SAM'S ST JOHNS SEAFOOD #3

Name: SAM'S ST JOHNS SEAFOOD #3
Address: 7119 N US HWY 441, OCALA, FL, 344751215, US
Rating: 65

7119 N US HWY 441, OCALA, FL 344751215

License #5201930

🦞 Seafood ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

February 9, 2026 · 28 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SAM'S ST JOHNS SEAFOOD #3 in OCALA currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 76 total violations — 17 critical, 11 major, 48 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

SAM'S ST JOHNS SEAFOOD #3 has a rough inspection history. Would you risk it?

F record

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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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stacked together wet on rack over dish machine.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Floor on cook line and floor in ware wash area.
[33-29-4] Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.
[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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean pans.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.
[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.
[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
[33-31-5] Unnecessary items/unused equipment on the premises. Unused fryer near back door.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.
[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
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Sink in ware wash area has no soap. Refilled during this inspection.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
[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.
[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.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Blue cooler on cooks line exposed insulation on the lid.
[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.
[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.
[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.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. No soap at Handwash sink on cooks line.

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. Several broken tiles in kitchen area. Missing ceiling tile over prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over clean dishes. Moved during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Trays on shelf over dish machine.
[36-22-4] Floor area(s) covered with standing water. Under prep sink near walk in cooler.
[14-13-4] Food-contact surface not smooth and easily cleanable. Cutting board on cookline and cutting board in server station with deep grooves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on and around door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water at 104F.
[31B-04-4] No handwashing sign , soap or towels provided at a hand sink used by food employees. No hand wash sign, soap or towels at sink on cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cookline soiled with food debris. Shelves in walk in cooler soiled with food debris. Exterior of igloo cooler with potatoes soiled with food debris. Racks used for dish washing soiled with built up grease and food debris. Black racks in server station containing sanitizer bucket soiled with grease and food debris.
[16-48-4] Old food stuck to clean dishware/utensils. Flour on grey bins on clean dish shelf in warewash area.
[08B-12-5] Stored food not covered. Corn in walk in cooler not covered.
[36-50-4] Unclean building components, attachments or fixtures. Floor throughout kitchen soiled with food debris. Walls throughout kitchen soiled with food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes on shelf over bagged lettuce in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Spray nozzle in ware wash area leaking water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One wet towel in server station not in sanitizer.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline placed raw fish on tray, then changed gloves without washing hands. Male employee on cookline breaded raw fish then plated cooked fish without washing hands.
[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 touched trash can with gloved hands then continued to cook without changing gloves and washing hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee discarded tray of flour into trash touching soiled bag then refilled flour in same container. Manager had employee change pan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: bag of lettuce 45F-47F positioned over load limit. Manager placed lettuce in cooler then 40F.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy mix in cookline with no time mark. Manager added time.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: okra 129F, cooked one hour prior. Manager voluntary discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in server station soiled with black substance. Interior of reach in cooler soiled with food debris. Interior of ice bin in server station has black substance.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in ware wash area has water at 70F. Manager stated a plumber is currently working on establishments plumbing.