OLD FLORIDA FISH HOUSE

Name: OLD FLORIDA FISH HOUSE
Address: 33 HERONS WATCH WAY, SANTA ROSA BEACH, FL, 32459, US
Rating: 61.8

33 HERONS WATCH WAY, SANTA ROSA BEACH, FL 32459

License #7601906

🦞 Seafood ℹ️

61.8 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 7 findings · 2 critical

Complaint Full

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Major

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Minor

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Quick take

OLD FLORIDA FISH HOUSE in SANTA ROSA BEACH currently holds an InspectFL Health Score of 61.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 45 total violations — 11 critical, 9 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 30, 2026

The latest inspection on September 29, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

OLD FLORIDA FISH HOUSE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mild-like substance on multiple reach-in cooler door gaskets.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of glass cleaner and oven cleaner stored on shelf beside food. Observed a bottle of dish cleaner stored on top of ice bin. Operator moved chemicals during inspection.
[08B-38-4] Food stored on floor. Observed mahi stored on floor in walk-in freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vent above cook line, black mold-like substance on ceiling around vents and on vents in ware washing area, and accumulation of dust on ceiling fan in ware washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored beside microwave in kitchen, employee drinks stored on shelf above prep table in kitchen.
[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. Observed mechanical dish machine with 0ppm chlorine reading. Operator primed machine with 100ppm chlorine reading during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance on interior ceiling of ice bin.
[08B-38-4] Food stored on floor. Observed dried kelp stored on floor in dry storage area. Operator properly stored during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees- employee restroom in kitchen and restrooms beside retail.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vent guards in walk-in cooler with accumulation of dust.
[33-16-4] Open dumpster lid. Operator closed lids during inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in low cooler. Operator removed during inspection.
[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. Observed dishmachine chlorine reading 0ppm chlorine. Operator set up triple sink with 200ppm reading during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator updated with 06/01/26 expiration date during inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added.

Disposition: Warning Issued
[08B-48-4] Employee preparing food in customer section of dining area. Employees wrapping duck dumplings in the dining room.
[08B-12-5] Stored food not covered. Cambro of red crab stored in walk in freezer not covered.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Sushi bar- reach in cooler- Reduced oxygen packaging not frozen- king crab,Dungeon crab ,sea brim ,red snapper, Date, no times
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Sea brim 42F, red snapper 41F, king crab 42F, dungeons crab 42F. Chef stated they ROP fish fresh( no approved HACCP plan).
[01B-03-5] Stop Sale issued due to adulteration of food product. Upright- Reduced oxygen packaged-ground raw wagu, ground raw duck, sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen packaged- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- reduced oxygen package- king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ).
[31A-11-4] Handwash sink used for purposes other than handwashing. Green scrub pad stored in hand wash sink at sushi bar.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Upright- Reduce oxygen package-ground raw wagu, ground raw duck, reduced oxygen package-sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen package- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- Reduced oxygen package-king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ).