Timoti's Seafood Shak
Last inspected: Apr 6, 2026
39
Score
Public records show nine inspections at Timoti's Seafood Shak stretching back to 2022. The most recent report on file is from Apr 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
Timoti's Seafood Shak's latest score of 39 falls below the Ponte Vedra average of 70. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice cream mix (46F - Cold Holding) in reach in cooler at bar, per operator mix has been taken out a few times to make drinks and is usually used up within 2 hours of less, inspector discussed time control procedures with operator. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of antiseptic stored on top of bag in box soda in cabinet at drink station and with bottles of Windex as well.
41-10-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only certified food manager expired in 2/10/2026, Brent Carnes, ServeSafe. **Warning**
53A-07-6
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/ The only certified food manager expired in 2/10/2026, Brent Carnes, ServeSafe, with 6 food handlers present during inspection.
53A-05-6
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. 3 expired since February 2026
53B-14-5
Basic - Building components, attachments or fixtures in poor repair. Back door to kitchen has a large build up of rust and sizable gap at bottom of door.
36-51-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over flip top reach in cooler on make line, drink moved. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food.
13-03-4
Basic - Floor soiled/has accumulation of debris. Around all floor drains in establishment has a build up of food debris. Also build up of grease on walls around mop sink.
36-73-4
Basic - Raw fruits/vegetables not washed prior to preparation. Food handlers cutting unwashed tomatoes and unwashed lemons before washing than in prep area, 1 employee began to wash off lemons during inspection. **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back interior of all reach in coolers have a build up of food debris and/or single use soufflé cups. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed avocados stored over various buckets of sauce in walk in cooler. Box of unwashed tomatoes stored over bin of prepared/cooked black beans in walk in cooler. **Repeat Violation**
08B-17-4
39
Jul 15, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at beginning of inspection in hand wash station on cook line and when inspector asked if the water was warm after checking other sink for warm water the employee said the water was cold.
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) in reach in cooler drawer under grill closest to front of cooler, cooler in defrost mode, cooler door bounces ajar after closing cooler, per employee drawer consistently open and closed for several hours, shrimp moved to back of cooler. ranch (53F - Cold Holding) in small reach in cooler across from front counter, per employee door to cooler consistently open for several hours, sauces moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touching raw shrimp with gloved hands then continued to handle other ready to eat items in reach in cooler on make line with same gloved hands then changed gloves and washed hand for less then 10 seconds on cook line.
12A-12-4
Intermediate - No soap provided at handwash sink. In women's restroom.
31B-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on cook line making food orders.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Underneath soda machine at drink station. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers on cook line. Interior of cooler in corner of bar. Interior of cooler across from front counter. Also interior of large ice machine has a build up of debris. Also soda tub at bar has a build up of debris.
22-16-4
Basic - Single-service articles improperly stored. To go lids at front counter not stroked inverted for customer self service. Packages of to go containers on floor in back of kitchen.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Heads of unwash lettuce over bags of prepackaged cut cabbage and individual sauces in walk in cooler. **Repeat Violation**
08B-17-4
45
Feb 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
61
Jul 11, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
39
Dec 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at hand wash stations at bar and cook line take over 5 minutes of constant running for temperature to reach 85F.
12A-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with seasonings on rack in prep area in back of kitchen, drink discarded. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under equipment on make line and cook line in kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwaves above service window on make line. **Repeat Violation**
23-03-4
70
Jul 14, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed at the front service counter at the entrance to the bar area. Operator was able to kill and remove the roach from the establishment. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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/ At time of inspection 5 employees present and actively working with food with no certified food manager present.
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line has build up of food residue staining. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line reach in cooler under the flat top grill has separating door gaskets preventing a seal when the cooler drawers are closed. Ambient air temperature at 45F during inspection.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice around the door preventing the door from sealing.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gaskets have build up of mold like substance. Hood system in prep area not in use has build up of dust. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in prep area has mold like substance spots on the front of the deflector plate.
22-20-5
41
Nov 29, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution bucket stored in the prep room area, too strong of a mixture of bleach and sanitizer, bleached the test strips back to white. Operator adjusted the sanitizer solution levels. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest to the fryers, chicken (52F - Cold Holding). Operator states chicken was placed in the top of the cooler 15 minutes prior from the reach in cooler under the flat top grill. Operator utilizing ice to assist the flip top reach in cooler to maintain cold holding temperatures, operator placed more ice on items in the top portion of the cooler. Chicken back working temperature at conclusion of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer on the main cook line door gaskets have build up of mold like substance. Dining room soda dispenser has mold like substance around the sides of the ice chute. **Repeat Violation**
22-02-4
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. At time of inspection one employee currently working with expired food handler certification.
53B-14-5
Basic - Equipment in poor repair. Flip top reach in cooler closest to the fryers has torn door gaskets and tape holding the flip top door together. **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the side of the clean prep table mixing bowl. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelf over the prep table, stacked while wet. **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line has old food debris around the bottom of the microwave. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on the hood vents over the prep station. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Behind the bar counter, container of plastic drink cups stored on the floor. Operator relocated the plastic drink cups. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading mix in the prep area with no product labeling. Operator labeled the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Jul 26, 2022
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection two flies observed by back door and mop sink area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the main lobby the soda dispenser has build up of mold like substance on the underside around the soda dispenser nozzles.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. On main cook line under the hand wash sink, chemical spray bottle with no product labeling. On the shelf under the three compartment sink in the warewashing area blue spray bottle of glass cleaner with no product label. Operator labeled all chemical spray bottles. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of the prep table opposite the office space, bulk flour container with no product label. Operator labeled the bulk flour container. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, single service plastic portion cup used as a scoop. Operator removed the portion cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen and prep area, accumulation of dust on ceiling vents and on ceiling tiles closest to the air vents.
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At front counter server pass through window, open employee water cup stored on shelf with sauces and condiments. Operator placed a lid on the beverage and relocated the drink to the proper storage shelf. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At front service counter reach in cooler, employee person food stored on top shelf over drink cans to be sold to customers. Operator relocated the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On storage shelf by rear exterior door, employee jacket stored with bags of rice. Operator relocated the employee jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the main prep table, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. On the main cook line reach in cooler closest to the fryers, cooler door gaskets ripped/torn.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwaves on the top shelf of the main cook line have buildup of food debris. Operator wiped clean the interior of the microwaves. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line server pass through window, accumulation of dust on the top shelf around the side of the microwave. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open. Operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the prep station area on the side of the bulk ice bin, wet wiping cloth stored on the side with ice scoop resting on wiping cloth. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
39
Frequently Asked Questions
When was Timoti's Seafood Shak last inspected?
The most recent health inspection at Timoti's Seafood Shak on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Timoti's Seafood Shak?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Timoti's Seafood Shak.
How does Timoti's Seafood Shak compare to other restaurants in Ponte Vedra?
Timoti's Seafood Shak most recently scored 39 out of 100, which is lower than the Ponte Vedra average of 70.
Has Timoti's Seafood Shak's inspection record improved over time?
No. Recent inspections at Timoti's Seafood Shak have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Timoti's Seafood Shak 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 Timoti's Seafood Shak inspected?
Based on the inspection history on file, Timoti's Seafood Shak is inspected around two times per year on average.
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