SURF HUT RESTAURANT
551 SCENIC GULF DR · MIRAMAR BEACH · Walton County · FL 32550
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves with out hand washing then proceeded to cook shrimp.
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. Shucked oysters not labeled with tag or information. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Near warmer- rice 119F (10:00-12:00. Cook placed rice in warmer to raise temperature to 165F, ( recheck 12:30 159F ) Shrimp crab dip 112F (9:00-12:00). Cook reheated shrimp crab dip to 169F. **Corrective Action Taken**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at 4 prong splitter at utility sink.
Intermediate 4
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-04-4Intermediate – Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Cold hold- raw shucked oysters 41F.. **Warning**
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep kitchen soiled. **Repeat Violation**
Basic 10
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep kitchen (where they shuck oysters) have deep grooves and are heavily soiled. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table behind cutting in prep kitchen.
36-22-4Basic – Floor area(s) covered with standing water at bar area. **Repeat Violation**
08B-42-4Basic – Food stored outside. 6 jugs of fryer oil stored outside in front of establishment on porch.
06-06-5Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- mahi 59F. Some under running water most are not. (11:30-12:05). **Repeat Violation**
10-14-5Basic – Ice bucket/shovel stored on floor between uses. 2 filled ice buckets stored on floor, 2 empty ice buckets stored on floor in bar area.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle and on warmer handle. **Repeat Violation**
01C-11-4Basic – Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
21-10-4Basic – Soiled dry wiping cloth in use on cutting board in prep kitchen.
08B-12-5Basic – Stored food not covered. Cold hold- raw shucked oysters 41F held at bar reach in cooler not covered. Mahi, grouper, scallops, shrimp stored in walk in cooler un covered. Snow crab legs stored in walk in freezer un covered. **Repeat Violation**
Inspector observations synchronized from DBPR on October 18, 2026 12:38 PM.
Violation category totals
5 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.