TURTLE SHACK CAFE

Name: TURTLE SHACK CAFE
Address: 101 PALM HARBOR PKWY 123, PALM COAST, FL, 32137, US
Rating: 83.6

101 PALM HARBOR PKWY 123, PALM COAST, FL 32137

License #2800931

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TURTLE SHACK CAFE in PALM COAST currently holds an InspectFL Health Score of 83.6 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 January 8, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 4 major, 9 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 8, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Inspection Completed - No Further Action
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer not dated. Person in charge dated.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person wash hands with glove on. Then he began work. Addressed immediately and he washed his hands and changed gloves.
[29-08-4] Plumbing system in disrepair. Hand washing sink in kitchen is leaking.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand washing sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above microwave. Deodorant on shelf with food.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop face down. Person in charge hung it up to dry.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
[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. Dish machine tested at 0ppm. Primed and it tested at 50ppm.
[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 and the time removed from temperature control cannot be determined. Batter missing time stamp. Person in charge time stamped.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Blue cheese sauce 130F. Reheated to 135F

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse