Neighbourhood
Indian River Shores32963
Restaurants76
Spotless inspections11%
Ordered shut0
Fines$15k
A 31B 20C 5D 5F 9Not rated 6
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.
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. Reading 0ppm
High priorityWALDO'S →Aug 24, 2026
Rodent activity present as evidenced by rodent droppings found. 3 droppings observed in storage room on shelf behind panko bread crumbs
High priorityWALDO'S →Aug 24, 2026
1 Live, small flying insects found in kitchen. 2 in bar
High priorityWALDO'S →Aug 20, 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. Reading 0ppm
High priorityWALDO'S →Aug 20, 2026
Rodent activity present as evidenced by rodent droppings found. 3 droppings observed in storage room on shelf behind panko bread crumbs
High priorityWALDO'S →Aug 20, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped face without changing gloves or washing hands
High priorityWALDO'S →Aug 20, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Ice bin for drinks at bar. Drain line for soda gun draining into ice bin
High priorityWALDO'S →Aug 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityWALDO'S →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57f. Cut tomatoes 57f cold holding. In service for 3 hrs in ice bath.2nd temp 45f. Salad reach in- Sour cream 48f. Salsa 45f cold holding. Temperatures elevated due to hot kitchen and doors open Egg wash 52f cold holding. For 3 hours. Operator added more ice. Now 41f. Reach in- diced tomatoes (46F - Cold Holding) raw shrimp 53f. Mahi 54f. Shrimp 60f. Haddock 56f. Haddock 66f. Cold holding. Calamari 54f. Scallops 61f. Cold holding. Pico de gallo 51f cold holding. chicken 46f cold holding. Cooked pasta 49f cold holding. Cheese 49f. In cooler over 4 hours.
High priorityWALDO'S →Aug 20, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 120f. Gravy 120f hot holding. Mashed 130f hot holding.
High priorityWALDO'S →Aug 20, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
High priorityWALDO'S →Aug 20, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 10ppm. Employee added more bleach. Now 100ppm
High priorityPOLO DELI →Aug 13, 2026