Sea Worthy Fish Bar
Last inspected: Oct 29, 2025
52
Score
Across the available record, Sea Worthy Fish Bar has eight inspections on file, the first dated 2023. The latest inspection on file is from Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 17 violations before.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged three times.
Compared to other Tierra Verde restaurants (averaging 69), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. **Repeat Violation**
27-16-4
Basic - Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line.
14-11-5
Basic - Ice buildup in reach-in freezer in dry-storage area.
14-69-4
Basic - In-use knife/knives stored in cracks between table and reach-in cooler on cooks line.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Standing water in bottom of reach-in-cooler on cooks line.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in dry-storage area.
22-20-5
52
Apr 30, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 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. Observed employee while donning gloves load soiled dishes into dishmachine then retrieve clean dishes without first removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Sheet pan of raw pork ribs stored on top of box of avocados. Operator placed raw pork ribs below avocados. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Dishmachine in bar area chlorine sanitizer not at proper minimum strength. Reading 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee is transporting drinking glasses to warewashing for washing and sanitizing.
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked oyster tags with last date served. **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food buildup between cracks.
22-02-4
Intermediate - Handwash sink on cooks line used to dump ice inside bowl. Employee melted ice. Discussed with operator purpose of hand wash sink. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station area. Operator pro paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sinks in wait station area and bar located near dry-storage room. **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in dry-storage room.
22-20-5
Basic - Cutting boards in kitchen has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean plates on cooks line. Employee removed phone. Discussed cleaning and sanitizing area. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Pan of clam chowder stored on floor in walk-in cooler. Employee removed item from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Reach-in coolers interior on cooks line have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
26
Jul 31, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
37
Jul 30, 2024
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected y-splitter at mop sink without vacuum breaker. **Repeat Violation** **Warning**
29-42-4
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. Observed employee touch soiled dishes then retrieved clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw scallops stored above cooked sausage in walk-in cooler. Employee placed raw scallops below cooked sausage. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw fish in reach-in cooler in storage area. Operator placed raw shell eggs on bottom shelf. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on holding cell phone then engage in food preparation without washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 4:40pm. a. cooked shrimp (46F - Cold Holding); 40f b. cooked rice (45F - Cold Holding); 40f c. blue cheese crumbles (46F - Cold Holding)41f Walk-in cooler at 4:50pm a. cooked sausage (53F - Cold Holding); 39f b. butter (53F - Cold Holding); 43f c. raw scallops 55F - Cold Holding); 43f d. raw octopus (53F - Cold Holding) 41f Operator placed items on ice bath. Re tamp at 5:35pm Will email DBPR Form 5030-106. Cold Holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. a. cooked rice (128F - Hot Holding); 173f b. butter (89F - Hot Holding) 168f Operator placed items on grill to reheat. Rechecked at 5:40pm Discussed time as a public health control as an option. Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dillion Rhule hired more than 30 days ago. **Warning**
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front bar area used to dump ice and shake cups. Discussed with operator the purpose of the hand wash sink. Operator removed items and melted ice. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Spray bottle in bar area containing sanitizer not labeled. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. **Repeat Violation** **Warning**
27-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Bowl with no handle used to dispense rice. Operator removed bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean bowls on cooks line. **Warning**
40-06-5
Basic - Floor tile in wait station missing. **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Shrimp in tub is not 6 inches off floor in walk-in cooler. **Warning**
08B-47-4
Basic - Hole in ceiling tile in warewashing area. **Repeat Violation** **Warning**
36-32-5
Basic - Hole in or other damage to wall on cooks line. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. **Warning**
23-03-4
Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Soiled dry wiping cloth stored on top of cutting board on reach-in cooler on cooks line. **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler on cooks line across from fat-fryer. **Warning**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line not draining. **Warning**
29-20-5
Basic - Stored food not covered. Container of cut lemons, limes, oranges, and olives not covered in bar area. Operator covered items. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster and steak thawing in standing water in three-compartment sink. Operator placed items in walk-in cooler. **Corrected On-Site** **Warning**
06-01-5
10
May 9, 2024
Routine - Food
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. From dry-storage area shelf. a. 3lb can of coconut milk dented at seam.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:45pm. Operator placed items in freezer. Re temp at 5:15pm a. lobster tail (52F - Cold Holding); 46f b. cooked sausage (52F - Cold Holding) 48f **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing has garbage can obstructing path. Operator removed garbage can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line being used to fill and dumped water inside bowl.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - No soap provided at handwash sink in bar area. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle on top of dishmachine containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water for hand wash sink in over-flow bar area is not operational.
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in dry-storage area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in warewashing area.
36-32-5
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of reach-in cooler on cooks line. Operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employees drinking around food in food preparation area.
12B-02-4
Basic - Food stored on floor. From walk-in cooler a. Container of raw shrimp on floor. b. Container of beef short ribs on floor. From dry-storage area. a. Two five gallon containers of cooking oil,stored on floor. Operator removed items from floor. **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Single-serve plastic containers stored on shelf in warewashing area.
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
21
Apr 3, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
78
Jan 12, 2024
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Drum fish for ceviche. Item removed and not to be served.
01D-01-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Drum fish for ceviche. Item removed and not to be served.
01B-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
31B-02-4
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.
53B-01-5
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.
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line.
31B-04-4
Basic - Torn gaskets under the flat top grill.
14-11-5
37
Mar 9, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink in dish area drains slowly
29-19-4
95
Frequently Asked Questions
When was Sea Worthy Fish Bar last inspected?
The most recent health inspection at Sea Worthy Fish Bar on file is from Oct 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Sea Worthy Fish Bar?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Sea Worthy Fish Bar.
How does Sea Worthy Fish Bar compare to other restaurants in Tierra Verde?
Sea Worthy Fish Bar most recently scored 52 out of 100, which is lower than the Tierra Verde average of 69.
Has Sea Worthy Fish Bar's inspection record improved over time?
Yes. Recent inspections at Sea Worthy Fish Bar have averaged around 12 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sea Worthy Fish Bar 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 Sea Worthy Fish Bar inspected?
Based on the inspection history on file, Sea Worthy Fish Bar is inspected around three times per year on average.
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