DEEP LAGOON SEAFOOD AND OYSTER HOUSE

Name: DEEP LAGOON SEAFOOD AND OYSTER HOUSE
Address: 482 BLACKBURN POINT RD, OSPREY, FL, 34229, US
Rating: 40.1

482 BLACKBURN POINT RD, OSPREY, FL 34229

License #6806013

🦞 Seafood ℹ️

40.1 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 16 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DEEP LAGOON SEAFOOD AND OYSTER HOUSE in OSPREY currently holds an InspectFL Health Score of 40.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 58 total violations — 23 critical, 8 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 19, 2025

The latest inspection on September 28, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DEEP LAGOON SEAFOOD AND OYSTER HOUSE 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: Warning Issued
[16-21-4] Accumulation of debris on the top exterior of the warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above the steam table on the cook line. The operator properly stored the employee beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed an unopened employee beverage stored in the reach in cooler portion of the stand up cooler/freezer cold holding unit. The operator properly stored the beverage.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches. The employees removed the watches.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged trash on the ground outside of the dumpster. The operator placed the bagged trash in the dumpster.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed an ice bucket stored on the floor near the crushed ice machine. The operator properly stored the ice bucket.
[25-05-4] Single-service articles improperly stored. Observed a box of plastic to go containers stored on the floor in the storage area. The operator properly stored the to go boxes.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented #10 can of chili sauce in the storage area. The operator segregated the can for return.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a maximum water temperature of 159F for the high temperature sanitizer dishmachine after running 7 cycles. The operator set up the three compartment sink for sanitizing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a container of lemon juice in the reach in cooler nearest the three compartment sink. The operator properly stored the raw shell eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey butter blend (70F - Cold Holding) on the server expo line at room temperature. The butter blend had been held for more than 4 hours. The operator discarded the honey butter blend.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey butter blend (70F - Cold Holding) on the server expo line at room temperature. The butter blend had been held for more than 4 hours. The operator discarded the honey butter blend. Observed shredded cheese (51F - Cold Holding); pico de gallo (50F - Cold Holding) on the server expo line stored on top of ice. The operator stated the pico de gallo and shredded cheese had been held for approximately 1.5 hours. The operator placed the above foods in a reach in cooler. Observed raw unshucked oysters (51F - Cold Holding) ambient temperature. The operator stated the oysters had been held for approximately 1 hour. The operator placed ice on top of the oysters.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with the last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed an out of service handwashing sink at the server station near the bar.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed the soap dispenser in the employee bathroom not dispensing soap. Observed the soap dispenser near the seafood display case not dispensing soap. Observed the soap dispenser near the three compartment sink not dispensing soap.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between storage pans in a reach in cooler. The operator properly stored the knife.
[29-11-4] Water leaking from the pipe underneath the hand sink near the three compartment sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo.
[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. Observed seafood gumbo (50F - Cooling) the operator confirmed the date prepared was 8/14. The operator discarded the gumbo.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (47F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (52F - Cold Holding) on a table near the front counter. The operator stated the butter had been held for approximately 2 hours. The operator stored the butter in the walk in cooler. Observed sliced cheese (47F - Cold Holding); cooked crab cakes (48F - Cold Holding) in the cold holding unit underneath the grill on the cook line. The operator stated the cheese had been held for more than 4 hours. The operator discarded the cheese. The operator stated the crab cakes had been held for approximately 2 hours. The operator placed ice on the crab cakes for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (118F - Hot Holding) in the Bain Marie on the server expo line. The operator stated the rice had been held for approximately 2 hours. The operator voluntarily discarded the rice.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the server exposed line. The operator properly stored the cell phone.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for mashed potatoes in the steam well not stored above the food. The operator removed the scoop.
[33-11-4] Missing drain plug at dumpster.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed in-use forks stored food contact surface up at the salad station. The operator placed the forks in the dish area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor behind the bar. The operator properly stored the sanitizer bucket.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque.
[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. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 dented cans of mandarin oranges, 1 can pomodoro sauce, 1 can ketchup, and 1 can cream of coconut. The operator segregated the cans for return.
[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. Observed the chlorine sanitizer solution for the bar dishmachine at 0ppm due to the solution tube being broken. The operator fixed the tube. The chlorine solution measured 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over cooked pasta in the reach in cooler on the cook line nearest the dish area. The operator properly stored the raw lobster.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw in shell oysters ambient (55F - Cold Holding) at the front counter. The operator covered the oysters with ice. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. Observed blue cheese stuffed olives (58F - Cold Holding) on the bar. The bartender stated the olives had been on the bar for approximately 1 hour. The operator placed the olives in the reach in cooler behind the bar. Observed cooked pasta (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the dish area. The operator emptied half the contents and stored in the lower portion of the reach in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date when removed from the box not last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a to go box blocking access to the handwashing sink behind the bar. The operator removed the to go box.