Gulf Breeze32566
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.
Toxic substance/chemical improperly stored. Degreaser stored on table between sealed biscuit containers and hot holding units.
High priorityWAFFLE HOUSE #860 →Aug 14, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 46f in upper make bar cooler # 2, less than 4 hours.
High priorityBUFFALO WILD WINGS →Aug 11, 2026
Toxic substance/chemical improperly stored. Degreaser stored on can storage shelf over boxes of aluminum foil. Manager moved chemical to proper storage area during inspection.
High prioritySAL'S PIZZERIA & GRILL →Jul 14, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Oysters stored over cut lemons and in reach in cooler next to oyster prep area. Manager disposed of cut lemons during inspection.
High priorityEMERALD WATERFRONT →Jul 1, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 52F. Operator disposed of chicken during inspection.
High priorityALPHY'S RESTAURANT AND CATERING →May 18, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed thawed redfish fillets in grill low boy cooler in ROP packaging that stated to be fully removed before thawing.
High priorityBEACH HOUSE BAR AND GRILLE →May 13, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.
High priorityBEACH HOUSE BAR AND GRILLE →May 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.
High priorityBEACH HOUSE BAR AND GRILLE →May 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line- chorizo 46f, steak 46f. Drawer opened frequently and operator placed ice on items of concern to bring temperatures down.
High priorityEL PASO TACO'S & TEQUILA →Apr 27, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection, observed reading of 0ppm chlorine for dish machine at establishment.
High prioritySAL'S PIZZERIA & GRILL →Apr 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed raw burger patties 45f in grill low boy cooler. Employee and operator stated over 4 hours.
High prioritySAL'S PIZZERIA & GRILL →Apr 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw burger patties 45f in grill low boy cooler. Employee and operator stated over 4 hours.
High prioritySAL'S PIZZERIA & GRILL →Apr 20, 2026