Surf Hut Restaurant
Last inspected: Mar 16, 2026
86
Score
Public records show 12 inspections at Surf Hut Restaurant stretching back to 2022. On Mar 16, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Miramar Beach average 81, so Surf Hut Restaurant is doing better than most peers. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on top around ice chute. Manager had employee working on cleaning ice machine. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice food pan stored on floor in walk in freezer. Manager had employee place pan in ware wash location. **Corrected On-Site**
24-26-4
Basic - Stored food not covered. Shucked oysters stored in bar reach in cooler not covered. Manager had employee cover oysters with parchment paper. **Corrected On-Site** **Repeat Violation**
08B-12-5
86
Nov 6, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in mop sink. Chef killed and removed roach from mop sink. **Admin Complaint** - From follow-up inspection 2025-11-06: At time of the callback no roach activity observed. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Observed Live, small flying insects. Observed 1 fly on a squeeze bottle on cook line, observed 1 gnat flying in oyster prep area. Chef caught and discarded gnat. **Admin Complaint** - From follow-up inspection 2025-11-06: At time of the callback no small flying insects observed. **Admin Complaint**
35A-02-7
74
Nov 5, 2025
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Observed Live, small flying insects. Observed 1 fly on a squeeze bottle on cook line, observed 1 gnat flying in oyster prep area. Chef caught and discarded gnat. **Admin Complaint**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in mop sink. Chef killed and removed roach from mop sink. **Admin Complaint**
35A-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Multiple ice bins coiled on interior.
22-20-5
Basic - Cardboard used to line food-contact shelves in upright freezer.
14-05-4
Basic - Cutting board has cut marks/ soil and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Reach in cooler drawers ambient 50F. Do not use until repaired or food can be held at 41F or below.
14-11-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on oysters until last of oysters served from that batch.
01C-11-4
Basic - Stored food not covered. Shucked oysters on half shell 36F stored in walk in cooler uncovered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler door with rust that has pitted the surface on the interior.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink near ice machine pipe broken / leaking into bucket. Dish machine leaking into floor.faucet outside by ice machine leaking.
29-11-4
37
Aug 28, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food items stored in upright freezer not. Employee removed all person items from freezer. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Multiple bags of raw shrimp 48F (12:30-1:00) slacking in standing water in prep sink.
06-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
82
Apr 21, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board at breader station.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink stored in upright reach in freezer on cook line near breader station.
12B-13-4
Basic - Stored food not covered. Tray of shucked oysters stored in reach in cooler at bar not covered, **Repeat Violation**
08B-12-5
82
Oct 3, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine Chlorine sanitizer solution 0 ppm. Manager had employee refill chlorine and inspector tested solution 50 ppm. **Corrected On-Site**
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager contacted provider to order more test strips. **Corrective Action Taken**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 2 compartment sink. Dispenser missing.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface under pan of ice/ banana peppers on cook line.
21-05-5
Basic - Cutting board 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. Cell phone stored on food contact table on cook line next to pans of banana peppers. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cases of fries stored on floor in front of fryer on cook line.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in wait station and near prep sink and smoker. Inspector provided signs for manager to post at sinks. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Pies cooling in walk in cooler uncovered. Crab legs stored in walk in freezer uncovered. **Repeat Violation**
08B-12-5
52
Nov 8, 2023
Complaint Full
No violations found.
100
Nov 7, 2023
Complaint Full
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves with out hand washing then proceeded to cook shrimp.
12A-07-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Shucked oysters not labeled with tag or information. **Warning**
01B-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Near warmer- rice 119F (10:00-12:00. Cook placed rice in warmer to raise temperature to 165F, ( recheck 12:30 159F ) Shrimp crab dip 112F (9:00-12:00). Cook reheated shrimp crab dip to 169F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at 4 prong splitter at utility sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep kitchen soiled. **Repeat Violation**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Cold hold- raw shucked oysters 41F.. **Warning**
01C-04-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep kitchen (where they shuck oysters) have deep grooves and are heavily soiled. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table behind cutting in prep kitchen.
12B-07-4
Basic - Floor area(s) covered with standing water at bar area. **Repeat Violation**
36-22-4
Basic - Food stored outside. 6 jugs of fryer oil stored outside in front of establishment on porch.
08B-42-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- mahi 59F. Some under running water most are not. (11:30-12:05). **Repeat Violation**
06-06-5
Basic - Ice bucket/shovel stored on floor between uses. 2 filled ice buckets stored on floor, 2 empty ice buckets stored on floor in bar area.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle and on warmer handle. **Repeat Violation**
10-20-4
Basic - Soiled dry wiping cloth in use on cutting board in prep kitchen.
21-10-4
Basic - Stored food not covered. Cold hold- raw shucked oysters 41F held at bar reach in cooler not covered. Mahi, grouper, scallops, shrimp stored in walk in cooler un covered. Snow crab legs stored in walk in freezer un covered. **Repeat Violation**
08B-12-5
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
01C-11-4
22
Nov 1, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than hand washing in prep are near 2 compartment sink. Plastic Wrap roll stored in sink. Chef removed plastic wrap from sink and placed on dry storage shelf.. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times in prep area near 2 compartment sink. Brooms dust pan and buckets stored in front of sink. Chef asked employee to remove items from sink area and place in utility area.. **Corrective Action Taken** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line and expo line. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water in walk in cooler and in bar area. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle on cook line. Chef removed tongs from oven door handle. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in prep area by 2 compartment sink. Manager printed and hung hand washing sign above sink.. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Snow crab legs stored in walk in cooler not covered. Chef covered crab and closed box. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Quacamole and other sauce bottles stored in reach in cooler on cook line not labeled. Chef had employee label all sauce bottles. **Corrective Action Taken** **Repeat Violation**
02D-01-5
58
Apr 11, 2023
Complaint Partial
No violations found.
100
Jan 23, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 13, 2022
Routine - Food
12 minor violations.
View 12 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 exterior ice machines and inside ice maker. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents rust.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table under expo station.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. In back of kitchen.
35B-01-4
Basic - Floor area(s) covered with standing water. In walk in protein cooler.
36-22-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ribs thawing in standing water in prep sink. 52F- 59F.
06-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Near prep sink. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. In walk in cooler, bucket of cur bell peppers, bucket of sliced squash and cucumbers.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- ribs 52F/ 59F. In standing water in prep sink. Manager turned on running water. **Corrective Action Taken**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Near breading station, ware wash area and through out kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen.
36-27-5
55
Frequently Asked Questions
When was Surf Hut Restaurant last inspected?
The most recent health inspection at Surf Hut Restaurant on file is from Mar 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Surf Hut Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Surf Hut Restaurant.
How does Surf Hut Restaurant compare to other restaurants in Miramar Beach?
Surf Hut Restaurant most recently scored 86 out of 100, which is higher than the Miramar Beach average of 81.
Has Surf Hut Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Surf Hut Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Surf Hut Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Surf Hut Restaurant inspected?
Based on the inspection history on file, Surf Hut Restaurant is inspected around three times per year on average.
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