COASTAL DEL MAR SEAFOOD GRILL

Name: COASTAL DEL MAR SEAFOOD GRILL
Address: 990 DEL MAR DR, LADY LAKE, FL, 32159, US
Rating: 69

990 DEL MAR DR, LADY LAKE, FL 32159

License #4508222

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

69 Grade F / 100

Failing Health Score

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Quick take

COASTAL DEL MAR SEAFOOD GRILL in LADY LAKE currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 47 total violations — 12 critical, 12 major, 23 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 6, 2026 shows 24 observation rows: 3 critical, 7 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Marinara 108f. Reheating over 2 1/2 hours.
[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. -Tuna, in sealed bags.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 96f water.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gaskets torn. -Cart.
[21-05-5] Cloth used as a food-contact surface. -In cooler by bar entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.
[36-73-4] Floor soiled/has accumulation of debris. -Floor drain at wait station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys on cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Cooler across from fryers.
[11-26-1] 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.
[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. -Milk, open 4 days ago. Manager fixed.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. -Mussels.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner stored by serving trays.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over mashed potatoes.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Marinara 108f, Reheating for 2 1/2 hours.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -St John.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -Chives.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager showed up.

Disposition: Warning Issued
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill. -Exterior of salamander. -Cooler gaskets on cook line. -Exterior of trash cans.
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). -Glasses at outside bar.
[36-73-4] Floor soiled/has accumulation of debris. -Behind cook line equipment. -Floor drains at rear prep.
[41-10-4] Toxic substance/chemical improperly stored. -Destainer stored over ice bucket.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at front bar.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Sushi rice out since 09-03-2025.
[35A-02-7] Live, small flying insects found -1 in rear prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Server washing pitchers, then handled clean utensils.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -Utensils in rear prep area. Manager cleaned.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Plastic container at bar. -Chopper on Cook line. -Ladels in poor condition.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -Sushi rice marked 09-03-2025.
[22-41-4] 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. -0 ppm.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cheese grits 130f, reheating since 7am. -Rice 87f, 93f. reheating since 7 am.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside bar wine cooler. -Lowboy cooler under griddle grill. -Standing water in lowboy cooler under flat top. -Around edges of prep cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Sushi cooler cutting board. -Mixer head. -Can opener blade. -Small cutting boards in rear prep.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. -Chef corrected.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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