SAM'S ST JOHNS SEAFOOD #3

Name: SAM'S ST JOHNS SEAFOOD #3
Address: 7119 N US HWY 441, OCALA, FL, 344751215, US
Rating: 83.3

7119 N US HWY 441, OCALA, FL 344751215

License #5201930

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

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAM'S ST JOHNS SEAFOOD #3 in OCALA currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 6 major, 16 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

December 16, 2025

The latest inspection on February 9, 2026 included 3 critical violations, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

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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.

Disposition: Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee washed hands and dried with towel then touched soiled knob to turn off water.
[33-29-4] Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler soiled with good debris. Interior of ice machine has pink substance on top wall. Interior of reach in fish cooler soiled with food debris. Soda nozzles soiled with soda syrup. Can opener blade soiled with food debris.
[36-50-4] Unclean building components, attachments or fixtures. Walls and ceilings throughout kitchen soiled with dust. Floor soiled with food debris and black substance at walk in freezer entrance-and standing water on cook line Vents throughout kitchen Walk in freezer has ice build up
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.
[13-05-4] Employee with long fingernails and/or painted working with exposed food, single-service items or clean equipment and utensils. Server working expo with long nails. Trimmed during this inspection. Server scooping ice with painted nails.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued. In reach in fish cooler: fish 47F then 46F, gator 44F then 38F, fish 44F the 38F. Ice was added.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline: utensils in water 62-94F. Employee refreshed water. Tongs on handle of broiler. Removed during this inspection.
[14-11-5] Equipment in poor repair. Shelves in walk in cooler rust pitted. Shelves in walk in freezer rust pitted. Can opener rust pitted. Cutting boards have deep grooves with stains throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and reach in cooler gaskets throughout restaurant. Walk in cooler and freezer shelving has old food build up. Dish rack soiled with lime buildup.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook dump water in hand wash sink. Reviewed proper procedures with employee.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips needed.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 employee bags on shelf above seafood breader on dry storage shelf, operator moved bags to office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled with dust. Back of 2 fryers on cooks line soiled with grease build up. Hood system at the middle of cooks line grease is dripping. Blue cooler on cooks line exterior soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at wait station (with coleslaw inside) with standing water inside.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile in front of walk in cooler cracked, standing water under. Floor in dish room not maintained smooth.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine tested at 0ppm, employee primed sanitizer line, retested at 100ppm.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee on cooks line washed hands, wiped hands on pants, then put on gloves and started cooking. -Employee on cooks line washed hands, pulled pants up, then put gloves on hands and started cooking.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Blue cooler on cooks line exposed insulation on the lid.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 2 screwdrivers on shelf above seafood breader bag on dry storage shelf, operator moved screwdrivers.
[31B-03-4] No soap provided at handwash sink. No soap at Handwash sink on cooks line.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All safe staff certificates expired 4/2025 and 10/1/2025.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.

Community reaction

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Community pulse