King Neptune Seafood Restaurant
Last inspected: Mar 3, 2026
64
Score
Public records show 11 inspections at King Neptune Seafood Restaurant stretching back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up five times.
That's lower than the typical Florida restaurant, which scores around 72. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 4, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
43
Jun 17, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 10, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Food prepared with soiled equipment/utensil. Chef wiped in use knife on apron then proceeded to cut ready to eat food with knife. Advised operator of proper sanitizing for all in use utensils.
08B-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, plaintains (46F - Cold Holding)not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters.
03A-02-5
Basic - Food stored on floor. At dry storage area, oil stored on floor. Advised operator of proper storage.
08B-38-4
70
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jan 23, 2024
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed resting in steam well, not set up. Operator added water to steam well and turned on steam well. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure sent to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked ribs not in commercial packaging reach in freezer in dish washing area. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reach in cooler prep area: cooked rice (109F - Cooling) at 1:50 since 12:50 - 111F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator split rice in half and moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler on ice: Cole slaw (55F - Cooling) at 1:40 since 10:30 - 56F at 2:10 Observed double panned. At current rate of cooling product will not reach 41F within 4 hours. Operator removed double pan and placed inside cooler. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, operator uses chlorine sanitizer. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Sep 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
16-37-1
90
Sep 27, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. Cook line counter: butter (68F - Cold Holding). Cook line counter buttermilk batter (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Advised operator to use time control. Sent time control procedure to operator. Operator placed time stamp for remaining 2.5 hours. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in dish washing area: Cooked rice (47F - cold holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw conch over cooked chicken wings (not in commercial packaging) stand up freezer directly across from 3 compartment sink. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink chlorine sanitizer at 10ppm. Operator corrected to 50ppm. **Corrected On-Site** **Warning**
22-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags for clams not marked with last date sold. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cook line : Cole slaw (63F - Cooling) at 12:40 since 11:15 - 62F 1:05 Observed double panned at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed inside cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection. **Warning**
16-37-1
41
Jan 4, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
86
Jul 12, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2022-07-12: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled - From follow-up inspection 2022-07-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above flip top cooler at cookline - From follow-up inspection 2022-07-12: **Time Extended**
36-32-5
82
Jul 8, 2022
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline touched arm then proceeded to grab clean strainer with flour- no handwash- educated operator- employee washed hands.
12A-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by three compartment sink- Mashed potatoes 45-47F at 10:30 (cooling since last night), Grits 45-47F at 10:30 (cooling since last night), food covered at front of cooler- food not moved from cooler since last night- foodnever reached 41F within 6 hours- see stop sale.
03D-02-5
High Priority - Container of medicine improperly stored. Ibuprofen stored above clean dishes by three compartment sink - operator removed. **Corrected On-Site**
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by three compartment sink- Mashed potatoes 45-47F at 10:30 (cooling since last night), Grits 45-47F at 10:30 (cooling since last night), food covered at front of cooler- food not moved from cooler since last night -products never reached 41F within 6 hours- see stop sale.
01B-02-5
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for raw conch salad.
01D-05-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above flip top cooler at cookline
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board at cookline fliptop cooler- operator removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Containers of oil stored on floor at dry storage shed- operator removed off floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler by three compartment sink- open bottle of water over fish- operator removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. To-go containers at cookline - stored overnight not inverted- operator inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water- operator placed fish under running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour at cookline not labeled- operator labeled. **Corrected On-Site**
02D-01-5
27
Frequently Asked Questions
When was King Neptune Seafood Restaurant last inspected?
The most recent health inspection at King Neptune Seafood Restaurant on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at King Neptune Seafood Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at King Neptune Seafood Restaurant.
Has King Neptune Seafood Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at King Neptune Seafood Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at King Neptune Seafood Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is King Neptune Seafood Restaurant inspected?
Based on the inspection history on file, King Neptune Seafood Restaurant is inspected around three times per year on average.
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