SLIDERS OYSTER BAR

Name: SLIDERS OYSTER BAR
Address: 218 1 ST, NEPTUNE BEACH, FL, 32266, US
Rating: 57.9

218 1 ST, NEPTUNE BEACH, FL 32266

License #2608683

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

57.9 Grade F / 100

Failing Health Score

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Quick take

SLIDERS OYSTER BAR in NEPTUNE BEACH currently holds an InspectFL Health Score of 57.9 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 March 19, 2026. Across those visits, inspectors documented 33 total violations — 14 critical, 6 major, 13 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

October 9, 2025

The latest inspection on March 19, 2026 included 4 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

Administrative complaint recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at entrance of kitchen not adequately secured.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 certified food manager Benjamin expired.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed in bar area spray bottle containing sanitizer without label. Employee placed label on spray bottle.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cubed tuna (46F-48F - Cold Holding). See Stop sale Employee stated cubed tuna was there from prior day. Cooler has an ambient temperature of 43F. Employee removed excess oysters and placed in reach in cooler. Oysters were in pan filled to the top.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Slider topping made with sour cream dated 3-12-2026. See stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table next to juicer. Employee removed and stored properly .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled with mold like substance.
[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. Observed raw tuna in walk in cooler completely thawed bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.See stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler pan of raw shrimp on top of bags of Alfredo sauce. Manager removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed refrigeration fans in walk in cooler dusty.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled with dust near ware washing area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to mop sink faucet without back back flow device incorrectly installed before splitter.

Administrative complaint recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled with dust near ware washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of bleach stored next to clean glass ware. Employee removed and stored properly.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks at entrance of kitchen not adequately secured.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead flying insect on table in dining area. Employee removed from premises and sanitized table.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Benjamin manager training expired.
[08B-38-4] Food stored on floor. Observed food items stored on floor of walk in cooler and in walk in freezer. Employee removed and stored properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand sink on cook line without paper towels. Employee provided paper towels for employee hand sink.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler Rockefeller made with cheese and spinach dated 11-26-2025, House made Ceviche dated 11-28-2025,Mushroom sauce dated 11-20-2025, Sesame Ginger sauce made with fresh ginger dated 11-18-2025, caper butter made with real butter dated 11-26-2025 See stop sale.

Administrative complaint recommended
[14-11-5] Equipment in poor repair. Observed reach in cooler ambient temperature at 49F, Located on cookline.
[35A-02-7] Live, small flying insects found. Observed total of 2 flying insects in ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled in ware washing area.
[38-01-4] Light shield damaged/in disrepair. Observed light lense cracked at entrance of kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle of Bleach without label. Manager placed label on spray bottle.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine in bar area at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Observed in reach in cooler near grill Raw shrimp (56F-58F - Cold Holding); Raw octopus (56F-58F - Cold Holding); Raw fish (56F-58F - Cold Holding); Oysters (56F-58F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated the cooler had door off this morning. Employee stated all foods were placed in cooler that morning. Employee placed in walk in cooler until cooler reaches proper temperature.

Community reaction

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