SAILFISH GRILLE

Name: SAILFISH GRILLE
Address: 8830 BARRIER COAST TRL, PALMETTO, FL, 34221, US
Rating: 48.4

8830 BARRIER COAST TRL, PALMETTO, FL 34221

License #5106024

🦞 Seafood ℹ️

48.4 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAILFISH GRILLE in PALMETTO currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 50 total violations — 10 critical, 13 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 12, 2024

The latest inspection on October 28, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SAILFISH GRILLE 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.

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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: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on dish room drying rack wet nesting. Manager removed pans to be washed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used at dump sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink not properly separated from service food in walk in cooler. Manager removed drink.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid. Observed dumpster lid open.
[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. Observed no proof of reporting agreements for employees. Emailed reporting agreement to manager.
[06-09-2] 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. See stop sale. Observed salmon thawed inside commercial processed reduced oxygen package stored inside cook line reach in cooler. Manager discarded salmon.
[33-29-4] Grease receptacle lid open, broken, or missing. Observed Grease Receptacle lid open.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon thawed inside commercial processed reduced oxygen package stored inside cook line reach in cooler. Manager discarded salmon.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed their cutting boards on the make tables heavily grooved.
[33-11-4] Missing drain plug at dumpster. Observed them missing a drain plug at their shared dumpster.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black buildup inside their ice machine.
[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. Observed commercially reduced oxygen packaged mahi not removed from its packaging before thawed. Operator willingly disposed of the product.
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed the hot water at the server and bar hand sinks not able to get to the sinks. Operator called in a plumber to work on them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken wings in a reach in cooler. Operator swapped them.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged mahi not removed from its packaging before thawed. Operator willingly disposed of the product.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Mashed potatoes (120F - Hot Holding) Operator stated it had been out for approximately 30min , operator gave it a stir and placed it back in the steamer to get to 165F.
[41-10-4] Toxic substance/chemical improperly stored. Observed a bottle of body lotion stored with ketchup and other condiment. Operator removed it.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee reinsert their hands in the bar dump sink. Operator reviewed its proper use with the employee.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device to measure their high temp dish machines.