Off the Hook at Inlet Harbor
Last inspected: Apr 2, 2026
15
Score
Going back to 2022, Off the Hook at Inlet Harbor has nine inspections in the public record. On Apr 2, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 11 violations earlier in the record.
Looking across the full record, “employee with no beard guard/restraint while engaging” is the recurring theme, flagged three times.
Restaurants in Ponce Inlet average 67, so Off the Hook at Inlet Harbor trails the local norm. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
6
Major latest
7
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 6 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
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
15
Nov 20, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Lighting Adequate; Required Shields in Place
FL-36
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
55
Apr 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door - From follow-up inspection 2025-04-10: **Time Extended**
36-24-5
95
Apr 2, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager replaced bottle of sanitizer **Corrective Action Taken**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef patties (45F - Cold Holding); bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding) -inside cooler across from grill at end of cookline overnight, see stop sale. Advised to obtain service check on unit. see stop sale **Warning**
03A-02-5
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. -ice cream mix inside bar
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 - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -drawer unit under slatted grill
05-05-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food from container. Advised to use scoops/utensil with handle
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor area(s) covered with standing water. -some standing water on floor near steps leading to prep area -warewashing area -server station
36-22-4
Basic - Hole in or other damage to wall. -near back door
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115F **Corrective Action Taken**
10-07-4
37
Nov 16, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 29, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under hand sink at warewashing area
29-44-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef prior to plating ready to eat food on cookline. Advised to person in charge to rely on utensils for cooks who need to handle both raw and ready to eat food while on cook line.
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
22-02-4
Intermediate - Nonservice animals in the food establishment or on premises. -seated at outside bar , advised to person in charge abouf limitations of nonserfice animals on premesis, and to look into local guidelines/permits that allow for exclusion to non-service animals for outside dining
35A-01-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile, vent in disrepair above dish machine
36-32-5
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.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor area(s) covered with standing water. -warewashing area -cookline in front of fryers
36-22-4
Basic - Floors not maintained smooth and durable. -warewashing area -in front of fryers
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. -marina deck bar
31B-04-4
Basic - Stored food not covered. -outside bar, bulk tea/beverage not covered in pitcher **Corrected On-Site**
08B-12-5
Basic - Trash receptacles not provided where needed in establishment. -warewashing area/handsink
33-06-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Oct 12, 2023
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw beef inside walk in cooler , manager corrected. Until raw poultry has been heat treated to 165F it shall be stored in the same manner as raw poultry. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. -puttanesca gravy, marked 10-6 prep.
01B-24-5
High Priority - Server/employee handled soiled dishes/surface or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dumped off soiled plates/utensils to ware-washing area prior to handling styrofoam cups making beverage --cook wiped gloved hands on soiled cloth towel and clothing prior to handling food on cook line.
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion rings 118-145, pan not fully underneath heating element on cook line. Person in charge just dropped 20 minutes prior. Adjusted pan under warmer **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib/splitter in oyster station outside requires vacuum breaker attached for backflow prevention. Hose hooked up
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags missing mark in office stock
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris inside mixer bowl in prep area upstairs -cutting boards with stain/soil
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bulk dry containers in prep area upstairs
36-34-5
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. -tuna inside vacuum sealed package in walk in cooler
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -emergency exit door near stairs to prep area, bottom left threshold
35B-01-4
Basic - Floor area(s) covered with standing water. -near fryers on cook line -warewashing area
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, bulk container upstairs
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -outside tiki bar
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handsink in warewashing area
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -empty bin in prep area upstairs, soiled top lid/handle.
23-03-4
20
May 8, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
27
Dec 13, 2022
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10-25ppm, manager replaced low bucket, corrected to 50ppm **Corrected On-Site**
22-41-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -end of cook line **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over or with unwashed produce and ready to eat food. -poke tuna stored over whole tomatoes, avocados -raw clams over cooked crawfish **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash 69F on ice bath, manager states less than 2 hours. Placed on time as public health control. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing inside bar
31A-11-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
27-24-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin at drink dispenser, slight black substance on rim of cover
22-20-5
Basic - Food not stored at least 6 inches off of the floor. -walk in freezer **Corrected On-Site**
08B-47-4
Basic - Utensils in poor condition. -melted handles on spatulas in use
14-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
27
Frequently Asked Questions
When was Off the Hook at Inlet Harbor last inspected?
The most recent health inspection at Off the Hook at Inlet Harbor on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Off the Hook at Inlet Harbor?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited three times, more than any other issue at Off the Hook at Inlet Harbor.
How does Off the Hook at Inlet Harbor compare to other restaurants in Ponce Inlet?
Off the Hook at Inlet Harbor most recently scored 15 out of 100, which is lower than the Ponce Inlet average of 67.
Has Off the Hook at Inlet Harbor's inspection record improved over time?
Yes. Recent inspections at Off the Hook at Inlet Harbor have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Off the Hook at Inlet Harbor 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 Off the Hook at Inlet Harbor inspected?
Based on the inspection history on file, Off the Hook at Inlet Harbor is inspected around three times per year on average.
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