FLORIDA SEAFOOD COMPANY
250 N NOVA RD STE 254, ORMOND BEACH, FL 32174
License #7407779
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FLORIDA SEAFOOD COMPANY in ORMOND BEACH currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, DBPR recorded 11 total findings; InspectFL has detailed violation rows for 10 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 18, 2026 shows 10 observation rows: 2 critical, 4 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
FLORIDA SEAFOOD COMPANY has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [41-17-4] Spray bottle containing toxic substance not labeled. - blue substance
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep table across from grill cold holding: pasta (57F); butter (47F) - low boy: hamburger 49F, raw chicken, 46F; Less than 4 hours, corrective action taken: product placed in walk in cooler for temperature recovery
- [10-12-5] In-use ice scoop stored on soiled surface between uses. - at ice machine, scoop stored in soiled holder
- [14-12-4] Utensils in poor condition. - mixer paddle coating chipped
- [36-03-4] Cove molding at floor/wall juncture broken/missing. - side prep room
- [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.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - steamed potatoes dated 08/13-08/27 - crabcakes dated 08/15-08/26
- [06-09-2] 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. See stop sale.
- [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-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. - fish dip
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