Seaside Springs Retirement Community
Last inspected: Apr 10, 2026
52
Score
Public records show nine inspections at Seaside Springs Retirement Community stretching back to 2022. Inspectors last stopped by on Apr 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded four times.
Compared to other Osprey restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler. The chef moved the raw beef under the raw pork on speed rack in walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine reached 150.7F. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon salad (50F - Cold Holding) on front line. The chef discarded salmon salad. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in handwashing sink behind front counter. The operator removed all utensils from handwashing sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom employees restroom. **Warning**
32-12-6
Basic - Employee with no hair restraint while engaging in food preparation. The operator placed hair restraint on during inspection. **Corrected On-Site** **Warning**
13-03-4
52
Aug 19, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator discarded the soup. **Corrected On-Site**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator discarded the soup. **Corrected On-Site**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing off a wiping cloth in the handwashing sink at the server station. **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink in the linen storage area.
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in the prep area. The operator removed the fish from the standing water. **Corrected On-Site**
06-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored at the front counter with the food contact surface up. The operator properly stored the silverware. **Corrected On-Site**
24-18-4
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
43
Jan 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) in the cold holding unit at the front counter. The operator stated the cheese has been held for approximately 2 hours. The operator moved the cheese to another cold holding unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink at the server station.
31A-11-4
Basic - Single-service articles improperly stored. Observed a box of foam cups stored on the floor in the storage area.
25-05-4
Basic - Insect control device installed over a storage area for clean coffee mugs. The operator properly stored the coffee mugs. Observed an insect control device above a food prep table near the rear exit of the kitchen. The operator removed the control device. **Corrected On-Site**
35B-02-4
Basic - In-use tongs stored on the oven door handle between uses. The operator properly the tongs. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf near clean equipment and above a food prep table near the rear exit of the kitchen. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
64
Aug 20, 2024
Routine - Food
7 critical violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) in the single door reach in cooler behind the front counter. The operator stated the butter had been held at room temperature for approximately 1.5 hours. The operator was emailed a time for public health control form. **Corrective Action Taken**
03A-02-5
High Priority - Employee washed hands with cold water at the hand sink near the walk in cooler. Educated the employee on proper handwashing procedures.
12A-19-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. **Corrected On-Site**
01B-36-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wet wiping cloth then handle clean glassware without changing gloves in the dining area. The employee washed their hands and replaced the glassware.
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. **Corrected On-Site**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. **Corrected On-Site**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. **Corrected On-Site**
02C-01-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers. **Repeat Violation**
33-38-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean dishware stored underneath the paper towel dispenser at the handwashing sink behind the front counter. The operator properly stored the clean dishware. **Corrected On-Site**
24-28-4
32
Mar 4, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023. - From follow-up inspection 2024-03-04: Observed the seating license expired 12/1/2023. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. **Repeat Violation** - From follow-up inspection 2024-03-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-03-04: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-03-04: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers. - From follow-up inspection 2024-03-04: **Time Extended**
33-38-4
61
Jan 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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
Basic - Bowl or other container with no handle used to dispense food. Observed a scoop with a broken handle used for panko breading in the dry store age area. The operator removed the scoop. **Corrected On-Site**
14-01-5
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. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the thawed salmon. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone power cord stored with clean silverware at the front of the kitchen. The operator properly stored the power cable and rewashed the silverware. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers.
33-38-4
Basic - Unnecessary items stored in garbage enclosure. Observed discarded mattresses in the garbage enclosure.
33-30-4
50
Aug 21, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Mar 28, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test kit for lactic acid used for quaternary solution for the three compartment sink.
16-32-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink behind the front counter. Educated operator the hand sink is for handwashing only. **Corrective Action Taken**
31A-11-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets stored on food prep areas throughout the kitchen. Operator properly stored the sanitizer buckets. **Corrected On-Site**
21-44-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above a food prep table. Operator properly stored the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board behind the front counter with cut marks.
14-09-4
64
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
58
Frequently Asked Questions
When was Seaside Springs Retirement Community last inspected?
The most recent health inspection at Seaside Springs Retirement Community on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Seaside Springs Retirement Community?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Seaside Springs Retirement Community.
How does Seaside Springs Retirement Community compare to other restaurants in Osprey?
Seaside Springs Retirement Community most recently scored 52 out of 100, which is lower than the Osprey average of 74.
Has Seaside Springs Retirement Community's inspection record improved over time?
Results have been roughly steady. Inspections at Seaside Springs Retirement Community have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Seaside Springs Retirement Community 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 Seaside Springs Retirement Community inspected?
Based on the inspection history on file, Seaside Springs Retirement Community is inspected around three times per year on average.
Nearby Restaurants