BLACKWATER BISTRO
5147 ELMIRA ST, Milton FL 32570 · 850.623.1105
Last inspected Aug 14, 2026 · 10 visits since October 2023
5 inspections trending down, 12 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked diced chicken 45f in lower make bar cooler # 3 (less than 4 hours per manager).
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed feta cheese 48f in upper make bar cooler # 2, cooked diced chicken 50f in lower make bar cooler # 2, diced tomatoes 44f in upper make bar cooler # 3. All items less than 4 hours.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed crab meat 44f (less than 4 hours per employee), raw salmon 45f (less than 4 hours per manager), cooked white rice 47f (less than 4 hours per manager) at establishment.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Upon inspection, observed sliced tomatoes 44f in reach-in cooler, over 4 hours per employee.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Upon inspection, observed sliced tomatoes 44f in reach-in cooler, over 4 hours per employee.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked diced chicken 45f in lower make bar cooler # 3 (less than 4 hours per manager).
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Upon inspection, observed cut tomatoes 44f in walk-in cooler. Employee stated tomatoes were cut over 4 hours ago.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Upon inspection, observed cut tomatoes 44f in walk-in cooler. Employee stated tomatoes were cut over 4 hours ago. See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection, observed raw pork sausage repackaged in storage bag stored on top of storage bags of risotto in walk-in freezer. Manager moved package of raw sausages to another in walk-in freezer during inspection.
Food stored on floor. Upon inspection, observed storage containers stored on floor in walk-in freezer. Manager moved containers to another location off of the floor during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler on make-line close to clean plates and dry toppings. Operator removed drink during inspection. A new drink was later in its place. Manager removed drink and placed it on an appropriate shelf. Observed another drink on dish machine that operator removed.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on line.
Food stored on floor. Observed container of potatoes on floor in walk-in cooler. Operator placed potatoes on shelf during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. Salmon in reach in cooler on cookline. Operator opened packages during inspection.
Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters for establishment.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.