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Failing Health Score
How is this score calculated? → 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.
TIMOTI'S SEAFOOD SHAK in PONTE VEDRA currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 6 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 11, 2026 shows 17 observation rows: 4 critical, 6 major, and 7 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TIMOTI'S SEAFOOD SHAK has a rough inspection history. Would you risk it?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line under heat lamp, hush puppies (126F - Hot Holding). Operator stated item prepared 20 minutes prior.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Cook/prep employee with no hair protection.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated they recently ran out of what test strips for triple sink.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards have black stains.
- [08B-38-4] Food stored on floor. In walk-in freezer, 2 bags of ice and 2 cases of shrimp stored on floor.
- [35A-02-8] Live, small flying insects found. Observed a total of 4 flying insects, 1 in prep area and 3 at bar area.
- [36-51-4] Building components, attachments or fixtures in poor repair. Back door at kitchen has large build up,of rust that has pitted surface.
- [36-73-4] Floors, walls and/or ceilings soiled has accumulation of debris. Floor at bar by CO2 tanks has build up of debris and residue. At dining room drink station, floor and cabinet under soda dispenser soiled.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sinks, Triple Sink (Quaternary 500+ppm). Employee emptied sink and remade to 300ppm.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler drawer, shrimp (46-47F - Cold Holding). Drawer opened slightly, reopens after closing, does not stay shut tightly. At cook line in top section of small flip top reach-in cooler, hush puppy mix (47F - Cold Holding). Mix in plastic container sitting in metal pan, not in contact with cold air.
- [31A-11-4] Handwash sink used for purposes other than handwashing. At bar handwash sink, plastic trays covering handwash sink. Trays moved.
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cook line, cut avocado not washed before cutting as evidenced by sticker still on peel.
- [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. One employee present, hired less than 60 days, no proof of employee responsibilities.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels or sign.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in freezer have black mold-like substance.
- [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present with no certificate available. Manager stated they expired and discarded.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen has large gap at bottom.
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