Squid Lips
Last inspected: Jan 28, 2026
39
Score
Across the available record, Squid Lips has 12 inspections on file, the first dated 2022. The latest inspection on file is from Jan 28, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Restaurants in Cocoa Beach average 77, so Squid Lips trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in container over cooked wings. Operator moved **Corrected On-Site**
08A-05-6
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. Milk in walk-in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oasis drink machine at interior bar. Cutting board on cook line across from grill.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for multiple employees
53B-02-5
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. Unable to provide proof for any employees. Newest hire signed during inspection **Corrected On-Site**
11-26-1
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Missing bulb over cook line
38-11-4
Basic - Food stored on floor. Box of ketchup bottles on the floor in room between kitchen and office
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife wedged between shelf and microwave on cook line **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to dish machine
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over expo window is soiled. Flour bin egregiously soiled. Walk-in cooler shelves have an accumulation of mold like substances. Beer caddies in reach-in coolers have an accumulation of mold like substances. Milk crates in beer walk-in cooler are soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored with food contasurface facing upwards. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area is heavily soiled
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator remade bucket 200ppm **Corrected On-Site**
21-08-4
39
Jul 9, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-07-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - From follow-up inspection 2025-07-09: **Time Extended**
14-17-4
90
Jul 8, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements Beer bottles in standing brown water.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near oyster station raw tuna (61F - Cold Holding); cut cabbage (63F - Cold Holding); cut tomatoes (63F - Cold Holding); blue cheese (63F - Cold Holding); Caesar dressing (63F - Cold Holding). SEE STOP SALE In walk in cooler mashed potatoes (56F - Cold Holding); slaw (56F - Cold Holding); buttermilk (56F - Cold Holding); heavy cream (56F - Cold Holding); shredded cheese (56F - Cold Holding); garlic in oil (56F - Cold Holding); butter (56F - Cold Holding); sliced cheese (56F - Cold Holding); milk (56F - Cold Holding); sour cream (56F - Cold Holding); shrimp base (56F - Cold Holding); chicken base (56F - Cold Holding); clam base (56F - Cold Holding). SEE STOP SALE
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced cheese (58F - Cold Holding); shredded cheese (58F - Cold Holding); butter (56F - Cold Holding); buttermilk (56F - Cold Holding); heavy cream (56F - Cold Holding) In reach in cooler on cook line across from fryers raw shrimp (58F - Cold Holding); raw mahi (58F - Cold Holding); raw fish (58F - Cold Holding); wings (58F - Cold Holding) In reach in cooler near oyster station raw tuna (61F - Cold Holding); cut cabbage (63F - Cold Holding); cut tomatoes (63F - Cold Holding); blue cheese (63F - Cold Holding); Caesar dressing (63F - Cold Holding). SEE STOP SALE **Repeat Violation** **Warning**
03A-02-5
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. Madyson
53B-14-5
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. Fully thawed raw mahi and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements SEE STOP SALE **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
47
Feb 20, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
14
Jul 31, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
70
Jul 30, 2024
Routine - Food
6 critical violations. 3 major violations. 10 minor violations.
View 19 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. 0ppm **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 30+ live flying insects in bar area **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over liquid egg containers in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi and tuna in vacuum sealed packaging bearing indicator label for thawing requirements
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding); Mac and cheese (51F - Cold Holding); scallops (51F - Cold Holding); raw mahi (51F - Cold Holding). Walk in cooler ambient temperature 51°F In reach in cooler nearest dish area on cook line raw mahi (50F - Cold Holding); raw tuna (50F - Cold Holding); sliced cheese (52F - Cold Holding) In reach in cooler across from fryers raw barramundi (51F - Cold Holding); raw mahi (51F - Cold Holding); raw shrimp (51F - Cold Holding); milk (51F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding); Mac and cheese (51F - Cold Holding); scallops (51F - Cold Holding); raw mahi (51F - Cold Holding). Walk in cooler ambient temperature 51°F In reach in cooler nearest dish area on cook line raw mahi (50F - Cold Holding); raw tuna (50F - Cold Holding); sliced cheese (52F - Cold Holding) In reach in cooler across from fryers raw barramundi (51F - Cold Holding); raw mahi (51F - Cold Holding); raw shrimp (51F - Cold Holding); milk (51F - Cold Holding) **Warning**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for ice machine on rear deck are not dated with last time serviced
29-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in service area near exterior bar **Repeat Violation**
31A-11-4
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. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. 2oz soufflé cup used as scoop in multiple containers. Operator discarded **Corrected On-Site** **Repeat Violation**
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. Fully thawed raw mahi and tuna in vacuum sealed packaging bearing indicator label for thawing requirements
06-09-1
Basic - Dead roaches on premises. Observed 2 dead roaches
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make line. Operator discarded **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on front of equipment in walkway of cook line. Operator moved **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression lines over fryers are heavily coated with grease and dust
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of beer cooler behind interior bar. Inside bottom or reach in cooler nearest dish area
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Waste line missing at soda gun holster. No waste line for soda gun on south side of exterior bar
29-17-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled **Corrected On-Site**
02D-01-5
18
Jan 4, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Stored over deli papers, paper towels, and single use gloves. Operator moved **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at rear driveway on exterior of building
29-34-4
High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Mop bucket dumped on floor around drain instead of in designated mop sink
28-17-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen and bar areas being used as dump sinks. Ice in wells
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop in sauce on cook line. Operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. In room between office and kitchen. Ceiling has water damage and floors are dangerously soft/spongy to walk over **Repeat Violation**
36-51-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler. Cardboard boxes being reused to line shelf and store products other than original packaged items. **Corrected On-Site**
14-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk in coolers are rusted **Repeat Violation**
14-17-4
Basic - Walking or driving surfaces not maintained. Deep potholes in parking areas. At juncture between paved and dirt lots
33-32-4
45
Aug 21, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Mar 14, 2023
Complaint Full
No violations found.
100
Feb 20, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack In walk in cooler. Raw fish on plates stored over plates of cooked shrimp/Mac cheese. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi and tuna in vacuum sealed packaging bearing labeling for handling/thawing requirements
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at mop sink **Repeat Violation**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in service station on south side of rear bar is being used as a dump sink. Cups lemons and ice in well
31A-11-4
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. For hostesses, dish washers, Bussers and new hires
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to ice machine on rear deck. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in beer walk in cooler behind exterior bar has an accumulation of dust **Repeat Violation**
23-03-4
Basic - Standing water in bottom of walk-in-cooler. Beer cooler behind exterior bar
29-49-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage/dripping in unused dining area between office and kitchen **Repeat Violation**
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. Tuna and mahi on cook line. See stop sale
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
39
Dec 15, 2022
Routine - Food
4 critical violations. 1 major violation. 14 minor violations.
View 19 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings in hostess stand. Observed 5 rodent droppings in service room next to office. Observed 50+ rodent droppings in closed room between office and kitchen. Observed 50+ rodent droppings in kitchen beneath and on equipment. **Warning**
35A-04-4
High Priority - Rodent rub marks present along walls/ceilings. Along pipes throughout kitchen
35A-18-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non chemical side of the split at mop sink and at hose bib on exterior of building
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 30+ live flying insects in kitchen on each side of dish area near drying and storage racks. Observed 8 live flying insects in chemical storage room attached to kitchen. **Repeat Violation** **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding soda dispenser nozzles at service stations **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In container on top of reach in cooler
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In room between office and kitchen is dripping water and falling down **Repeat Violation**
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. Receptacles in each stall have no cover
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. Multiple dead roaches throughout building **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelves over make line in kitchen
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. Multiple torn gaskets on reach in coolers and walk in cooler **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floors in room between office and kitchen is soft/spongy. Potentially going to collapse. Floors stained from water damage
36-17-5
Basic - Hole in or other damage to wall. Wall open to exterior as maintenance hatch for access to coy pond in lower room next to main entrance
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line has an accumulation of dust **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Ceiling, walls, pipes, and electrical lines over prep area behind cook line are heavily soiled
36-50-4
Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused equipment on rear line and in room between office and kitchen **Repeat Violation**
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In chemical storage room near dish area
36-02-5
25
Frequently Asked Questions
When was Squid Lips last inspected?
The most recent health inspection at Squid Lips on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Squid Lips?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Squid Lips.
How does Squid Lips compare to other restaurants in Cocoa Beach?
Squid Lips most recently scored 39 out of 100, which is lower than the Cocoa Beach average of 77.
Has Squid Lips' inspection record improved over time?
Results have been roughly steady. Inspections at Squid Lips have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Squid Lips 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 Squid Lips inspected?
Based on the inspection history on file, Squid Lips is inspected around four times per year on average.
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