 2024
Routine - Food
No violations found.
100
Feb 2, 2024
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler. Cut tomatoes with date of 1/19
02C-01-5
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules do not have non corrosive interior lining
14-02-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155°F **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw seafood at breading station and did not wash hands during glove change before touching handles and wares **Repeat Violation**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding).SEE STOP SALE On cook line in open face holding well raw shrimp (55F - Hot Holding); raw cobia (57F - Cold Holding); raw white fish (53F - Cold Holding); scallops (49F - Cold Holding) In salad make line reach in cooler and in reach in cooler beneath service window cut lettuce (51F - Cold Holding); slaw (47F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding) **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. In pan on shelf over stovetop. cooked chicken (101F - Hot Holding) In container next to fryers fries (70F - Hot Holding) **Repeat Violation** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags are missing date last served
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute of oasis machine has an accumulation of mold like substance. Soda gun holster behind interior bar nearest entry point is soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line have an accumulation of dust
36-34-5
Basic - Clean linens stored on floor. In closet behind office
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line
12B-07-4
Basic - Equipment in poor repair. Multiple broken gaskets on reach in coolers
14-11-5
Basic - Food stored on floor. Multiple cases of chicken stored on the floor in walk in cooler. Operator moved **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored on equipment door handle between uses. Whisk hanging in aisle on handle of hot box to the left of stovetop **Repeat Violation**
10-20-4
Basic - Single-service articles improperly stored. Multiple cases of single service items (cups, gloves, napkins) stored on the floor in dry storage room
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. 2 cases of crab legs at end of cook line thawing at room temperature
06-01-5
Basic - Working containers of food removed from original container not identified by common name. In storage containers at breading station White granular substance removed from original packaging is not labeled identifying by common name
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Fry basket handles are heavily soiled
23-24-4
17
Aug 21, 2023
Routine - Food
No violations found.
100
Aug 17, 2023
Routine - Food
8 critical violations. 2 major violations. 7 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook moved from handling raw fish to ready to eat foods. Changed gloves with no hand wash
12A-07-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched pant leg with gloves hand then began handling clean equipment
12A-28-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over raw tuna in stand up reach in cooler between cook line and batter station. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well and flip top sliced cheese (57F - Cold Holding); heavy cream (75F - Cold Holding); raw shrimp (50F - Cold Holding); raw scallops (51F - Cold Holding); sausage (50F - Cold Holding); raw fish (50F - Cold Holding) Sitting in the box on a crate at end of line crab legs (59F - Cold Holding) In reach in cooler at batter station raw shrimp (53F - Cold Holding); raw fish (51F - Cold Holding); calamari (53F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Flours used for dredging at batter station were not replaced at 2pm.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box on cook line prime rib (116F - Hot Holding); cooked burgers (120F - Hot Holding); On shelf over cook line cooked chicken (116F - Hot Holding) **Warning**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Has paperwork but has not been signed by any employees **Repeat Violation** **Warning**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pans in the well **Repeat Violation**
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wood food-contact surface not properly sealed. In walk in freezer
14-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hair net **Corrected On-Site** **Repeat Violation**
13-03-4
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. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements. SEE STOP SALE
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups over soda dispenser
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line have an accumulation of grease dripping. Condenser fan covers in walk in cooler have an accumulation of dust **Repeat Violation**
23-03-4
17
Jan 19, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
16
Aug 1, 2022
Complaint Full
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab stuffing made 2 days ago 48f. Feta 39-46 above chill line of pan. Corrective action taken removed excess. Recheck feta 43.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose attached outside rear of building. Green hose attached by prep area hand wash sink. **Repeat Violation**
29-34-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person. Re-educated
12A-13-4
High Priority - Pesticide use not in accordance with manufacturer's directions. Pesticide strips overhead at bar.
41-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over mussels in reach in freezer. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab stuffing made 2 days prior, 48f above chill line.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Towel, then whisk in hand wash sink . Dish machine tray with items stored in dish area hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Found at 28 f. **Corrected On-Site**
05-06-4
Basic - Ceiling tile missing. Over double door reach in coolers by ice machine.
36-36-4
Basic - Condensation or other drainage not disposed of according to law. Melting ice draining on to cookline floor to floor drain. Causing standing water on cookline floor. AC vents dripping from cookline ceiling, advised to make sure it does not drip on food.
28-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in cooler by cocktail sauce, half n half.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups . **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled with cooked pasta.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. 3 boxes of fries left out on table. Replaced to freezer. **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Expo area **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
21
Frequently Asked Questions
When was Florida's Seafood Bar and Grill last inspected?
The most recent health inspection at Florida's Seafood Bar and Grill on file is from Apr 1, 2026. The public record contains 13 inspections in total.
What is the most common violation at Florida's Seafood Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Florida's Seafood Bar and Grill.
How does Florida's Seafood Bar and Grill compare to other restaurants in Cocoa Beach?
Florida's Seafood Bar and Grill most recently scored 100 out of 100, which is higher than the Cocoa Beach average of 77.
Has Florida's Seafood Bar and Grill's inspection record improved over time?
No. Recent inspections at Florida's Seafood Bar and Grill have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Florida's Seafood Bar and Grill 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 Florida's Seafood Bar and Grill inspected?
Based on the inspection history on file, Florida's Seafood Bar and Grill is inspected around four times per year on average.
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