Neptune Grill
Last inspected: Mar 4, 2026
32
Score
Neptune Grill appears in inspection records six times, starting in 2022. The most recent visit was on Mar 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Operating with an expired division of hotels” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Gulfport restaurant, which scores around 67. The pattern in the record is worth a careful look.
6
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw grouper (54F - Cold Holding); raw chicken (46F - Cold Holding) Items stored too high in reach in cooler on cook line, top of container had elevated temperatures, but bottom was 43F or lower. I determined that the foods were still safe to cool back to 41F and had become elevated from the cooler being open during their lunch rush. Operator removed top layer and stored to cool, and covered items to avoid hot air getting into the containers when cooler is opened.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired Feb 1 2026. Operator renewed during inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and retested at 200PPM. Operator instructed dish washers to dilute and test until equipment has been repaired. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon soup (100F - Hot Holding) sitting on counter in kitchen. Operator voluntarily discarded. cooked ground beef (112F Hot Holding); grilled chicken (99F - Hot Holding) sitting on flattop grill turned OFF. Operator reheated to 165F to hot hold at minimum of 135F. I retemped the chicken once it was hot holding at 160F, and ground beef at 157F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs in sliding door cooler in kitchen stored in contact with unwashed greens and green onions. Operator separated these items. **Corrected On-Site**
08A-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using Time as a Public Health Control on fry batters with proper time marking, but lack the written procedures to do so. Emailed operator Time as a Public Health Control and filled it out during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime substance. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
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. Employee hired in last 60 days does not have record of signing a health reporting agreement. I emailed reporting agreements to operator. **Corrective Action Taken**
11-26-1
Basic - Dumpsters on gravel, not on proper pad/nonabsorbent surface.
33-23-4
Basic - Equipment in poor repair. -sanitizer dispensing equipment in 3 compartment sink dispensing too strong of a sanitize mixture
14-11-5
32
May 21, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is not open and operating due to damage from Hurricane Milton.
50-17-3
86
May 1, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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. Employee touch dirty dishes then touched cleaned dishes. Inspector educated manager on hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2024. Operator updated license. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw chicken in reach in cooler. Employee moved eggs to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1pm sliced cheese (50F - Cold Holding); 1pm sliced tomatoes (45F - Cold Holding); 1pm garlic oil (60F - Cold Holding). Employee placed items in freezer. 2pm sliced cheese 39F, 2pm garlic oil 40F, 2pm sliced tomatoes 39F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Table in front of hand sink on cook line. Employee moved table. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Pans in hand sink on cook line. Employee removed pans. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table in kitchen area. Employees removed cell phone. **Corrected On-Site**
40-06-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
37
Nov 2, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing by back outside area
29-34-4
High Priority - Toxic substance/chemical improperly stored. Cleaner stored over flour in dry storage area. Employee removed cleaner. **Corrected On-Site**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food put on gloves no hand wash. Educated employee and employee washed hands. **Corrective Action Taken**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven on cook line soiled with food debris. Ice chute outside patio soiled with food debris. Soda nozzles front to go area soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Employee placed towels. **Corrected On-Site**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed salad case over zucchini mix in walk-in cooler. Manager moved items **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelf next to clean plates. Employee bag touching clean pans in storage area. Manager removed items **Corrected On-Site**
40-06-5
Basic - Dead roaches on premises. 1 dead roach in back outside dry area. Employee cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen ceiling tiles not smooth,nonabsorbent and easily cleanable.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers on cook line.
23-03-4
Basic - Open dumpster lid. Employee closed lids. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk-in cooler. Manager removed items.
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on top of reach in cooler in kitchen. Manager moved bucket. **Corrected On-Site**
21-44-1
33
Mar 2, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee moved raw shell eggs below raw fish in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Buckets of fish on floor in kitchen
08B-38-4
64
Sep 20, 2022
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Adequate Handwashing Facilities Supplied and Accessible
FL-10
90
Frequently Asked Questions
When was Neptune Grill last inspected?
The most recent health inspection at Neptune Grill on file is from Mar 4, 2026. The public record contains six inspections in total.
What is the most common violation at Neptune Grill?
Across the inspection record, “operating with an expired division of hotels” has been cited four times, more than any other issue at Neptune Grill.
How does Neptune Grill compare to other restaurants in Gulfport?
Neptune Grill most recently scored 32 out of 100, which is lower than the Gulfport average of 67.
Has Neptune Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Neptune Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Neptune Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Neptune Grill inspected?
Based on the inspection history on file, Neptune Grill is inspected around two times per year on average.
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