CAPTAIN EDDIE'S SEAFOOD

Name: CAPTAIN EDDIE'S SEAFOOD
Address: 107 COLONIA LN E, NOKOMIS, FL, 34275, US
Rating: 77.3

107 COLONIA LN E, NOKOMIS, FL 34275

License #6801959

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAPTAIN EDDIE'S SEAFOOD in NOKOMIS currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 1 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 included 1 critical violation, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding); raw steak (48F - Cold Holding); raw chicken (47F - Cold Holding) in reach-in cooler across from cook line. The cook placed all raw products on ice.
[10-20-4] In-use tongs stored on equipment door handle between uses. The manager removed tongs from oven door.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[38-01-4] Light shield damaged/in disrepair in dishwashing area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-49-6] Standing water in bottom of reach-in-cooler across from cook line.
[14-11-5] Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar. The manager placed handwashing sign at handwashing sink in bar.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.

Administrative complaint recommended
[29-19-4] Standing water in floor drain/floor drain draining very slowly at the handwashing sink in the oyster prep room. The operator had the drain cleaned out.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small flying insects in a sticky trap on top of the dishmachine. The operator discarded the trap. Observed approximately 20 dead small flying insects on a shelf above a prep sink in the oyster prep kitchen. The operator cleaned the shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in multiple foods in the kitchen. The operator removed the portion cups.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance.
[38-01-4] Light shield damaged/in disrepair in the dish area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee open a door from the outside then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee papayas stored on a shelf above a food preparation sink in the oyster bar kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the cook line. The operator posted a sign at the hand sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for brown sugar not stored above the food. The operator properly stored the scoop handle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheesecake (55F - Cold Holding); key lime pie (56F - Cold Holding) in a glass display cold holding unit near the fish market. The operator stated the above foods were set in the cold holding unit at 10AM. The operator discarded the potentially hazardous foods.

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