Neighbourhood
Melrose32666
Restaurants10
Spotless inspections11%
Ordered shut2
Fines$1k
A 2B 4C 1D 1F 1Not rated 1
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.
Nonfood-grade bags used in direct contact with food. In walk in cooler, lettuce heads upended from plastic wrap stored in direct contact with plastic grocery bags. Operator removed to correct storage location.
High priorityWAYNE'S FRYERS CHICKEN →Jul 17, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the counter top warming unit, chicken liver (117F - Hot Holding); chicken gizzards (115F - Hot Holding); chicken strips (101F - Hot Holding). Operator had employees place back in fryer and reheat. Second temperatures; chicken livers second temperature (189F - Hot Holding); chicken gizzards (178F - Hot Holding); chicken strips second temperature (169F - Hot Holding). Operator added all items to existing time as public health control procedures.
High priorityWAYNE'S FRYERS CHICKEN →Jul 17, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler chicken thighs, ribs, brisket and hushpuppy mix all expired on 7/14. Operator began to remove.
High priorityBLUE WATER BAY →Jul 16, 2026
Rodent activity present as evidenced by rodent droppings found. In unattached storage building used for dry food storage and alcohol storage observed 5 rodent droppings found on cardboard box on top shelf. Observed 21 rodent droppings on ground under metal storage shelf. Observed 4 rodent droppings on opposite wall on the ledge above glue traps.
High priorityBLUE WATER BAY →Jul 16, 2026
Rodent rub marks present along walls/ceilings. Observed rodent rub marks along interior wall at top corner of shelf leading to ceiling area.
High priorityBLUE WATER BAY →Jul 16, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. In cook line reach in cooler, 6 packages of cobia and 2 packages of grouper fully thawed and sealed in vacuum packaged bag with label to remove prior to thawing.
High priorityBLUE WATER BAY →Jul 16, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler on cook line, shrimp (47F - Cold Holding); swai (46F - Cold Holding); deviled crab (47F - Cold Holding); chicken wings (46F - Cold Holding);ribs (45F - Cold Holding) per operator stored in reach in cooler since opening around 11 or overnight. Operator discarded the products.
High priorityBLUE WATER BAY →Jul 16, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line reach in cooler used for salad prep, cheese (47F - Cold Holding) stored in smaller container inside of larger container blocking air flow and above cooling plane. Employee relocated to inside reach in cooler. In glass door reach in cooler on cook line, shrimp (47F - Cold Holding); swai (46F - Cold Holding); deviled crab (47F - Cold Holding); chicken wings (46F - Cold Holding); ribs (45F - Cold Holding) per operator stored in reach in cooler since opening around 11 or overnight. Operator discarded the products. Door gasket separated from cooler door.
High priorityBLUE WATER BAY →Jul 16, 2026
Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer on speed rack of bar counter facing syrup bottles. Employee relocated.
High priorityBLUE WATER BAY →Jul 16, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In two door reach in cooler prepared lasagna from 5/21 not used or discarded within 7 days. Operator removed to discard.
High priorityBETTY'S PIZZA & SUBS →May 28, 2026
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. Chlorine dish machine at 0ppm. No sanitizer bucket connected or present.
High priorityBLUE WATER BAY →Mar 30, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at side of cook line, raw steak stored over ready to eat etouffe. Operator relocated storage levels.
High priorityBLUE WATER BAY →Mar 30, 2026