Squid Lips
Last inspected: Apr 10, 2026
64
Score
The health department has logged 11 inspections at Squid Lips, the earliest from 2022. The latest inspection on file is from Apr 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited seven times.
By comparison, the average Sebastian facility scores 77, putting Squid Lips on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 10, 2026
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Live, small flying insects found 1 fly prep area. Next unannounced inspection
35A-02-7
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door reach in cooler **Repeat Violation**
14-33-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor area(s) covered with standing water. By dishwasher **Repeat Violation**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
64
Sep 3, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 54f cold holding. 2 dz
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 dozen raw shucked oysters
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. 5 tags from July **Repeat Violation**
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop croutons **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket reach in freezer
14-11-5
Basic - Floor area(s) covered with standing water. By dishwasher
36-22-4
Basic - Food stored on floor. Frying oil **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door reach in cooler
14-33-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
41
Mar 20, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher **Corrected On-Site**
41-17-4
Basic - Light not functioning. Under hood fan **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
67
Mar 12, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags **Repeat Violation**
01C-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Several sinks in kitchen
31B-04-4
64
Oct 3, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 60f cold holding. Prepped 1 hour ago. Suggest rapid chill Recheck shrimp 43f cold holding **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Can of cherries. Dented on rim
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and oysters
01C-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Sm make table **Corrected On-Site**
10-17-4
Basic - Equipment in poor repair. Gasket sm make table
14-11-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline. Being replaced middle of October
36-32-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
47
Feb 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. Not fitting in ceiling warped - From follow-up inspection 2024-02-01: **Time Extended**
36-36-4
95
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 50f cold holding. Raw grouper 50f cold holding. Raw chicken 51f ch. Prepped 30 minutes ago. Suggest rapid chill. Operator iced products
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Half and half. Walk in cooler
02C-03-5
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. Sent operator copy
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Not fitting in ceiling warped
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Frozen fish on floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs above fryers. Hitting cooks head **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing at dishwasher
38-07-4
45
Aug 15, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Aug 14, 2023
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grouper (46F - Cold Holding); ahi tuna (46F - Cold Holding); raw pork chops (46F - Cold Holding); raw chicken skewers (47F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked pulledbbq (47F - Cold Holding); seafood lasagna (46F - Cold Holding); cooked fettuccine (46F - Cold Holding); lobster Macand cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked rice (47F); scallops (46F - Cold Holding); tilapia (48F - Cold Holding); Swai (47F - Cold Holding); calimari (47F - Cold Holding); raw clams (46F); chicken livers (47F - Cold Holding); mussel mix (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grouper (46F - Cold Holding); ahi tuna (46F - Cold Holding); raw pork chops (46F - Cold Holding); raw chicken skewers (47F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked pulledbbq (47F - Cold Holding); seafood lasagna (46F - Cold Holding); cooked fettuccine (46F - Cold Holding); lobster Macand cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked rice (47F); scallops (46F - Cold Holding); tilapia (48F - Cold Holding); Swai (47F - Cold Holding); calimari (47F - Cold Holding); raw clams (46F); chicken livers (47F - Cold Holding); mussel mix (48F - Cold Holding) **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of server station sink **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Above salad bar
36-36-4
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. **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. Cellphone and keys on shelf
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Cases of water **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
33
Apr 5, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching toasted bun for sandwich and an employee touch lettuce/tomato for another sandwich with bare hands. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: Observed 2 employees touch cooked chicken and 1 employee touch cut tomatoes with bare hands for immediate service. **Admin Complaint**
09-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at tall reach in cooler across from cook line, Bacon wrapped scallops on skewers 62f, raw salmon fillets 59f, raw tuna 58f, raw pork 59f, raw ground beef 60f, raw chicken skewers 59f in cooler with ambient temperature of 60f for over 4 hours. Observed at small reach in cooler next to grill, cooked shrimp 57f, blue cheese 61f, cooked pasta 63f, Raw shrimp 59f with ambient temperature of 58f for over 4 hours. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: Observed in tall reach in cooler across from grill area, raw pork 49/50f, bacon wrapped scallops 50/52f, raw mahi mahi 49f, sliced cheese 52/53f, raw shrimp 48/49f and raw tuna 52/53f all in cooler for 1.5 hours from walk in cooler cold held overnight. Other small cooler next to grill has TCS foods at 41f or below. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and light fixtures. **Warning** - From follow-up inspection 2023-04-05: Soiled. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At grill area. **Warning** - From follow-up inspection 2023-04-05: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cook line area. **Warning** - From follow-up inspection 2023-04-05: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Hood filters soiled with grease. **Warning** - From follow-up inspection 2023-04-05: Soiled. **Time Extended**
36-51-4
61
Nov 3, 2022
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemical at 3 compartment sink at bar. Removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small 2 door cooler. Fish fillets 49f and egg wash 48/49 transfers for 45 minutes. Employee iced down and moved to walk in freezer. Temperature is 40/41f after 20 minutes. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over crabmeat in walk in cooler. Moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched finished sandwich with bare hands. Employee washed hands and put on grill. Put sandwich on grill to 145f. **Corrected On-Site**
09-01-4
High Priority - Employee touched soiled apron/clothes and then handled clean equipment or utensils or touched unwrapped single-service items without washing hands. Employee at cook line. Employee washed hands. **Corrected On-Site**
12A-28-4
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign made conspicuous. Also provided by email new sign. **Corrected On-Site**
02A-04-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen, prep area and bathroom in disrepair.
36-32-5
Basic - Floor soiled/has accumulation of debris. At ice machine area.
36-73-4
Basic - Hole in or other damage to wall. Hole in wall at servers station.
36-24-5
Basic - Soiled dry wiping cloth in use. At cook line cutting boards. Placed in sanitizer. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. **Corrected On-Site**
02D-01-5
27
Frequently Asked Questions
When was Squid Lips last inspected?
The most recent health inspection at Squid Lips on file is from Apr 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Squid Lips?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited seven times, more than any other issue at Squid Lips.
How does Squid Lips compare to other restaurants in Sebastian?
Squid Lips most recently scored 64 out of 100, which is lower than the Sebastian average of 77.
Has Squid Lips' inspection record improved over time?
No. Recent inspections at Squid Lips have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Squid Lips means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Squid Lips inspected?
Based on the inspection history on file, Squid Lips is inspected around three times per year on average.
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