COASTAL DEL MAR SEAFOOD GRILL

Name: COASTAL DEL MAR SEAFOOD GRILL
Address: 990 DEL MAR DR, LADY LAKE, FL, 32159, US
Rating: 20.2

990 DEL MAR DR, LADY LAKE, FL 32159

License #4508222

🦞 Seafood ℹ️

20.2 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

COASTAL DEL MAR SEAFOOD GRILL in LADY LAKE currently holds an InspectFL Health Score of 20.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 104 total violations — 21 critical, 29 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2023

The latest inspection on October 29, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

104

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

COASTAL DEL MAR SEAFOOD GRILL 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: Inspection Completed - No Further Action
[14-20-4] Ripped/worn tin foil used as shelf cover. -Under steam tables on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Pans by three compartment sink. Manager discarded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill. -Interior of fryer cabinets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At wait station.
[36-73-4] Floor soiled/has accumulation of debris. -Floor drain by ice machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler. -Sushi cooler. -Along edge of prep cooler across from fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pineapple salsa 47f. Less than 4 hours. Manager placed in cooler to rapid chill.

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. -In cooler by bar entrance.
[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. -Tuna, in sealed bags.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys on cutting board.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gaskets torn. -Cart.
[36-73-4] Floor soiled/has accumulation of debris. -Floor drain at wait station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 96f water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Cooler across from fryers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -Chives.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside beer cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over mashed potatoes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Marinara 108f. Reheating over 2 1/2 hours.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Marinara 108f, Reheating for 2 1/2 hours.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner stored by serving trays.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. -Mussels.
[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. -Milk, open 4 days ago. Manager fixed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -St John.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager showed up.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). -Glasses at outside bar.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -Utensils in rear prep area. Manager cleaned.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Plastic container at bar. -Chopper on Cook line. -Ladels in poor condition.
[36-73-4] Floor soiled/has accumulation of debris. -Behind cook line equipment. -Floor drains at rear prep.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill. -Exterior of salamander. -Cooler gaskets on cook line. -Exterior of trash cans.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in outside bar wine cooler. -Lowboy cooler under griddle grill. -Standing water in lowboy cooler under flat top. -Around edges of prep cooler.
[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.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Server washing pitchers, then handled clean utensils.
[35A-02-7] Live, small flying insects found -1 in rear prep area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Sushi rice out since 09-03-2025.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cheese grits 130f, reheating since 7am. -Rice 87f, 93f. reheating since 7 am.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -Sushi rice marked 09-03-2025.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese grits at 130f, been reheating since 7am. -Rice 93f, 87f.
[41-10-4] Toxic substance/chemical improperly stored. -Destainer stored over ice bucket.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. -Chef corrected.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Sushi cooler cutting board. -Mixer head. -Can opener blade. -Small cutting boards in rear prep.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at front bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -Flour scoop.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Whisks and spatulas in dry storage.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -Clean knives under soap dispenser at wait station.
[08B-38-4] Food stored on floor. Walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f.
[35B-02-4] Insect control device installed over food preparation area. In wait station over clean plates.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes and then clean tongs and clean plate.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sauce 118f, spinach dip 116f. Cooling since 9:15 am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 49f. Less than 4 hours. Advised to rapid chill.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Poached eggs.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.