37 LOGAN LN UNIT 4, SANTA ROSA BEACH, FL 32459
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in container on top of prepped crab cakes in walk-in cooler. Operator stored properly during inspection. Corrected On-Site
Basic - In-use tongs stored on equipment door handle between uses.
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F Cooked greens Cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs.,
High Priority - Live, small flying insects found Approximately 5 small flying insects observed in kitchen. Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Oyster station shucker handled credit card and did not change gloves and / or wash hands prior to returning to shucking oysters . Line cook left cook line multiple times and returned to food preparation/ cook without hand wash and changing gloves. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler #1 Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 cooked grits - cook/ cool at 7 hrs. 81/85F cooked greens cook - Cool 87F at 6 hrs., Cooked yellow rice 79F - cook - cool at 6 hrs., Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . WIC #2 - 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. ROP Rainbow Fish fully thawed overnight in ROP package Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler #1 - Ambient 44-46F , jambalaya 46, cooked grits - cook/ cool at 7 hrs. 81/85F , mashed potatoes 46, chili 46/45, gumbo 47, black beans 48, cooked greens cook - Cool 87F at 6 hrs., , refried beans 45, Cooked yellow rice 79F - cook - cool at 6 hrs., green beans 47, mixed vegetables 47, raw Shellstock 48F internal from shucked oyster ( ambient 44-46F ) 45F surface temperature. , crab cakes 49, jalapeno slaw 50F ALL HELD OUT OF TEMPERATURE GREATER THAN 4 hrs . Cook line make bars - coleslaw 44, crab cakes 45/46, corn salsa 45, crab claws 47, cheese 62F ( less than 4 hrs. ) Warning
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster Tags
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Two Oyster tags found at exterior floor drains ( Webb's 7/10/25 )
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster specific Consumer Advisory posted behind Bar shucking station partially obstructed and not readable by customers.
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by shelves and storage of water container and Hot hold containers.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Oyster bar hand wash sink Hot Water side 80F after prolonged running.
Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher top soiled with accumulated debris.
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. ROP Rainbow Fish fully thawed overnight in ROP package Warning
Basic - Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler #1
Basic - Food stored in a prohibited area. In use hot hold units containing TCS foods - Gumbo and greens stored on back kitchen stairway.
Routine - Food
Inspection Completed - No Further Action
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. Observed chemical dishwashing machine with 0ppm chlorine reading. Operator primed machine to 100ppm chlorine during inspection.Repeat Violation Corrected On-Site Repeat Violation
Basic - Food stored on floor. Observed plastic container of dry beans stored on floor in dry storage area.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above dishwashing area and wall above fry station with build-up of dust.
Routine - Food
Inspection Completed - No Further Action
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. Observed chemical sanitation dishwasher machine with 0ppm chlorine reading. Operator primed machine with 100ppm chlorine reading during inspection. Corrected On-Site
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent located at bottom of stairs in kitchen with accumulation of black mold-like substance.
Basic - Standing water in bottom of reach-in-cooler- fry cooler.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Handwash sink used for purposes other than handwashing. Observed prep bowl inside hand wash sink near fryers.
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle stored inside bread crumbs.
Basic - Food stored on floor. Observed (1) one container of cooking oil stored on floor in dry storage area.
Basic - Ice buildup in walk-in freezer. Observed ice buildup on walk-in freezer door preventing proper closure.
Basic - Working containers of food removed from original container not identified by common name. Observed 6 containers of food in dry storage without common name identification ie; flour, rice, beans, bread crumbs
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on hood vents located directly above fry station. Repeat Violation
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on gas pipe. Repeat Violation
Basic - No handwashing sign provided at a hand sink used by food employees, both hand sinks located on left and right corners of kitchen. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on hood system enclosure and hood vents. Repeat Violation
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over batter/fry station.
Basic - In-use tongs stored on equipment door handle between uses, oven door and gas pipe.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, rice. Operator properly stored utensil during inspection. Corrected On-Site
Complaint Partial
Call Back - Admin. complaint recommended
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed two smokers outside has been added to establishment , no plans wasn't submitted. Warning - From follow-up inspection 2022-06-10: Observed no plan review submitted and or approved. Spoke with Lola at Plan review: no plans submitted or approved at time of call back. Observed both smokers moved from side entry outside the restaurant to behind outdoor walk in cooler surrounded by fence. Admin Complaint
Complaint Partial
Warning Issued
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed two smokers outside has been added to establishment , no plans wasn't submitted. Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table at prep station soiled with red liquid not in use. Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Sink near kitchen entry- pitcher of water stored in sink. Sink near breaded station- bowl stored in sink.
Intermediate - Non-pitting surface rust on food-contact equipment. On walk in cooler door and ice machine bin.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door insulation exposed.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At hood attachment.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans stored on dish shelf near back exit in kitchen.
Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom.
Basic - Floor tiles missing and/or in disrepair. Near entry in front of threshold.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over bin of flour in dry storage area. Repeat Violation
Basic - No handwashing sign provided at a hand sink used by food employees. All 4 hand wash sinks in kitchen and employee bathroom. Repeat Violation
Basic - Window in kitchen cracked.
Complaint Full
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers next to gas stove- fish 47°, shrimp 57°, chicken 43°, beef 42°F. ( less than 1 hour per cook). Breaded station reach in cooler drawers- chicken 43°, shrimp 57°, fish 47°F. ( less than 1 hour per cook.) Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bar area near oyster reach in cooler soiled and has deep groves.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. In dry storage area pots stored on floor.
Basic - Employee eating in a food preparation or other restricted area. Employee drink sitting on prep table in kitchen prep area.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl used to scoop sauce Stored in salsa sauce in reach in cooler. Cook removed bowl and sent to ware wash area. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign not provided at sink in kitchen. Printed sign, cook hung above sink. Corrected On-Site
Basic - Stored food not covered. Chicken stored in freezer not covered. Repeat Violation
Complaint Full
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small flying insect in kitchen in between prep area and dish area.
High Priority - Stop Sale issued due to adulteration of food product. Chili peppers in dry storage due to water dripping into container from ceiling.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté make table- sausage 51°, coleslaw slaw 44°, pepper jack cheese 52°, Gouda cheese 46°, crab claws 54°Up right glass reach in cooler- half n half 49°, coleslaw 49°F Rechecked temperatures: cooling- sausage 43°, Gouda cheese 39°, pepper jack cheese 42°, crab claws 43°, coleslaw 43°, half n half 43° Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.No vacuumed breaker at utility sink near out side coolers.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags out of order
Basic - Current Hotels and Restaurant license not displayed. Displaying expired copy of license. Discussed self print license with manager.
Basic - Employee with no hair restraint while engaging in food preparation. Two employees on the cook line not wearing hair restraints.
Basic - Floor area(s) covered with standing water. Standing water on floor in back stock room.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strips hanging ove prep area in kitchen and in back stock room. Manager discarded fly strips. Corrected On-Site
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop stored on side of outdoor ice bin. Manager took inside and washed. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/ Dust like substance built up on hood above fryer, walls, ceiling and on kitchen expo window.
Basic - Stored food not covered. Corn on the cob stored on shelf in freezer not covered. Corn cover at time of inspection. Corrected On-Site
Basic - Water dripping from wall and ceiling onto can items ( all sealed ). Water observed in open container of dry chili peppers ( see stop sale )
Basic - Worn, torn and/or soiled floors/carpeting. Beer cooler floor in disrepair.