Fresh Scratch Bistro and Lounge
Last inspected: Apr 2, 2026
100
Score
The health department has logged 10 inspections at Fresh Scratch Bistro and Lounge, the earliest from 2022. The latest inspection on file is from Apr 2, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “standing water in bottom of salad reach-in-cooler” has been the most frequent reason, cited three times.
Fresh Scratch Bistro and Lounge's latest score of 100 sits above the Indian Harbour Beach average of 76. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
No violations found.
100
Jan 27, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 mahi not removed from vacuum seal prior to thaw.
01B-13-4
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. Fish dip not date marked.
02C-03-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Davy no signed agreement, provided to her and signed. **Corrected On-Site**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in womens stall.
31B-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens and mens doors
32-04-4
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. 3 mahi on cook line cooler 11 mahi in walk in 3 salmon in walk in
06-09-1
Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2025. Establishment is open and operating. License is current.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's and mens bathroom stall.
31B-04-4
Basic - Standing water in bottom of salad reach-in-cooler
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
41
Jul 9, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 mahi 6 cobia 9 salmon Not removed from vacuum seal prior to thaw
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar both handwash sinks had no paper towel
31B-02-4
Intermediate - No soap provided at handwash sink. Both outside bar hand wash sinks did not have soap
31B-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. 4 mahi 6 cobia 9 salmon
06-09-1
Basic - Dish rack shelves with rust that has pitted the surface.
14-33-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Plumbing system in disrepair. Spray hose faucet rusted and leaking at base of faucet.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler has standing water
29-49-6
55
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Sep 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler drawers under cook line do not stay closed - From follow-up inspection 2024-09-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. - From follow-up inspection 2024-09-05: **Time Extended**
23-03-4
90
Aug 28, 2024
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip (49F - Cold Holding); diced tomatoes (52F - Cold Holding) manager relocated to colder unit. **Corrected On-Site**
03A-02-5
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. See stop sale.
03F-02-5
High Priority - Unwashed produce over washed produce in walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator **Corrected On-Site**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Keeping coleslaw and pico on time.
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade. Manager discarded. **Corrected On-Site**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. **Warning**
16-59-1
Basic - Equipment in poor repair. Cooler drawers under cook line do not stay closed
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
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. 13 ahi tuna not removed prior to thawing
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee not hat or hair net. **Corrected On-Site**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
25
Mar 29, 2024
Food-Licensing Inspection
No violations found.
100
Sep 29, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bread pudding dated 9/20, Gorgonzola sauce dated 9/20, fried rice dated 9/21, pineapple mango salsa dated 9/20. **Corrected On-Site**
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. Bread pudding dated 9/20, Gorgonzola sauce dated 9/20, fried rice dated 9/21, pineapple mango salsa dated 9/20.
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink end of bar area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at bar area not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine door has black mold like substance build up. **Corrected On-Site**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Broken baseboards near back door.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards green and yellow are heavily scored up.
14-09-4
Basic - Dead roaches on premises. 1 dead roach in dry storage area. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Relocated to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Gasket torn on dessert cooler
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing Handwash sign at end of bar Handwash sink and in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on dessert cooler with black mold like substance **Corrected On-Site**
23-03-4
41
Apr 5, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st 2023 please renew license on dbpr website
50-17-3
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Couscous in cookline unit dated 3/23 found on 4/5. Operator discarded
01B-06-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and fish over ready to eat sausage brats in drawers under grill **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. Couscous dated 3/23 found 4/5 operator discarded
02C-01-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only have tags from February to date (4/4). Operator must maintain tags for 90 days
01C-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish pit **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Food stored on floor. Bucket of food on floor in walk in cooler **Corrected On-Site**
08B-38-4
39
Nov 8, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat juice Raw salmon over ready to eat hot dogs **Corrected On-Site**
08A-05-6
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. Undated conch fritters in cookline unit **Repeat Violation**
02C-03-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cookline unit
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets under grill accumulated food debris
23-03-4
Basic - Old labels stuck to food containers after cleaning. In dry dish rack
16-46-4
Basic - Single-service articles improperly stored. Store on floor in storage shed **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Cookline unit **Repeat Violation**
29-49-6
61
Frequently Asked Questions
When was Fresh Scratch Bistro and Lounge last inspected?
The most recent health inspection at Fresh Scratch Bistro and Lounge on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fresh Scratch Bistro and Lounge?
Across the inspection record, “standing water in bottom of salad reach-in-cooler” has been cited three times, more than any other issue at Fresh Scratch Bistro and Lounge.
How does Fresh Scratch Bistro and Lounge compare to other restaurants in Indian Harbour Beach?
Fresh Scratch Bistro and Lounge most recently scored 100 out of 100, which is higher than the Indian Harbour Beach average of 76.
Has Fresh Scratch Bistro and Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Scratch Bistro and Lounge have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh Scratch Bistro and Lounge 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 Fresh Scratch Bistro and Lounge inspected?
Based on the inspection history on file, Fresh Scratch Bistro and Lounge is inspected around three times per year on average.
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