The Townsend Catering Company
Last inspected: Mar 13, 2026
100
Score
The Townsend Catering Company appears in inspection records 16 times, starting in 2022. The most recent visit was on Mar 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
“Cloth used as a food-contact surface in dining room” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Santa Rosa Beach average 94, so The Townsend Catering Company is doing better than most peers. The record is unremarkable in either direction.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Insecticide spray can stored on shelf in front of food jugs on shelf outside.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times in outside storage area. Sink blocked with cases of wine and ketchup. Employee moved cases from sink. **Corrected On-Site**
31A-09-4
Basic - Cloth used as a food-contact surface in dining room under frozen drink machine drip trays. Employee removed cloth from drink machine area. **Corrected On-Site**
21-05-5
Basic - Food stored outside. Jugs of fryer oil stored on shelf out side not protected from elements.
08B-42-4
Basic - Clean linens stored on floor in outside storage room. Employee placed linens on shelf. **Corrected On-Site**
21-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Used mayonnaise jugs that are reused stored outside on shelf not protected from the elements. **Repeat Violation**
24-07-4
64
Dec 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in prep room cooler pulled from freezer not date marked.
02C-08-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food containers stored outside.
24-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Insect control device installed over food preparation area. Bug light over dry storage shelf.
35B-02-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Cook line hand wash sink.
33-38-4
74
Nov 10, 2025
Routine - Food
No violations found.
100
Mar 6, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Feb 21, 2025
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Clear pan with solution and cloth stored in sink near cook top. **Repeat Violation**
31A-11-4
Basic - Building components, attachments or fixtures in poor repair. 2 air vents directly over cook line missing vent/covers. **Repeat Violation**
36-51-4
86
Feb 1, 2024
Routine - Food
No violations found.
100
Dec 21, 2023
Routine - Food
3 minor violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Oct 27, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rim around ice bin at bar soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in hand wash sink on cook line.
31A-11-4
Intermediate - No soap provided at handwash sink at bar. Dispenser empty. **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Building components, attachments or fixtures in poor repair. Ac duct over make board on cook line in disrepair, soiled and has exposed insulation.
36-51-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ac duct over make board on cook line not easily cleanable. **Repeat Violation**
36-37-5
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 storage shelf next to case of bread chips.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender/ server wearing watches and brackets engaging in drink preparation.
13-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on food contact surface next to coffee pot at bar. **Repeat Violation**
21-09-4
55
Oct 11, 2023
Routine - Food
No violations found.
100
Mar 2, 2023
Routine - Food
No violations found.
100
Jan 10, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 28, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation on wall beside dish machine.
36-27-5
86
Aug 15, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- 1st kitchen- make bar- chicken salad 45F, Tina salad 44F, guacamole 45F. Small make bar- lettuce 50F. ( stocked less than 30 minutes per cook ). **Repeat Violation**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In outer prep kitchen near reach in coolers the hand sink has been removed and a hand sink is sitting on the floor near entry.
31A-04-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 7 employees present at time of inspection and no certified service manager on duty.
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Floor not cleaned when the least amount of food is exposed. Baseboard soiled in kitchen near cook line.
36-01-4
Basic - Food stored on floor. Cambros of beans stored on floor in outer prep kitchen.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface. Cloth stored over fresh herbs in reach in cooler.
21-05-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Soap set up in 3 compartment sink with out a rinse set up.
16-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- mahi-mahi 27F. ( Employyee placed in reach in cooler). **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in 2nd kitchen behind hand sink and cooking equipment.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple cloths stored on food contact tables and cutting boards in both kitchens.
21-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
41
Frequently Asked Questions
When was The Townsend Catering Company last inspected?
The most recent health inspection at The Townsend Catering Company on file is from Mar 13, 2026. The public record contains 16 inspections in total.
What is the most common violation at The Townsend Catering Company?
Across the inspection record, “cloth used as a food-contact surface in dining room” has been cited two times, more than any other issue at The Townsend Catering Company.
How does The Townsend Catering Company compare to other restaurants in Santa Rosa Beach?
The Townsend Catering Company most recently scored 100 out of 100, which is higher than the Santa Rosa Beach average of 94.
Has The Townsend Catering Company's inspection record improved over time?
No. Recent inspections at The Townsend Catering Company have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at The Townsend Catering Company 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 The Townsend Catering Company inspected?
Based on the inspection history on file, The Townsend Catering Company is inspected around four times per year on average.
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