OFF THE HOOK SEAFOOD & STEAK & BAR

Name: OFF THE HOOK SEAFOOD & STEAK & BAR
Address: 2475 BLANDING BLVD, MIDDLEBURG, FL, 32068, US
Rating: 82.8

2475 BLANDING BLVD, MIDDLEBURG, FL 32068

License #2001514

🦞 Seafood ℹ️

82.8 Grade C / 100

Mixed Health Record

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Latest inspection

June 15, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OFF THE HOOK SEAFOOD & STEAK & BAR in MIDDLEBURG currently holds an InspectFL Health Score of 82.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 29 total violations — 8 critical, 7 major, 14 minor.

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Record snapshot

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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 11 observation rows: 3 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

60%

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?

OFF THE HOOK SEAFOOD & STEAK & BAR has some meaningful issues on record. Would you still eat here?

C record

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 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
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle provided in unisex employee restroom.
[35A-03-4] Dead roaches on premises. Three dead roaches in corner of hot water heater room. Operator removed and discarded dead roaches.
[14-11-5] Equipment in poor repair. Gasket on walk-in cooler door is torn.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Floor under fryers is soiled. Floor under mop sink is soiled. Vent over grease containers at back exit has dust. Fan guards in walk-in cooler have dust.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handwash sink on expo line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of raw lobster stored over ready-to-eat broccoli and open case of raw beef stored over raw fish in walk-in freezer. Employee rearranged products to proper storage.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose under utility sink in the prep area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution on expo line and at the bar tested at 200+ppm chlorine. Operator remade both solutions to 100ppm chlorine.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Operator placed all tags in chronological order during inspection.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee in dishroom described three compartment sink procedures but did not include sanitizing. Employee coached on proper three compartment sink procedures. Provided DBPR Form HR 5025-010.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at handwash sink at back prep area. Operator identified contents as sanitizer and labeled the spray bottle.

Disposition: Warning Issued
[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.
[21-17-4] Clean linens stored on floor. Clean linens stored on the floor in dry storage. Operator moved linens to shelving.
[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.
[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.
[14-11-5] Equipment in poor repair. Walk-in cooler gasket is torn.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Cook removed tongs.
[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.
[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.
[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.
[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.
[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.