CASTAWAYS RESTAURANT

Name: CASTAWAYS RESTAURANT
Address: 23525 SR 40, ASTOR, FL, 32102, US
Rating: 46.8

23525 SR 40, ASTOR, FL 32102

License #4501141

46.8 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 9 findings · 3 critical

Routine - Food

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Minor

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Quick take

CASTAWAYS RESTAURANT in ASTOR currently holds an InspectFL Health Score of 46.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 83 total violations — 19 critical, 7 major, 57 minor.

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The latest inspection on May 1, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

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Inspector notes

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CASTAWAYS RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. -panel missing from ice machine.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris,slime or dust. -hood filters soiled.
[35A-02-7] 1 Live, small flying insects found in dry storage area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in reach in cooler.
[53B-14-5] 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.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[06-09-1] 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. -grouper in reach in cooler fully thawed in sealed package.
[14-11-5] Equipment in poor repair. -bottom of panels, door rusted on walk in freezer. -front panel missing on ice machine and top of ice machine rusted.
[36-17-5] Floor tiles missing and/or in disrepair at cookline.
[36-11-4] Floors not maintained smooth and durable in walk in cooler and walk in freezer.
[10-20-4] In-use tongs stored on equipment door hanging on fire suppression pipes at cookline.
[38-07-4] Lights in food preparation area missing the proper shield, sleeve coatings or covers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at cookline.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. -grouper in reach in cooler fully thawed in sealed package.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gator and frogs legs at 44°f in reach in cooler.
[02C-03-5] 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 containers fish dip and conch fritter mix in reach in cooler not dated.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -prime rib in walk in cooler.

Disposition: Met Inspection Standards
[36-34-5] Ceiling soiled with accumulated grease at cook line.
[14-71-4] Duct tape used to repair reach in cooler gasket.
[14-11-5] Equipment in poor repair. -front panel missing on ice machine.
[36-73-4] Floor soiled/has accumulation of debris. -grease buildup in corner behind prep table.
[36-11-4] Floors not maintained smooth and durable in walk in cooler.
[14-38-4] Food storage container/container lid cracked or broken. -plastic container lid on chicken wontons cracked/broken.
[14-69-4] Ice buildup in walk-in freezer.
[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. -scoop handle buried in corn meal.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -top of ice machine soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[33-31-5] Unnecessary items/unused equipment on the premises. -weed wacker stored next to ice machine. -Unused light fixture, box of screws stored in dry food storage area. -unused, discarded equipment stored outside by back door.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease at cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 10pm. Corrected to 100ppm.
[35A-02-7] 1 live, small flying insects found in kitchen. -2 live small flying insects found by back door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes and cut lettuce at 59°f at cookline. Moved from walk in cooler 2.5 hours ago. Operator moved to freezer for rapid cooling.

Disposition: Met Inspection Standards
[35A-02-6] 2 Live, small flying insects in kitchen.
[36-27-5] Bottom of wall soiled with accumulated grease at cookline.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cigarettes, lighter, cellphones in prep area. -employee jacket hanging on can rack.
[14-11-5] Equipment in poor repair. -top of ice machine heavily corroded, pitted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris in kitchen.
[36-11-4] Floors not maintained smooth and durable at several locations in kitchen, walk in cooler and dry storage area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer soiled with grease. -hood filters soiled with grease. -exterior of container of sweet chili sauce heavily soiled with dust,debris.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked rice in reach in cooler dated 04/08. Operstor discarded.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice dated 04/08.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers and onions held at 118°f at cookline. Cooked 1.5 hours prior. Operator put back on the grill.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in reach in cooler pulled from freezer 2 days ago.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in reach in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt/pepper mix.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease, dust at cookline.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris under equipment.
[36-17-5] Floor tiles missing and/or in disrepair at cookline.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust build up on wire shelving in kitchen. -exterior of ice machine heavily soiled/corroded.
[36-27-5] Wall soiled with accumulated grease at cookline.
[29-11-4] Water leaking from pipe under hand sink at cookline.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[41-07-4] Container of medicine improperly stored. Bottle of hydrogen peroxide stored above prep table.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shaved turkey in reach in cooler dated 10/19.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shaved turkey in reach in cooler dated 10/19.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf with food.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced prime rib dated 09/30. Operator stated it was pulled from freezer 2 days ago (Prime rib is sliced and frozen on same day it is cooked).
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires in the ceiling above prep area.