The Fat Snook
Last inspected: Feb 18, 2026
52
Score
Across the available record, The Fat Snook has nine inspections on file, the first dated 2022. The most recent visit was on Feb 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The Fat Snook's latest score of 52 falls below the Cocoa Beach average of 77. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cans of crabmeat in reach-in cooler. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line nearest dish area goat cheese (54F - Cold Holding); cooked mushrooms (48F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash used as dump sink at bar. Ice in well. Handwash sink on cook line being used to defrost frozen shrimp
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. Not signed by most recent hires. Reviewed and signed during inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in hand wash sink is not fully submerged with cold running water. Operator moved to prep sink and submerged **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified **Corrected On-Site**
02D-01-5
52
Oct 21, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to far left of cook line
03A-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. Not signed by most recent hires
11-26-1
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. Erica
53B-14-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Multiple storage locations. Tags not at each location
01C-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 101°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Uncleanable knife block in use to store knives. Knife sheath in use on make line is uncleanable. Operator took out of service **Corrected On-Site**
14-55-4
61
May 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved **Corrected On-Site**
12B-07-4
95
Dec 4, 2024
Routine - Food
No violations found.
100
Nov 22, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
74
Mar 5, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)
01B-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 83°F. Operator discarded **Corrected On-Site**
10-07-4
70
Oct 20, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 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. Operator set up sanitizing station and contact repair technician **Corrective Action Taken**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in stand up reach in cooler, operator moved **Corrected On-Site**
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
70
Jun 1, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
70
Dec 1, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Over 200ppm. Operator had service tech arrive during inspection. **Corrected On-Site**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks over prep surfaces in kitchen. Operator moved **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance behind deflector plate
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Pie tins in dry storage area are stored with the food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-06-4
74
Frequently Asked Questions
When was The Fat Snook last inspected?
The most recent health inspection at The Fat Snook on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at The Fat Snook?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Fat Snook.
How does The Fat Snook compare to other restaurants in Cocoa Beach?
The Fat Snook most recently scored 52 out of 100, which is lower than the Cocoa Beach average of 77.
Has The Fat Snook's inspection record improved over time?
No. Recent inspections at The Fat Snook have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at The Fat Snook 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 The Fat Snook inspected?
Based on the inspection history on file, The Fat Snook is inspected around three times per year on average.
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