Sam's St Johns Seafood #3
Last inspected: Feb 9, 2026
10
Score
Public records show 10 inspections at Sam's St Johns Seafood #3 stretching back to 2022. Sam's St Johns Seafood #3 was last inspected on Feb 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly eight violations before.
“Dishmachine chlorine sanitizer not” comes up most often, recorded four times in the inspection record.
Restaurants in Ocala average 78, so Sam's St Johns Seafood #3 trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
7
Critical latest
5
Major latest
16
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued. In reach in fish cooler: fish 47F then 46F, gator 44F then 38F, fish 44F the 38F. Ice was added. **Corrective Action Taken**
03A-02-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee pulled fish from broiler to place on plate, fish was 95F. Instructed employee to place back in oven then71F.
03C-75-5
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. 0 ppm Ports cleaned the 50ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook pulled pants up and did not wash hands before returning to prepping food. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee washed hands and dried with towel then touched soiled knob to turn off water. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer: Raw unpackaged catfish stored over cooked mussels.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued.
01B-02-5
Intermediate - Employee with long fingernails and/or painted working with exposed food, single-service items or clean equipment and utensils. Server working expo with long nails. Trimmed during this inspection. Server scooping ice with painted nails.**Corrective Action Taken** **Corrective Action Taken**
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler soiled with good debris. Interior of ice machine has pink substance on top wall. Interior of reach in fish cooler soiled with food debris. Soda nozzles soiled with soda syrup. Can opener blade soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook dump water in hand wash sink. Reviewed proper procedures with employee. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips needed.
16-37-1
Intermediate - No soap provided at handwash sink. Sink in ware wash area has no soap. Refilled during this inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Unclean building components, attachments or fixtures. Walls and ceilings throughout kitchen soiled with dust. Floor soiled with food debris and black substance at walk in freezer entrance-and standing water on cook line Vents throughout kitchen Walk in freezer has ice build up
36-50-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over wine in reach in cooler.
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees on cookline wearing bracelets and watches.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked together wet on rack over dish machine.
24-08-4
Basic - Equipment in poor repair. Shelves in walk in cooler rust pitted. Shelves in walk in freezer rust pitted. Can opener rust pitted. Cutting boards have deep grooves with stains throughout kitchen. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor on cook line and floor in ware wash area. **Repeat Violation**
36-17-5
Basic - Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.
33-29-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline: utensils in water 62-94F. Employee refreshed water. Tongs on handle of broiler. Removed during this inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and reach in cooler gaskets throughout restaurant. Walk in cooler and freezer shelving has old food build up. Dish rack soiled with lime buildup. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on speed rack over ten pound cans. **Repeat Violation**
42-03-5
Basic - Unnecessary items/unused equipment on the premises. Unused fryer near back door.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.
42-01-4
10
Dec 16, 2025
Routine - Food
No violations found.
100
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine tested at 0ppm, employee primed sanitizer line, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee on cooks line washed hands, wiped hands on pants, then put on gloves and started cooking. -Employee on cooks line washed hands, pulled pants up, then put gloves on hands and started cooking.
12A-28-4
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. All safe staff certificates expired 4/2025 and 10/1/2025. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. No soap at Handwash sink on cooks line.
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 employee bags on shelf above seafood breader on dry storage shelf, operator moved bags to office. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tile in front of walk in cooler cracked, standing water under. Floor in dish room not maintained smooth.
36-17-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Blue cooler on cooks line exposed insulation on the lid.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled with dust. Back of 2 fryers on cooks line soiled with grease build up. Hood system at the middle of cooks line grease is dripping. Blue cooler on cooks line exterior soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at wait station (with coleslaw inside) with standing water inside.
29-49-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 2 screwdrivers on shelf above seafood breader bag on dry storage shelf, operator moved screwdrivers. **Corrected On-Site**
42-03-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Metal shelf in walk in cooler with rust on the surface.
14-17-4
41
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
16
Jul 8, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave at server station soiled with food. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen. Observed hood filters soiled with grease over fryer
22-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on cookline under fish prep table, and missing tiles
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build upo in walk-in-freezer behind unit and on shelves by the door.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( ice and cream cheeses salad )
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler in kitchen
29-49-6
74
Jul 10, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Observed dishmachine at 0 ppm chlorine. Manager replaced chlorine supply and dishmachine measured at 50 ppm CL. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Ice buckets, Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager place ice buckets on middle shelf for protection. **Corrected On-Site**
24-05-4
Basic - Light shield damaged/in disrepair. Observed missing light shield located above two flip-top make table coolers in kitchen.
38-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
14-09-4
70
Apr 5, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Observed the dish wash machine at 0 ppm for chlorine. The system was primed and achieved 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded yellow cheese at 65F on the cook line. ALSO, rice mix on the cook line at 67. Both were pulled from the reach-in cooler around 12:30. Each was placed on metal food equipment and placed in the walk-in freezer. Time as a public health control was discussed. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cold table cutting board at the wait station is stained.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 outside is not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in the kitchen have an accumulation of dust. ALSO, the light switch by the back door has an accumulation of grease.
36-34-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the cook line reach-in cooler against the wall.
29-49-6
58
Dec 5, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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. Observed hush puppy mix lacking a time stamp. An adjusted time mark was added. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed yellow spray chemical stored on a table with crab. The sanitizer was moved to cleaning. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice on the cook line, 73F.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the shroud in the ice maker is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food and ice in the cook line hand wash sink.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk CO2 tank outside is not secured.
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 83F water. The water was discarded. The fresh pan was placed on the flat top for heating and maintains at 135F or above. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of debris on the tea drawer and seasoning bottles. ALSO, the area over the soda nozzles. ALSO, the mop sink area has an accumulation of soil.
23-03-4
45
Frequently Asked Questions
When was Sam's St Johns Seafood #3 last inspected?
The most recent health inspection at Sam's St Johns Seafood #3 on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sam's St Johns Seafood #3?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Sam's St Johns Seafood #3.
How does Sam's St Johns Seafood #3 compare to other restaurants in Ocala?
Sam's St Johns Seafood #3 most recently scored 10 out of 100, which is lower than the Ocala average of 78.
Has Sam's St Johns Seafood #3's inspection record improved over time?
No. Recent inspections at Sam's St Johns Seafood #3 have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sam's St Johns Seafood #3 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 Sam's St Johns Seafood #3 inspected?
Based on the inspection history on file, Sam's St Johns Seafood #3 is inspected around three times per year on average.
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