Sam's St Johns Seafood #3
Last inspected: Feb 9, 2026
10
Score
Sam's St Johns Seafood #3, located at 7119 N Us Hwy 441 in Ocala, FL, had a high-risk inspection on February 9, 2026, with a score of 10. This inspection identified 7 critical, 5 major, and 16 minor violations, including issues with food storage and employee attire. The facility has a historical pattern of high-risk inspections across its 8 scored visits.
8
Inspections
7
Critical latest
5
Major latest
16
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
10
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
41
Feb 17, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
16
Jul 8, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
52
Jan 19, 2024
Routine - Food
1 major violation. 4 minor violations.
74
Jul 10, 2023
Routine - Food
1 critical violation. 4 minor violations.
70
Apr 5, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
58
Dec 5, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
45
Violations — Feb 9, 2026 Inspection
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over wine in reach in cooler.
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees on cookline wearing bracelets and watches.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked together wet on rack over dish machine.
24-08-4
Basic - Equipment in poor repair. Shelves in walk in cooler rust pitted. Shelves in walk in freezer rust pitted. Can opener rust pitted. Cutting boards have deep grooves with stains throughout kitchen. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor on cook line and floor in ware wash area. **Repeat Violation**
36-17-5
Basic - Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.
33-29-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline: utensils in water 62-94F. Employee refreshed water. Tongs on handle of broiler. Removed during this inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and reach in cooler gaskets throughout restaurant. Walk in cooler and freezer shelving has old food build up. Dish rack soiled with lime buildup. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on speed rack over ten pound cans. **Repeat Violation**
42-03-5
Basic - Unclean building components, attachments or fixtures. Walls and ceilings throughout kitchen soiled with dust. Floor soiled with food debris and black substance at walk in freezer entrance-and standing water on cook line Vents throughout kitchen Walk in freezer has ice build up
36-50-4
Basic - Unnecessary items/unused equipment on the premises. Unused fryer near back door.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.
42-01-4
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee pulled fish from broiler to place on plate, fish was 95F. Instructed employee to place back in oven then71F.
03C-75-5
High Priority - 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. 0 ppm Ports cleaned the 50ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook pulled pants up and did not wash hands before returning to prepping food. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee washed hands and dried with towel then touched soiled knob to turn off water. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer: Raw unpackaged catfish stored over cooked mussels.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued. In reach in fish cooler: fish 47F then 46F, gator 44F then 38F, fish 44F the 38F. Ice was added. **Corrective Action Taken**
03A-02-5
Intermediate - Employee with long fingernails and/or painted working with exposed food, single-service items or clean equipment and utensils. Server working expo with long nails. Trimmed during this inspection. Server scooping ice with painted nails.**Corrective Action Taken** **Corrective Action Taken**
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler soiled with good debris. Interior of ice machine has pink substance on top wall. Interior of reach in fish cooler soiled with food debris. Soda nozzles soiled with soda syrup. Can opener blade soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook dump water in hand wash sink. Reviewed proper procedures with employee. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips needed.
16-37-1
Intermediate - No soap provided at handwash sink. Sink in ware wash area has no soap. Refilled during this inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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