Inlet Beach32407
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
High temperature holding thermometer did not reach 160F at dish surface in high temp sanitizing dish machine. Tested at 134F. Booster heater reset. Dish surface temperature tested at 161F.
High priorityWAFFLE HOUSE INC #1045 →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: diced tomatoes 55F, chopped lettuce 52F, Cole slaw 52F, per employee items in cooler overnight, see stop sale. Grill make table: pico de gallo 45F, pepper jack cheese 48F, cooked corn 45F, set up on top of pan on make table.
High priorityBAMBOO GRILL/OASIS BAR →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: diced tomatoes 55F, chopped lettuce 52F, Cole slaw 52F, per employee items in cooler overnight, see stop sale. Grill make table: pico de gallo 45F, pepper jack cheese 48F, cooked corn 45F, set up on top of pan on make table.
High priorityBAMBOO GRILL/OASIS BAR →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in walk-in cooler.
High priorityBAMBOO GRILL/OASIS BAR →Aug 21, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Humus dated 8-14, not used by 8-21. See stop sale.
High priorityBAMBOO GRILL/OASIS BAR →Aug 21, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: diced tomatoes 55F, chopped lettuce 52F, Cole slaw 52F, per employee items in cooler overnight, see stop sale.
High priorityBAMBOO GRILL/OASIS BAR →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: diced tomatoes 55F, chopped lettuce 52F, Cole slaw 52F, per employee items in cooler overnight, see stop sale. Grill make table: pico de gallo 45F, pepper jack cheese 48F, cooked corn 45F, set up on top of pan on make table.
High priorityBAMBOO GRILL/OASIS BAR →Aug 21, 2026
Displayed food not properly protected from contamination. Honeydew and cantaloupe mix, cheese platter, and pico de gallo on buffet with no protection. Operator removed items from buffet during inspection.
High priorityVIEW →Aug 21, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed tuna in vacuum sealed bags. See stop sale.
High priorityVIEW →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers: ham 47F, salmon 48F, per manager items in cooler approximately 1 hour. Voluntarily discarded at time of inspection.
High priorityVIEW →Aug 21, 2026
Toxic substance/chemical improperly stored. Bucket of sanitizer stored on prep table. Manager placed bucket low on rack.
High prioritySHIPWRECK ISLAND ICE CREAM SHOP →Aug 20, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Manager added sanitizer to water during inspection, tested at 200ppm.
High prioritySHIPWRECK RIPTIDE TACOS →Aug 20, 2026