SAM'S ST JOHNS SEAFOOD #3

Name: SAM'S ST JOHNS SEAFOOD #3
Address: 7119 N US HWY 441, OCALA, FL, 344751215, US
Rating: 73.4

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

73.4 Grade C / 100

Mixed Health Record

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Quick take

SAM'S ST JOHNS SEAFOOD #3 in OCALA currently holds an InspectFL Health Score of 73.4 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 40 total violations — 9 critical, 7 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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

December 16, 2025

The latest inspection on February 9, 2026 shows 28 observation rows: 7 critical, 5 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Disposition: Administrative complaint recommended
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stacked together wet on rack over dish machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer: Raw unpackaged catfish stored over cooked mussels.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips needed.
[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.
[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. Hammer on speed rack over ten pound cans.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over wine in reach in cooler.
[31B-03-4] No soap provided at handwash sink. Sink in ware wash area has no soap. Refilled during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook dump water in hand wash sink. Reviewed proper procedures with employee.
[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.
[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.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused fryer near back door.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.
[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. Cook pulled pants up and did not wash hands before returning to prepping food.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Floor on cook line and floor in ware wash area.
[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.
[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.
[33-29-4] Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees on cookline wearing bracelets and watches.
[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
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean pans.
[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.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee pulled fish from broiler to place on plate, fish was 95F. Instructed employee to place back in oven then71F.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Ports cleaned the 50ppm

Disposition: Warning Issued
[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.
[31B-03-4] No soap provided at handwash sink. No soap at Handwash sink on cooks line.
[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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Blue cooler on cooks line exposed insulation on the lid.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine tested at 0ppm, employee primed sanitizer line, retested at 100ppm.
[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.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Metal shelf in walk in cooler with rust on the surface.

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