LAZY TURTLE RIVERFRONT

Name: LAZY TURTLE RIVERFRONT
Address: 4445 DIXIE HWY, PALM BAY, FL, 32905, US
Rating: 41

4445 DIXIE HWY, PALM BAY, FL 32905

License #1506551

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

41 Grade F / 100

Failing Health Score

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Quick take

LAZY TURTLE RIVERFRONT in PALM BAY currently holds an InspectFL Health Score of 41 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 50 total violations — 9 critical, 13 major, 28 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 March 18, 2026 included 3 critical violations, 4 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
[33-16-4] Open dumpster lid. Open across parking lot.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Krab listed on California roll is listed at crab.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink hose in drain pan with no backflow preventer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Chest freezer outside has soiled gasket. Shelf on cook line with pans soiled with food debris. Small reach in cooler at bar soiled with old drink mix.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with food debris.
[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. 10 red snapper fillets thawed in still water bucket not removed from packaging. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 10 Red Snapper fillets thawed without removing from vacuum seal package.
[10-20-4] In-use tongs stored on equipment door handle between uses. Five pairs of tongs on door handle at knee level on cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line not wearing beard guard.
[14-11-5] Equipment in poor repair. Two door stainless reach in cooler has torn gaskets on both doors. Chest reach in freezer exterior has torn gaskets. Chest freezer in kitchen has torn gasket (closest to reach in cooler). Walk in cooler door handle doesnt secure.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near Dish Machine has hot water shut off.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near door in kitchen no towels.
[35A-02-7] Live, small flying insects found one fly in bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container had no label.

Administrative complaint recommended
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Licensed expired April of 2025. Operator paid during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Eric has not gotten manager card.
[29-11-4] Water leaking from pipe under prep sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish room blocked with buckets in sink.
[16-48-4] Old food stuck to clean dishware/utensils.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); coleslaw (52F - Cold Holding); mango salsa (45F - Cold Holding); shredded cheese (52F - Cold Holding); cabbage (52F - Cold Holding); lobster (49F - Cold Holding); black beans (49F - Cold Holding); heavy cream (49F - Cold Holding); raw hamburger (52F - Cold Holding); taco steak (52F - Cold Holding); 2 door upright cooler; cooked sausage (40F - Cold Holding); cooked pasta (39F - Cold Holding); shrimp (46F - Cold Holding); mahi (42F - Cold Holding); white fish (45F - Cold Holding); mahi (51F - Cold Holding); calamari (48F - Cold Holding); mussels (48F - Cold Holding); scallops (46 to 50F - Cold Holding)
[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. Salmon and tuna
[08A-02-6] Raw eggs over pies and cooked rice.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill cooler not maintaining 41F or below.
[22-02-4] Can opener blade soiled. Cutting board on the cook line soiled. Soda gun soiled
[23-01-4] Vending machine exterior soiled. Exterior of the ice bin mold like substance inside bar.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler and 2 door upright cooler.
[28-02-4] Condensation line draining into a bucket in 2 door glass cooler. In the walk in cooler condensation draining into a pan stored over raw seafood
[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 Saturday.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Cook line
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 400 ppm
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door off kitchen

Community reaction

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Community pulse