ACME OYSTER HOUSE

Name: ACME OYSTER HOUSE
Address: 90 SEASCAPE DR UNIT 101, MIRAMAR BEACH, FL, 32550, US
Rating: 90.2

90 SEASCAPE DR UNIT 101, MIRAMAR BEACH, FL 32550

License #7602187

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

90.2 Grade B / 100

Solid Health Score

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Quick take

ACME OYSTER HOUSE in MIRAMAR BEACH currently holds an InspectFL Health Score of 90.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 12 total violations — 3 critical, 4 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler- redfish 49F ( 11:30-12:00 ). Fish thawed inside vacuumed sealed bag.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at barista and in kitchen, manager had employee protect ice and start cleaning ice machines during inspection.
[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. Walk in cooler- redfish 49F ( 11:30-12:00 ). See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Water squeeze bottle stored in sink at bar. Employee removed bottle from sink.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary sanitizer solution 150 ppm. Manager had employee correct solution to 200 ppm.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Discussion with manager on how tags are marked with last date sold not shucked date.

Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in fish fry seasoning. Employee removed scoop from seasoning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ). See stop sale.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin near end of cook line and ice machine at oyster bar.
[14-11-5] Equipment in poor repair. Reach in cooler ambient 58F. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ). Do not use until repaired or food can be held at 41F or below. Manager has put in a request for a technician .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed-Make bar/reach in cooler combo- (ambient 58F) sliced tomatoes 58Fm shredded cheese 58F, cut lettuce 56F, potato salad 57F, Cole slaw 55F, oyster soup 56F, corn and crab soup 56F, bagged oyster soup 57F, sliced ham 57F, sliced turkey 57F, sliced cheese and ham combo 58F, sliced cheese and turkey combo 58F ( all held overnight ). Cold hold- breaded station- tub oysters 47F (10:30-3:30). Prep area- Cold hold- upright- Cole slaw 44F ( overnight dated 8/16 ).
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary solution at 3 compartment sink.

Community reaction

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