Tween Waters Inn (Main Kitchen)
Last inspected: Jan 13, 2026
26
Score
Going back to 2022, Tween Waters Inn (Main Kitchen) has 10 inspections in the public record. On Jan 13, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited five times.
The city-wide average sits at 74, which Tween Waters Inn (Main Kitchen)'s 26 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
26
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
37
Feb 27, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Sep 20, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat prepared ribs in walk in cooler. Operator moved food to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Eight (8) four ounce packages of Sea Bass thawed under reduced oxygen packaging and label clearly states to remove from packaging prior to thawing under refrigeration This is a repeat violation from previous inspection dated 06-18-2024 **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with food on shelf at end of cooks line. Operator moved to proper storage **Corrected On-Site**
41-10-4
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. Container of anchovies and container of crab meat in reach in cooler not date marked after opening. Operator dated marked food **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right hand side ice machine has a mold like substance inside bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Eight (8) four ounce packages of Sea Bass thawed under reduced oxygen packaging and label clearly states to remove from packaging prior to thawing under refrigeration This is a repeat violation from previous inspection dated 06-18-2024 **Repeat Violation**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in reach in cooler, not labeled or segregated from food served to guests. Operator removed and discarded. This is a repeat violation from previous inspection dated 06-18-2024 **Corrected On-Site** **Repeat Violation**
08B-49-4
50
Jun 20, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line make table, cooked chorizo (54F - Cold Holding); pico de gallo (53F - Cold Holding); cooked rice (55F - Cold Holding). Per operator, food was removed from walk in cooler approximately 3 hours prior. Operator stated food will be discarded at end of breakfast service today. (30 mins after observation). **Warning** - From follow-up inspection 2024-06-20: Steak (45 F cold holding) chorizo (53 F cold holding) **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cooks line, 1.5 pounds of sea bass and 10 pounds of sea bass in walk in cooler found to be thawed in reduced oxygen packaging **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed wait station and cook line reach in cooler holding employee food and drink not properly labeled or segregated. **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler containing build up of food debris. **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
22-16-4
74
Jun 18, 2024
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs for preparation, then observed employee handle ready to eat food at steam table, sans washing hands. Discussed with employee the need for gloves changing and proper handwashing. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Dented/rusted cans present. See stop sale. Observed one number 10 can of Pomodori tomatoes and two - 14 ounce can of sauerkraut. All found with severely dented rims. **Warning**
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 small flies at hand wash sink at end of cook's line. Flies not observed on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler, raw fish over ready to eat ribs. Observed in walk-in cooler, raw fish and calamari over ready to eat vegetables on bakers rack. Operator moved all product to proper order. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared red pepper jam 6/6, prepared tomato sauce 6/6, prepared dairy based dressing 6/4, crab mix 6/9, prepared potato salad 5/4. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed prepared red pepper jam 6/6, prepared tomato sauce 6/6, prepared dairy based dressing 6/4, crab mix 6/9, prepared potato salad 5/4, all exceeding 7 days. On cooks line, 1.5 pounds of sea bass and 10 pounds of sea bass in walk in cooler found to be thawed in reduced oxygen packaging. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line make table, cooked chorizo (54F - Cold Holding); pico de gallo (53F - Cold Holding); cooked rice (55F - Cold Holding). Per operator, food was removed from walk in cooler approximately 3 hours prior. Operator stated food will be discarded at end of breakfast service today. (30 mins after observation). **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand-wash sink to dispose of coffee. **Warning**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Partial case of oysters in walk in cooler without tag. Operator prematurely removed tag and corrected on site, placing proper tag with oysters. **Corrected On-Site** **Warning**
01C-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line and prep table **Warning**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed "grow own mushroom bag" stored over washed, ready to eat cherry tomatoes. Operator moved to proper storage. **Corrected On-Site** **Warning**
08B-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cooks line, 1.5 pounds of sea bass and 10 pounds of sea bass in walk in cooler found to be thawed in reduced oxygen packaging **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on back prep table. Operator removed drinks on site **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed wait station and cook line reach in cooler holding employee food and drink not properly labeled or segregated. **Warning**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs on oven door handle. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler containing build up of food debris. **Warning**
22-16-4
20
Oct 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water stored on shelf with clean equipment in dish machine area. Operator removed drink **Corrected On-Site** - From follow-up inspection 2023-10-26: Drink on prep table. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On back prep table. Operator discarded. **Corrected On-Site** - From follow-up inspection 2023-10-26: Wiping cloth on prep table. **Time Extended**
21-09-4
90
Oct 18, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 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. Dishwasher (Chlorine 00ppm). Operator set up three compartment sink **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over cooked rice. Operator moved fish to proper storage **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at Crows Nest bar used as dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Deconstructed Spicy Tuna Roll on Old Captiva House menu not identified as raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at end of cooks line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink at end of cooks line.
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oysters offered on Crows Nest menu and no Oyster Advisory present. Provided operator with DBPR Form HR 5025-131 Oyster Advisory and it was posted during inspection. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice on cooks line, per operator made day prior not date marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table and on scale on prep table. Operator removed phones **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water stored on shelf with clean equipment in dish machine area. Operator removed drink **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. Scallops in reach in freezer not covered
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On back prep table. Operator discarded. **Corrected On-Site**
21-09-4
33
Mar 21, 2023
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator prematurely removed tag from bag of mussels. Operator replaced correct tag back with shellfish. **Corrected On-Site**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle unlabeled at dish machine.
41-17-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook/chill Duck held under reduced oxygen packaging without a HACCP plan
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures for cleanup DBPR Form HR 5030-104 **Corrected On-Site**
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired more than 60 days prior no certificate available
53B-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. Provided operator with employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on back prep table. Operator removed drink . Repeat from 07-11-2022 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters handing with clean dishes in dish area. Operator removed personal items . Repeat from 07-11-2022 **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line. Operator removed cloth. **Corrected On-Site**
21-04-4
Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed cloth **Corrected On-Site**
21-10-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced oxygen packaged tuna thawed in wall in cooler still under vacuum. Operator pierced each package. **Corrected On-Site**
06-09-1
43
Jul 11, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler was 4 quarts of crab mix with a prep date of 06-23-2022, exceeding seven day prepared food shelf life on 07-11-2022
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler was 4 quarts of crab mix with a prep date of 06-23-2022, exceeding seven day prepared food shelf life on 07-11-2022
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle at beverage station in main kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at back prep table used as dump sink. Hand sink behind front bar used as dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front bar. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At front bar. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines at back of kitchen near office. Repeat from 12-08-2021
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table by beverage station. Drink was discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on shelf with food.
40-06-5
Basic - Standing water in bottom of reach-in-cooler.in beverage cooler behind bar.
29-49-6
41
Frequently Asked Questions
When was Tween Waters Inn (Main Kitchen) last inspected?
The most recent health inspection at Tween Waters Inn (Main Kitchen) on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tween Waters Inn (Main Kitchen)?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Tween Waters Inn (Main Kitchen).
How does Tween Waters Inn (Main Kitchen) compare to other restaurants in Captiva?
Tween Waters Inn (Main Kitchen) most recently scored 26 out of 100, which is lower than the Captiva average of 74.
Has Tween Waters Inn (Main Kitchen)'s inspection record improved over time?
Results have been roughly steady. Inspections at Tween Waters Inn (Main Kitchen) have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tween Waters Inn (Main Kitchen) 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 Tween Waters Inn (Main Kitchen) inspected?
Based on the inspection history on file, Tween Waters Inn (Main Kitchen) is inspected around three times per year on average.
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