Hurricane Oyster Bar and Grill
Last inspected: Apr 1, 2026
82
Score
Hurricane Oyster Bar and Grill appears in inspection records nine times, starting in 2022. Hurricane Oyster Bar and Grill was last inspected on Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up three times.
Compared to other Santa Rosa Beach restaurants (averaging 94), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in container on top of prepped crab cakes in walk-in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
82
Jul 18, 2025
Complaint Full
No violations found.
100
Jul 17, 2025
Complaint Full
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Oyster station shucker handled credit card and did not change gloves and / or wash hands prior to returning to shucking oysters . Line cook left cook line multiple times and returned to food preparation/ cook without hand wash and changing gloves. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler #1 Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F cooked greens cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs., Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . WIC #2 - 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. ROP Rainbow Fish fully thawed overnight in ROP package **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . Cook line make bars - coleslaw 44, crab cakes 45/46, corn salsa 45, crab claws 47, cheese 62F ( less than 4 hrs. ) **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F Cooked greens Cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs.,
03D-01-5
High Priority - Live, small flying insects found Approximately 5 small flying insects observed in kitchen. **Warning**
35A-02-7
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster Tags
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Two Oyster tags found at exterior floor drains ( Webb's 7/10/25 )
01C-10-4
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster specific Consumer Advisory posted behind Bar shucking station partially obstructed and not readable by customers.
02A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by shelves and storage of water container and Hot hold containers.
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Oyster bar hand wash sink Hot Water side 80F after prolonged running.
27-16-4
Basic - Food stored in a prohibited area. In use hot hold units containing TCS foods - Gumbo and greens stored on back kitchen stairway.
08B-37-4
Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher top soiled with accumulated debris.
16-21-4
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. ROP Rainbow Fish fully thawed overnight in ROP package **Warning**
06-09-1
Basic - Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler #1
36-22-4
23
Feb 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 31, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Feb 7, 2024
Routine - Food
No violations found.
100
Oct 25, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed prep bowl inside hand wash sink near fryers.
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle stored inside bread crumbs.
14-01-5
Basic - Food stored on floor. Observed (1) one container of cooking oil stored on floor in dry storage area.
08B-38-4
Basic - Ice buildup in walk-in freezer. Observed ice buildup on walk-in freezer door preventing proper closure.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Observed 6 containers of food in dry storage without common name identification ie; flour, rice, beans, bread crumbs
02D-01-5
67
Feb 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - No handwashing sign provided at a hand sink used by food employees, both hand sinks located on left and right corners of kitchen. **Repeat Violation**
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on hood vents located directly above fry station. **Repeat Violation**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on gas pipe. **Repeat Violation**
10-20-4
86
Oct 31, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on hood system enclosure and hood vents. **Repeat Violation**
36-34-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over batter/fry station.
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses, oven door and gas pipe.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, rice. Operator properly stored utensil during inspection. **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
78
Frequently Asked Questions
When was Hurricane Oyster Bar and Grill last inspected?
The most recent health inspection at Hurricane Oyster Bar and Grill on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Hurricane Oyster Bar and Grill?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Hurricane Oyster Bar and Grill.
How does Hurricane Oyster Bar and Grill compare to other restaurants in Santa Rosa Beach?
Hurricane Oyster Bar and Grill most recently scored 82 out of 100, which is lower than the Santa Rosa Beach average of 94.
Has Hurricane Oyster Bar and Grill's inspection record improved over time?
No. Recent inspections at Hurricane Oyster Bar and Grill have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Hurricane Oyster 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 Hurricane Oyster Bar and Grill inspected?
Based on the inspection history on file, Hurricane Oyster Bar and Grill is inspected around three times per year on average.
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