OFF THE HOOK SEAFOOD & STEAK & BAR

Name: OFF THE HOOK SEAFOOD & STEAK & BAR
Address: 2475 BLANDING BLVD, MIDDLEBURG, FL, 32068, US
Rating: 63.3

2475 BLANDING BLVD, MIDDLEBURG, FL 32068

License #2001514

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

63.3 Grade F / 100

Failing Health Score

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Quick take

OFF THE HOOK SEAFOOD & STEAK & BAR in MIDDLEBURG currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has detailed violation rows for 27 of them so far.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 3, 2026

The latest inspection on June 15, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

40%

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Employee moved beverage to proper storage.
[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. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
[14-11-5] Equipment in poor repair. Walk-in cooler gasket is torn.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Cook removed tongs.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 34 packages of completely thawed and vacuum sealed mahi and 16 packages of completely thawed and vacuum sealed raw salmon in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp in the walk-in cooler. Operator moved cooked shrimp to proper storage.
[21-17-4] Clean linens stored on floor. Clean linens stored on the floor in dry storage. Operator moved linens to shelving.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled eggs on prep table at 85F. Per cook, eggs prepared three hours prior. Eggs placed on stove and heated to 166F.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of seasoning under prep table. Cook removed soufflé cup.
[08B-38-4] Food stored on floor. Multiple cases of products stored on the floor in the walk-in freezer. Operator states racks have been ordered.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution on expo line tested at 170ppm lactic acid. Operator remade solution to 700ppm lactic acid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (49F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); raw catfish (49F - Cold Holding); raw salmon (45F - Cold Holding) in cold holding transport box in kitchen. Per employee, all products placed in the box three hours prior. All products moved to the walk-in cooler. Also, observed potatoes (63F - Cold Holding); sausage (59F - Cold Holding) at prep table. Per employee, both products placed out approximately one hour prior. Both products placed in walk-in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Three oyster tags not marked with last day served.

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