THE GREAT CATCH

Name: THE GREAT CATCH
Address: 18421 US HWY 41 STE 18, LUTZ, FL, 33549, US
Rating: 70.5

18421 US HWY 41 STE 18, LUTZ, FL 33549

License #3912281

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

70.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE GREAT CATCH in LUTZ currently holds an InspectFL Health Score of 70.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 4 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

None on file yet

The latest inspection on February 26, 2026 included 1 critical violation, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Reach in cooler door and gasket poor repair
[21-10-4] Soiled dry wiping cloth in use on cook line, operator removed them
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees drinks on prep table in front line, operator removed them
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled and grease buildup entire kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (44F - Cold Holding); raw group (46F - Cold Holding) in reach in cooler at cook line, operator stated those two items have been there for only 2 hours. Operator removed them to walk in freezer quickly chill down
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by triple sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw no date mark over 24 hours in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while I walked in. He put hair net on during inspection
[08B-12-5] Stored food not covered. Sauce not covered in walk in cooler. operator covered it with lid

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle next to grill, manager moved item.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line across from fryers, and next to hand sink on the cooks line, grooved and uncleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with ice draining , employee removed items from sink .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed apron stored with food items on food storage rack , manager removed item.
[41-10-4] Toxic substance/chemical improperly stored. Observed quaternary sanitizer tablets stored on food storage rack, manager moved item .
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach in cooler across from fryer raw meat over ready to eat potatoes. Employee removed to proper storage
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 Grouper in commercial ROP packaging thawed in package. Manager removed item.
[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 Grouper in commercial ROP packaging thawed in package. Manager removed item.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed gloves and touched raw item without changing gloves, employee washed hands and changed gloves.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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. Manager corrected the flow of sanitizer in dish machine.tested at 100 ppm
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing training date and trainer name management filled out training completion date for all certifications

Community reaction

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Community pulse