Tonios Seafood Shack
Last inspected: Oct 2, 2025
52
Score
Tonios Seafood Shack appears in inspection records seven times, starting in 2022. The most recent visit was on Oct 2, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing four times across the record.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Jan 30, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, The can opener blade is soiled and was cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Faucet/handle missing at handwashing sink in dish area. Vice grip is fastened to and used to turn on the cold water
29-09-4
Basic - Cloth used as a food-contact surface. terry cloth towel covering cilantro **Corrected On-Site**
21-05-5
Basic - Clean utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean utensils hanging above handwashing sink , in kitchen
24-28-4
61
Oct 2, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Dish area Handwash sink not accessible for employee use at all times, blocked by garbage can.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Storage of sanitizer containers **Corrected On-Site**
31A-11-4
Intermediate - Some of the Clam/mussel tags not marked with last date served. **Corrected On-Site**
01C-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink across from seafood counter.
27-16-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cook area handwash sink
31B-04-4
Basic - Faucet/handle loose and spinning at handwash sink in dish area
29-09-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup in croutons
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Apr 26, 2024
Routine - Food
3 critical violations. 7 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mashed potato 131F
03B-01-6
High Priority - Raw salmon stored over/not properly separated from ready-to-eat food, side order cups of cocktail sauce and sour cream, and dressing. In stand up cooler
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw sushi , tuna and salmon and raw fish shrimp ceviche on the menu. parasite destruction letter was sent via email for salmon and mahi and shrimp **Corrected On-Site**
01D-01-5
Intermediate - Clam/mussel tags not marked with last date served.
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. Opened ham in walk-in cooler not date marked **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Covered by server tray in dish area **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Dish area
31B-03-4
Basic - Accumulation of black mold-like substance in the interior of the shaved ice machine.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
31B-04-4
29
Dec 13, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in display counter.
08A-20-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over lettuce
08A-13-5
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the bar. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling return air vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exterior back door has a gap at the side of threshold that opens to the outside.
35B-01-4
Basic - Gaskets on the lift lid cooler in kitchen in poor repair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen
31B-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. There is a hole in the concrete floor with a drain pipe that leads to the exterior of the building
35B-04-4
Basic - Prep room floor Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
37
Jun 8, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
29
Nov 15, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored above food and single service items on shelving in storage area
41-10-4
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open and blade are soiled and rusting
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower , wasabi tuna are not identified as raw or undercooked.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and sauces in walk in cooler not date marked.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
Basic - Cloth used as a food-contact surface, a towel is covering greens
21-05-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
41
Frequently Asked Questions
When was Tonios Seafood Shack last inspected?
The most recent health inspection at Tonios Seafood Shack on file is from Oct 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Tonios Seafood Shack?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Tonios Seafood Shack.
Has Tonios Seafood Shack's inspection record improved over time?
Yes. Recent inspections at Tonios Seafood Shack have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tonios Seafood Shack 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 Tonios Seafood Shack inspected?
Based on the inspection history on file, Tonios Seafood Shack is inspected around two times per year on average.
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