DOWN THE HATCH

Name: DOWN THE HATCH
Address: 4894 FRONT ST, PONCE INLET, FL, 32127, US
Rating: 52.2

4894 FRONT ST, PONCE INLET, FL 32127

License #7405867

52.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 5, 2026 · 4 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DOWN THE HATCH in PONCE INLET currently holds an InspectFL Health Score of 52.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 52 total violations — 16 critical, 8 major, 28 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 October 5, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

DOWN THE HATCH has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. -lexan, salad cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hand bag hanging on shelving containing clean food service equipment
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom
[28-03-4] Waste receptacle/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[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 thawed out inside vacuum sealed packaging.
[10-08-5] Ice scoop handle in contact with ice. -in server station
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cookline across from stove
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -hood filters above grill/salamander
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cooked chicken wings at end of cooklin -raw beef stored above cooked prime rib inside drawer below grill, advised of hierarchical requirements for storing food that does not require heat treatment stored below raw food.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw steaks inside walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -thawed tuna inside vacuum sealed packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 44-45F inside bottom section of cooler at end of cookline, manager stated recently placed in cooler from bulk storage -raw tuna 44F inside inadequate ice bath inside cooler in back next to 3 compartment sink
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked brisket 118-125F placed into warmer box set at 140F at 10am per manager. Removed from hot box and placed into steamer for rapid reheating.
[41-10-4] Toxic substance/chemical improperly stored. -degreaser stored on top surface of multi use prep space next to container of seasonings
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large trash can